Bimbo Bakeries USA, Inc.
B
ProfileGood
100% WHOLE WHEAT BREAD, WHOLE WHEAT
Bakery & Breads USVerified
Label Serving
40 g
Barcode
073410956816
Data last verified: 1 Oct 2026
Nutritional Level Analysis (per serving)
Fat
moderate
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
AI transparency analysis is being generated for this product.
B
TRANSPARENCY PROFILE
Good
Mostly positive nutritional profile
Favorable Profile
Profile Spectrum — Nutritional Index
A
BACTIVE
C
D
E
← Nutrient DenseMost Processed →
7.1/10
Health Score
Nutrition Facts (per serving: 40 g)
Energy275kcal
Carbohydrates50g
Sugar5g
Added Sugar5g
Protein10g
Total Fat3.75g
Saturated Fat0g
Trans Fat0g
Cholesterol0mg
Fiber7.5g
Sodium450mg
Calcium125mg
Iron2.25mg
Potassium225mg
Nutritional values transcribed from the product label. Actual values may vary.
% Daily Value
Share of an average adult's daily allowance in one serving (40 g) — the label's %RDA
Energy & macronutrients
Energy110 kcal6%
Total Fat1.5gLow2%
Saturated Fat0gLow0%
Trans Fat0gLow0%
Cholesterol0mgLow0%
Carbohydrates20g7%
Total Sugars2gLow4%
Added Sugars2gLow4%
Dietary Fiber3g11%
Protein4g8%
Sodium180mg8%
Minerals
Potassium90mg2%
Calcium50mg4%
Iron0.9mg5%
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
11 / 14 researched · AI analyzing 3 more...Ingredients — as printed on the label
WHOLE WHEAT FLOUR, FILTERED WATER, SUGAR, CRACKED WHEAT, WHEAT GLUTEN, YEAST, SOYBEAN OIL, OATS, SEA SALT, CULTURED WHEAT FLOUR, GRAIN VINEGAR, SOY LECITHIN, NATURAL FLAVORS, CITRIC ACID.
Contains allergens: Wheat Gluten
1
Filtered Water
No Notables
solvent, diluent, and moisture-maintaining agent in food and beverage manufacturing
2
Sugar
Moderate
Sweetener, texturizer, preservative, and browning agent
3
Whole Wheat Flour
No Notables
base ingredient for baking bread, pastries, and producing traditional flatbreads like roti or chapati
4
Yeast
No Notables
Leavening agent, fermentation catalyst, and nutritional enhancer
5
Wheat Gluten
ModerateAllergen
Texture modifier, protein supplement, dough conditioner, and plant-based protein base.
6
Cracked Wheat
Under Review
AI summary pending...7
Soybean Oil
Low
Cooking medium, texture enhancer, frying agent, and carrier for flavors in processed foods.
8
Oats
Under Review
AI summary pending...9
Sea Salt
Moderate
flavour enhancer, preservative, texture modifier, and fermentation controller
10
Cultured Wheat Flour
Under Review
AI summary pending...11
Soy Lecithin
E322
LowEmulsifier, stabilizer, and releasing agent
12
White Vinegar
E260
No NotablesPreservative, acidity regulator, and flavor enhancer in pickling, sauces, and dressings.
13
Citric Acid
E330
No NotablesFlavour enhancer, acidity regulator, and preservative
14
Flavoring
No Notables
flavour
| Ingredient | Concern | Function | Notes |
|---|---|---|---|
1 Filtered Water | ✓No Notable Concerns | solvent, diluent, and moisture-maintaining agent in food and beverage manufacturing | Triple filtered water is a standard, food-grade solvent with no inherent safety considerations under typical consumption patterns. |
2 Sugar | ⚠Moderate Concern | Sweetener, texturizer, preservative, and browning agent | Sugar provides rapid energy but moderate consumption is recommended to align with established nutritional guidelines. |
3 Whole Wheat Flour | ✓No Notable Concerns | base ingredient for baking bread, pastries, and producing traditional flatbreads like roti or chapati | Whole wheat flour is a standard nutritional staple generally well-tolerated by the broader population, with dietary consideration required primarily for individuals managing gluten-related sensitivities. |
4 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. |
5 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. |
6 Cracked Wheat | ?Under Review | — | AI summary pending... |
7 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. |
8 Oats | ?Under Review | — | AI summary pending... |
9 Sea 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. |
10 Cultured Wheat Flour | ?Under Review | — | AI summary pending... |
11 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. |
12 White Vinegar E260 | ✓No Notable Concerns | Preservative, acidity regulator, and flavor enhancer in pickling, sauces, and dressings. | White distilled vinegar is a commonly utilized fermentation-derived ingredient with a well-established safety profile for general consumption. |
13 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. |
14 Flavoring | ✓No Notable Concerns | flavour | Natural flavors are generally recognized as safe by regulatory bodies worldwide for use within standard manufacturing practices. |
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.
