Hy-Vee, Inc.
B
ProfileGood
PIZZA CRUST
Bakery & Breads USVerified
Label Serving
65 g
Barcode
075450057546
Data last verified: 1 Oct 2026
Nutritional Level Analysis (per serving)
Fat
moderate
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 →
6.6/10
Health Score
Nutrition Facts (per serving: 65 g)
Energy262kcal
Carbohydrates47.69g
Sugar6.15g
Added Sugar6.2g
Protein6.15g
Total Fat3.85g
Saturated Fat0.77g
Trans Fat0g
Cholesterol0mg
Fiber1.5g
Sodium554mg
Calcium0mg
Iron2.46mg
Potassium200mg
Nutritional values transcribed from the product label. Actual values may vary.
% Daily Value
Share of an average adult's daily allowance in one serving (65 g) — the label's %RDA
Energy & macronutrients
Energy170 kcal9%
Total Fat2.5gLow3%
Saturated Fat0.5gLow3%
Trans Fat0gLow0%
Cholesterol0mgLow0%
Carbohydrates31g11%
Total Sugars4g8%
Added Sugars4.03g8%
Dietary Fiber0.98g3%
Protein4g8%
Sodium360mg16%
Minerals
Potassium130mg3%
Calcium0mg0%
Iron1.6mg9%
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 / 13 researched · AI analyzing 2 more...Ingredients — as printed on the label
ENRICHED BLEACHED FLOUR (WHEAT FLOUR, NIACIN, IRON, THIAMIN MONONITRATE [VITAMIN B1], RIBOFLAVIN [VITAMIN B2], FOLIC ACID), WATER, DEXTROSE, VEGETABLE OIL (PALM, SOYBEAN AND/OR COTTONSEED OILS), LEAVENING (GLUCONO DELTA-LACTONE, BAKING SODA), SUGAR, CONTAINS 2% OR LESS OF EACH OF THE FOLLOWING: WHEAT GLUTEN, SALT, POTASSIUM CHLORIDE, HYDROGENATED COTTONSEED OIL, XANTHAN GUM, POTASSIUM SORBATE (PRESERVATIVE), ASCORBIC ACID.
1
Water
No Notables
solvent, moisture retention agent, beverage base, thermal transfer medium
2
Dextrose
Low
Sweetener, texturizer, and fermentable substrate for baking and beverage manufacturing.
3
Bleached Enriched Flour
Low
Structuring agent, texture enhancer, and primary carbohydrate base for baked goods, pasta, and bread products.
4
Sugar
Moderate
Sweetener, texturizer, preservative, and browning agent
5
Vegetable Oil
Low
Cooking medium, texture enhancer, frying agent, and carrier for flavors in processed foods.
6
Leavening
No Notables
Texturizing agent / Leavening
7
Potassium Chloride
E508
No Notablesflavor enhancer, salt substitute, nutrient supplement, stabilizer
8
Salt
Moderate
flavour enhancer, preservative, texture modifier, and fermentation controller
9
Contains 2% Or Less Of Each Of The Following: Wheat Gluten
Under Review
AI summary pending...10
Potassium Sorbate
E202
No NotablesPreservative
11
Hydrogenated Cottonseed Oil
Under Review
AI summary pending...12
Xanthan Gum
E415
LowStabilizer, thickener, and emulsifier
13
Ascorbic Acid
E300
No NotablesAntioxidant, nutrient supplement, and dough conditioner
| Ingredient | Concern | Function | Notes |
|---|---|---|---|
1 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. |
2 Dextrose | ✓Low Concern | Sweetener, texturizer, and fermentable substrate for baking and beverage manufacturing. | Dextrose is a standard caloric sweetener that contributes to total daily carbohydrate and energy intake. |
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 Sugar | ⚠Moderate Concern | Sweetener, texturizer, preservative, and browning agent | Sugar provides rapid energy but moderate consumption is recommended to align with established nutritional guidelines. |
5 Vegetable 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. |
6 Leavening | ✓No Notable Concerns | Texturizing agent / Leavening | Leavening agents are standard food ingredients used to create texture in baked products, with regulatory status permitting standard culinary and industrial applications. |
7 Potassium Chloride E508 | ✓No Notable Concerns | flavor enhancer, salt substitute, nutrient supplement, stabilizer | Potassium chloride is a widely utilized mineral salt and sodium alternative generally recognized as safe for the general population within standard dietary ranges. |
8 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. |
9 Contains 2% Or Less Of Each Of The Following: Wheat Gluten | ?Under Review | — | AI summary pending... |
10 Potassium Sorbate E202 | ✓No Notable Concerns | Preservative | Potassium sorbate is widely recognized as a safe food preservative with established regulatory approval for controlling microbial growth. |
11 Hydrogenated Cottonseed Oil | ?Under Review | — | AI summary pending... |
12 Xanthan Gum E415 | ✓Low Concern | Stabilizer, thickener, and emulsifier | Xanthan gum is a widely accepted food stabilizer and thickener with a strong safety profile recognized by major regulatory bodies globally. |
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.
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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.