WHOLE GRAIN BRIOCHE BUNS, WHOLE GRAIN BRIOCHE

Wal-Mart Stores, Inc.

ProfileExcellent

WHOLE GRAIN BRIOCHE BUNS, WHOLE GRAIN BRIOCHE

🟡Contains EggBakery & Breads USVerified

Label Serving

50 GRM

Barcode

681131403801

Data last verified: 3 Oct 2026

Nutritional Level Analysis (per 100 g)

Fat

moderate

Saturated fat

moderate

Sugars

moderate

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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TRANSPARENCY PROFILE

Excellent

Nutrient-rich & minimally processed

Favorable Profile

Profile Spectrum — Nutritional Index

AACTIVE

← Nutrient DenseMost Processed →

8.6/10

Health Score

Nutrition Facts (per serving: 50 GRM)

Energy140kcal

Carbohydrates25g

Sugar5g

Added Sugar4g

Protein5g

Total Fat3g

Saturated Fat1g

Trans Fat0g

Cholesterol5mg

Fiber4g

Sodium170mg

Calcium20mg

Iron2mg

Potassium130mg

Nutritional values transcribed from the product label. Actual values may vary.

% Daily Value

Share of an average adult's daily allowance in one serving (50 g) — the label's %RDA

Energy & macronutrients

Energy140 kcal7%

Total Fat3gLow4%

Saturated Fat1g5%

Trans Fat0gLow0%

Cholesterol5mgLow2%

Carbohydrates25g9%

Total Sugars5g10%

Added Sugars4g8%

Dietary Fiber4g14%

Protein5g10%

Sodium170mg7%

Minerals

Potassium130mg3%

Calcium20mg2%

Iron2mg11%

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

25 ingredients

Ingredients — as printed on the label

WATER, WHOLE WHEAT FLOUR, ENRICHED WHEAT FLOUR (WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, ENZYMES, FOLIC ACID), WHEAT BRAN, SUGAR, CRACKED WHEAT, CANOLA OIL, INVERT SUGAR, YEAST, WHEAT GLUTEN, SKIM MILK, CONCENTRATED BUTTER (CREAM), SALT, MONO- AND DIGLYCERIDES, PEA PROTEIN ISOLATE, EGGS, NATURAL FLAVORS, BETA-CAROTENE (COLOR), DEXTROSE, CORN STARCH, AMYLASE, LIPASE, XYLANASE, ASCORBIC ACID, PROTEASE, VINEGAR.

Contains allergens: Enriched Wheat Flour, Cracked Wheat, Skim Milk, Concentrated Butter, Wheat Gluten, Eggs

Water

No Notables

solvent, moisture retention agent, beverage base, thermal transfer medium

Whole Wheat Flour

No Notables

base ingredient for baking bread, pastries, and producing traditional flatbreads like roti or chapati

Enriched Wheat Flour

LowAllergen

structural base, texture enhancement, and nutrient fortification in baking and food manufacturing

Sugar

Moderate

Sweetener, texturizer, preservative, and browning agent

Cracked Wheat

No NotablesAllergen

Grain base, dietary fiber enhancer, texture modifier, and ingredient in cereal products.

Wheat Bran

Low

Nutritional enrichment, dietary fiber fortification, and texturizer

Invert Sugar

Moderate

Sweetener, texturizer, preservative, and browning agent

Yeast

No Notables

Leavening agent, fermentation catalyst, and nutritional enhancer

Canola Oil

Low

Cooking medium, texture enhancer, frying agent, and carrier for flavors in processed foods.

Skim Milk

No NotablesAllergen

Used as a fluid beverage, ingredient in baking, dairy products, protein supplementation, and commercial food manufacturing for moisture and nutrition without added fat.

Concentrated Butter

ModerateAllergen

Used as a cooking medium, texturizer, and flavor enhancer in baked goods, confectionery, and culinary applications.

Wheat Gluten

ModerateAllergen

Texture modifier, protein supplement, dough conditioner, and plant-based protein base.

Mono- And Diglycerides

E471

No Notables

Emulsifier and stabilizer used to improve texture, extend shelf-life, and prevent oil-water separation in baked goods, margarine, and confectionery.

Salt

Moderate

flavour enhancer, preservative, texture modifier, and fermentation controller

Pea Protein

No Notables

protein fortification, emulsification, texturizing, and binding agent in plant-based dairy, meat alternatives, and nutritional supplements

Eggs

LowAllergen

Protein source, emulsifier, binding agent, leavening agent, and structural component in baking and processed foods.

Beta-Carotene

E160A(I)

No Notables

Coloring agent

Natural Flavors

No Notables

flavour

Amylase

No Notables

Processing aid, texture modification, and fermentation optimization

Dextrose

Low

Sweetener, texturizer, and fermentable substrate for baking and beverage manufacturing.

Corn Starch

INS 1405

No Notables

Thickening agent, stabilizer, and anti-caking agent in food products.

Ascorbic Acid

E300

No Notables

Antioxidant, nutrient supplement, and dough conditioner

Enzymes

No Notables

Processing aid, texture modification, and fermentation optimization

Xylanase

INS 1104

No Notables

Processing aid, dough conditioner, and texture modifier in baking and brewing

Vinegar

E260

No Notables

Flavour enhancer, preservative, and acidity regulator

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 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.
3 Enriched Wheat Flour Allergen	✓Low Concern	structural base, texture enhancement, and nutrient fortification in baking and food manufacturing	Enriched wheat flour is a widely consumed staple ingredient providing essential added micronutrients, though individuals managing gluten sensitivities or specific glycemic goals may monitor its intake.
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 Cracked Wheat Allergen	✓No Notable Concerns	Grain base, dietary fiber enhancer, texture modifier, and ingredient in cereal products.	Cracked wheat is a whole-grain food ingredient generally recognized as safe for the general population, though it contains gluten.
6 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.
7 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.
8 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.
9 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.
10 Skim Milk Allergen	✓No Notable Concerns	Used as a fluid beverage, ingredient in baking, dairy products, protein supplementation, and commercial food manufacturing for moisture and nutrition without added fat.	Nonfat milk is a widely consumed dairy ingredient providing essential proteins and micronutrients, suitable for the general population except those with lactose intolerance or milk protein allergies.
11 Concentrated Butter Allergen	⚠Moderate Concern	Used as a cooking medium, texturizer, and flavor enhancer in baked goods, confectionery, and culinary applications.	Concentrated butter is a dairy derivative rich in saturated fats, requiring mindful intake within balanced dietary patterns.
12 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.
13 Mono- And Diglycerides E471	✓No Notable Concerns	Emulsifier and stabilizer used to improve texture, extend shelf-life, and prevent oil-water separation in baked goods, margarine, and confectionery.	Mono- and diglycerides are commonly utilized food emulsifiers that are metabolized by the body similarly to standard dietary fats and are recognized as safe by major global regulatory agencies.
14 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.
15 Pea Protein	✓No Notable Concerns	protein fortification, emulsification, texturizing, and binding agent in plant-based dairy, meat alternatives, and nutritional supplements	Pea protein is a well-tolerated, plant-derived protein source with a broad regulatory approval profile and minimal allergenicity.
16 Eggs Allergen	✓Low Concern	Protein source, emulsifier, binding agent, leavening agent, and structural component in baking and processed foods.	Eggs are a nutrient-dense food source recognized as a common allergen, requiring appropriate labeling for sensitive populations.
17 Beta-Carotene E160A(I)	✓No Notable Concerns	Coloring agent	Beta-carotene is a naturally occurring plant pigment and recognized provitamin A source with an established safety profile for standard dietary use.
18 Natural Flavors	✓No Notable Concerns	flavour	Natural flavors are generally recognized as safe by regulatory bodies worldwide for use within standard manufacturing practices.
19 Amylase	✓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.
20 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.
21 Corn Starch INS 1405	✓No Notable Concerns	Thickening agent, stabilizer, and anti-caking agent in food products.	Corn starch is a standard food ingredient generally recognized as safe for consumption within normal dietary parameters.
22 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.
23 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.
24 Xylanase INS 1104	✓No Notable Concerns	Processing aid, dough conditioner, and texture modifier in baking and brewing	Xylanase is a standard processing enzyme with an established safety profile for use in food production.
25 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.

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.

Important Disclaimer

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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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