Glazed Honey Flavored Bun
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UPC Code
078742241692
Data Source
USDA
Package Weight
4 oz/113 g
Serving Sizes
0.5 honey bun (57g)
Calories
270
Total Fat
15g
19%
Saturated Fat
9g
45%
Cholesterol
0mg
0%
Sodium
190mg
8%
Total Carbohydrate
31g
11%
Dietary Fiber
1g
4%
Sugars
11g
Protein
3g
6%
Daily Value % is based on a 2,000 calorie diet.
Calories per Macronutrient
The macronutrient calorie distribution in 0.5 honey bun of Glazed Honey Flavored Bun are
46% in carbs, 50% in fat, and 4% in protein.
carbs:
46%
fat:
50%
protein:
4%
Carbs to Weight Ratio
The carbs to weight ratio of Glazed Honey Flavored Bun is 54%.
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 Glazed Honey Flavored Bun is estimated to be 14%.
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
Enriched Flour (Wheat Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Water, Sugar, Palm Oil, Fractionated Palm Oil, Yeast, Bleached Enriched Flour (Bleached Wheat Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Mono- And Diglycerides, Contains 2% Or Less Of: Dextrose, Cottonseed Oil, Salt, Calcium Carbonate, Glycerin, Cinnamon, Calcium Propionate (Preservative), Potassium Sorbate (Preservative), Cornstarch, Sodium Acid Pyrophosphate, Guar Gum, Annatto Extract (Color), Turmeric (Color), Baking Soda, Agar-agar, Natural And Artificial Flavor, Polysorbate 60, Datem, Calcium Sulfate, Soy Lecithin, Soybean Oil, Honey, Egg, Ascorbic Acid, Whey (Milk), Fumaric Acid, Enzymes, Sodium Hexametaphosphate, Ammonium Sulfate, Monocalcium Phosphate.
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