MANISCHEWITZ
A
ProfileExcellent
THIN UNSALTED MATZOS
Bakery & Breads USVerified
Label Serving
32 g
Barcode
072700000406
Data last verified: 1 Oct 2026
Nutritional Level Analysis (per 100 g)
Fat
low
Saturated fat
low
Sugars
low
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.
A
TRANSPARENCY PROFILE
Excellent
Nutrient-rich & minimally processed
Favorable Profile
Profile Spectrum — Nutritional Index
AACTIVE
B
C
D
E
← Nutrient DenseMost Processed →
10.0/10
Health Score
Nutrition Facts (per serving: 32 g)
Energy120kcal
Carbohydrates26g
Sugar1g
Protein4g
Total Fat0.5g
Saturated Fat0g
Trans Fat0g
Cholesterol0mg
Fiber1.98g
Sodium0mg
Calcium9.92mg
Iron0.5mg
Potassium67.84mg
Nutritional values transcribed from the product label. Actual values may vary.
% Daily Value
Share of an average adult's daily allowance in one serving (32 g) — the label's %RDA
Energy & macronutrients
Energy120 kcal6%
Total Fat0.5gLow<1%
Saturated Fat0gLow0%
Trans Fat0gLow0%
Cholesterol0mgLow0%
Carbohydrates26g9%
Total Sugars1gLow2%
Dietary Fiber1.98g7%
Protein4g8%
Sodium0mgLow0%
Minerals
Potassium68mg1%
Calcium9.92mg<1%
Iron0.5mg3%
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
3 ingredientsIngredients — as printed on the label
UNBLEACHED, UNBROMATED WHEAT FLOUR, WATER.
Contains allergens: Unbromated Wheat Flour, Unbleached
1
Water
No Notables
solvent, moisture retention agent, beverage base, thermal transfer medium
2
Unbromated Wheat Flour
No NotablesAllergen
Base ingredient, structural agent, and carbohydrate source in baked goods and grain-based products.
3
Unbleached
LowAllergen
structural base and flour component in baking and food manufacturing
| Ingredient | Concern | Function | Notes |
|---|---|---|---|
1 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. |
2 Unbromated Wheat Flour Allergen | ✓No Notable Concerns | Base ingredient, structural agent, and carbohydrate source in baked goods and grain-based products. | Unbromated wheat flour is a standard baking ingredient that provides essential carbohydrates and nutrients, though individuals with celiac disease or gluten sensitivities should consider its allergen profile. |
3 Unbleached Allergen | ✓Low Concern | structural base and flour component in baking and food manufacturing | Unbleached ingredients function similarly to standard milled counterparts with minimal chemical intervention, requiring consideration primarily regarding overall carbohydrate and gluten 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.