Hamburger buns
Prefix 006 was issued by GS1 US. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Daily Value |
|---|---|---|
| Energy | 258 kcal | — |
| Fat | 4.5 g | 6% |
| of which saturates | 0.76 g | 4% |
| Carbohydrate | 45.5 g | — |
| of which sugars | 3.0 g | 3% |
| Fibre | 3.0 g | 11% |
| Protein | 9.1 g | — |
| Sodium | 0.39 g | 17% |
Open Food Facts, ODbL, record updated August 29, 2026 · Daily Values: Food and Drug Regulations, Health Canada.
Ingredients
Farine de blé enrichie, Eau, Huile végétale (canola ou soya), Sucre, Levure*, Gluten de blé*, Sel, Vinaigre*, Propionate de calcium, Farine de maïs jaune. Esters tartriques des mono - et diglycérides acétylés, Monoglycérides végétaux, Stéaroyl-2-lactylate de sodium, Rocou, Curcuma, Arôme naturel d'huile d'olive, Acide sorbique*, Lécithine de soya*. "L'ordre peut varier. Peut contenir : Graines de sésame. Ingredients: Enriched wheat flour, Water,
The ingredient list is only available in French in the source; we show it as it is, without translation.
- E160bAnnattoColour
- E200Sorbic acidPreservative
- E282calcium propionatePreservative
- E322LecithinsAntioxidant · Emulsifier
- E322iLecithinAntioxidant · Emulsifier
- E472dTartaric acid esters of mono- and diglycerides of fatty acids
- E481Sodium stearoyl-2-lactylateEmulsifier · Stabiliser
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
61% of products in the category contain less sugar than this one. The thin line marks the category median.
See all products in “Breads” →
Shelfpedia calculation from Open Food Facts (ODbL), products in the same category sold in Canada, values per 100 g.
Countries of sale
Source: Open Food Facts, countries of sale reported by contributors.
Sources
- Product record
- PhotoOpen Food Facts contributors, CC BY-SA
- Reference valuesDaily Values: Food and Drug Regulations, Health Canada.
- GS1 prefixPrefix ranges published by GS1
Spotted an error? It is fixed at the source, on Open Food Facts, and shows up here at the next update.