ENRICHED HONEY WHEAT BREAD, HONEY WHEAT — Profile C | Nutrition facts · NOT A BRANDED ITEM | BetterBite
NOT A BRANDED ITEM
C
ProfileModerate
ENRICHED HONEY WHEAT BREAD, HONEY WHEAT
Bakery & Breads USVerified
Label Serving
26 g
Barcode
20737108
Data last verified: 1 Oct 2026
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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 (26 g) — the label's %RDA
Energy & macronutrients
Energy70 kcalLow3%
Total Fat1gLow1%
Saturated Fat0gLow0%
Trans Fat0gLow0%
Cholesterol0mgLow0%
Carbohydrates13gLow5%
Total Sugars2gLow4%
Dietary Fiber0.99g4%
Protein3g6%
Sodium125mg5%
Minerals
Calcium40mg3%
Iron1.08mg6%
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
17 / 21 researched · AI analyzing 4 more...
Ingredients — as printed on the label
UNBLEACHED ENRICHED FLOUR (WHEAT FLOUR, MALTED BARLEY FLOUR, NIACIN, REDUCED IRON, THIAMIN MONONITRATE, RIBOFLAVIN, FOLIC ACID), WATER, HONEY, SUGAR, WHEAT GLUTEN, WHOLE WHEAT FLOUR, RYE FLOUR, WHEAT BRAN, CONTAINS 2% OR LESS OF EACH OF THE FOLLOWING: YEAST, SOY FLOUR, SALT, SOYBEAN OIL, MONOGLYCERIDES, ENZYMES, ASCORBIC ACID, CULTURED WHEAT FLOUR, VINEGAR, CALCIUM SULFATE, MONOCALCIUM PHOSPHATE, SOY LECITHIN, CALCIUM CARBONATE.
Contains allergens: Wheat Gluten
1
Water
No Notables
solvent, moisture retention agent, beverage base, thermal transfer medium
Enriched unbleached flour is widely permitted globally and serves as a standard staple ingredient, though individuals monitoring carbohydrate intake or managing celiac disease or wheat sensitivities should account for its gluten content.
4
Wheat Gluten
Allergen
⚠Moderate Concern
Texture modifier, protein supplement, dough conditioner, and plant-based protein base.
Wheat gluten is widely consumed and well-tolerated by the general population, while requiring careful dietary consideration for individuals with specific protein sensitivities.
5
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
Whole Wheat Flour
✓No Notable Concerns
base ingredient for baking bread, pastries, and producing traditional flatbreads like roti or chapati
Whole wheat flour is a standard nutritional staple generally well-tolerated by the broader population, with dietary consideration required primarily for individuals managing gluten-related sensitivities.
7
Rye Flour
?Under Review
—
AI summary pending...
8
Wheat Bran
✓Low Concern
Nutritional enrichment, dietary fiber fortification, and texturizer
Wheat bran is a naturally derived, fiber-rich ingredient generally recognized as safe for regular dietary inclusion, though individuals managing specific gastrointestinal considerations may adjust intake progressively.
9
Contains 2% Or Less Of Each Of The Following: Yeast
?Under Review
—
AI summary pending...
10
Soybean 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.
11
Soy Flour
E150
✓Low Concern
Nutrient fortification, color enhancement, and protein supplementation
Composed of standard nutrients and color additives generally recognized as safe, with consideration required for soy sensitivity.
12
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.
13
Monoglycerides
E471
✓Low Concern
Emulsifier and texturizer
Distilled monoglycerides are widely utilized lipid-based emulsifiers with established regulatory approval for food applications.
14
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.
15
Enzymes
✓No Notable Concerns
Processing aid, texture modification, and fermentation optimization
Enzymes function as natural biological catalysts in food production with a well-established history of safe consumption and regulatory approval.
16
Vinegar
E260
✓No Notable Concerns
Flavour enhancer, preservative, and acidity regulator
Vinegar is generally recognized as safe for human consumption when used as a standard food ingredient and condiment.
17
Calcium Sulfate
E235
✓Low Concern
Anti-caking agent and mold inhibitor
Standard food ingredient blend utilized for texture management and preservation with established regulatory oversight.
18
Cultured Wheat Flour
?Under Review
—
AI summary pending...
19
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.
20
Monocalcium Phosphate
?Under Review
—
AI summary pending...
21
Calcium Carbonate
E170
✓No Notable Concerns
Nutritional supplement, color additive, acidity regulator, firming agent, and anti-caking agent
Calcium carbonate is a widely utilized mineral additive and nutrient source with a well-established safety profile under standard dietary consumption levels.
Researching scientific toxicity & E-numbers for 0 remaining ingredients...
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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.
