6 seeded burger buns
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 250 kcal | 13% |
| Fat | 3.8 g | 5% |
| of which saturates | 0.70 g | 3% |
| Carbohydrate | 43.1 g | 17% |
| of which sugars | 3.1 g | 3% |
| Fibre | 3.9 g | — |
| Protein | 8.9 g | 18% |
| Salt | 0.75 g | 13% |
Open Food Facts, ODbL, record updated 27 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
fortified wheat flour (wheat flour, calcium carbonate, iron, niacin, thiamin), water, sesame seeds 5%, yeast, rapeseed oil, dextrose, salt, soya flour, sodium stearoyl-2-lactylate, mono and diglycerides of fatty acids, mono and diacetyl tartaric acid esters of mono and diglycerides of fatty acids, calcium propionate, palm oil, ascorbic acid
- E282calcium propionatePreservative
- E471Mono- and diglycerides of fatty acidsEmulsifier · Stabiliser
- E472eMono- and diacetyltartaric acid esters of mono- and diglycerides of fatty acidsEmulsifier · Sequestrant · Stabiliser
- E481Sodium stearoyl-2-lactylateEmulsifier · Stabiliser
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
6% of products in the category contain less sugar than this one. The thin line marks the category median.
See all products in “Hamburger buns” →
Shelfpedia calculation from Open Food Facts (ODbL), products in the same category sold in the United Kingdom, values per 100 g.
Climate impact
Reference value for the category “Hamburger buns”: 1.81 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
Spotted an error? It is fixed at the source, on Open Food Facts, and shows up here at the next update.