Kid Tested Tunes
B
ProfileGood
ALMONETTE BAKED WITH REAL ALMONDS COOKIES, REAL ALMONDS
Bakery & Breads USVerified
Label Serving
30 g
Barcode
067312005642
Data last verified: 1 Oct 2026
Nutritional Level Analysis (per serving)
Fat
high
Saturated fat
moderate
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.
B
TRANSPARENCY PROFILE
Good
Mostly positive nutritional profile
Favorable Profile
Profile Spectrum — Nutritional Index
A
BACTIVE
C
D
E
← Nutrient DenseMost Processed →
7.4/10
Health Score
Nutrition Facts (per serving: 30 g)
Energy500kcal
Carbohydrates60g
Sugar0g
Protein6.67g
Total Fat26.67g
Saturated Fat5g
Trans Fat0g
Cholesterol0mg
Fiber3.3g
Sodium217mg
Calcium17mg
Iron2.33mg
Potassium70mg
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
Energy150 kcal8%
Total Fat8g10%
Saturated Fat1.5g8%
Trans Fat0gLow0%
Cholesterol0mgLow0%
Carbohydrates18g7%
Total Sugars0gLow0%
Dietary Fiber0.99g4%
Protein2g4%
Sodium65mgLow3%
Minerals
Potassium21mg<1%
Calcium5.1mg<1%
Iron0.7mg4%
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
7 / 8 researched · AI analyzing 1 more...Ingredients — as printed on the label
ENRICHED WHEAT FLOUR (WHEAT FLOUR, MALTED BARLEY FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), VEGETABLE OIL (CANOLA, SOYBEAN, PALM AND PALM KERNEL), MALTITOL, GROUND ALMONDS, NATURAL FLAVORS, SALT, EGGS, ACESULFAME POTASSIUM.
Contains allergens: Enriched Wheat Flour, Eggs
1
Maltitol
E965
LowSweetener, bulking agent, humectant, and texturizer in reduced-calorie and sugar-free formulations.
2
Enriched Wheat Flour
LowAllergen
structural base, texture enhancement, and nutrient fortification in baking and food manufacturing
3
Vegetable Oil
Low
Cooking medium, texture enhancer, frying agent, and carrier for flavors in processed foods.
4
Salt
Moderate
flavour enhancer, preservative, texture modifier, and fermentation controller
5
Flavoring
No Notables
flavour
6
Ground Almonds
Under Review
AI summary pending...7
Eggs
LowAllergen
Protein source, emulsifier, binding agent, leavening agent, and structural component in baking and processed foods.
8
Acesulfame Potassium
E950
No Notablessweetener
| Ingredient | Concern | Function | Notes |
|---|---|---|---|
1 Maltitol E965 | ✓Low Concern | Sweetener, bulking agent, humectant, and texturizer in reduced-calorie and sugar-free formulations. | Maltitol is a well-tolerated sugar alcohol that provides sweetness with a lower glycemic impact, though high intake levels may cause mild digestive considerations. |
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 Vegetable 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. |
4 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. |
5 Flavoring | ✓No Notable Concerns | flavour | Natural flavors are generally recognized as safe by regulatory bodies worldwide for use within standard manufacturing practices. |
6 Ground Almonds | ?Under Review | — | AI summary pending... |
7 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. |
8 Acesulfame Potassium E950 | ✓No Notable Concerns | sweetener | Acesulfame Potassium is an authorized, zero-calorie intense sweetener with established safety margins supported by global regulatory bodies. |
Researching scientific toxicity & E-numbers for 0 remaining ingredients...
Live SyncingResearch 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.
