Rolls, dinner, plain, commercially prepared (includes brown-and-serve)
* 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 | 0.2 MG | 0% | |
| Thiamin | 0.5 MG | 44% | |
| Riboflavin | 0.4 MG | 29% | |
| Niacin | 5.4 MG | 34% | |
| Pantothenic acid | 0.5 MG | 9% | |
| Vitamin B-6 | 0.1 MG | 6% | |
| Folate, total | 101 UG | 25% | |
| Choline, total | 14.6 MG | 3% | |
| Vitamin B-12 | 0.1 UG | 5% | |
| Vitamin A, RAE | 1 UG | 0% | |
| Vitamin E (alpha-tocopherol) | 0.3 MG | 2% | |
| Vitamin D (D2 + D3) | 0 UG | 0% | |
| Vitamin K (phylloquinone) | 10.6 UG | 9% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 178 MG | 14% | |
| Iron, Fe | 3.7 MG | 21% | |
| Magnesium, Mg | 26 MG | 6% | |
| Phosphorus, P | 122 MG | 10% | |
| Potassium, K | 139 MG | 3% | |
| Sodium, Na | 467 MG | 20% | |
| Zinc, Zn | 1.0 MG | 9% | |
| Copper, Cu | 0.1 MG | 15% | |
| Manganese, Mn | 0.6 MG | 25% | |
| Selenium, Se | 26.8 UG | 49% |
Nutrition Highlights
- Good source of protein with 10.9g per 100g.
- Good source of Iron, Fe (21% DV).
- Good source of Sodium, Na (20% DV).
- Good source of Manganese, Mn (25% DV).
- Good source of Selenium, Se (49% DV).
- Good source of Thiamin (44% DV).
About Rolls, dinner, plain, commercially prepared (includes brown-and-serve)
Soft, pillowy, and golden-brown, these small baked goods are a staple on dinner tables across many households. Made from a simple combination of flour, yeast, water, and fat, they achieve a light, airy texture with a slightly crisp crust. Often sold in packages of a dozen or more, they are designed for convenience, ready to be warmed and served alongside a meal. Some varieties are partially baked and then finished at home, giving them a fresh-from-the-oven appeal with minimal effort.
Nutritionally, they provide a moderate amount of energy, with the majority coming from carbohydrates. They also contribute a small amount of protein and fat, along with a modest fiber content. While they can be a satisfying addition to a meal, their refined flour base means they are not as nutrient-dense as whole-grain alternatives. They pair well with soups, salads, and main dishes, and can be used to soak up sauces or as a base for small sandwiches. For those mindful of their intake, portion control is key, as it's easy to enjoy more than one in a sitting.
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