WAFERS WITH PEANUT BUTTER — Profile D | Nutrition facts · SPRING NUTTY BARS | BetterBite
SPRING NUTTY BARS
D
ProfileConcern
WAFERS WITH PEANUT BUTTER
Chocolates & Sweets USVerified
Label Serving
22 g
Barcode
024300044908
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 (22 g) — the label's %RDA
Energy & macronutrients
Energy120 kcal6%
Total Fat7g9%
Saturated Fat3.5g18%
Trans Fat0gLow0%
Cholesterol0mgLow0%
Carbohydrates13gLow5%
Total Sugars9g18%
Dietary Fiber0g0%
Protein1g2%
Sodium30mgLow1%
Minerals
Potassium30mg<1%
Calcium0mg0%
Iron0mg0%
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 / 18 researched · AI analyzing 4 more...
Ingredients — as printed on the label
SUGAR, DEXTROSE, ENRICHED FLOUR (WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMIN MONONITRATE [VITAMIN B1], RIBOFLAVIN [VITAMIN B2], FOLIC ACID), PEANUT BUTTER, PALM AND PALM KERNEL OIL, PALM AND SOYBEAN OILS WITH TBHQ AND CITRIC ACID TO PROTECT FLAVOR, WATER. CONTAINS 2% OR LESS OF EACH OF THE FOLLOWING: SOY FLOUR, SOYBEAN OIL, CORN STARCH, SALT, MONO- AND DIGLYCERIDES, BAKING SODA, SOY LECITHIN, CITRIC ACID, ARTIFICIAL FLAVOR, WHEY (MILK), ARTIFICIAL COLORS (INCLUDES YELLOW 5 LAKE, BLUE 1 LAKE), EGG WHITES.
Sweetener, texturizer, preservative, and browning agent
2
Dextrose
Low
Sweetener, texturizer, and fermentable substrate for baking and beverage manufacturing.
3
Enriched Flour
LowAllergen
Texture enhancement, structural binder, and carbohydrate base for baked goods and processed foods
4
Peanut Butter
Under Review
AI summary pending...
5
And Palm Kernel Oils
Under Review
AI summary pending...
6
Palm And Soybean Oils With Tbhq And Citric Acid To Protect Flavor
Under Review
AI summary pending...
7
Soybean Oil
Low
Cooking medium, texture enhancer, frying agent, and carrier for flavors in processed foods.
8
Corn Starch
INS 1405
No Notables
Thickening agent, stabilizer, and anti-caking agent in food products.
9
Water. Contains 2% Or Less Of Each Of The Following: Soy Flour
Under Review
AI summary pending...
10
Salt
Moderate
flavour enhancer, preservative, texture modifier, and fermentation controller
11
Baking Soda
INS 500II
No Notables
Leavening agent, pH regulator, and acidity regulator in food processing.
12
Mono- And Diglycerides
E471
No Notables
Emulsifier and stabilizer used to improve texture, extend shelf-life, and prevent oil-water separation in baked goods, margarine, and confectionery.
13
Artificial Flavor
Low
Flavour
14
Citric Acid
E330
No Notables
Flavour enhancer, acidity regulator, and preservative
15
Soy Lecithin
E322
Low
Emulsifier, stabilizer, and releasing agent
16
Egg Whites
No NotablesAllergen
Protein enrichment, foaming agent, gelling agent, and binding agent in bakery and confectionery products.
17
Whey
No NotablesAllergen
Protein enrichment, emulsifier, moisture retention agent, and texture modifier in food manufacturing.
18
Artificial Color
E100-E199
Low
Coloring agent
Ingredient
Concern
Function
Notes
1
Sugar
⚠Moderate Concern
Sweetener, texturizer, preservative, and browning agent
Sugar provides rapid energy but moderate consumption is recommended to align with established nutritional guidelines.
2
Dextrose
✓Low Concern
Sweetener, texturizer, and fermentable substrate for baking and beverage manufacturing.
Dextrose is a standard caloric sweetener that contributes to total daily carbohydrate and energy intake.
3
Enriched Flour
Allergen
✓Low Concern
Texture enhancement, structural binder, and carbohydrate base for baked goods and processed foods
Enriched flour provides essential added micronutrients like iron and B-vitamins, though dietary patterns higher in refined grains are a point of consideration for overall metabolic wellness.
4
Peanut Butter
?Under Review
—
AI summary pending...
5
And Palm Kernel Oils
?Under Review
—
AI summary pending...
6
Palm And Soybean Oils With Tbhq And Citric Acid To Protect Flavor
?Under Review
—
AI summary pending...
7
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.
8
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.
9
Water. Contains 2% Or Less Of Each Of The Following: Soy Flour
?Under Review
—
AI summary pending...
10
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.
11
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.
12
Mono- And Diglycerides
E471
✓No Notable Concerns
Emulsifier and stabilizer used to improve texture, extend shelf-life, and prevent oil-water separation in baked goods, margarine, and confectionery.
Mono- and diglycerides are commonly utilized food emulsifiers that are metabolized by the body similarly to standard dietary fats and are recognized as safe by major global regulatory agencies.
13
Artificial Flavor
✓Low Concern
Flavour
Artificial flavors are rigorously evaluated by regulatory agencies for safety and are generally recognized as safe within established consumption limits.
14
Citric Acid
E330
✓No Notable Concerns
Flavour enhancer, acidity regulator, and preservative
Citric acid is widely consumed naturally and commercially, generally recognized as safe for use in food production under standard regulatory guidelines.
15
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.
16
Egg Whites
Allergen
✓No Notable Concerns
Protein enrichment, foaming agent, gelling agent, and binding agent in bakery and confectionery products.
Egg whites are a standard protein source, though clear allergen labeling is mandated for sensitive populations.
17
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.
18
Artificial Color
E100-E199
✓Low Concern
Coloring agent
Artificial colors are widely permitted within established regulatory limits, though specific formulations are subject to ongoing scientific review regarding sensitivity considerations.
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.
