4C Foods Corp.
A
ProfileExcellent
PLAIN JAPANESE STYLE PANKO BREAD CRUMBS, PLAIN
Bakery & Breads USVerified
Label Serving
30 g
Barcode
041387530452
Data last verified: 1 Oct 2026
Nutritional Level Analysis (per 100 g)
Fat
low
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
AI transparency analysis is being generated for this product.
A
TRANSPARENCY PROFILE
Excellent
Nutrient-rich & minimally processed
Favorable Profile
Profile Spectrum — Nutritional Index
AACTIVE
B
C
D
E
← Nutrient DenseMost Processed →
9.0/10
Health Score
Nutrition Facts (per serving: 30 g)
Energy120kcal
Carbohydrates26g
Sugar1g
Protein3g
Total Fat0g
Saturated Fat0g
Trans Fat0g
Cholesterol0mg
Fiber0.99g
Sodium65.1mg
Calcium0mg
Iron0.36mg
Nutritional values transcribed from the product label. Actual values may vary.
% Daily Value
Share of an average adult's daily allowance in one serving (30 g) — the label's %RDA
Energy & macronutrients
Energy120 kcal6%
Total Fat0gLow0%
Saturated Fat0gLow0%
Trans Fat0gLow0%
Cholesterol0mgLow0%
Carbohydrates26g9%
Total Sugars1gLow2%
Dietary Fiber0.99g4%
Protein3g6%
Sodium65mgLow3%
Minerals
Calcium0mg0%
Iron0.36mg2%
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
2 ingredientsIngredients — as printed on the label
PANKO JAPANESE STYLE BREAD CRUMBS [ENRICHED WHEAT FLOUR (ENRICHED WITH NIACIN, REDUCED IRON, THIAMIN MONONITRATE, RIBOFLAVIN, FOLIC ACID), DEXTROSE, SUGAR, YEAST, SALT], SOYBEAN FLOUR AND NON-FAT DRY MILK.
Contains allergens: Panko Japanese Style Bread Crumbs, Soybean Flour And Non-Fat Dry Milk
1
Panko Japanese Style Bread Crumbs
LowAllergen
Textural agent and coating used for frying and baking to impart a crisp texture.
2
Soybean Flour And Non-Fat Dry Milk
LowAllergen
Protein fortification, texture enhancement, and moisture retention in baked goods and nutritional supplements.
| Ingredient | Concern | Function | Notes |
|---|---|---|---|
1 Panko Japanese Style Bread Crumbs Allergen | ✓Low Concern | Textural agent and coating used for frying and baking to impart a crisp texture. | Panko bread crumbs are a standard grain-based food ingredient containing gluten, generally suitable for consumption within balanced dietary frameworks. |
2 Soybean Flour And Non-Fat Dry Milk Allergen | ✓Low Concern | Protein fortification, texture enhancement, and moisture retention in baked goods and nutritional supplements. | This ingredient combines soy and dairy solids to enhance protein content, presenting primary nutritional considerations for individuals with soy or milk sensitivities. |
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.
