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Bimbo Bakeries, HOT DOG BUNS
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Your nutrition snapshot
Buy on AmazonMacronutrient proportions by weight
Values for 100 g. Change the serving to recalculate.
* 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.
Vitamins
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Thiamin | 0 MG | 0% | |
| Riboflavin | 0.2 MG | 18% | |
| Niacin | 4.2 MG | 26% | |
| Folate, total | 112 UG | 28% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 81 MG | 6% | |
| Iron, Fe | 2.8 MG | 16% | |
| Potassium, K | 81 MG | 2% | |
| Sodium, Na | 465 MG | 20% |
Nutrition Highlights
- Good source of Sodium, Na (20% DV).
- Good source of Niacin (26% DV).
- Good source of Folate, total (28% DV).
About HOT DOG BUNS
Bimbo Hot Dog Buns follow a standard enriched wheat flour formula with sugar, soybean oil, and a roster of dough conditioners and preservatives common to mass-market bread products. They're soft, mild, and designed to complement a hot dog without competing with it. Potassium iodate is included as a dough strengthener, which is less common than the more typical potassium bromate. A functional, no-frills bun.
Ingredients
ENRICHED WHEAT FLOUR [FLOUR, MALTED BARLEY FLOUR, REDUCED IRON, NIACIN, THIAMIN MONONITRATE (VITAMIN B1), RIBOFLAVIN (VITAMIN B2), FOLIC ACID], WATER, SUGAR, YEAST, SOYBEAN OIL, WHEAT GLUTEN, SALT, MONOGLYCERIDES, CALCIUM PROPIONATE (PRESERVATIVE), DATEM, GRAIN VINEGAR, CITRIC ACID, POTASSIUM IODATE, MONOCALCIUM PHOSPHATE, SOY LECITHIN.
Dietary Information
Notable micronutrients in HOT DOG BUNS include Folate, total (28% 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 279 calories per 100 grams, HOT DOG BUNS gets 13% of its calories from protein, 77% from carbohydrates, and 11% from fat. This is moderately high, similar to many cooked grains and dairy products.
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