Trader Joe's Bites
Prefix 003 was issued by GS1 US. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Daily Value |
|---|---|---|
| Calories | 536 kcal | 27% |
| Total fat | 7.5 g | 10% |
| Saturated fat | 3.8 g | 19% |
| Total carbohydrate | 72.5 g | 26% |
| Total sugars | 37.5 g | — |
| Dietary fiber | 2.5 g | 9% |
| Protein | 2.5 g | 5% |
| Sodium | 0.40 g | 17% |
Open Food Facts, ODbL, record updated June 6, 2026 · Daily Values: 21 CFR 101.9 (FDA).
Ingredients
Enriched flour (wheat flour, niacin, reduced iron, vitamin b1 [thiamin mononitrate], vitamin b2 [riboflavin], folic acid), high fructose corn syrup, sugar, palm oil, fructose, contains two percent or less of strawberry puree concentrate, glycerin, modified corn starch, modified tapioca starch, salt, apple powder, cornstarch, leavening (baking soda, sodium aluminum phosphate), cellulose, citric acid, natural and artificial flavor, cellulose gel, sodium stearoyl lactylate, soy lecithin, gelatin, yellow corn flour, datem, caramel color, wheat gluten, turmeric extract color, cellulose gum, carrageenan, malic acid, guar gum, red 40, blue 1, color added.
- E129Allura redColor
- E133Brilliant blue FCFColor
- E150cAmmonia caramelColor
- E296Malic acid
- E322LecithinsAntioxidant · Emulsifier
- E322iLecithinAntioxidant · Emulsifier
- E330Citric acidAntioxidant · Sequestrant
- E407CarrageenanCarrier · Emulsifier · Humectant · Stabilizer · Thickener
- E412Guar gumEmulsifier · Stabilizer · Thickener
- E422GlycerolHumectant · Thickener
- E428Gelatin
- E460CelluloseCarrier · Emulsifier · Humectant · Stabilizer · Thickener
- E466Sodium carboxy methyl celluloseEmulsifier · Humectant · Stabilizer · Thickener
- E472eMono- and diacetyltartaric acid esters of mono- and diglycerides of fatty acidsEmulsifier · Sequestrant · Stabilizer
- E481Sodium stearoyl-2-lactylateEmulsifier · Stabilizer
- E500Sodium carbonatesStabilizer · Thickener
- E500iiSodium hydrogen carbonateStabilizer · Thickener
- E541Sodium aluminum phosphateEmulsifier · Stabilizer · Thickener
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
USDA label data
| Nutrient | Per serving | % Daily Value |
|---|---|---|
| Calories | 150 kcal | — |
| Total fat | 3.0 g | 4% |
| Saturated fat | 1.5 g | 8% |
| Sodium | 160 mg | 7% |
| Total carbohydrate | 30 g | 11% |
| Dietary fiber | 1.0 g | 4% |
| Total sugars | 17 g | — |
| Protein | 1.0 g | — |
- USDA food category
- Sweet Bakery Products
- Data provider
- GS1 Global Data Synchronization Network
- In FoodData Central
- Since August 20, 2026 · label data updated July 6, 2026
- FDC ID
- 2775366
Per-serving amounts are calculated by Shelfpedia from USDA’s per-100 g (or per-100 mL) figures, so they can differ from the rounded numbers printed on the package. % Daily Value uses the FDA Daily Values (21 CFR 101.9).
Source: U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2026 (Branded Foods, October 2026 release) · public domain (CC0 1.0).
Who makes it
The Kellogg Company
Open Food Facts, ODbL
In its category
92% of products in the category contain less sugar than this one. The thin line marks the category median.
See all products in “Pastries” →
Shelfpedia calculation from Open Food Facts (ODbL) and USDA FoodData Central (CC0) records in the same category sold in the United States, values per 100 g.
Climate impact
Reference value for the category “Biscuits”: 3.59 kg CO₂e per kg of product (closest product in Agribalyse).
Calculated by ADEME for the average product consumed in France, from field to plate. It describes the category, not this exact product.
Source: Agribalyse 3.1 (ADEME), Licence Ouverte, update of 30 June 2026 · category match: Open Food Facts taxonomy.
Countries of sale
Source: Open Food Facts, countries of sale reported by contributors.
Sources
- Product record
- USDA label data
- PhotoOpen Food Facts contributors, CC BY-SA
- Reference valuesDaily Values: 21 CFR 101.9 (FDA).
- GS1 prefixPrefix ranges published by GS1
Spotted an error? It is fixed at the source, on Open Food Facts, and shows up here at the next update.