Pepperidge Farm, Inc.
C
ProfileModerate
OATMEAL BREAD, OATMEAL
Bakery & Breads USVerified
Label Serving
50 g
Barcode
014100071082
Data last verified: 1 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
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 →
6.0/10
Nutrition Facts (per serving: 50 g)
Energy260kcal
Carbohydrates48g
Sugar6g
Protein10g
Total Fat4g
Saturated Fat1g
Trans Fat0g
Cholesterol0mg
Fiber4g
Sodium340mg
Calcium80mg
Iron2.88mg
Nutritional values transcribed from the product label. Actual values may vary.
% Daily Value
Share of an average adult's daily allowance in one serving (50 g) — the label's %RDA
Energy & macronutrients
Energy130 kcal7%
Total Fat2gLow3%
Saturated Fat0.5gLow3%
Trans Fat0gLow0%
Cholesterol0mgLow0%
Carbohydrates24g9%
Total Sugars3g6%
Dietary Fiber2g7%
Protein5g10%
Sodium170mg7%
Minerals
Calcium40mg3%
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
10 / 13 researched · AI analyzing 3 more...Ingredients — as printed on the label
ENRICHED WHEAT FLOUR (FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), WATER, OATS, SUGAR, SOYBEAN OIL, YEAST, CONTAINS 2 PERCENT OR LESS OF: WHEAT GLUTEN, SALT, MONOGLYCERIDES, CALCIUM PROPIONATE AND SORBIC ACID TO RETARD SPOILAGE, WHEY* (MILK), MALTED BARLEY FLOUR, SOY LECITHIN.
Contains allergens: Enriched Wheat Flour, Whey, Malted Barley Flour
1
Enriched Wheat Flour
LowAllergen
structural base, texture enhancement, and nutrient fortification in baking and food manufacturing
2
Water
No Notables
solvent, moisture retention agent, beverage base, thermal transfer medium
3
Oats
Under Review
AI summary pending...4
Sugar
Moderate
Sweetener, texturizer, preservative, and browning agent
5
Soybean Oil
Low
Cooking medium, texture enhancer, frying agent, and carrier for flavors in processed foods.
6
Yeast
No Notables
Leavening agent, fermentation catalyst, and nutritional enhancer
7
Contains 2 Percent Or Less Of: Wheat Gluten
Under Review
AI summary pending...8
Salt
Moderate
flavour enhancer, preservative, texture modifier, and fermentation controller
9
Monoglycerides
E471
LowEmulsifier and texturizer
10
Calcium Propionate And Sorbic Acid To Retard Spoilage
Under Review
AI summary pending...11
Whey
No NotablesAllergen
Protein enrichment, emulsifier, moisture retention agent, and texture modifier in food manufacturing.
12
Malted Barley Flour
LowAllergen
Flavour enhancer, enzyme supplement, and dough conditioner in baking.
13
Soy Lecithin
E322
LowEmulsifier, stabilizer, and releasing agent
| Ingredient | Concern | Function | Notes |
|---|---|---|---|
1 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. |
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 Oats | ?Under Review | — | AI summary pending... |
4 Sugar | ⚠Moderate Concern | Sweetener, texturizer, preservative, and browning agent | Sugar provides rapid energy but moderate consumption is recommended to align with established nutritional guidelines. |
5 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. |
6 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. |
7 Contains 2 Percent Or Less Of: Wheat Gluten | ?Under Review | — | AI summary pending... |
8 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. |
9 Monoglycerides E471 | ✓Low Concern | Emulsifier and texturizer | Distilled monoglycerides are widely utilized lipid-based emulsifiers with established regulatory approval for food applications. |
10 Calcium Propionate And Sorbic Acid To Retard Spoilage | ?Under Review | — | AI summary pending... |
11 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. |
12 Malted Barley Flour Allergen | ✓Low Concern | Flavour enhancer, enzyme supplement, and dough conditioner in baking. | Malted barley flour is a widely utilized grain-derived ingredient, though individuals managing gluten sensitivities should account for its presence in product formulations. |
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. |
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.
Individual dietary needs, allergies, and health conditions vary significantly. Always consult a qualified healthcare professional, registered dietitian, or physician before making dietary changes based on information found on this platform. Product formulations may change without notice — always verify information against current product labels.
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.
