OATMEAL RAISIN SOFT BAKED COOKIES, OATMEAL RAISIN — Profile D | Nutrition facts · Bay Valley Foods, LLC | BetterBite
Bay Valley Foods, LLC
D
ProfileConcern
OATMEAL RAISIN SOFT BAKED COOKIES, OATMEAL RAISIN
Bakery & Breads USVerified
Label Serving
25 g
Barcode
041820818055
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 (25 g) — the label's %RDA
Energy & macronutrients
Energy100 kcal5%
Total Fat3gLow4%
Saturated Fat1.5g8%
Trans Fat0gLow0%
Cholesterol0mgLow0%
Carbohydrates18g7%
Total Sugars9g18%
Added Sugars7g14%
Dietary Fiber1g4%
Protein1g2%
Sodium85mgLow4%
Minerals
Calcium0mg0%
Iron0.6mg3%
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.
Sweetener, texturizer, preservative, and browning agent
2
Soybean And/Or Canola Oil
LowAllergen
Cooking medium, frying oil, emulsion stabilizer in dressings, and a source of dietary fat in processed foods.
3
Bleached Enriched Wheat Flour
Low
Structuring agent, texture enhancer, and primary carbohydrate base for baked goods, pasta, and bread products.
4
High Fructose Corn Syrup
Moderate
sweetener
5
Whole Grain Oats
Under Review
AI summary pending...
6
Raisin Paste
Under Review
AI summary pending...
7
Corn Syrup
Moderate
Sweetener, texturizer, humectant, and anti-crystallizing agent in food products.
8
Eggs
LowAllergen
Protein source, emulsifier, binding agent, leavening agent, and structural component in baking and processed foods.
9
Raisins
No Notables
sweetener, flavor enhancer, texturizing agent, and nutrient-dense inclusion in baked goods, cereals, and snacks
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
Whey
No NotablesAllergen
Protein enrichment, emulsifier, moisture retention agent, and texture modifier in food manufacturing.
13
Spice
No Notables
Flavour and aroma enhancement
14
Riboflavin
E150
LowAllergen
Nutrient fortification, color enhancement, and protein supplementation
15
Natural And Artificial Flavor
Synthetic
No Notables
flavour
16
Soy Lecithin
E322
Low
Emulsifier, stabilizer, and releasing 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
Soybean And/Or Canola Oil
Allergen
✓Low Concern
Cooking medium, frying oil, emulsion stabilizer in dressings, and a source of dietary fat in processed foods.
Standard plant-derived cooking oils that provide essential fatty acids, though containing soy derivatives relevant to allergen labeling and dietary fat distribution considerations.
3
Bleached Enriched Wheat Flour
✓Low Concern
Structuring agent, texture enhancer, and primary carbohydrate base for baked goods, pasta, and bread products.
Enriched bleached flour is widely permitted and provides essential micronutrients through fortification, though it offers lower dietary fiber compared to whole grain alternatives.
4
High Fructose Corn Syrup
⚠Moderate Concern
sweetener
High fructose corn syrup functions as a nutritive sweetener, with intake guidelines aligning with broader recommendations for added sugars to support metabolic balance.
5
Whole Grain Oats
?Under Review
—
AI summary pending...
6
Raisin Paste
?Under Review
—
AI summary pending...
7
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.
8
Eggs
Allergen
✓Low Concern
Protein source, emulsifier, binding agent, leavening agent, and structural component in baking and processed foods.
Eggs are a nutrient-dense food source recognized as a common allergen, requiring appropriate labeling for sensitive populations.
9
Raisins
✓No Notable Concerns
sweetener, flavor enhancer, texturizing agent, and nutrient-dense inclusion in baked goods, cereals, and snacks
Raisins are a nutrient-dense whole food ingredient providing fiber and minerals, though moderation is recommended for individuals managing carbohydrate intake.
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
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.
13
Spice
✓No Notable Concerns
Flavour and aroma enhancement
Standard culinary spices are well-tolerated and recognized as safe for general consumption within normal dietary parameters.
14
Riboflavin
E150
Allergen
✓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.
15
Natural And Artificial Flavor
Synthetic
✓No Notable Concerns
flavour
Authorized flavorings are evaluated for safety by regulatory bodies and are generally recognized as safe for consumption within established usage limits.
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.
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.
