ULTRA-SOFT WHOLE GRAIN WHITE BREAD — Profile B | Nutrition facts · Lewis Bakeries Inc. | BetterBite
Lewis Bakeries Inc.
B
ProfileGood
ULTRA-SOFT WHOLE GRAIN WHITE BREAD
Bakery & Breads USVerified
Label Serving
57 g
Barcode
024126014505
Data last verified: 1 Oct 2026
Important Disclaimer
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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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Nutritional values transcribed from the product label. Actual values may vary.
% Daily Value
Share of an average adult's daily allowance in one serving (57 g) — the label's %RDA
Energy & macronutrients
Energy140 kcal7%
Total Fat1.5gLow2%
Saturated Fat0gLow0%
Trans Fat0gLow0%
Cholesterol0mgLow0%
Carbohydrates26g9%
Total Sugars4g8%
Dietary Fiber2g7%
Protein5g10%
Sodium270mg12%
Minerals
Calcium250mg19%
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
14 / 17 researched · AI analyzing 3 more...
Ingredients — as printed on the label
UNBLEACHED ENRICHED WHEAT FLOUR [FLOUR, BARLEY MALT, NIACIN (VITAMIN B3), IRON, THIAMIN MONONITRATE (VITAMIN B1), RIBOFLAVIN (VITAMIN B2), FOLIC ACID (VITAMIN B9)], WATER, WHOLE WHEAT FLOUR, CORN SYRUP, YEAST, WHEAT GLUTEN, CONTAINS 2% OR LESS OF THE FOLLOWING: SOYBEAN OIL, CALCIUM SULFATE, SALT, SUGAR, DOUGH CONDITIONERS (CONTAINS ONE OR MORE OF THE FOLLOWING: MONO & DIGLYCERIDES, ETHOXYLATED MONO AND DIGLYCERIDES, SODIUM STEAROYL LACTYLATE, CALCIUM PEROXIDE, DATEM, ASCORBIC ACID, ENZYMES), CALCIUM PROPIONATE (TO RETAIN FRESHNESS), SOY FLOUR, YEAST NUTRIENTS (CALCIUM SULFATE, MONOCALCIUM PHOSPHATE, AMMONIUM SULFATE), WHEAT STARCH, VITAMIN D3, SOY LECITHIN.
solvent, moisture retention agent, beverage base, thermal transfer medium
2
Whole Wheat Flour
No Notables
base ingredient for baking bread, pastries, and producing traditional flatbreads like roti or chapati
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
Corn Syrup
Moderate
Sweetener, texturizer, humectant, and anti-crystallizing agent in food products.
7
Salt
Moderate
flavour enhancer, preservative, texture modifier, and fermentation controller
8
Calcium Sulfate
E235
Low
Anti-caking agent and mold inhibitor
9
Contains 2% Or Less Of The Following: Soybean Oil
Under Review
AI summary pending...
10
Dough Conditioners
Under Review
AI summary pending...
11
Calcium Propionate
Under Review
AI summary pending...
12
Sugar
Moderate
Sweetener, texturizer, preservative, and browning agent
13
Wheat Starch
LowAllergen
Thickening agent, stabilizer, gelling agent, and texture modifier in food products.
14
Yeast Nutrients
No Notables
Processing aid / Fermentation enhancer
15
Soy Flour
E150
Low
Nutrient fortification, color enhancement, and protein supplementation
16
Soy Lecithin
E322
Low
Emulsifier, stabilizer, and releasing agent
17
Vitamin D3
No Notables
Nutrient fortification and dietary supplementation
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
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.
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
Corn Syrup
⚠Moderate Concern
Sweetener, texturizer, humectant, and anti-crystallizing agent in food products.
Corn syrup provides readily available caloric energy and functional benefits in food preparation, though intake moderation aligns with broader dietary guidelines regarding refined carbohydrates.
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 Sulfate
E235
✓Low Concern
Anti-caking agent and mold inhibitor
Standard food ingredient blend utilized for texture management and preservation with established regulatory oversight.
9
Contains 2% Or Less Of The Following: Soybean Oil
?Under Review
—
AI summary pending...
10
Dough Conditioners
?Under Review
—
AI summary pending...
11
Calcium Propionate
?Under Review
—
AI summary pending...
12
Sugar
⚠Moderate Concern
Sweetener, texturizer, preservative, and browning agent
Sugar provides rapid energy but moderate consumption is recommended to align with established nutritional guidelines.
13
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.
14
Yeast Nutrients
✓No Notable Concerns
Processing aid / Fermentation enhancer
Yeast nutrients are standard processing aids utilized to support fermentation efficiency with established regulatory approval for safety.
15
Soy Flour
E150
✓Low Concern
Nutrient fortification, color enhancement, and protein supplementation
Composed of standard nutrients and color additives generally recognized as safe, with consideration required for soy sensitivity.
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
Vitamin D3
✓No Notable Concerns
Nutrient fortification and dietary supplementation
Vitamin D3 is a regulated nutrient used for fortification with well-established intake parameters and a high safety profile within recommended consumption limits.
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.
