The Kroger Co.
C
ProfileModerate
DUPLEX SANDWICH COOKIES
Bakery & Breads USVerified
Label Serving
27 g
Barcode
011110862563
Data last verified: 1 Oct 2026
Nutritional Level Analysis (per serving)
Fat
high
Saturated fat
low
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.
C
TRANSPARENCY PROFILE
Moderate
Some processing or additives present
Detailed Review Recommended
Profile Spectrum — Nutritional Index
A
B
CACTIVE
D
E
← Nutrient DenseMost Processed →
5.3/10
Nutrition Facts (per serving: 27 g)
Energy481kcal
Carbohydrates74.07g
Sugar37.04g
Protein3.7g
Total Fat18.52g
Saturated Fat0g
Trans Fat0g
Cholesterol0mg
Fiber3.7g
Sodium352mg
Calcium0mg
Iron2.67mg
Nutritional values transcribed from the product label. Actual values may vary.
% Daily Value
Share of an average adult's daily allowance in one serving (27 g) — the label's %RDA
Energy & macronutrients
Energy130 kcal6%
Total Fat5g6%
Saturated Fat0gLow0%
Trans Fat0gLow0%
Cholesterol0mgLow0%
Carbohydrates20g7%
Total Sugars10gHigh20%
Dietary Fiber1g4%
Protein1g2%
Sodium95mgLow4%
Minerals
Calcium0mg0%
Iron0.72mg4%
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
10 ingredientsIngredients — as printed on the label
SUGAR, ENRICHED WHEAT FLOUR (WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), CANOLA OIL, WHEAT STARCH, COCOA POWDER PROCESSED WITH ALKALI, INVERT SYRUP, NATURAL FLAVORS, SALT, BAKING SODA, SOY LECITHIN.
Contains allergens: Enriched Wheat Flour, Wheat Starch
1
Canola Oil
Low
Cooking medium, texture enhancer, frying agent, and carrier for flavors in processed foods.
2
Enriched Wheat Flour
LowAllergen
structural base, texture enhancement, and nutrient fortification in baking and food manufacturing
3
Sugar
Moderate
Sweetener, texturizer, preservative, and browning agent
4
Invert Syrup
Moderate
Sweetener and humectant used to enhance moisture retention, texture, and shelf-life stability in baked goods, confectionery, and beverages.
5
Wheat Starch
LowAllergen
Thickening agent, stabilizer, gelling agent, and texture modifier in food products.
6
Cocoa Processed With Alkali
INS 501(I)
No NotablesFlavour and color agent used to impart a smooth chocolate profile and deep color to baked goods, beverages, and confections.
7
Baking Soda
INS 500II
No NotablesLeavening agent, pH regulator, and acidity regulator in food processing.
8
Flavoring
No Notables
flavour
9
Salt
Moderate
flavour enhancer, preservative, texture modifier, and fermentation controller
10
Soy Lecithin
E322
LowEmulsifier, stabilizer, and releasing agent
| Ingredient | Concern | Function | Notes |
|---|---|---|---|
1 Canola Oil | ✓Low Concern | Cooking medium, texture enhancer, frying agent, and carrier for flavors in processed foods. | Vegetable oil is a standard dietary fat source that is widely permitted and utilized globally, with consumption patterns evaluated primarily within the context of total daily caloric and lipid intake. |
2 Enriched Wheat Flour Allergen | ✓Low Concern | structural base, texture enhancement, and nutrient fortification in baking and food manufacturing | Enriched wheat flour is a widely consumed staple ingredient providing essential added micronutrients, though individuals managing gluten sensitivities or specific glycemic goals may monitor its intake. |
3 Sugar | ⚠Moderate Concern | Sweetener, texturizer, preservative, and browning agent | Sugar provides rapid energy but moderate consumption is recommended to align with established nutritional guidelines. |
4 Invert Syrup | ⚠Moderate Concern | Sweetener and humectant used to enhance moisture retention, texture, and shelf-life stability in baked goods, confectionery, and beverages. | Invert syrup is a nutritive sweetener providing energy without additional micronutrients, and should be consumed in moderation as part of an energy-balanced diet. |
5 Wheat Starch Allergen | ✓Low Concern | Thickening agent, stabilizer, gelling agent, and texture modifier in food products. | Wheat starch is generally recognized as safe for the general population, though individuals with wheat allergies or celiac disease should monitor for potential residual protein content. |
6 Cocoa Processed With Alkali INS 501(I) | ✓No Notable Concerns | Flavour and color agent used to impart a smooth chocolate profile and deep color to baked goods, beverages, and confections. | Cocoa processed with alkali is widely recognized as safe for general consumption, with processing primarily altering flavor and acidity rather than safety profile. |
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 Flavoring | ✓No Notable Concerns | flavour | Natural flavors are generally recognized as safe by regulatory bodies worldwide for use within standard manufacturing practices. |
9 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. |
10 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. |
Research 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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