Perfection Bakeries, Inc.
B
ProfileGood
SOURDOUGH BREAD
🌱100% Vegan (Jain Friendly)Bakery & Breads USVerified
Label Serving
30 g
Barcode
071314045445
Data last verified: 1 Oct 2026
Nutritional Level Analysis (per 100 g)
Fat
low
Saturated fat
low
Sugars
low
Salt
moderate
Levels use standard FSA/WHO per-100g thresholds applied to the label's declared values. See the thresholds
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Interactive
Verified Safe
Clean: No peanut-free detected for this product.
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AI Decoder analysis
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B
TRANSPARENCY PROFILE
Good
Mostly positive nutritional profile
Favorable Profile
Profile Spectrum — Nutritional Index
A
BACTIVE
C
D
E
← Nutrient DenseMost Processed →
8.2/10
Health Score
Nutrition Facts (per serving: 30 g)
Energy69.9kcal
Carbohydrates14g
Sugar1g
Protein3g
Total Fat0.5g
Saturated Fat0g
Trans Fat0g
Cholesterol0mg
Fiber0.99g
Sodium140.1mg
Calcium39.9mg
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 (30 g) — the label's %RDA
Energy & macronutrients
Energy70 kcalLow3%
Total Fat0.5gLow<1%
Saturated Fat0gLow0%
Trans Fat0gLow0%
Cholesterol0mgLow0%
Carbohydrates14g5%
Total Sugars1gLow2%
Dietary Fiber0.99g4%
Protein3g6%
Sodium140mg6%
Minerals
Calcium40mg3%
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.
Nutrient absorption analysis
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Ingredient Transparency
Tap any row · FDA, USDA, EFSA, WHO
18 / 19 researched · AI analyzing 1 more...Ingredients — as printed on the label
ENRICHED UNBLEACHED FLOUR [WHEAT FLOUR, MALTED BARLEY FLOUR, REDUCED IRON, THIAMINE MONONITRATE (VITAMIN B1), RIBOFLAVIN (VITAMIN B2), NIACIN (VITAMIN B3), FOLIC ACID], WATER, YEAST, WHEAT GLUTEN, HIGH FRUCTOSE CORN SYRUP, CORN FLOUR, SALT, SOYBEAN OIL, YELLOW CORNSTARCH, VINEGAR, LACTIC ACID, MONOGLYCERIDES, CALCIUM PROPIONATE (A PRESERVATIVE), ACETIC ACID, MONOCALCIUM PHOSPHATE, CALCIUM SULFATE, CITRIC ACID, ASCORBIC ACID, SOY LECITHIN.
Contains allergens: Nbleached Flour, Wheat Gluten
1
Water
No Notables
solvent, moisture retention agent, beverage base, thermal transfer medium
2
Yeast
No Notables
Leavening agent, fermentation catalyst, and nutritional enhancer
3
Nbleached Flour
LowAllergen
Used as a primary structural ingredient in baking, bread-making, pastry production, and various processed food formulations to provide elasticity, volume, and texture.
4
Corn Flour
INS 1405
No NotablesThickening agent, stabilizer, and anti-caking agent in food products.
5
High Fructose Corn Syrup
Moderate
sweetener
6
Wheat Gluten
ModerateAllergen
Texture modifier, protein supplement, dough conditioner, and plant-based protein base.
7
Salt
Moderate
flavour enhancer, preservative, texture modifier, and fermentation controller
8
Soybean Oil
Low
Cooking medium, texture enhancer, frying agent, and carrier for flavors in processed foods.
9
Yellow Cornstarch
Under Review
AI summary pending...10
Lactic Acid
E270
No NotablespH regulator, preservative, and flavoring agent
11
Vinegar
E260
No NotablesFlavour enhancer, preservative, and acidity regulator
12
Monoglycerides
E471
LowEmulsifier and texturizer
13
Calcium Propionate
E282
No Notablespreservative
14
Acetic Acid
E260
No NotablesFlavour enhancer, preservative, and acidity regulator
15
Monocalcium Phosphate
E950 / E341
No NotablesSweetener and mineral fortification / anti-caking agent
16
Ascorbic Acid
E300
No NotablesAntioxidant, nutrient supplement, and dough conditioner
17
Citric Acid
E330
No NotablesFlavour enhancer, acidity regulator, and preservative
18
Calcium Sulfate
E235
LowAnti-caking agent and mold inhibitor
19
Soy Lecithin
E322
LowEmulsifier, stabilizer, and releasing agent
| 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 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. |
3 Nbleached Flour Allergen | ✓Low Concern | Used as a primary structural ingredient in baking, bread-making, pastry production, and various processed food formulations to provide elasticity, volume, and texture. | Unbleached flour is a standard baking ingredient derived from wheat, presenting minimal points of consideration for the general population outside of individuals with wheat sensitivities or celiac disease. |
4 Corn Flour 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. |
5 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. |
6 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. |
7 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. |
8 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. |
9 Yellow Cornstarch | ?Under Review | — | AI summary pending... |
10 Lactic Acid E270 | ✓No Notable Concerns | pH regulator, preservative, and flavoring agent | Lactic acid is a widely utilized and generally recognized as safe food ingredient with established regulatory approval for broad use. |
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 Monoglycerides E471 | ✓Low Concern | Emulsifier and texturizer | Distilled monoglycerides are widely utilized lipid-based emulsifiers with established regulatory approval for food applications. |
13 Calcium Propionate E282 | ✓No Notable Concerns | preservative | Calcium propionate is widely permitted globally as a safe antimicrobial preservative with no specified upper daily limit established by international food safety authorities. |
14 Acetic Acid 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. |
15 Monocalcium Phosphate E950 / E341 | ✓No Notable Concerns | Sweetener and mineral fortification / anti-caking agent | Both ingredients are authorized by major food safety authorities and are considered suitable for consumption within established regulatory limits. |
16 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. |
17 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. |
18 Calcium Sulfate E235 | ✓Low Concern | Anti-caking agent and mold inhibitor | Standard food ingredient blend utilized for texture management and preservation with established regulatory oversight. |
19 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 SyncingResearch sourced from FDA · USDA · EFSA · WHO · Peer-reviewed scientific literature. Informational only — not medical advice.
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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.
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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.
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