Alpha Baking Co., Inc.
B
ProfileGood
WHOLE GRAIN BREAD
Bakery & Breads USVerified
Label Serving
47 g
Barcode
033974109004
Data last verified: 1 Oct 2026
Nutrition Facts (per serving: 47 g)
Energy100.11kcal
Carbohydrates19g
Sugar2g
Protein5g
Total Fat1g
Saturated Fat0g
Trans Fat0g
Cholesterol0mg
Fiber4.98g
Sodium130.19mg
Calcium0mg
Iron0.72mg
Nutritional values transcribed from the product label. Actual values may vary.
% Daily Value
Share of an average adult's daily allowance in one serving (47 g) — the label's %RDA
Energy & macronutrients
Energy100 kcal5%
Total Fat1gLow1%
Saturated Fat0gLow0%
Trans Fat0gLow0%
Cholesterol0mgLow0%
Carbohydrates19g7%
Total Sugars2gLow4%
Dietary Fiber4.98g18%
Protein5g10%
Sodium130mg6%
Minerals
Calcium0mg0%
Iron0.72mg4%
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
15 / 19 researched · AI analyzing 4 more...Ingredients — as printed on the label
WHOLE WHEAT FLOUR, WATER, WHEAT GLUTEN, BROWN SUGAR, CONTAINS 2% OR LESS ON THE FOLLOWING: MOLASSES, OAT FIBER, WHEAT FIBER, YEAST, INULIN, VINEGAR, SOYBEAN OIL, CULTURED WHEAT FLOUR, SALT, SOY LECITHIN, BARLEY MALT EXTRACT, CORN GRITS, ASCORBIC ACID, ENZYMES.
Contains allergens: Wheat Gluten, Barley Malt Extract
1
Whole Wheat Flour
No Notables
base ingredient for baking bread, pastries, and producing traditional flatbreads like roti or chapati
2
Water
No Notables
solvent, moisture retention agent, beverage base, thermal transfer medium
3
Wheat Gluten
ModerateAllergen
Texture modifier, protein supplement, dough conditioner, and plant-based protein base.
4
Brown Sugar
Moderate
sweetener, flavor enhancer, and texture modifier in culinary and bakery applications
5
Oat Fiber
No Notables
Bulking agent, texturizer, and dietary fiber enrichment in low-calorie and baked goods.
6
Contains Less Than 2% Of The Following: Molasses
Under Review
AI summary pending...7
Inulin
No Notables
Dietary fiber fortification, fat replacement, texture modifier, and prebiotic ingredient.
8
Yeast
No Notables
Leavening agent, fermentation catalyst, and nutritional enhancer
9
Wheat Fiber
Under Review
AI summary pending...10
Vinegar
E260
No NotablesFlavour enhancer, preservative, and acidity regulator
11
Soybean Oil
Low
Cooking medium, texture enhancer, frying agent, and carrier for flavors in processed foods.
12
Cultured Wheat Flour
Under Review
AI summary pending...13
Salt
Moderate
flavour enhancer, preservative, texture modifier, and fermentation controller
14
Soy Lecithin
E322
LowEmulsifier, stabilizer, and releasing agent
15
Barley Malt Extract
LowAllergen
Flavour, sweetener, and humectant in food manufacturing
16
Corn Grits
No Notables
Texturizing agent, carbohydrate base, and primary ingredient in breakfast cereals and snack foods.
17
Enzymes
No Notables
Processing aid, texture modification, and fermentation optimization
18
Ascorbic Acid
E300
No NotablesAntioxidant, nutrient supplement, and dough conditioner
19
CONTAINS 2% OR LESS ON THE FOLLOWING: MOLASSES
Indexing with AI...
| Ingredient | Concern | Function | Notes |
|---|---|---|---|
1 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. |
2 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. |
3 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. |
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 Oat Fiber | ✓No Notable Concerns | Bulking agent, texturizer, and dietary fiber enrichment in low-calorie and baked goods. | Oat fiber is a standard plant-derived ingredient recognized as safe for general consumption and utilized primarily for fiber enrichment. |
6 Contains Less Than 2% Of The Following: Molasses | ?Under Review | — | AI summary pending... |
7 Inulin | ✓No Notable Concerns | Dietary fiber fortification, fat replacement, texture modifier, and prebiotic ingredient. | Inulin is a naturally derived dietary fiber and prebiotic generally recognized as safe, though higher consumption amounts may cause mild gastrointestinal adaptation effects. |
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 Wheat Fiber | ?Under Review | — | AI summary pending... |
10 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. |
11 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. |
12 Cultured Wheat Flour | ?Under Review | — | AI summary pending... |
13 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. |
14 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. |
15 Barley Malt Extract Allergen | ✓Low Concern | Flavour, sweetener, and humectant in food manufacturing | Generally recognized as safe for the general population, though individuals with celiac disease or gluten sensitivities should note its barley origin. |
16 Corn Grits | ✓No Notable Concerns | Texturizing agent, carbohydrate base, and primary ingredient in breakfast cereals and snack foods. | Corn grits are a standard grain-based ingredient generally recognized as safe for regular dietary consumption. |
17 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. |
18 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. |
19 CONTAINS 2% OR LESS ON THE FOLLOWING: MOLASSES 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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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.
