Restaurant style corn dusted kaiser buns, restaurant style
Packaged product Bread and Baked Goods
Restaurant style corn dusted kaiser buns, restaurant style contains 275 kcal per 100 g. A serving, 1 bun, 69 g (69 g) provides about 190 kcal.
Roughly 78% of its calories come from carbohydrates, with 13% from protein and 9% from fat (estimated with general energy factors).
That is close to the median for bread and baked goods on FoodFactly (263 kcal per 100 g).
100 g provides 26% of the Daily Value for Folate (B9), 25% of the Daily Value for Niacin (B3) and 22% of the Daily Value for Riboflavin (B2).
The values are label data submitted by the manufacturer to USDA FoodData Central.
Nutrition facts
| Nutrient | Amount per 100 g | % DV |
|---|---|---|
| Calories L | 275 kcal | |
| Total fat L | 2.9 g | 4% |
| Saturated fat L | 0.72 g | 4% |
| Trans fat L | 0 g | |
| Cholesterol L | 0 mg | 0% |
| Sodium L | 449 mg | 20% |
| Total carbohydrates L | 53.6 g | 19% |
| Dietary fiber L | 1.4 g | 5% |
| Total sugars L | 5.8 g | |
| Added sugars L | 4.3 g | 9% |
| Protein L | 8.7 g | 17% |
| Thiamin (B1) L | 0 mg | 0% |
| Riboflavin (B2) L | 0.29 mg | 22% |
| Niacin (B3) L | 4.1 mg | 25% |
| Folate (B9) L | 104 µg | 26% |
| Calcium L | 87 mg | 7% |
| Iron L | 2.9 mg | 16% |
| Potassium L | 72 mg | 2% |
% DV: percent of the FDA Daily Value for adults (reference amounts). Letters show how each value was obtained: M measured, C calculated, L label, Z assumed zero, I imputed. Vitamins and minerals not listed were not reported by the source.
Nutritional breakdown
- Protein 13%
- Carbohydrates 78%
- Fat 9%
Approximate share of calories, using general energy factors (4 kcal/g protein and carbohydrate, 9 kcal/g fat, 7 kcal/g alcohol).
Vitamins and minerals, % Daily Value per 100 g
Nutritional insights
- Protein8.7 gbelow the median for bread and baked goods (median 8.9 g)
- Fiber1.4 gin the lowest quarter of bread and baked goods (median 3.5 g)
- Sugars5.8 gin the top quarter of bread and baked goods (median 3 g)
- Fat2.9 gbelow the median for bread and baked goods (median 3.6 g)
- Saturated fat0.72 gabove the median for bread and baked goods (median 0.46 g)
- Sodium449 mgbelow the median for bread and baked goods (median 464 mg)
- Protein per 100 kcal3.2 gprotein density, useful for comparing foods with different calorie levels
Full nutrient profile
Fats and cholesterol (2)
| Monounsaturated fat L | 0 g |
|---|---|
| Polyunsaturated fat L | 1.5 g |
Carotenoids (1)
| Vitamin D (D2 + D3), International Units L | 0 IU |
|---|
Other components (1)
| Folic acid L | 87 µg |
|---|
Values by source
More than one dataset describes this food. FoodFactly keeps each source's values separately instead of blending them. The headline values above come from USDA FoodData Central: Branded Foods.
| Per 100 g | USDA Branded | Open Food Facts |
|---|---|---|
| Calories | 275 kcal | 275 kcal |
| Protein | 8.7 g | 8.7 g |
| Carbohydrates | 53.6 g | 53.6 g |
| Fat | 2.9 g | 2.9 g |
| Fiber | 1.4 g | 1.4 g |
| Sugars | 5.8 g | 5.8 g |
| Sodium | 449 mg | 449 mg |
Product details
- Barcode
- 0072945612778
- Label serving
- 1 BUN (69 g)
- Category
- Breads
- Nutri-Score
- C as computed by Open Food Facts
- NOVA group
- 4 processing level (1 to 4), as classified by Open Food Facts
Ingredients
Enriched wheat flour [flour, malted barley flour, reduced iron, niacin, thiamin mononitrate (vitamin b1), riboflavin (vitamin b2), folic acid], water, sugar, yeast, cornmeal, soybean oil, wheat gluten, salt, monoglycerides, calcium propionate (preservative), datem, grain vinegar, citric acid, calcium sulfate, potassium iodate, monocalcium phosphate, soy lecithin.
As listed on the package and transcribed by Open Food Facts contributors. Always check the package for allergens.
Ingredient guides: Wheat flourSugarYeastSaltVinegar
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|---|---|---|---|---|
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Per 100 g. Calories in kcal. n/a: not reported by the source.
Source of the nutrition information
- USDA FoodData Central: Branded Foods, record 2461108. License: CC0 1.0 (U.S. public domain). Source record dated November 5, 2022. Imported November 6, 2026.
- Open Food Facts, record 0072945612778. License: ODbL 1.0 (Open Food Facts). Source record dated February 26, 2026. Imported November 7, 2026.
Last updated: . Data quality score: 100/100 (how it is calculated).
General nutrition information, not medical advice. Individual needs differ; see our disclaimer.