SUGAR COOKIES — Profile E | Nutrition facts · Wal-Mart Stores, Inc. | BetterBite
Wal-Mart Stores, Inc.
E
ProfileHigh Concern
SUGAR COOKIES
Bakery & Breads USVerified
Label Serving
33 g
Barcode
078742443034
Data last verified: 1 Oct 2026
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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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Nutritional values transcribed from the product label. Actual values may vary.
% Daily Value
Share of an average adult's daily allowance in one serving (33 g) — the label's %RDA
Energy & macronutrients
Energy140 kcal7%
Total Fat6g8%
Saturated Fat2.5g13%
Trans Fat0gLow0%
Cholesterol9.9mgLow3%
Carbohydrates21g8%
Total Sugars11gHigh22%
Added Sugars11gHigh22%
Dietary Fiber0g0%
Protein1g2%
Sodium150mg7%
Minerals
Calcium9.9mg<1%
Iron1mg6%
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
15 / 17 researched · AI analyzing 2 more...
Ingredients — as printed on the label
WHEAT FLOUR, SUGAR, BLEACHED WHEAT FLOUR, PALM OIL SHORTENING, MARGARINE (PALM OIL, SOYBEAN OIL, WATER, SALT, CONTAINS LESS THAN 2% OF VEGETABLE MONO- AND DIGLYCERIDES, SOY LECITHIN, SODIUM BENZOATE [PRESERVATIVE], CITRIC ACID, NATURAL AND ARTIFICIAL FLAVOR, VITAMIN A PALMITATE, BETA-CAROTENE [COLOR], WHEY), WATER, FRUCTOSE, RAINBOW SUGAR (SUGAR, CONFECTIONER'S GLAZE [SHELLAC], RED 3, CARNAUBA WAX, YELLOW 6, RED 40, BLUE 2, YELLOW 5, BLUE 1), INVERT SUGAR, CONTAINS LESS THAN 2% OF BAKING SODA, BUTTER (CREAM, SALT, NATURAL FLAVORING), BUTTERMILK POWDER (MILK SOLIDS), CELLULOSE GUM, EGGS, NATURAL AND ARTIFICIAL FLAVORS, SALT, SOY LECITHIN.
Structuring agent, carbohydrate source, and textural base for baking and cooking.
2
Sugar
Moderate
Sweetener, texturizer, preservative, and browning agent
3
Bleached Wheat Flour
Low
Structure enhancer, texture modifier, and whitening agent in baked goods, pastries, and processed foods.
4
Margarine
Synthetic
ModerateAllergen
Fat spread, structural agent in baking, and culinary medium
5
Water
No Notables
solvent, moisture retention agent, beverage base, thermal transfer medium
6
Palm Oil Shortening
Moderate
Texturizer, fat source, and structural agent in baked goods and confectionery products.
7
Fructose
Moderate
Sweetener and humectant
8
Invert Sugar
Moderate
Sweetener, texturizer, preservative, and browning agent
9
Rainbow Sugar
Moderate
Colourant and sweetener
10
Butter
ModerateAllergen
Used as a fat source for culinary preparation, baking, flavoring, and as a spread due to its melting properties and texture.
11
Buttermilk Powder
Under Review
AI summary pending...
12
Cellulose Gum
E466
No Notables
Thickener, stabilizer, emulsifier, and texture modifier
13
Eggs
LowAllergen
Protein source, emulsifier, binding agent, leavening agent, and structural component in baking and processed foods.
14
Natural And Artificial Flavor
Synthetic
No Notables
flavour
15
Soy Lecithin
E322
Low
Emulsifier, stabilizer, and releasing agent
16
Salt
Moderate
flavour enhancer, preservative, texture modifier, and fermentation controller
17
CONTAINS LESS THAN 2% OF BAKING SODA
Indexing with AI...
Ingredient
Concern
Function
Notes
1
Wheat Flour
Allergen
✓No Notable Concerns
Structuring agent, carbohydrate source, and textural base for baking and cooking.
Wheat flour is a standard nutritional staple generally well-tolerated by the general population, though individuals with celiac disease or specific wheat sensitivities require alternative dietary selections.
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
Bleached Wheat Flour
✓Low Concern
Structure enhancer, texture modifier, and whitening agent in baked goods, pastries, and processed foods.
Bleached wheat flour is a widely utilized baking ingredient containing gluten, generally recognized as safe for the general population while lacking significant dietary fiber due to refinement.
4
Margarine
Synthetic
Allergen
⚠Moderate Concern
Fat spread, structural agent in baking, and culinary medium
Margarine is generally recognized as safe, though nutritional considerations vary based on the presence of specific fatty acid profiles and processing methods.
5
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.
6
Palm Oil Shortening
⚠Moderate Concern
Texturizer, fat source, and structural agent in baked goods and confectionery products.
Palm oil shortening is a caloric fat source rich in saturated fatty acids, warranting mindful consumption within established daily nutritional guidelines.
7
Fructose
⚠Moderate Concern
Sweetener and humectant
Fructose is a naturally occurring and permitted sweetener, though consumption patterns high in free sugars warrant moderation in line with dietary guidelines.
8
Invert Sugar
⚠Moderate Concern
Sweetener, texturizer, preservative, and browning agent
Sugar provides rapid energy but moderate consumption is recommended to align with established nutritional guidelines.
9
Rainbow Sugar
⚠Moderate Concern
Colourant and sweetener
Rainbow sugar is primarily composed of sucrose and added colorants, contributing to energy intake with minimal micronutrients when consumed in typical dietary quantities.
10
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.
11
Buttermilk Powder
?Under Review
—
AI summary pending...
12
Cellulose Gum
E466
✓No Notable Concerns
Thickener, stabilizer, emulsifier, and texture modifier
Cellulose gum is widely recognized as safe by global regulatory bodies, functioning primarily as an inert texturizer with minimal systemic absorption.
13
Eggs
Allergen
✓Low Concern
Protein source, emulsifier, binding agent, leavening agent, and structural component in baking and processed foods.
Eggs are a nutrient-dense food source recognized as a common allergen, requiring appropriate labeling for sensitive populations.
14
Natural And Artificial Flavor
Synthetic
✓No Notable Concerns
flavour
Authorized flavorings are evaluated for safety by regulatory bodies and are generally recognized as safe for consumption within established usage limits.
15
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.
16
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.
17
CONTAINS LESS THAN 2% OF BAKING SODA
Indexing with AI...
Researching scientific toxicity & E-numbers for 1 remaining ingredient...
Live Syncing
Research sourced from FDA · USDA · EFSA · WHO · Peer-reviewed scientific literature. Informational only — not medical advice.
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.
