Steamed bao buns
by Waitrose
United Kingdom
301 kcalper 100 g · 15% of the reference intake
16.2 gof sugars per 100 g
Barcode (EAN-13)8002702654835
GS1 prefix800 · GS1 Italy
Additives6: E341, E341i, E450…
AllergensGluten, Soybeans
Prefix 800 was issued by GS1 Italy. It tells you where the code was registered, not where the product was made.
Nutrition
Per 100 g, with the share of an adult’s reference intake (8,400 kJ / 2,000 kcal)
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 301 kcal | 15% |
| Fat | 4.2 g | 6% |
| of which saturates | 2.9 g | 15% |
| Carbohydrate | 57.2 g | 22% |
| of which sugars | 16.2 g | 18% |
| Fibre | 4.1 g | — |
| Protein | 6.9 g | 14% |
| Salt | 0.78 g | 13% |
Open Food Facts, ODbL, record updated 27 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
As printed on the pack; allergens in bold
Wheat flour, water, sugar, tapioca starch, corn starch, refined soya bean oil, yeast, raising agents (sodium bicarbonate, disodium diphosphate, monocalcium phosphate), salt
- E341Calcium phosphatesEmulsifier · Humectant · Sequestrant · Stabiliser · Thickener
- E341iMonocalcium phosphateEmulsifier · Humectant · Sequestrant · Stabiliser · Thickener
- E450DiphosphatesEmulsifier · Humectant · Sequestrant · Stabiliser · Thickener
- E450iDisodium diphosphateEmulsifier · Humectant · Sequestrant · Stabiliser · Thickener
- E500Sodium carbonatesStabiliser · Thickener
- E500iiSodium hydrogen carbonateStabiliser · Thickener
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Countries of sale
Sold under this barcode in the United Kingdom
United Kingdom
Source: Open Food Facts, countries of sale reported by contributors.
Sources
Every block on this page cites its source
- 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.