McKee Foods Corporation
D
ProfileConcern
SUNBELT BAKERY, WHOLE GRAIN GRANOLA CEREAL, BANANA NUT
Cereals & Grains USVerified
Label Serving
51 g
Barcode
024300031854
Data last verified: 1 Oct 2026
Nutritional Level Analysis (per 100 g)
Fat
moderate
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 →
2.9/10
Health Score
Nutrition Facts (per serving: 51 g)
Energy240.21kcal
Carbohydrates37g
Sugar12g
Protein4g
Total Fat8g
Saturated Fat3g
Trans Fat0g
Cholesterol0mg
Fiber3.01g
Sodium49.98mg
Calcium19.89mg
Iron1.08mg
Nutritional values transcribed from the product label. Actual values may vary.
% Daily Value
Share of an average adult's daily allowance in one serving (51 g) — the label's %RDA
Energy & macronutrients
Energy240 kcal12%
Total Fat8g10%
Saturated Fat3g15%
Trans Fat0gLow0%
Cholesterol0mgLow0%
Carbohydrates37g13%
Total Sugars12gHigh24%
Dietary Fiber3.01g11%
Protein4g8%
Sodium50mgLow2%
Minerals
Calcium20mg2%
Iron1.08mg6%
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
11 / 16 researched · AI analyzing 5 more...Ingredients — as printed on the label
WHOLE GRAIN ROLLED OATS, WHOLE GRAIN ROLLED WHEAT, BROWN SUGAR, OAT FLOUR, BANANA CHIPS (BANANAS, COCONUT OIL, SUGAR, NATURAL BANANA FLAVOR), CANOLA OIL, COCONUT, RICE FLOUR, ALMONDS, WHEY (MILK), SUGAR, HONEY, BAKING SODA, MALTED BARLEY FLOUR, SALT, CORN STARCH.
Contains allergens: Almonds, Whey, Malted Barley Flour
1
Brown Sugar
Moderate
sweetener, flavor enhancer, and texture modifier in culinary and bakery applications
2
Whole Grain Rolled Wheat
Under Review
AI summary pending...3
Whole Grain Rolled Oats
Under Review
AI summary pending...4
Banana Chips
Under Review
AI summary pending...5
Canola Oil
Low
Cooking medium, texture enhancer, frying agent, and carrier for flavors in processed foods.
6
Oat Flour
Under Review
AI summary pending...7
Coconut
Under Review
AI summary pending...8
Almonds
No NotablesAllergen
nutrient dense ingredient, texture enhancer, plant-based dairy alternative, and culinary flavour component
9
Rice Flour
No Notables
Thickener, texture agent, gluten-free baking flour, and coating agent
10
Whey
No NotablesAllergen
Protein enrichment, emulsifier, moisture retention agent, and texture modifier in food manufacturing.
11
Honey
Low
sweetener / flavor / humectant
12
Sugar
Moderate
Sweetener, texturizer, preservative, and browning agent
13
Baking Soda
INS 500II
No NotablesLeavening agent, pH regulator, and acidity regulator in food processing.
14
Salt
Moderate
flavour enhancer, preservative, texture modifier, and fermentation controller
15
Malted Barley Flour
LowAllergen
Flavour enhancer, enzyme supplement, and dough conditioner in baking.
16
Corn Starch
INS 1405
No NotablesThickening agent, stabilizer, and anti-caking agent in food products.
| Ingredient | Concern | Function | Notes |
|---|---|---|---|
1 Brown Sugar | ⚠Moderate Concern | sweetener, flavor enhancer, and texture modifier in culinary and bakery applications | Brown sugar functions primarily as a caloric sweetener, and intake should be managed in alignment with dietary guidelines for added sugars. |
2 Whole Grain Rolled Wheat | ?Under Review | — | AI summary pending... |
3 Whole Grain Rolled Oats | ?Under Review | — | AI summary pending... |
4 Banana Chips | ?Under Review | — | AI summary pending... |
5 Canola 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 Oat Flour | ?Under Review | — | AI summary pending... |
7 Coconut | ?Under Review | — | AI summary pending... |
8 Almonds Allergen | ✓No Notable Concerns | nutrient dense ingredient, texture enhancer, plant-based dairy alternative, and culinary flavour component | Almonds are a nutrient-dense whole food generally recognized as safe for the general population, with specific labeling considerations required for individuals with tree nut allergies. |
9 Rice Flour | ✓No Notable Concerns | Thickener, texture agent, gluten-free baking flour, and coating agent | Rice flour is a well-tolerated, naturally gluten-free ingredient widely used for texture and baking, with considerations primarily related to its glycemic response profile when consumed in refined forms. |
10 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. |
11 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. |
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 Baking Soda INS 500II | ✓No Notable Concerns | Leavening agent, pH regulator, and acidity regulator in food processing. | Baking soda is a commonly utilized leavening agent with a well-established safety profile for normal culinary applications. |
14 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. |
15 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. |
16 Corn Starch INS 1405 | ✓No Notable Concerns | Thickening agent, stabilizer, and anti-caking agent in food products. | Corn starch is a standard food ingredient generally recognized as safe for consumption within normal dietary parameters. |
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.
