Hy-Vee, Inc.
D
ProfileConcern
ORANGE DANISH WITH ICING, ORANGE
Bakery & Breads USVerified
Label Serving
49 g
Barcode
075450086201
Data last verified: 1 Oct 2026
Nutritional Level Analysis (per serving)
Fat
moderate
Saturated fat
high
Sugars
high
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.
D
TRANSPARENCY PROFILE
Concern
High processing or notable additives
Detailed Review Recommended
Profile Spectrum — Nutritional Index
A
B
C
DACTIVE
E
← Nutrient DenseMost Processed →
3.8/10
Health Score
Nutrition Facts (per serving: 49 g)
Energy388kcal
Carbohydrates53.06g
Sugar26.53g
Added Sugar26.5g
Protein4.08g
Total Fat16.33g
Saturated Fat7.14g
Trans Fat0g
Cholesterol0mg
Fiber2g
Sodium551mg
Calcium0mg
Iron1.63mg
Potassium0mg
Nutritional values transcribed from the product label. Actual values may vary.
% Daily Value
Share of an average adult's daily allowance in one serving (49 g) — the label's %RDA
Energy & macronutrients
Energy190 kcal10%
Total Fat8g10%
Saturated Fat3.5g17%
Trans Fat0gLow0%
Cholesterol0mgLow0%
Carbohydrates26g9%
Total Sugars13gHigh26%
Added Sugars13gHigh26%
Dietary Fiber0.98g3%
Protein2g4%
Sodium270mg12%
Minerals
Potassium0mg0%
Calcium0mg0%
Iron0.8mg4%
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
AI IndexingIngredients — as printed on the label
ENRICHED BLEACHED FLOUR (WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMIN MONONITRATE [VITAMIN B1], RIBOFLAVIN [VITAMIN B2], FOLIC ACID), SUGAR, WATER, VEGETABLE OILS (PALM, SOYBEAN), WHEY, CONTAINS 2% OR LESS OF: DEXTROSE, LEAVENING (SODIUM ACID PYROPHOSPHATE, BAKING SODA), CORN SYRUP, CORNSTARCH, SALT, CINNAMON, SODIUM STEAROYL LACTYLATE, GUMS (XANTHAN, GUAR, CAROB BEAN, ARABIC CELLULOSE), POLYSORBATE 60, CITRIC ACID AND PHOSPHORIC ACID AND SODIUM PROPIONATE (PRESERVATIVES), NATURAL AND ARTIFICIAL FLAVORS, MONO- AND DIGLYCERIDES, COLORED WITH (YELLOW 5, YELLOW 6, CARAMEL COLOR, RED 40), MALT SYRUP.
Indexing Ingredients with AI...
Our AI engine is currently researching scientific toxicity, E-numbers, and regulatory status for the ingredients printed on this label.
Analyzing label & refreshing live...
Researching scientific toxicity & E-numbers for 19 remaining ingredients...
Live SyncingResearch sourced from FDA · USDA · EFSA · WHO · Peer-reviewed scientific literature. Informational only — not medical advice.
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Disclaimer: These alternatives are algorithmically suggested based on nutritional indexing and ingredients. This does not constitute a commercial endorsement, criticism of the current product, or 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.