Saltie Public Food Database

Beef Buns Enriched Rolls

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Brand Kern's
UPC Code 087848230608
Data Source USDA

Nutrition Facts

Serving Sizes 2.0 oz (57g)
oz
Calories 170
Total Fat 1.5g 2%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 330mg 14%
Total Carbohydrate 33g 12%
Dietary Fiber 1g 4%
Sugars 5g
Protein 5g 10%
Daily Value % is based on a 2,000 calorie diet.

Calories per Macronutrient

The macronutrient calorie distribution in 2.0 oz of Beef Buns Enriched Rolls are 80% in carbs, 8% in fat, and 12% in protein.

carbs: 80%
fat: 8%
protein: 12%

Carbs to Weight Ratio

The carbs to weight ratio of Beef Buns Enriched Rolls is 58%.

This ratio can give you a sense of if this food is higher in carbs or lower in carbs than other foods by weight. Eating foods high in carbs can cause your blood glucose to spike faster than if the food or meal you're eating also contains protein or fat.

Estimated Water to Weight Ratio

The water to weight ratio of Beef Buns Enriched Rolls is estimated to be 31%.

This ratio can estimate how much water this food contains relative to other foods. Water helps regulate body temperature, lubricate joints, flush out waste products, and protect our organs and tissue. Eating foods high in water can help you stay hydrated.

Listed Ingredients

Unbleached Enriched Flour (Wheat Flour, Malted Barley Flour, Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Water, High Fructose Corn Syrup, Yeast, Contains 2% Or Less Of Each Of The Following: Wheat Gluten, Salt, Vegetable Oil (Soybean Oil Or Canola Oil), Dough Conditioners (Contains One Or More Of The Following: Sodium Stearoyl Lactylate, Calcium Stearoyl Lactylate, Monoglycerides And/or Diglycerides, Calcium Peroxide, Calcium Iodate, Datem, Ethoxylated Mono- And Diglycerides, Enzymes), Soy Flour, Calcium Sulfate, Ammonium Sulfate, Ascorbic Acid, Monocalcium Phosphate, Calcium Carbonate, Sorbic Acid, Soy Lecithin, Calcium Propionate (To Retard Spoilage), If Seeded, Sesame Seeds Added. If Yellow Contains Turmeric, Paprika And Corn Flour.

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