Hot cross buns
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 285 kcal | 14% |
| Fat | 5.4 g | 8% |
| of which saturates | 2.1 g | 10% |
| Carbohydrate | 51.0 g | 20% |
| of which sugars | 17.2 g | 19% |
| Protein | 6.7 g | 13% |
| Salt | 0.43 g | 7% |
Open Food Facts, ODbL, record updated 3 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Fortified British Wheat Flour (Wheat Flour, Calcium Carbonate, Iron, Niacin, Thiamin), Moistened Mixed Fruit (29%) (Sultañas, Raisins, Water), Water, Yeast, Rapeseed Oil, Orange and Lemon Peel (2%), Sugar, Invert Sugar Syrup, Wheat Gluten, Maize Starch, Emulsifiers: Mono-and Diglycerides of Fatty Acids, Mono - and Diacetyl Tartaric Acid Esters of Mono-and Diglycerides of Fatty Acids: Palm Oil, Salt, Ground Mixed Spice (Cinnamon, Coriander, Clove, Nutmeg), Flavouring, Soya Flour, Flour Treatment Agent: Ascorbic Acid.
- E300Ascorbic acidAntioxidant · Sequestrant
- E471Mono- and diglycerides of fatty acidsEmulsifier · Stabiliser
- E472eMono- and diacetyltartaric acid esters of mono- and diglycerides of fatty acidsEmulsifier · Sequestrant · Stabiliser
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Vienna bread”: 1.90 kg CO₂e per kg of product.
Calculated by ADEME for the average product consumed in France, from field to plate. It describes the category, not this exact product.
Source: Agribalyse 3.1 (ADEME), Licence Ouverte, update of 30 June 2026 · category match: Open Food Facts taxonomy.
Countries of sale
Source: Open Food Facts, countries of sale reported by contributors.
Sources
- Product record
- PhotoOpen Food Facts contributors, CC BY-SA
- Reference valuesReference intakes: Regulation (EU) No 1169/2011, Annex XIII.
- GS1 prefixPrefix ranges published by GS1
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