Meijer, Inc.
B
ProfileGood
MEDITERRANEAN BAGUETTE CRISPS
Bakery & Breads USVerified
Label Serving
28 g
Barcode
708820337947
Data last verified: 1 Oct 2026
Nutritional Level Analysis (per 100 g)
Fat
high
Saturated fat
moderate
Sugars
low
Salt
high
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.
B
TRANSPARENCY PROFILE
Good
Mostly positive nutritional profile
Detailed Review Recommended
Profile Spectrum — Nutritional Index
A
BACTIVE
C
D
E
← Nutrient DenseMost Processed →
6.7/10
Health Score
Nutrition Facts (per serving: 28 g)
Energy129.92kcal
Carbohydrates14g
Sugar0g
Protein3g
Total Fat7g
Saturated Fat0.5g
Trans Fat0g
Cholesterol0mg
Fiber1.01g
Sodium229.88mg
Calcium0mg
Iron1.44mg
Nutritional values transcribed from the product label. Actual values may vary.
% Daily Value
Share of an average adult's daily allowance in one serving (28 g) — the label's %RDA
Energy & macronutrients
Energy130 kcal6%
Total Fat7g9%
Saturated Fat0.5gLow3%
Trans Fat0gLow0%
Cholesterol0mgLow0%
Carbohydrates14g5%
Total Sugars0gLow0%
Dietary Fiber1.01g4%
Protein3g6%
Sodium230mg10%
Minerals
Calcium0mg0%
Iron1.44mg8%
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
13 ingredientsIngredients — as printed on the label
ENRICHED WHEAT FLOUR (FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, ASCORBIC ACID, FOLIC ACID, ENZYME), SUNFLOWER OIL, BLACK OLIVES, SEMOLINA, WHOLE WHEAT FLOUR, YEAST, SEA SALT, WATER, OLIVE OIL, SPICES, ONION POWDER, ASCORBIC ACID, ENZYMES.
Contains allergens: Enriched Wheat Flour
1
Sunflower Oil
Low
Cooking medium, texture enhancer, frying agent, and carrier for flavors in processed foods.
2
Enriched Wheat Flour
LowAllergen
structural base, texture enhancement, and nutrient fortification in baking and food manufacturing
3
Black Olives
No Notables
Flavour enhancer, culinary garnish, texture modifier, and source of dietary fat in Mediterranean and international cuisine.
4
Semolina
No Notables
structural base and flour component for pasta and baked goods
5
Yeast
No Notables
Leavening agent, fermentation catalyst, and nutritional enhancer
6
Whole Wheat Flour
No Notables
base ingredient for baking bread, pastries, and producing traditional flatbreads like roti or chapati
7
Water
No Notables
solvent, moisture retention agent, beverage base, thermal transfer medium
8
Olive Oil
No Notables
Cooking medium, salad dressing, flavor enhancer, and food preservation base.
9
Sea Salt
Moderate
flavour enhancer, preservative, texture modifier, and fermentation controller
10
Spices
No Notables
Flavour and aroma enhancement
11
Onion Powder
No Notables
Flavour enhancer, aromatic base, and natural seasoning agent in food preparation.
12
Ascorbic Acid
E300
No NotablesAntioxidant, nutrient supplement, and dough conditioner
13
Enzymes
No Notables
Processing aid, texture modification, and fermentation optimization
| Ingredient | Concern | Function | Notes |
|---|---|---|---|
1 Sunflower 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. |
2 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. |
3 Black Olives | ✓No Notable Concerns | Flavour enhancer, culinary garnish, texture modifier, and source of dietary fat in Mediterranean and international cuisine. | Black olives are generally well-tolerated whole foods, with primary nutritional considerations relating to sodium content from the curing process. |
4 Semolina | ✓No Notable Concerns | structural base and flour component for pasta and baked goods | Durum wheat semolina is a standard cereal-derived ingredient generally recognized as safe for the general population, though individuals with celiac disease must manage its gluten content. |
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 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 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. |
8 Olive Oil | ✓No Notable Concerns | Cooking medium, salad dressing, flavor enhancer, and food preservation base. | Olive oil is a well-tolerated culinary fat primarily composed of monounsaturated fatty acids and is generally regarded as safe within balanced dietary patterns. |
9 Sea 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. |
10 Spices | ✓No Notable Concerns | Flavour and aroma enhancement | Standard culinary spices are well-tolerated and recognized as safe for general consumption within normal dietary parameters. |
11 Onion Powder | ✓No Notable Concerns | Flavour enhancer, aromatic base, and natural seasoning agent in food preparation. | Onion is a commonly consumed natural food ingredient with a well-established safety profile for the general population. |
12 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. |
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. |
Research sourced from FDA · USDA · EFSA · WHO · Peer-reviewed scientific literature. Informational only — not 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.
