OREO
C
ProfileModerate
GOLDEN DOUBLE STUF SANDWICH COOKIES, GOLDEN DOUBLE STUF
🌱100% Vegan (Jain Friendly)Bakery & Breads USVerified
Label Serving
29 GRM
Barcode
10944000025403
Data last verified: 3 Oct 2026
Nutritional Level Analysis (per 100 g)
Fat
high
Saturated fat
high
Sugars
high
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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C
TRANSPARENCY PROFILE
Moderate
Some processing or additives present
Detailed Review Recommended
Profile Spectrum — Nutritional Index
A
B
CACTIVE
D
E
← Nutrient DenseMost Processed →
4.0/10
Nutrition Facts (per serving: 29 GRM)
Energy149.93kcal
Carbohydrates21g
Sugar12g
Added Sugar12.01g
Protein1g
Total Fat7g
Saturated Fat2g
Trans Fat0g
Cholesterol0mg
Fiber0g
Sodium80.04mg
Calcium0mg
Iron0.5mg
Potassium9.86mg
Nutritional values transcribed from the product label. Actual values may vary.
% Daily Value
Share of an average adult's daily allowance in one serving (29 g) — the label's %RDA
Energy & macronutrients
Energy150 kcal7%
Total Fat7g9%
Saturated Fat2g10%
Trans Fat0gLow0%
Cholesterol0mgLow0%
Carbohydrates21g8%
Total Sugars12gHigh24%
Added Sugars12gHigh24%
Dietary Fiber0g0%
Protein1g2%
Sodium80mgLow3%
Minerals
Potassium9.86mg<1%
Calcium0mg0%
Iron0.5mg3%
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
6 / 9 researched · AI analyzing 3 more...Ingredients — as printed on the label
SUGAR, UNBLEACHED ENRICHED FLOUR (WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE (VITAMIN B1), RIBOFLAVIN (VITAMIN B2), FOLIC ACID), PALM AND/OR CANOLA OIL, HIGH FRUCTOSE CORN SYRUP, SALT, BAKING SODA, SOY LECITHIN, ARTIFICIAL FLAVOR, NATURAL FLAVOR.
1
Palm And/Or Canola Oil
Low
Cooking oil, texturizing agent, frying medium, and fat source in processed foods.
2
Sugar
Moderate
Sweetener, texturizer, preservative, and browning agent
3
Salt
Moderate
flavour enhancer, preservative, texture modifier, and fermentation controller
4
Baking Soda
INS 500II
No NotablesLeavening agent, pH regulator, and acidity regulator in food processing.
5
High Fructose Corn Syrup
Moderate
sweetener
6
Soy Lecithin
E322
LowEmulsifier, stabilizer, and releasing agent
7
UNBLEACHED ENRICHED FLOUR
Indexing with AI...
8
ARTIFICIAL FLAVOR
Indexing with AI...
9
NATURAL FLAVOR
Indexing with AI...
| Ingredient | Concern | Function | Notes |
|---|---|---|---|
1 Palm And/Or Canola Oil | ✓Low Concern | Cooking oil, texturizing agent, frying medium, and fat source in processed foods. | Palm and canola oils are standard culinary fats whose nutritional considerations primarily relate to overall dietary fatty acid balance and total fat intake. |
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 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. |
4 Baking Soda INS 500II | ✓No Notable Concerns | Leavening agent, pH regulator, and acidity regulator in food processing. | Baking soda is a commonly utilized leavening agent with a well-established safety profile for normal culinary applications. |
5 High Fructose Corn Syrup | ⚠Moderate Concern | sweetener | High fructose corn syrup functions as a nutritive sweetener, with intake guidelines aligning with broader recommendations for added sugars to support metabolic balance. |
6 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. |
7 UNBLEACHED ENRICHED FLOUR Indexing with AI... | |||
8 ARTIFICIAL FLAVOR Indexing with AI... | |||
9 NATURAL FLAVOR Indexing with AI... |
Researching scientific toxicity & E-numbers for 3 remaining ingredients...
Live SyncingResearch sourced from FDA · USDA · EFSA · WHO · Peer-reviewed scientific literature. Informational only — not medical advice.
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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.
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