Ahold Usa, Inc.
C
ProfileModerate
GRAHAM CRACKER CRUMBS
Bakery & Breads USVerified
Label Serving
13 g
Barcode
688267154997
Data last verified: 1 Oct 2026
Nutritional Level Analysis (per 100 g)
Fat
moderate
Saturated fat
moderate
Sugars
high
Salt
moderate
Levels use standard FSA/WHO per-100g thresholds applied to the label's declared values. See the thresholds
AI transparency analysis is being generated for this product.
C
TRANSPARENCY PROFILE
Moderate
Some processing or additives present
Detailed Review Recommended
Profile Spectrum — Nutritional Index
A
B
CACTIVE
D
E
← Nutrient DenseMost Processed →
4.8/10
Nutrition Facts (per serving: 13 g)
Energy50.05kcal
Carbohydrates9g
Sugar3g
Added Sugar3g
Protein1g
Total Fat1g
Saturated Fat0.5g
Trans Fat0g
Cholesterol0mg
Fiber0g
Sodium69.94mg
Calcium0mg
Iron0.5mg
Nutritional values transcribed from the product label. Actual values may vary.
% Daily Value
Share of an average adult's daily allowance in one serving (13 g) — the label's %RDA
Energy & macronutrients
Energy50 kcalLow3%
Total Fat1gLow1%
Saturated Fat0.5gLow3%
Trans Fat0gLow0%
Cholesterol0mgLow0%
Carbohydrates9gLow3%
Total Sugars3g6%
Added Sugars3g6%
Dietary Fiber0g0%
Protein1g2%
Sodium70mgLow3%
Minerals
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.
Ingredient Transparency
Tap any row · FDA, USDA, EFSA, WHO
12 ingredientsIngredients — as printed on the label
ENRICHED FLOUR (WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMIN MONONITRATE, RIBOFLAVIN, FOLIC ACID), SUGAR, WHOLE WHEAT FLOUR, PALM OIL, HIGH FRUCTOSE CORN SYRUP, BROWN SUGAR, HONEY, SODIUM BICARBONATE, MOLASSES, SALT, MALT SYRUP (MALTED BARLEY, CORN), ARTIFICIAL FLAVOR.
Contains allergens: Enriched Flour, Malt Syrup
1
Sugar
Moderate
Sweetener, texturizer, preservative, and browning agent
2
Whole Wheat Flour
No Notables
base ingredient for baking bread, pastries, and producing traditional flatbreads like roti or chapati
3
Enriched Flour
LowAllergen
Texture enhancement, structural binder, and carbohydrate base for baked goods and processed foods
4
Brown Sugar
Moderate
sweetener, flavor enhancer, and texture modifier in culinary and bakery applications
5
High Fructose Corn Syrup
Moderate
sweetener
6
Palm Oil
Moderate
Structuring agent, frying oil, and textural modifier in baked goods, confectionery, and processed foods.
7
Sodium Bicarbonate
INS 500II
No NotablesLeavening agent, pH regulator, and acidity regulator in food processing.
8
Honey
Low
sweetener / flavor / humectant
9
Molasses
Moderate
sweetener, flavor enhancer, humectant, and coloring agent in baked goods, sauces, and confections.
10
Artificial Flavor
Low
Flavour
11
Malt Syrup
LowAllergen
sweetener, flavor enhancer, fermentation substrate in baking and brewing
12
Salt
Moderate
flavour enhancer, preservative, texture modifier, and fermentation controller
| Ingredient | Concern | Function | Notes |
|---|---|---|---|
1 Sugar | ⚠Moderate Concern | Sweetener, texturizer, preservative, and browning agent | Sugar provides rapid energy but moderate consumption is recommended to align with established nutritional guidelines. |
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 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 Brown Sugar | ⚠Moderate Concern | sweetener, flavor enhancer, and texture modifier in culinary and bakery applications | Brown sugar functions primarily as a caloric sweetener, and intake should be managed in alignment with dietary guidelines for added sugars. |
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 Palm Oil | ⚠Moderate Concern | Structuring agent, frying oil, and textural modifier in baked goods, confectionery, and processed foods. | Palm oil is widely permitted and utilized for its stability, though consumption patterns high in its saturated fat content warrant moderation in accordance with standard dietary guidelines. |
7 Sodium Bicarbonate 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. |
8 Honey | ✓Low Concern | sweetener / flavor / humectant | Honey is a natural nutritive sweetener generally recognized as safe for adults, while requiring specific age-related considerations for infants. |
9 Molasses | ⚠Moderate Concern | sweetener, flavor enhancer, humectant, and coloring agent in baked goods, sauces, and confections. | Molasses provides trace minerals alongside a high concentration of simple sugars, requiring mindful intake within overall carbohydrate consumption patterns. |
10 Artificial Flavor | ✓Low Concern | Flavour | Artificial flavors are rigorously evaluated by regulatory agencies for safety and are generally recognized as safe within established consumption limits. |
11 Malt Syrup Allergen | ✓Low Concern | sweetener, flavor enhancer, fermentation substrate in baking and brewing | Malt syrup is a nutritive sweetener and flavor agent derived from grains, requiring moderation consistent with general dietary guidelines for added sugars and consideration for gluten content. |
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. |
Research sourced from FDA · USDA · EFSA · WHO · Peer-reviewed scientific literature. Informational only — not 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.
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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.