WHOLE GRAIN BREAD — Profile B | Nutrition facts · Alpha Baking Co., Inc. | BetterBite
Alpha Baking Co., Inc.
B
ProfileGood
WHOLE GRAIN BREAD
Bakery & Breads USVerified
Label Serving
36 g
Barcode
033974102005
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 (36 g) — the label's %RDA
Energy & macronutrients
Energy90 kcalLow5%
Total Fat2gLow3%
Saturated Fat0gLow0%
Trans Fat0gLow0%
Cholesterol0mgLow0%
Carbohydrates15g5%
Total Sugars1gLow2%
Dietary Fiber2.99g11%
Protein4g8%
Sodium105mgLow5%
Minerals
Calcium0mg0%
Iron0.72mg4%
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
18 / 19 researched · AI analyzing 1 more...
Ingredients — as printed on the label
WHOLE WHEAT FLOUR, WATER, MILLET, WHEAT GLUTEN, FLAXSEED MEAL, BROWN SUGAR, SUNFLOWER SEEDS, CONTAINS 2% OR LESS OF THE FOLLOWING: CRACKED WHEAT, WHEAT FIBER, SOYBEAN OIL, INULIN, YEAST, VINEGAR, SEA SALT, SOY LECITHIN, CULTURED WHEAT FLOUR, ROLLED OATS, ASCORBIC ACID, ENZYMES.
Snack food product, source of texture and complex carbohydrates
2
Water
No Notables
solvent, moisture retention agent, beverage base, thermal transfer medium
3
Whole Wheat Flour
No Notables
base ingredient for baking bread, pastries, and producing traditional flatbreads like roti or chapati
4
Wheat Gluten
ModerateAllergen
Texture modifier, protein supplement, dough conditioner, and plant-based protein base.
5
Brown Sugar
Moderate
sweetener, flavor enhancer, and texture modifier in culinary and bakery applications
6
Flaxseed Meal
No Notables
Nutritional enhancement, texture modifier, and binding agent in baked goods
7
Wheat Fiber
No NotablesAllergen
Bulking agent, texturizer, calorie reduction, and dietary fiber enrichment in baked goods, pastas, and processed meats.
8
Sunflower Seed
No Notables
Nutritional enhancement, texture modification, culinary ingredient, and oil extraction.
9
Contains 2% Or Less Of The Following: Cracked Wheat
Under Review
AI summary pending...
10
Inulin
No Notables
Dietary fiber fortification, fat replacement, texture modifier, and prebiotic ingredient.
11
Yeast
No Notables
Leavening agent, fermentation catalyst, and nutritional enhancer
12
Soybean Oil
Low
Cooking medium, texture enhancer, frying agent, and carrier for flavors in processed foods.
13
Soy Lecithin
E322
Low
Emulsifier, stabilizer, and releasing agent
14
Sea Salt
Moderate
flavour enhancer, preservative, texture modifier, and fermentation controller
15
Vinegar
E260
No Notables
Flavour enhancer, preservative, and acidity regulator
16
Rolled Oats
LowAllergen
Snack food product, source of texture and complex carbohydrates
17
Cultured Wheat Flour
LowAllergen
Natural preservative, antimicrobial agent, and dough conditioner
18
Ascorbic Acid
E300
No Notables
Antioxidant, nutrient supplement, and dough conditioner
19
Enzymes
No Notables
Processing aid, texture modification, and fermentation optimization
Ingredient
Concern
Function
Notes
1
Millet
Allergen
✓Low Concern
Snack food product, source of texture and complex carbohydrates
Multigrain pita chips are generally recognized as standard baked grain products, containing common allergens such as wheat and sesame.
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
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.
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
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.
6
Flaxseed Meal
✓No Notable Concerns
Nutritional enhancement, texture modifier, and binding agent in baked goods
Flaxseed meal is a well-tolerated plant-based ingredient providing beneficial dietary fiber and omega-3 fatty acids when consumed as part of a balanced diet.
7
Wheat Fiber
Allergen
✓No Notable Concerns
Bulking agent, texturizer, calorie reduction, and dietary fiber enrichment in baked goods, pastas, and processed meats.
Wheat fiber is a naturally derived plant component generally recognized as safe and well-tolerated when consumed as part of a balanced diet.
8
Sunflower Seed
✓No Notable Concerns
Nutritional enhancement, texture modification, culinary ingredient, and oil extraction.
Sunflower seeds are a nutrient-dense whole food recognized as safe for general consumption, with considerations primarily related to caloric density and trace mineral accumulation.
9
Contains 2% Or Less Of The Following: Cracked Wheat
?Under Review
—
AI summary pending...
10
Inulin
✓No Notable Concerns
Dietary fiber fortification, fat replacement, texture modifier, and prebiotic ingredient.
Inulin is a naturally derived dietary fiber and prebiotic generally recognized as safe, though higher consumption amounts may cause mild gastrointestinal adaptation effects.
11
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.
12
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.
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.
14
Sea 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
Vinegar
E260
✓No Notable Concerns
Flavour enhancer, preservative, and acidity regulator
Vinegar is generally recognized as safe for human consumption when used as a standard food ingredient and condiment.
16
Rolled Oats
Allergen
✓Low Concern
Snack food product, source of texture and complex carbohydrates
Multigrain pita chips are generally recognized as standard baked grain products, containing common allergens such as wheat and sesame.
17
Cultured Wheat Flour
Allergen
✓Low Concern
Natural preservative, antimicrobial agent, and dough conditioner
Cultured wheat flour is a naturally derived ingredient utilized for preservation, though individuals with wheat or gluten sensitivities should account for its presence on food labels.
18
Ascorbic Acid
E300
✓No Notable Concerns
Antioxidant, nutrient supplement, and dough conditioner
Ascorbic acid is a widely recognized essential nutrient and antioxidant with an established safety profile for general consumption.
19
Enzymes
✓No Notable Concerns
Processing aid, texture modification, and fermentation optimization
Enzymes function as natural biological catalysts in food production with a well-established history of safe consumption and regulatory approval.
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.
