Target Stores
D
ProfileConcern
FRUITY CEREAL WITH WHITE CHOCOLATY-FLAVORED DRIZZLE CRISPY BAR, FRUITY CEREAL
Snacks & Chips USVerified
Label Serving
37 g
Barcode
085239009666
Data last verified: 1 Oct 2026
Nutrition Facts (per serving: 37 g)
Energy405kcal
Carbohydrates78.38g
Sugar45.95g
Protein2.7g
Total Fat9.46g
Saturated Fat5.41g
Trans Fat0g
Cholesterol14mg
Fiber0g
Sodium324mg
Calcium0mg
Iron4.86mg
Nutritional values transcribed from the product label. Actual values may vary.
% Daily Value
Share of an average adult's daily allowance in one serving (37 g) — the label's %RDA
Energy & macronutrients
Energy150 kcal7%
Total Fat3.5gLow4%
Saturated Fat2g10%
Trans Fat0gLow0%
Cholesterol5.18mgLow2%
Carbohydrates29g11%
Total Sugars17gHigh34%
Dietary Fiber0g0%
Protein1g2%
Sodium120mg5%
Minerals
Calcium0mg0%
Iron1.8mg10%
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
6 / 8 researched · AI analyzing 2 more...Ingredients — as printed on the label
MARSHMALLOW [CORN SYRUP, SUGAR, MODIFIED CORNSTARCH, WATER, GELATIN], CEREAL [RICE, SUGAR, CORN SYRUP, CANOLA AND/ OR SUNFLOWER OIL, CONTAINS 2% OR LESS OF: SALT, NATURAL AND ARTIFICIAL FLAVOR, BLUE 1, RED 40, YELLOW 6, YELLOW 5, THIAMIN MONONITRATE, RIBOFLAVIN, NIACINAMIDE, PYRIDOXINE HYDROCHLORIDE, FOLIC ACID, VITAMIN B12, VITAMIN A PALMITATE, VITAMIN D, REDUCED IRON, ZINC OXIDE], CRISP RICE [RICE, SUGAR, CORN SYRUP, SALT, THIAMIN MONONITRATE, RIBOFLAVIN, NIACINAMIDE, PYRIDOXINE HYDROCHLORIDE, FOLIC ACID, VITAMIN B12, VITAMIN A PALMITATE, SODIUM ASCORBATE, VITAMIN D, FERRIC ORTHOPHOSPHATE, ZINC OXIDE], BUTTER [CREAM, SALT], SUGAR, INVERT SUGAR, CORN SYRUP, WHITE ICING [SUGAR, PALM KERNEL OIL, HYDROGENATED PALM KERNEL AND PALM OILS, NONFAT DRY MILK, SOY LECITHIN, ARTIFICIAL FLAVOR, SALT].
Contains allergens: Butter
1
Crisp Rice
Low
Texture modification, bulking agent, and structural base in cereal and confectionery products.
2
Marshmallow
Low
sweetener / texture modifier / confectionery base
3
Cereal
Under Review
AI summary pending...4
Sugar
Moderate
Sweetener, texturizer, preservative, and browning agent
5
Invert Sugar
Moderate
Sweetener, texturizer, preservative, and browning agent
6
Butter
ModerateAllergen
Used as a fat source for culinary preparation, baking, flavoring, and as a spread due to its melting properties and texture.
7
Corn Syrup
Moderate
Sweetener, texturizer, humectant, and anti-crystallizing agent in food products.
8
White Icing [Sugar, Palm Kernel Oil, Hydrogenated Palm Kernel And Palm Oils, Nonfat Dry Milk, Soy Lecithin, Artificial Flavor, Salt]
Under Review
AI summary pending...| Ingredient | Concern | Function | Notes |
|---|---|---|---|
1 Crisp Rice | ✓Low Concern | Texture modification, bulking agent, and structural base in cereal and confectionery products. | Crisp rice is a standard cereal ingredient primarily composed of refined carbohydrates, generally recognized as safe for consumption. |
2 Marshmallow | ✓Low Concern | sweetener / texture modifier / confectionery base | Marshmallows are primarily composed of nutritive sweeteners and water, contributing to caloric intake with minimal essential micronutrients, and should be consumed in moderation as part of an overall balanced dietary pattern. |
3 Cereal | ?Under Review | — | AI summary pending... |
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 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. |
6 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. |
7 Corn Syrup | ⚠Moderate Concern | Sweetener, texturizer, humectant, and anti-crystallizing agent in food products. | Corn syrup provides readily available caloric energy and functional benefits in food preparation, though intake moderation aligns with broader dietary guidelines regarding refined carbohydrates. |
8 White Icing [Sugar, Palm Kernel Oil, Hydrogenated Palm Kernel And Palm Oils, Nonfat Dry Milk, Soy Lecithin, Artificial Flavor, Salt] | ?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.
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.
