Alanric Food Distributors, Inc.
B
ProfileGood
BELLINO, SICILIAN STYLE CANNOLI SHELLS ROLLED
Chocolates & Sweets USVerified
Label Serving
14 g
Barcode
070796211119
Data last verified: 1 Oct 2026
Nutritional Level Analysis (per 100 g)
Fat
moderate
Saturated fat
moderate
Sugars
moderate
Salt
low
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 →
8.0/10
Health Score
Nutrition Facts (per serving: 14 g)
Energy49.98kcal
Carbohydrates7g
Sugar1g
Protein1g
Total Fat2g
Saturated Fat0.5g
Trans Fat0g
Cholesterol5.04mg
Fiber0g
Sodium0mg
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 (14 g) — the label's %RDA
Energy & macronutrients
Energy50 kcalLow2%
Total Fat2gLow3%
Saturated Fat0.5gLow2%
Trans Fat0gLow0%
Cholesterol5.04mgLow2%
Carbohydrates7gLow3%
Total Sugars1gLow2%
Dietary Fiber0g0%
Protein1g2%
Sodium0mgLow0%
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
7 ingredientsIngredients — as printed on the label
WHEAT FLOUR (WHEAT FLOUR, MALTED BARLEY FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), VEGETABLE SHORTENING (PALM OIL), WHITE WINE VINEGAR, EGGS, SUGAR, EGG YOLKS, CINNAMON.
Contains allergens: Wheat Flour, Eggs
1
Wheat Flour
No NotablesAllergen
Structuring agent, carbohydrate source, and textural base for baking and cooking.
2
Shortening
Moderate
Texture modifier, fat source, and structural agent in baking and confectionery.
3
White Vinegar
E260
No NotablesPreservative, acidity regulator, and flavor enhancer in pickling, sauces, and dressings.
4
Eggs
LowAllergen
Protein source, emulsifier, binding agent, leavening agent, and structural component in baking and processed foods.
5
Sugar
Moderate
Sweetener, texturizer, preservative, and browning agent
6
Egg Yolks
Low
Emulsifier, coloring agent, binding agent, and texturizer in baking, sauces, and dressings.
7
Cinnamon
Low
flavour
| Ingredient | Concern | Function | Notes |
|---|---|---|---|
1 Wheat Flour Allergen | ✓No Notable Concerns | Structuring agent, carbohydrate source, and textural base for baking and cooking. | Wheat flour is a standard nutritional staple generally well-tolerated by the general population, though individuals with celiac disease or specific wheat sensitivities require alternative dietary selections. |
2 Shortening | ⚠Moderate Concern | Texture modifier, fat source, and structural agent in baking and confectionery. | Shortening contributes dietary fats that require mindful consumption in line with overall nutritional intake guidelines regarding saturated and trans fats. |
3 White Vinegar E260 | ✓No Notable Concerns | Preservative, acidity regulator, and flavor enhancer in pickling, sauces, and dressings. | White distilled vinegar is a commonly utilized fermentation-derived ingredient with a well-established safety profile for general consumption. |
4 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. |
5 Sugar | ⚠Moderate Concern | Sweetener, texturizer, preservative, and browning agent | Sugar provides rapid energy but moderate consumption is recommended to align with established nutritional guidelines. |
6 Egg Yolks | ✓Low Concern | Emulsifier, coloring agent, binding agent, and texturizer in baking, sauces, and dressings. | Egg yolk is a nutrient-dense food component that serves as a recognized allergen for sensitive populations, while offering substantial micronutrient density for general consumers. |
7 Cinnamon | ✓Low Concern | flavour | Cinnamon is generally well-tolerated in culinary quantities, with moderation recommended primarily concerning varieties high in coumarin content. |
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.