Hodgson Mill Inc
A
ProfileExcellent
HODGSON MILL, 50/ 50 WHOLE WHEAT & WHITE FLOUR
🌱100% Vegan (Jain Friendly)Flours & Corn Meal USVerified
Label Serving
30 g
Barcode
071518050153
Data last verified: 1 Oct 2026
Nutritional Level Analysis (per 100 g)
Fat
moderate
Saturated fat
low
Sugars
low
Salt
low
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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A
TRANSPARENCY PROFILE
Excellent
Nutrient-rich & minimally processed
Favorable Profile
Profile Spectrum — Nutritional Index
AACTIVE
B
C
D
E
← Nutrient DenseMost Processed →
9.4/10
Health Score
Nutrition Facts (per serving: 30 g)
Energy99.9kcal
Carbohydrates21g
Sugar0g
Protein4g
Total Fat1g
Saturated Fat0g
Trans Fat0g
Cholesterol0mg
Fiber2.01g
Sodium0mg
Calcium0mg
Iron0.72mg
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
Energy100 kcalLow5%
Total Fat1gLow1%
Saturated Fat0gLow0%
Trans Fat0gLow0%
Cholesterol0mgLow0%
Carbohydrates21g8%
Total Sugars0gLow0%
Dietary Fiber2.01g7%
Protein4g8%
Sodium0mgLow0%
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.
Nutrient absorption analysis
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Ingredient Transparency
Tap any row · FDA, USDA, EFSA, WHO
4 ingredientsIngredients — as printed on the label
WHOLE GRAIN, STONE GROUND WHEAT FLOUR; WHITE FLOUR (UNBLEACHED, UNENRICHED); VITAL WHEAT GLUTEN.
Contains allergens: Whole Grains, Stone Ground Whole Wheat Flour, Vital Wheat Gluten
1
Whole Grains
No NotablesAllergen
Nutritional enhancement, dietary fiber source, texture improvement, and base ingredient in bakery, cereal, and snack products.
2
Stone Ground Whole Wheat Flour
No NotablesAllergen
structure agent, nutritional enrichment, dietary fiber source, and flour base for baked goods
3
Bleached Enriched Flour
Low
Structuring agent, texture enhancer, and primary carbohydrate base for baked goods, pasta, and bread products.
4
Vital Wheat Gluten
ModerateAllergen
Texture modifier, protein supplement, dough conditioner, and plant-based protein base.
| Ingredient | Concern | Function | Notes |
|---|---|---|---|
1 Whole Grains Allergen | ✓No Notable Concerns | Nutritional enhancement, dietary fiber source, texture improvement, and base ingredient in bakery, cereal, and snack products. | Whole grains are nutrient-dense dietary components recognized globally for supporting long-term metabolic and cardiovascular health. |
2 Stone Ground Whole Wheat Flour Allergen | ✓No Notable Concerns | structure agent, nutritional enrichment, dietary fiber source, and flour base for baked goods | Standard whole grain flour component well tolerated by the general population, with primary consideration for individuals managing gluten-related sensitivities. |
3 Bleached Enriched 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 Vital 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. |
Research sourced from FDA · USDA · EFSA · WHO · Peer-reviewed scientific literature. Informational only — not medical advice.
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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.
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.
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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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