Barcode · 0027246122303
Jamaican Choice, Spice Bun, Fruit
How we calculate the Looksee Score →
Sold in United States
Allergens & Diet
2 allergens present
Allergens are declared by the manufacturer. Diet labels are as printed on the label — not verified by Looksee.
Contains
Nutrition
Per 100 g
1 serving = 2 ONZ (57 g)
Values from the manufacturer label, normalised per 100 g for comparison.
Tap any row for what it means and how it stacks against an adult's daily reference.
Additives
2 detected
Risk levels follow EFSA, FDA, and national regulators. Where rules differ by region, Looksee shows the status that applies where this product is sold. Not medical advice.
Rules differ from the global default for at least one additive on this label.
Use sparingly · 2
Colourant
Preservative
Better picks
Alternatives in this category
Same category, higher Nutri-Score grade. Filtered to match your dietary preferences.
Ingredients
23 items
Listed in the order they appear on the label — by weight, most first. Percentages are estimated from label order where not declared.
Tap any ingredient to learn more. Colored dots mark flagged additives.
Show raw label text
Enriched flour bleached (wheat flour, ascorbic acid added as a dough conditioner, benzoyl peroxide, reduced iron, azodicarbonamide, thiamine mononitrate, riboflavin, enzymes, folic acid), sugar, water, raisins preserved with sulfur dioxide, partially hydrogenated vegetable shortening (soybean/cottonseed oil, citric acid preservative, tbhq preservative, dimethylpolysiloxane), contains less than 2% of each of the following: molasses, dried yeast, spices, salt, caramel color, calcium propionate preservative, propylene glycol, potassium sorbate preservative, ethyl alcohol, distilled monoglycerides, natural and artificial flavors, enzyme blend (calcium sulfate, salt, wheat starch, enzymes), soy flour, yellow 6, citric acid preservative, bht preservative, enzymes, ascorbic acid added as a dough conditioner.
Data source
From Open Food Facts, licensed CC BY-SA 4.0.
Last updated May 14, 2026