Perfection Bakeries — 100% WHOLE WHEAT PRE-SLICED SLIM BUNS, WHOLE WHEAT
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Macronutrients
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| Nutrient | Amount | % DV | |
|---|---|---|---|
| Thiamin | 0 MG | 0% | |
| Riboflavin | 0.2 MG | 13% | |
| Niacin | 4.9 MG | 31% | |
| Folate, total | 14 UG | 4% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 177 MG | 14% | |
| Iron, Fe | 2.3 MG | 13% | |
| Potassium, K | 249 MG | 5% | |
| Sodium, Na | 326 MG | 14% |
Nutrition Highlights
- Very low in fat (2.3g per 100g).
- High in dietary fiber (11.6g per 100g), supporting digestive health.
- Good source of Niacin (31% DV).
About 100% WHOLE WHEAT PRE-SLICED SLIM BUNS, WHOLE WHEAT
Aunt Millie's whole wheat slim buns at 209 cal with an impressive 11.6g fiber per 43g bun — bolstered by powdered cellulose, wheat bran, and Truvia stevia sweetener. At 9.3g protein and 2.3g fat, a low-fat high-fiber whole grain bun option.
Ingredients
WHOLE WHEAT FLOUR, WATER, WHEAT GLUTEN, POWDERED CELLULOSE, WHEAT BRAN, SUGAR, YEAST, CONTAINS 2% OR LESS OF THE FOLLOWING: POLYDEXTROSE, SALT, SOYBEAN OIL, CALCIUM PROPIONATE (PRESERVATIVE), VINEGAR, XANTHAN GUM, WHEAT FLOUR, CALCIUM SULFATE, DATEM, SORBIC ACID (PRESERVATIVE), ASCORBIC ACID, TRUVIA (STEVIA LEAF EXTRACT, ERYTHRITOL, NATURAL FLAVORS).
Dietary Information
100% WHOLE WHEAT PRE-SLICED SLIM BUNS, WHOLE WHEAT is considered low-fat, high-fiber, making it a suitable choice for various dietary plans.
Notable micronutrients in 100% WHOLE WHEAT PRE-SLICED SLIM BUNS, WHOLE WHEAT include Niacin (31% DV). These nutrients play important roles in maintaining overall health and supporting essential bodily functions.
Calorie Breakdown
At 209 calories per 100 grams, 100% WHOLE WHEAT PRE-SLICED SLIM BUNS, WHOLE WHEAT gets 18% of its calories from protein, 85% from carbohydrates, and 10% from fat. This is moderately high, similar to many cooked grains and dairy products.
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