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
033974124007
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 (36 g) — the label's %RDA
Energy & macronutrients
Energy90 kcalLow5%
Total Fat1.5gLow2%
Saturated Fat0gLow0%
Trans Fat0gLow0%
Cholesterol0mgLow0%
Carbohydrates15g5%
Total Sugars2gLow4%
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.
solvent, moisture retention agent, beverage base, thermal transfer medium
2
Wheat Gluten
ModerateAllergen
Texture modifier, protein supplement, dough conditioner, and plant-based protein base.
3
Whole Wheat Flour
No Notables
base ingredient for baking bread, pastries, and producing traditional flatbreads like roti or chapati
4
Millet
LowAllergen
Snack food product, source of texture and complex carbohydrates
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
Soybean Oil
Low
Cooking medium, texture enhancer, frying agent, and carrier for flavors in processed foods.
8
Rye Meal
No Notables
Flour and baking ingredient, providing structural integrity, dietary fiber, and flavor to bread and bakery products.
9
Corn Grits. Contains 2% Or Less Of The Following: Wheat Fiber
Under Review
AI summary pending...
10
Yeast
No Notables
Leavening agent, fermentation catalyst, and nutritional enhancer
11
Vinegar
E260
No Notables
Flavour enhancer, preservative, and acidity regulator
12
Inulin
No Notables
Dietary fiber fortification, fat replacement, texture modifier, and prebiotic ingredient.
13
Sea Salt
Moderate
flavour enhancer, preservative, texture modifier, and fermentation controller
14
Buckwheat Flour
LowAllergen
Nutritional flour alternative, baking ingredient, and binder in gluten-free food formulations.
15
Triticale Flour
Under Review
AI summary pending...
16
Rice Flour
No Notables
Thickener, texture agent, gluten-free baking flour, and coating agent
17
Barley Flakes
No NotablesAllergen
Grains and cereal base, dietary fiber enrichment, texture modifier
18
Rolled Oats
LowAllergen
Snack food product, source of texture and complex carbohydrates
19
Sorghum Flour
Under Review
AI summary pending...
20
Quinoa
No Notables
Nutritional ingredient, grain alternative, protein source, and thickener in food manufacturing.
21
Amaranth Flour
No Notables
Nutritional enhancement, gluten-free baking, thickening agent, and textural modifier in food products.
22
Ascorbic Acid
E300
No Notables
Antioxidant, nutrient supplement, and dough conditioner
23
Cultured Wheat Flour
LowAllergen
Natural preservative, antimicrobial agent, and dough conditioner
24
Soy Lecithin
E322
Low
Emulsifier, stabilizer, and releasing agent
25
Enzymes
No Notables
Processing aid, texture modification, and fermentation optimization
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
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.
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
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.
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
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
Rye Meal
✓No Notable Concerns
Flour and baking ingredient, providing structural integrity, dietary fiber, and flavor to bread and bakery products.
Rye meal is a nutrient-dense whole grain ingredient generally recognized as safe, though individuals with gluten-related disorders should exercise consideration.
9
Corn Grits. Contains 2% Or Less Of The Following: Wheat Fiber
?Under Review
—
AI summary pending...
10
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.
11
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.
12
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.
13
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.
14
Buckwheat Flour
Allergen
✓Low Concern
Nutritional flour alternative, baking ingredient, and binder in gluten-free food formulations.
Buckwheat flour is a widely consumed, nutrient-dense pseudo-cereal flour generally recognized as safe, though it may occasionally act as a food allergen in sensitive populations.
15
Triticale Flour
?Under Review
—
AI summary pending...
16
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.
17
Barley Flakes
Allergen
✓No Notable Concerns
Grains and cereal base, dietary fiber enrichment, texture modifier
Barley flakes are a whole grain source of dietary fiber and nutrients, with primary considerations relating to gluten content for sensitive individuals.
18
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.
19
Sorghum Flour
?Under Review
—
AI summary pending...
20
Quinoa
✓No Notable Concerns
Nutritional ingredient, grain alternative, protein source, and thickener in food manufacturing.
Quinoa is a nutrient-dense pseudocereal well tolerated by the general population when properly rinsed and prepared.
21
Amaranth Flour
✓No Notable Concerns
Nutritional enhancement, gluten-free baking, thickening agent, and textural modifier in food products.
Amaranth flour is a well-tolerated, nutrient-dense whole food ingredient suitable for general consumption.
22
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.
23
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.
24
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.
25
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...
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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.
