Hy-Vee, Inc.
A
ProfileExcellent
UNBLEACHED ENRICHED PRE-SIFTED ALL-PURPOSE FLOUR
Flours & Corn Meal USVerified
Label Serving
31 g
Barcode
075450048605
Data last verified: 1 Oct 2026
Nutritional Level Analysis (per serving)
Fat
low
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
AI transparency analysis is being generated for this product.
A
TRANSPARENCY PROFILE
Excellent
Nutrient-rich & minimally processed
Favorable Profile
Profile Spectrum — Nutritional Index
AACTIVE
B
C
D
E
← Nutrient DenseMost Processed →
9.0/10
Health Score
0
% Daily Value
Share of an average adult's daily allowance in one serving (31 g) — the label's %RDA
Energy & macronutrients
Energy110 kcal6%
Total Fat0gLow0%
Saturated Fat0gLow0%
Trans Fat0gLow0%
Cholesterol0mgLow0%
Carbohydrates24g9%
Total Sugars0gLow0%
Dietary Fiber0.99g4%
Protein3g6%
Sodium0mgLow0%
Minerals
Calcium0mg0%
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
2 ingredientsIngredients — as printed on the label
ENRICHED UNBLEACHED WHEAT FLOUR (UNBLEACHED WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), MALTED BARLEY FLOUR.
Contains allergens: Malted Barley Flour
1
Malted Barley Flour
LowAllergen
Flavour enhancer, enzyme supplement, and dough conditioner in baking.
2
Unbleached Wheat Flour
Low
Structuring agent, carbohydrate source, and primary matrix for baked goods, pasta, and bread products.
| Ingredient | Concern | Function | Notes |
|---|---|---|---|
1 Malted Barley Flour Allergen | ✓Low Concern | Flavour enhancer, enzyme supplement, and dough conditioner in baking. | Malted barley flour is a widely utilized grain-derived ingredient, though individuals managing gluten sensitivities should account for its presence in product formulations. |
2 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. |
Research 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.
