Perfection Bakeries, Inc.
B
ProfileGood
100% NATURAL BROWN SUGAR SOFT BAGELS
Bakery & Breads USVerified
Label Serving
43 g
Barcode
071314069441
Data last verified: 1 Oct 2026
Nutritional Level Analysis (per serving)
Fat
low
Saturated fat
low
Sugars
moderate
Salt
moderate
Levels use standard FSA/WHO per-100g thresholds applied to the label's declared values. See the thresholds
AI transparency analysis is being generated for this product.
B
TRANSPARENCY PROFILE
Good
Mostly positive nutritional profile
Detailed Review Recommended
Profile Spectrum — Nutritional Index
A
BACTIVE
C
D
E
← Nutrient DenseMost Processed →
6.5/10
Health Score
Nutrition Facts (per serving: 43 g)
Energy279kcal
Carbohydrates58.14g
Sugar9.3g
Protein9.3g
Total Fat1.16g
Saturated Fat0g
Trans Fat0g
Cholesterol0mg
Fiber7g
Sodium314mg
Calcium47mg
Iron3.35mg
Nutritional values transcribed from the product label. Actual values may vary.
% Daily Value
Share of an average adult's daily allowance in one serving (43 g) — the label's %RDA
Energy & macronutrients
Energy120 kcal6%
Total Fat0.5gLow<1%
Saturated Fat0gLow0%
Trans Fat0gLow0%
Cholesterol0mgLow0%
Carbohydrates25g9%
Total Sugars4g8%
Dietary Fiber3.01g11%
Protein4g8%
Sodium135mg6%
Minerals
Calcium20mg2%
Iron1.44mg8%
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
9 / 13 researched · AI analyzing 4 more...Ingredients — as printed on the label
WHOLE GRAIN WHEAT FLOUR, UNBLEACHED WHEAT FLOUR, WATER, YEAST, SUGAR, HONEY, BROWN SUGAR, CULTURED WHEAT FLOUR, CINNAMON, BARLEY MALT, CALCIUM SULFATE, ENRICHMENT [FERROUS SULFATE (IRON), THIAMINE HYDROCHLORIDE (VITAMIN B1), RIBOFLAVIN (VITAMIN B2), NIACIN (VITAMIN B3), FOLIC ACID], ASCORBIC ACID.
1
Unbleached Wheat Flour
Low
Structuring agent, carbohydrate source, and primary matrix for baked goods, pasta, and bread products.
2
Water
No Notables
solvent, moisture retention agent, beverage base, thermal transfer medium
3
Whole Grain Wheat Flour
Under Review
AI summary pending...4
Honey
Low
sweetener / flavor / humectant
5
Sugar
Moderate
Sweetener, texturizer, preservative, and browning agent
6
Yeast
No Notables
Leavening agent, fermentation catalyst, and nutritional enhancer
7
Brown Sugar
Moderate
sweetener, flavor enhancer, and texture modifier in culinary and bakery applications
8
Cultured Wheat Flour
Under Review
AI summary pending...9
Cinnamon
Low
flavour
10
Calcium Sulfate
E235
LowAnti-caking agent and mold inhibitor
11
Barley Malt
Under Review
AI summary pending...12
Enrichment
Under Review
AI summary pending...13
Ascorbic Acid
E300
No NotablesAntioxidant, nutrient supplement, and dough conditioner
| Ingredient | Concern | Function | Notes |
|---|---|---|---|
1 Unbleached Wheat Flour | ✓Low Concern | Structuring agent, carbohydrate source, and primary matrix for baked goods, pasta, and bread products. | Generally recognized as safe for the general population, with specific dietary considerations required for individuals managing gluten-related disorders. |
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 Grain Wheat Flour | ?Under Review | — | AI summary pending... |
4 Honey | ✓Low Concern | sweetener / flavor / humectant | Honey is a natural nutritive sweetener generally recognized as safe for adults, while requiring specific age-related considerations for infants. |
5 Sugar | ⚠Moderate Concern | Sweetener, texturizer, preservative, and browning agent | Sugar provides rapid energy but moderate consumption is recommended to align with established nutritional guidelines. |
6 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. |
7 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. |
8 Cultured Wheat Flour | ?Under Review | — | AI summary pending... |
9 Cinnamon | ✓Low Concern | flavour | Cinnamon is generally well-tolerated in culinary quantities, with moderation recommended primarily concerning varieties high in coumarin content. |
10 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. |
11 Barley Malt | ?Under Review | — | AI summary pending... |
12 Enrichment | ?Under Review | — | AI summary pending... |
13 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. |
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.
Important Disclaimer
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.
Individual dietary needs, allergies, and health conditions vary significantly. Always consult a qualified healthcare professional, registered dietitian, or physician before making dietary changes based on information found on this platform. Product formulations may change without notice — always verify information against current product labels.
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.
