Pepperidge Farm, Inc.
A
ProfileExcellent
HONEY WHEAT WHOLE GRAIN THIN SLICED BREAD, HONEY WHEAT
🌿Vegetarian (Jain Friendly)Bakery & Breads USVerified
Label Serving
52 g
Barcode
014100050377
Data last verified: 3 Oct 2026
Nutritional Level Analysis (per serving)
Fat
moderate
Saturated fat
low
Sugars
moderate
Salt
moderate
Levels use standard FSA/WHO per-100g thresholds applied to the label's declared values. See the thresholds
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Interactive
Verified Safe
Clean: No peanut-free detected for this product.
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AI Decoder analysis
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A
TRANSPARENCY PROFILE
Excellent
Nutrient-rich & minimally processed
Favorable Profile
Profile Spectrum — Nutritional Index
AACTIVE
B
C
D
E
← Nutrient DenseMost Processed →
9.4/10
Health Score
Nutrition Facts (per serving: 52 g)
Energy269kcal
Carbohydrates48.08g
Sugar7.69g
Added Sugar7.7g
Protein11.54g
Total Fat4.81g
Saturated Fat0.96g
Trans Fat0g
Cholesterol0mg
Fiber5.8g
Sodium260mg
Calcium96mg
Iron2.69mg
Potassium250mg
Nutritional values transcribed from the product label. Actual values may vary.
% Daily Value
Share of an average adult's daily allowance in one serving (52 g) — the label's %RDA
Energy & macronutrients
Energy140 kcal7%
Total Fat2.5gLow3%
Saturated Fat0.5gLow2%
Trans Fat0gLow0%
Cholesterol0mgLow0%
Carbohydrates25g9%
Total Sugars4g8%
Added Sugars4g8%
Dietary Fiber3.02g11%
Protein6g12%
Sodium135mg6%
Minerals
Potassium130mg3%
Calcium50mg4%
Iron1.4mg8%
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.
Nutrient absorption analysis
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Ingredient Transparency
Tap any row · FDA, USDA, EFSA, WHO
15 ingredientsIngredients — as printed on the label
WHOLE WHEAT FLOUR, WATER, HONEY, WHEAT GLUTEN, SOYBEAN OIL, YEAST, CONTAINS 2% OR LESS OF: SUGAR, MOLASSES, SALT, BUTTER (MILK), CALCIUM PROPIONATE AND SORBIC ACID TO EXTEND FRESHNESS, MONOGLYCERIDES, DATEM, WHEY, SOY LECITHIN.
Contains allergens: Wheat Gluten, Butter, Whey
1
Honey
Low
sweetener / flavor / humectant
2
Water
No Notables
solvent, moisture retention agent, beverage base, thermal transfer medium
3
Whole Wheat Flour
No Notables
base ingredient for baking bread, pastries, and producing traditional flatbreads like roti or chapati
4
Wheat Gluten
ModerateAllergen
Texture modifier, protein supplement, dough conditioner, and plant-based protein base.
5
Yeast
No Notables
Leavening agent, fermentation catalyst, and nutritional enhancer
6
Soybean Oil
Low
Cooking medium, texture enhancer, frying agent, and carrier for flavors in processed foods.
7
Salt
Moderate
flavour enhancer, preservative, texture modifier, and fermentation controller
8
Sugar
Moderate
Sweetener, texturizer, preservative, and browning agent
9
Molasses
Moderate
sweetener, flavor enhancer, humectant, and coloring agent in baked goods, sauces, and confections.
10
Monoglycerides
E471
LowEmulsifier and texturizer
11
Butter
ModerateAllergen
Used as a fat source for culinary preparation, baking, flavoring, and as a spread due to its melting properties and texture.
12
Calcium Propionate And Sorbic Acid To Extend Freshness
E282 / E200
LowPreservative
13
Soy Lecithin
E322
LowEmulsifier, stabilizer, and releasing agent
14
Whey
No NotablesAllergen
Protein enrichment, emulsifier, moisture retention agent, and texture modifier in food manufacturing.
15
Datem
E472E
LowEmulsifier, dough conditioner, and stabilizer in baked goods
| Ingredient | Concern | Function | Notes |
|---|---|---|---|
1 Honey | ✓Low Concern | sweetener / flavor / humectant | Honey is a natural nutritive sweetener generally recognized as safe for adults, while requiring specific age-related considerations for infants. |
2 Water | ✓No Notable Concerns | solvent, moisture retention agent, beverage base, thermal transfer medium | Water is a fundamental and essential component of human nutrition with an established safety profile. |
3 Whole Wheat Flour | ✓No Notable Concerns | base ingredient for baking bread, pastries, and producing traditional flatbreads like roti or chapati | Whole wheat flour is a standard nutritional staple generally well-tolerated by the broader population, with dietary consideration required primarily for individuals managing gluten-related sensitivities. |
4 Wheat Gluten Allergen | ⚠Moderate Concern | Texture modifier, protein supplement, dough conditioner, and plant-based protein base. | Wheat gluten is widely consumed and well-tolerated by the general population, while requiring careful dietary consideration for individuals with specific protein sensitivities. |
5 Yeast | ✓No Notable Concerns | Leavening agent, fermentation catalyst, and nutritional enhancer | Yeast is a widely utilized natural microorganism with a long history of safe food use, providing leavening and nutritional value. |
6 Soybean 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 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. |
8 Sugar | ⚠Moderate Concern | Sweetener, texturizer, preservative, and browning agent | Sugar provides rapid energy but moderate consumption is recommended to align with established nutritional guidelines. |
9 Molasses | ⚠Moderate Concern | sweetener, flavor enhancer, humectant, and coloring agent in baked goods, sauces, and confections. | Molasses provides trace minerals alongside a high concentration of simple sugars, requiring mindful intake within overall carbohydrate consumption patterns. |
10 Monoglycerides E471 | ✓Low Concern | Emulsifier and texturizer | Distilled monoglycerides are widely utilized lipid-based emulsifiers with established regulatory approval for food applications. |
11 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. |
12 Calcium Propionate And Sorbic Acid To Extend Freshness E282 / E200 | ✓Low Concern | Preservative | Standard antimicrobial preservatives approved for safety within established dietary intake thresholds by global food authorities. |
13 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. |
14 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. |
15 Datem E472E | ✓Low Concern | Emulsifier, dough conditioner, and stabilizer in baked goods | DATEM is widely authorized for use as a food emulsifier with established safety evaluations from major regulatory bodies. |
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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