UNBLEACHED ENRICHED FLOUR, WATER, FULLY REFINED SOYBEAN OIL, YEAST, WHEAT GLUTEN

Rotella's Italian BakeryBrat BunsNo image

Brat Buns

Name: Frifor food product database
Creator: Frifor

369 g

Ultra-processedGluten

Description

Brat Buns is a product in the category Bread (Shelf Stable) produced by Rotella's Italian Bakery.

Ingredients

FULLY REFINED SOYBEAN OIL
YEAST
E282CALCIUM PROPIONATE
E516CALCIUM SULFATE
ENZYMES

Nutrition

Macros

Density

Thermic

Energy

323 kcal209.95 kcal1191.87 kcal

Per 100 gPer 65 gPer 369 g

Fat

9.23 g6 g34.06 g

Per 100 gPer 65 gPer 369 g

Saturated fat

1.54 g1 g5.68 g

Per 100 gPer 65 gPer 369 g

Carbohydrates

47.7 g31.01 g176.01 g

Per 100 gPer 65 gPer 369 g

Sugars

1.54 g1 g5.68 g

Per 100 gPer 65 gPer 369 g

Protein

10.8 g7.02 g39.85 g

Per 100 gPer 65 gPer 369 g

Fibre

1.5 g0.975 g5.54 g

Per 100 gPer 65 gPer 369 g

Salt

1.3075 g0.85 g4.82 g

Per 100 gPer 65 gPer 369 g

	Per 100 g	Per 65 g	Per 369 g
Energy	323 kcal	209.95 kcal	1191.87 kcal
Fat	9.23 g	6 g	34.06 g
Saturated fat	1.54 g	1 g	5.68 g
Carbohydrates	47.7 g	31.01 g	176.01 g
Sugars	1.54 g	1 g	5.68 g
Protein	10.8 g	7.02 g	39.85 g
Fibre	1.5 g	0.975 g	5.54 g
Salt	1.3075 g	0.85 g	4.82 g

Processing level

Ultra-processed

Reasoning ↑

Key notes

1.
Contains cosmetic additive: color
2.
Contains non-culinary ingredient: wheat gluten

Hyperpalatable foods

Hyperpalatable

Reasoning ↑

FSOD

26% fat

1.31% salt

26% fat

1.91% sugar

CSOD

59% carb

1.31% salt

This product is hyperpalatable.

This product is 26% calories from fat, 59% calories from carbohydrates and more than 1.31% of total weight from salt.

Seed oils

No seed oils found

Important information

Frifor disclaims all responsibility for the information in the database. Always double-check. If you have allergies or other considerations, read the package carefully. Contents may differ, recipes may change, and information may be incorrect.

Brat Buns

Description

Ingredients

Processing level

Allergens

Hyperpalatable foods

Seed oils

Important information

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