Harris-Teeter Inc.
D
ProfileConcern
LEMON CRISP COOKIES WITH CHOCOLATE DRIZZLE
Bakery & Breads USVerified
Label Serving
30 g
Barcode
072036705259
Data last verified: 1 Oct 2026
Nutritional Level Analysis (per serving)
Fat
high
Saturated fat
high
Sugars
high
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.
D
TRANSPARENCY PROFILE
Concern
High processing or notable additives
Detailed Review Recommended
Profile Spectrum — Nutritional Index
A
B
C
DACTIVE
E
← Nutrient DenseMost Processed →
2.3/10
Health Score
Nutrition Facts (per serving: 30 g)
Energy500kcal
Carbohydrates63.33g
Sugar26.67g
Protein6.67g
Total Fat23.33g
Saturated Fat16.67g
Trans Fat0g
Cholesterol67mg
Fiber3.3g
Sodium500mg
Calcium0mg
Iron2.4mg
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
Energy150 kcal8%
Total Fat7g9%
Saturated Fat5gHigh25%
Trans Fat0gLow0%
Cholesterol20mg7%
Carbohydrates19g7%
Total Sugars8g16%
Dietary Fiber0.99g4%
Protein2g4%
Sodium150mg7%
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.
Ingredient Transparency
Tap any row · FDA, USDA, EFSA, WHO
10 / 16 researched · AI analyzing 6 more...Ingredients — as printed on the label
UNBLEACHED ENRICHED FLOUR (WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE RIBOFLAVIN FOLIC ACID), BUTTER (CREAM [MILK], SALT), SUGAR, WHOLE EGGS, NATURAL FLAVORS, CREAM OF TARTAR, BAKING SODA, LEMON OIL, SALT, MALIC ACID, CHOCOLATE DRIZZLE: SUGAR, FRACTIONATED PALM KERNEL AND PALM OIL, COCOA POWDER PROCESSED WITH ALKALI, BUTTERMILK, SOY LECITHIN (EMULSIFIER),, VANILLA EXTRACT, NATURAL FLAVORS.
Contains allergens: Butter
1
Sugar
Moderate
Sweetener, texturizer, preservative, and browning agent
2
Butter
ModerateAllergen
Used as a fat source for culinary preparation, baking, flavoring, and as a spread due to its melting properties and texture.
3
Unbleached Enriched White Flour
Low
structure formation, baking base, texture enhancement, nutrient fortification
4
Flavoring
No Notables
flavour
5
Whole Eggs
Under Review
AI summary pending...6
Cream Of Tartar
Under Review
AI summary pending...7
Salt
Moderate
flavour enhancer, preservative, texture modifier, and fermentation controller
8
Lemon Oil
Under Review
AI summary pending...9
Baking Soda
INS 500II
No NotablesLeavening agent, pH regulator, and acidity regulator in food processing.
10
Malic Acid
E296
No NotablesFlavour enhancer, acidulant, and pH regulator
11
Fractionated Palm Kernel Oil
Moderate
Texturizer, fat source, and coating agent in confectionery, bakery items, and dairy alternatives.
12
Chocolate Drizzle: Sugar
Under Review
AI summary pending...13
Buttermilk
Under Review
AI summary pending...14
Soy Lecithin
E322
LowEmulsifier, stabilizer, and releasing agent
15
Cocoa Processed With Alkali
INS 501(I)
No NotablesFlavour and color agent used to impart a smooth chocolate profile and deep color to baked goods, beverages, and confections.
16
Vanilla Extract
Under Review
AI summary pending...| 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 Butter Allergen | ⚠Moderate Concern | Used as a fat source for culinary preparation, baking, flavoring, and as a spread due to its melting properties and texture. | Butter is a traditional dairy fat that provides essential fat-soluble vitamins, while dietary guidelines recommend consuming it in moderation as part of balanced saturated fat intake. |
3 Unbleached Enriched White Flour | ✓Low Concern | structure formation, baking base, texture enhancement, nutrient fortification | Enriched unbleached flour is widely permitted globally and serves as a standard staple ingredient, though individuals monitoring carbohydrate intake or managing celiac disease or wheat sensitivities should account for its gluten content. |
4 Flavoring | ✓No Notable Concerns | flavour | Natural flavors are generally recognized as safe by regulatory bodies worldwide for use within standard manufacturing practices. |
5 Whole Eggs | ?Under Review | — | AI summary pending... |
6 Cream Of Tartar | ?Under Review | — | AI summary pending... |
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 Lemon Oil | ?Under Review | — | AI summary pending... |
9 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. |
10 Malic Acid E296 | ✓No Notable Concerns | Flavour enhancer, acidulant, and pH regulator | Malic acid is a naturally occurring organic compound widely recognized as safe for consumption in standard food and beverage applications. |
11 Fractionated Palm Kernel Oil | ⚠Moderate Concern | Texturizer, fat source, and coating agent in confectionery, bakery items, and dairy alternatives. | Palm kernel oil contains high levels of saturated fats, meaning consumption patterns should align with broader dietary guidelines for lipid intake. |
12 Chocolate Drizzle: Sugar | ?Under Review | — | AI summary pending... |
13 Buttermilk | ?Under Review | — | AI summary pending... |
14 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. |
15 Cocoa Processed With Alkali INS 501(I) | ✓No Notable Concerns | Flavour and color agent used to impart a smooth chocolate profile and deep color to baked goods, beverages, and confections. | Cocoa processed with alkali is widely recognized as safe for general consumption, with processing primarily altering flavor and acidity rather than safety profile. |
16 Vanilla Extract | ?Under Review | — | AI summary pending... |
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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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.