SOURDOUGH BREAD, SOURDOUGH — Profile C | Nutrition facts · Lewis Bakeries Inc. | BetterBite
Lewis Bakeries Inc.
C
ProfileModerate
SOURDOUGH BREAD, SOURDOUGH
Bakery & Breads USVerified
Label Serving
19 g
Barcode
024126009372
Data last verified: 1 Oct 2026
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Nutritional values transcribed from the product label. Actual values may vary.
% Daily Value
Share of an average adult's daily allowance in one serving (19 g) — the label's %RDA
Energy & macronutrients
Energy35 kcalLow2%
Total Fat0gLow0%
Saturated Fat0gLow0%
Trans Fat0gLow0%
Cholesterol0mgLow0%
Carbohydrates8gLow3%
Total Sugars1gLow2%
Added Sugars1.01gLow2%
Dietary Fiber2g7%
Protein2g4%
Sodium60mgLow3%
Minerals
Potassium14mg<1%
Calcium41mg3%
Iron0.9mg5%
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.
solvent, moisture retention agent, beverage base, thermal transfer medium
2
Sugar
Moderate
Sweetener, texturizer, preservative, and browning agent
3
Enriched Wheat Flour
LowAllergen
structural base, texture enhancement, and nutrient fortification in baking and food manufacturing
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
Soy Fiber
No NotablesAllergen
bulking agent, texturizer, dietary fiber fortification, and moisture retention
7
Salt
Moderate
flavour enhancer, preservative, texture modifier, and fermentation controller
8
Calcium Propionate And Sorbic Acid
E282 / E200
Low
preservative
9
Contains 2% Or Less Of The Following: Lactic Acid
Under Review
AI summary pending...
10
Fumaric Acid
E297
Low
Acidity regulator, acidulant, and flavoring agent in beverages, baking powders, and gelatin desserts.
11
Soybean Oil
Low
Cooking medium, texture enhancer, frying agent, and carrier for flavors in processed foods.
12
Dough Conditioners
Synthetic
Moderate
Texture optimization, dough strengthening, and shelf-life extension in baking
13
Hydrogenated Vegetable Oil
Moderate
Texturizer, fat medium, and structural agent in baked goods and confectionery items.
14
Phosphoric Acid And Acetic Acid
Under Review
AI summary pending...
15
Yeast Nurients
Under Review
AI summary pending...
16
Soy Lecithin
E322
Low
Emulsifier, stabilizer, and releasing agent
17
Wheat Starch
LowAllergen
Thickening agent, stabilizer, gelling agent, and texture modifier in food products.
Ingredient
Concern
Function
Notes
1
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.
2
Sugar
⚠Moderate Concern
Sweetener, texturizer, preservative, and browning agent
Sugar provides rapid energy but moderate consumption is recommended to align with established nutritional guidelines.
3
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.
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
Soy Fiber
Allergen
✓No Notable Concerns
bulking agent, texturizer, dietary fiber fortification, and moisture retention
Soy fiber is a well-tolerated plant-derived ingredient utilized for fiber fortification and textural enhancement with a strong safety profile.
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
Calcium Propionate And Sorbic Acid
E282 / E200
✓Low Concern
preservative
Standard preservatives permitted globally within established regulatory limits to maintain food stability and prevent microbial growth.
9
Contains 2% Or Less Of The Following: Lactic Acid
?Under Review
—
AI summary pending...
10
Fumaric Acid
E297
✓Low Concern
Acidity regulator, acidulant, and flavoring agent in beverages, baking powders, and gelatin desserts.
Fumaric acid is an approved acidulant with established safety thresholds for routine consumption.
11
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.
12
Dough Conditioners
Synthetic
⚠Moderate Concern
Texture optimization, dough strengthening, and shelf-life extension in baking
Dough conditioners comprise a broad category of functional baking ingredients whose regulatory status and nutritional profile vary significantly depending on the specific chemical compound utilized.
13
Hydrogenated Vegetable Oil
⚠Moderate Concern
Texturizer, fat medium, and structural agent in baked goods and confectionery items.
Vegetable shortening may contain trans and saturated fats, the consumption patterns of which are monitored for cardiovascular health considerations.
14
Phosphoric Acid And Acetic Acid
?Under Review
—
AI summary pending...
15
Yeast Nurients
?Under Review
—
AI summary pending...
16
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.
17
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.
Researching scientific toxicity & E-numbers for 0 remaining ingredients...
Live Syncing
Research sourced from FDA · USDA · EFSA · WHO · Peer-reviewed scientific literature. Informational only — not medical advice.
Disclaimer: These alternatives are algorithmically suggested based on nutritional indexing and ingredients. This does not constitute a commercial endorsement, criticism of the current product, or medical advice.
