Miller Bakery
B
ProfileGood
PREMIUM SOFT PRETZEL BITES
🌱100% Vegan (Jain Friendly)Frozen Foods USVerified
Label Serving
51 g
Barcode
673316084400
Data last verified: 1 Oct 2026
Nutritional Level Analysis (per 100 g)
Fat
moderate
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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B
TRANSPARENCY PROFILE
Good
Mostly positive nutritional profile
Favorable Profile
Profile Spectrum — Nutritional Index
A
BACTIVE
C
D
E
← Nutrient DenseMost Processed →
7.9/10
Health Score
Nutrition Facts (per serving: 51 g)
Energy140.25kcal
Carbohydrates25g
Sugar2g
Added Sugar1.99g
Protein3g
Total Fat2.5g
Saturated Fat0g
Trans Fat0g
Cholesterol0mg
Fiber1.02g
Sodium149.94mg
Calcium6.12mg
Iron1mg
Potassium37.23mg
Nutritional values transcribed from the product label. Actual values may vary.
% Daily Value
Share of an average adult's daily allowance in one serving (51 g) — the label's %RDA
Energy & macronutrients
Energy140 kcal7%
Total Fat2.5gLow3%
Saturated Fat0gLow0%
Trans Fat0gLow0%
Cholesterol0mgLow0%
Carbohydrates25g9%
Total Sugars2gLow4%
Added Sugars1.99gLow4%
Dietary Fiber1.02g4%
Protein3g6%
Sodium150mg7%
Minerals
Potassium37mg<1%
Calcium6.12mg<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.
Nutrient absorption analysis
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Ingredient Transparency
Tap any row · FDA, USDA, EFSA, WHO
12 / 15 researched · AI analyzing 3 more...Ingredients — as printed on the label
ENRICHED FLOUR (WHEAT FLOUR, MALTED BARLEY FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), WATER, CANOLA OIL, SUGAR, CONTAINS LESS THAN 2% OF EACH OF THE FOLLOWING: VEGETABLE PROTEIN, YEAST, SALT, DEXTROSE, MALT, WHEAT STARCH, ASCORBIC ACID ADDED AS A DOUGH CONDITIONER, SOYBEAN OIL, ENZYMES, MICROCRYSTALLINE CELLULOSE, SODIUM HYDROXIDE.
Contains allergens: Enriched Flour, Malt, Wheat Starch
1
Water
No Notables
solvent, moisture retention agent, beverage base, thermal transfer medium
2
Canola Oil
Low
Cooking medium, texture enhancer, frying agent, and carrier for flavors in processed foods.
3
Enriched Flour
LowAllergen
Texture enhancement, structural binder, and carbohydrate base for baked goods and processed foods
4
Sugar
Moderate
Sweetener, texturizer, preservative, and browning agent
5
Yeast
No Notables
Leavening agent, fermentation catalyst, and nutritional enhancer
6
Vegetable Protein
Under Review
AI summary pending...7
Salt
Moderate
flavour enhancer, preservative, texture modifier, and fermentation controller
8
Malt
LowAllergen
Flavour, natural sweetener, fermentation agent, and enzyme source
9
Dextrose
Low
Sweetener, texturizer, and fermentable substrate for baking and beverage manufacturing.
10
Soybean Oil
Low
Cooking medium, texture enhancer, frying agent, and carrier for flavors in processed foods.
11
Ascorbic Acid Added As A Dough Conditioner
E300
No Notablesdough conditioner and antioxidant
12
Wheat Starch
LowAllergen
Thickening agent, stabilizer, gelling agent, and texture modifier in food products.
13
Enzymes
No Notables
Processing aid, texture modification, and fermentation optimization
14
Sodium Hydroxide
Under Review
AI summary pending...15
MICROCRYSTALLINE CELLULOSE
Indexing with AI...
| Ingredient | Concern | Function | Notes |
|---|---|---|---|
1 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. |
2 Canola 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. |
3 Enriched Flour Allergen | ✓Low Concern | Texture enhancement, structural binder, and carbohydrate base for baked goods and processed foods | Enriched flour provides essential added micronutrients like iron and B-vitamins, though dietary patterns higher in refined grains are a point of consideration for overall metabolic wellness. |
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 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. |
6 Vegetable Protein | ?Under Review | — | AI summary pending... |
7 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. |
8 Malt Allergen | ✓Low Concern | Flavour, natural sweetener, fermentation agent, and enzyme source | Malt is a widely utilized grain-derived ingredient generally recognized as safe for the general population, though it contains gluten and contributes caloric value. |
9 Dextrose | ✓Low Concern | Sweetener, texturizer, and fermentable substrate for baking and beverage manufacturing. | Dextrose is a standard caloric sweetener that contributes to total daily carbohydrate and energy intake. |
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 Ascorbic Acid Added As A Dough Conditioner E300 | ✓No Notable Concerns | dough conditioner and antioxidant | Ascorbic acid used as a dough conditioner is a standard, well-tolerated nutrient ingredient with an established safety profile across global regulatory bodies. |
12 Wheat Starch Allergen | ✓Low Concern | Thickening agent, stabilizer, gelling agent, and texture modifier in food products. | Wheat starch is generally recognized as safe for the general population, though individuals with wheat allergies or celiac disease should monitor for potential residual protein content. |
13 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. |
14 Sodium Hydroxide | ?Under Review | — | AI summary pending... |
15 MICROCRYSTALLINE CELLULOSE Indexing with AI... |
Researching scientific toxicity & E-numbers for 1 remaining ingredient...
Live SyncingResearch 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.
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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