The Kroger Co.
D
ProfileConcern
KROGER, CHIPMATES, COOKIES, CHOCOLATE CHIP
Bakery & Breads USVerified
Label Serving
36 g
Barcode
011110015877
Data last verified: 1 Oct 2026
Nutritional Level Analysis (per 100 g)
Fat
high
Saturated fat
high
Sugars
high
Salt
moderate
Levels use standard FSA/WHO per-100g thresholds applied to the label's declared values. See the thresholds
AI transparency analysis is being generated for this product.
D
TRANSPARENCY PROFILE
Concern
High processing or notable additives
Detailed Review Recommended
Profile Spectrum — Nutritional Index
A
B
C
DACTIVE
E
← Nutrient DenseMost Processed →
3.9/10
Health Score
Nutrition Facts (per serving: 36 g)
Energy150.12kcal
Carbohydrates22g
Sugar11g
Protein2g
Total Fat7g
Saturated Fat2.5g
Trans Fat0g
Cholesterol0mg
Fiber2.02g
Sodium79.92mg
Calcium0mg
Iron1.44mg
Nutritional values transcribed from the product label. Actual values may vary.
% Daily Value
Share of an average adult's daily allowance in one serving (36 g) — the label's %RDA
Energy & macronutrients
Energy150 kcal8%
Total Fat7g9%
Saturated Fat2.5g12%
Trans Fat0gLow0%
Cholesterol0mgLow0%
Carbohydrates22g8%
Total Sugars11gHigh22%
Dietary Fiber2.02g7%
Protein2g4%
Sodium80mgLow3%
Minerals
Calcium0mg0%
Iron1.44mg8%
Remaining vitamins and trace minerals: US FDA Daily Values. Low = under 5% of a day in one portion · High = 20% or more. Reference values, not medical advice.
Ingredient Transparency
Tap any row · FDA, USDA, EFSA, WHO
9 / 13 researched · AI analyzing 4 more...Ingredients — as printed on the label
ENRICHED FLOUR (WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), CHOCOLATE CHIPS (SUGAR, CHOCOLATE LIQUOR, ANHYDROUS DEXTROSE, COCOA BUTTER, SOY LECITHIN), PARTIALLY HYDROGENATED SOYBEAN AND/OR COTTONSEED OIL, SUGAR, WATER. CONTAINS 2% OR LESS OF: MOLASSES, SALT, BAKING SODA, WHEY, SOY LECITHIN, AMMONIUM BICARBONATE, NATURAL AND ARTIFICIAL FLAVOR, DEXTROSE, CORN STARCH.
Contains allergens: Enriched Flour, Whey
1
Enriched Flour
LowAllergen
Texture enhancement, structural binder, and carbohydrate base for baked goods and processed foods
2
Chocolate Chips
Under Review
AI summary pending...3
Partially Hydrogenated Soybean And Cottonseed Oil
Under Review
AI summary pending...4
Salt
Moderate
flavour enhancer, preservative, texture modifier, and fermentation controller
5
Sugar
Moderate
Sweetener, texturizer, preservative, and browning agent
6
Contains 2% Or Less Of Molasses
Under Review
AI summary pending...7
Baking Soda
INS 500II
No NotablesLeavening agent, pH regulator, and acidity regulator in food processing.
8
Soy Lecithin
E322
LowEmulsifier, stabilizer, and releasing agent
9
Whey
No NotablesAllergen
Protein enrichment, emulsifier, moisture retention agent, and texture modifier in food manufacturing.
10
Natural And Artificial Flavor
Synthetic
No Notablesflavour
11
Dextrose
Low
Sweetener, texturizer, and fermentable substrate for baking and beverage manufacturing.
12
Ammonium Bicarbonate
Under Review
AI summary pending...13
Corn Starch
INS 1405
No NotablesThickening agent, stabilizer, and anti-caking agent in food products.
| Ingredient | Concern | Function | Notes |
|---|---|---|---|
1 Enriched Flour Allergen | ✓Low Concern | Texture enhancement, structural binder, and carbohydrate base for baked goods and processed foods | Enriched flour provides essential added micronutrients like iron and B-vitamins, though dietary patterns higher in refined grains are a point of consideration for overall metabolic wellness. |
2 Chocolate Chips | ?Under Review | — | AI summary pending... |
3 Partially Hydrogenated Soybean And Cottonseed Oil | ?Under Review | — | AI summary pending... |
4 Salt | ⚠Moderate Concern | flavour enhancer, preservative, texture modifier, and fermentation controller | An essential dietary mineral whose intake levels warrant monitoring in accordance with established public health guidelines. |
5 Sugar | ⚠Moderate Concern | Sweetener, texturizer, preservative, and browning agent | Sugar provides rapid energy but moderate consumption is recommended to align with established nutritional guidelines. |
6 Contains 2% Or Less Of Molasses | ?Under Review | — | AI summary pending... |
7 Baking Soda INS 500II | ✓No Notable Concerns | Leavening agent, pH regulator, and acidity regulator in food processing. | Baking soda is a commonly utilized leavening agent with a well-established safety profile for normal culinary applications. |
8 Soy Lecithin E322 | ✓Low Concern | Emulsifier, stabilizer, and releasing agent | Soy lecithin is a commonly utilized emulsifier derived from soybeans, generally recognized as safe for the general population while requiring consideration for individuals with soy allergies. |
9 Whey Allergen | ✓No Notable Concerns | Protein enrichment, emulsifier, moisture retention agent, and texture modifier in food manufacturing. | Whey is a widely consumed dairy-derived protein ingredient generally recognized as safe for the general population, with considerations primarily for individuals managing milk allergies or lactose intolerance. |
10 Natural And Artificial Flavor Synthetic | ✓No Notable Concerns | flavour | Authorized flavorings are evaluated for safety by regulatory bodies and are generally recognized as safe for consumption within established usage limits. |
11 Dextrose | ✓Low Concern | Sweetener, texturizer, and fermentable substrate for baking and beverage manufacturing. | Dextrose is a standard caloric sweetener that contributes to total daily carbohydrate and energy intake. |
12 Ammonium Bicarbonate | ?Under Review | — | AI summary pending... |
13 Corn Starch INS 1405 | ✓No Notable Concerns | Thickening agent, stabilizer, and anti-caking agent in food products. | Corn starch is a standard food ingredient generally recognized as safe for consumption within normal dietary parameters. |
Researching scientific toxicity & E-numbers for 0 remaining ingredients...
Live SyncingResearch sourced from FDA · USDA · EFSA · WHO · Peer-reviewed scientific literature. Informational only — not medical advice.
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The content displayed on this platform does not constitute medical advice, diagnosis, or treatment recommendations. Transparency scores, nutritional assessments, and ingredient analyses represent algorithmic interpretations of publicly available data and should not be used as a substitute for professional medical or nutritional guidance.
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