Rite Aid Corporation
D
ProfileConcern
SUGAR COOKIE
Bakery & Breads USVerified
Label Serving
38 g
Barcode
011822733335
Data last verified: 1 Oct 2026
Nutritional Level Analysis (per serving)
Fat
high
Saturated fat
high
Sugars
high
Salt
low
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 →
2.3/10
Health Score
Nutrition Facts (per serving: 38 g)
Energy500kcal
Carbohydrates68.42g
Sugar28.95g
Added Sugar23.7g
Protein2.63g
Total Fat23.68g
Saturated Fat10.53g
Trans Fat0g
Cholesterol0mg
Fiber2.6g
Sodium39mg
Calcium26mg
Iron0mg
Nutritional values transcribed from the product label. Actual values may vary.
% Daily Value
Share of an average adult's daily allowance in one serving (38 g) — the label's %RDA
Energy & macronutrients
Energy190 kcal10%
Total Fat9g12%
Saturated Fat4gHigh20%
Trans Fat0gLow0%
Cholesterol0mgLow0%
Carbohydrates26g9%
Total Sugars11gHigh22%
Added Sugars9.01g18%
Dietary Fiber0.99g4%
Protein1g2%
Sodium15mgLow<1%
Minerals
Calcium9.88mg<1%
Iron0mg0%
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
6 / 10 researched · AI analyzing 4 more...Ingredients — as printed on the label
WHEAT FLOUR, SUGAR, NON-HYDROGENATED PALM OIL, VEGETABLE OIL (NON-HYDROGENATED PALM OIL WITH BHA & BHT FOR FRESHNESS), BUTTER (CREAM [MILK], WATER), EGG, WHEY POWDER, DESICCATED COCONUT, BUTTER FLAVOR, LEAVENING AGENTS (AMMONIUM BICARBONATE, SODIUM BICARBONATE)
Contains allergens: Wheat Flour, Butter, Whey Powder
1
Sugar
Moderate
Sweetener, texturizer, preservative, and browning agent
2
Wheat Flour
No NotablesAllergen
Structuring agent, carbohydrate source, and textural base for baking and cooking.
3
Non-Hydrogenated Palm Oil
Under Review
AI summary pending...4
Egg
Under Review
AI summary pending...5
Butter
ModerateAllergen
Used as a fat source for culinary preparation, baking, flavoring, and as a spread due to its melting properties and texture.
6
Vegetable Oil
Low
Cooking medium, texture enhancer, frying agent, and carrier for flavors in processed foods.
7
Whey Powder
LowAllergen
protein fortification, texture modification, emulsifier, and bulking agent
8
Butter Flavor
Under Review
AI summary pending...9
Desiccated Coconut
Under Review
AI summary pending...10
Leavening Agent
No Notables
Texturizing agent / Leavening
| Ingredient | Concern | Function | Notes |
|---|---|---|---|
1 Sugar | ⚠Moderate Concern | Sweetener, texturizer, preservative, and browning agent | Sugar provides rapid energy but moderate consumption is recommended to align with established nutritional guidelines. |
2 Wheat Flour Allergen | ✓No Notable Concerns | Structuring agent, carbohydrate source, and textural base for baking and cooking. | Wheat flour is a standard nutritional staple generally well-tolerated by the general population, though individuals with celiac disease or specific wheat sensitivities require alternative dietary selections. |
3 Non-Hydrogenated Palm Oil | ?Under Review | — | AI summary pending... |
4 Egg | ?Under Review | — | AI summary pending... |
5 Butter Allergen | ⚠Moderate Concern | Used as a fat source for culinary preparation, baking, flavoring, and as a spread due to its melting properties and texture. | Butter is a traditional dairy fat that provides essential fat-soluble vitamins, while dietary guidelines recommend consuming it in moderation as part of balanced saturated fat intake. |
6 Vegetable 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. |
7 Whey Powder Allergen | ✓Low Concern | protein fortification, texture modification, emulsifier, and bulking agent | Whey powder is a standard dairy derivative generally recognized as safe for the general population, though individuals with milk protein allergies or lactose intolerance should exercise consideration. |
8 Butter Flavor | ?Under Review | — | AI summary pending... |
9 Desiccated Coconut | ?Under Review | — | AI summary pending... |
10 Leavening Agent | ✓No Notable Concerns | Texturizing agent / Leavening | Leavening agents are standard food ingredients used to create texture in baked products, with regulatory status permitting standard culinary and industrial applications. |
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.
Important Disclaimer
BetterBite provides nutritional transparency insights based on publicly available data from regulatory databases (FDA, USDA, EFSA, WHO), published peer-reviewed research, and manufacturer-declared product information. This platform is designed for educational and informational purposes only.
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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AI Research Disclosure: Technical analysis and research patterns on this page are synthesized using BetterBite AI researchers.AI can make mistakes or provide incomplete insights.This technology aggregates data from scientific literature for informational assistance. Always verify findings against primary sources for critical dietary decisions.