United States Bakery, BRIOCHE BUNS
* 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 | |
|---|---|---|---|
| Vitamin C, total ascorbic acid | 0 MG | 0% | |
| Thiamin | 1 MG | 83% | |
| Riboflavin | 0.5 MG | 36% | |
| Niacin | 4.1 MG | 26% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 55 MG | 4% | |
| Iron, Fe | 2.5 MG | 14% | |
| Sodium, Na | 452 MG | 20% |
Nutrition Highlights
- Good source of protein with 11.0g per 100g.
- Good source of Sodium, Na (20% DV).
- Rich source of Thiamin (83% of Daily Value per 100g).
- Good source of Riboflavin (36% DV).
- Good source of Niacin (26% DV).
About BRIOCHE BUNS
Franz Brioche Buns are made from enriched unbleached wheat flour with sugar, nonfat dry milk, vital wheat gluten, salted butter, and powdered whole eggs. Each 73g bun provides 274 calories, 10.96g of protein, 46.58g of carbohydrates, 1.4g of fiber, and 4.79g of fat. The combination of butter and egg gives these buns a slightly rich, tender crumb compared to standard hamburger buns.
Ingredients
ENRICHED UNBLEACHED WHEAT FLOUR (WHEAT FLOUR, MALTED BARLEY FLOUR, NIACIN, REDUCED IRON, THIAMIN MONONITRATE, RIBOFLAVIN AND FOLIC ACID), WATER, YEAST, SUGAR, VITAL WHEAT GLUTEN, NONFAT DRY MILK. CONTAINS 2% OR LESS OF EACH OF THE FOLLOWING: PALM OIL, SALTED BUTTER, POWDERED WHOLE EGGS, SALT, CULTURED WHEAT FLOUR, DOUGH CONDITIONER (ASCORBIC ACID), ENZYMES, MODIFIED FOOD STARCH.
Dietary Information
Notable micronutrients in BRIOCHE BUNS include Thiamin (83% DV) , Riboflavin (36% DV) , Niacin (26% DV) , and Sodium, Na (20% DV). These nutrients play important roles in maintaining overall health and supporting essential bodily functions.
Calorie Breakdown
At 274 calories per 100 grams, BRIOCHE BUNS gets 16% of its calories from protein, 68% from carbohydrates, and 16% from fat. This is moderately high, similar to many cooked grains and dairy products.
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