Whole Foods Market, Inc.
A
ProfileExcellent
365 EVERYDAY VALUE, BREAD CRUMBS
🌱100% Vegan (Jain Friendly)Bakery & Breads USVerified
Label Serving
30 g
Barcode
099482450373
Data last verified: 3 Oct 2026
Nutritional Level Analysis (per 100 g)
Fat
low
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
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Interactive
Verified Safe
Clean: No peanut-free detected for this product.
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AI Decoder analysis
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A
TRANSPARENCY PROFILE
Excellent
Nutrient-rich & minimally processed
Favorable Profile
Profile Spectrum — Nutritional Index
AACTIVE
B
C
D
E
← Nutrient DenseMost Processed →
8.8/10
Health Score
Nutrition Facts (per serving: 30 g)
Energy99.9kcal
Carbohydrates22g
Sugar0g
Protein3g
Total Fat0g
Saturated Fat0g
Trans Fat0g
Cholesterol0mg
Fiber0.99g
Sodium60mg
Calcium0mg
Iron0.36mg
Potassium39.9mg
Nutritional values transcribed from the product label. Actual values may vary.
% Daily Value
Share of an average adult's daily allowance in one serving (30 g) — the label's %RDA
Energy & macronutrients
Energy100 kcalLow5%
Total Fat0gLow0%
Saturated Fat0gLow0%
Trans Fat0gLow0%
Cholesterol0mgLow0%
Carbohydrates22g8%
Total Sugars0gLow0%
Dietary Fiber0.99g4%
Protein3g6%
Sodium60mgLow3%
Minerals
Potassium40mg<1%
Calcium0mg0%
Iron0.36mg2%
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.
Nutrient absorption analysis
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Ingredient Transparency
Tap any row · FDA, USDA, EFSA, WHO
3 ingredientsIngredients — as printed on the label
UNBLEACHED WHEAT FLOUR, SEA SALT, YEAST.
1
Sea Salt
Moderate
flavour enhancer, preservative, texture modifier, and fermentation controller
2
Nbleached Wheat Flour
Low
Structuring agent, carbohydrate source, and primary matrix for baked goods, pasta, and bread products.
3
Yeast
No Notables
Leavening agent, fermentation catalyst, and nutritional enhancer
| Ingredient | Concern | Function | Notes |
|---|---|---|---|
1 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. |
2 Nbleached 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. |
3 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. |
Research sourced from FDA · USDA · EFSA · WHO · Peer-reviewed scientific literature. Informational only — not medical advice.
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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.
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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.
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.
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