Hamburger Bun
Prefix 007 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 |
|---|---|---|
| Calories | 302 kcal | 15% |
| Total fat | 4.7 g | 6% |
| Saturated fat | 1.2 g | 6% |
| Total carbohydrate | 58.1 g | 21% |
| Total sugars | 7.0 g | — |
| Dietary fiber | 4.7 g | 17% |
| Protein | 11.6 g | 23% |
| Sodium | 0.54 g | 23% |
Open Food Facts, ODbL, record updated March 22, 2026 · Daily Values: 21 CFR 101.9 (FDA).
Ingredients
water, whole wheat flour, enriched unbleached wheat flour (wheat flour, malted barley flour, ferrous sulfate, niacin, thiamine mononitrate, riboflavin, and folic acid), high fructose corn syrup, yeast, vital wheat gluten, contains 2% or less of each of the following: soybean oil, salt, calcium stearoyl lactylate (csl), mono and diglycerides, diacetyl tartaric esters of mono-diglycerides (datem), calcium sulfate, monoglycerides, wheat starch, monocalcium phosphate, ammonium sulfate, ascorbic acid, enzymes (contains wheat), calcium proxide, l-cysteine hydrochloride, minéral oil, soy lectihin, preservative (calcium propionate). allergy warning: contains soy, wheat. manufactured in a facility that uses milk, egg and seed products.
- E282calcium propionatePreservative
- E341Calcium phosphatesEmulsifier · Humectant · Sequestrant · Stabilizer · Thickener
- E341iMonocalcium phosphateEmulsifier · Humectant · Sequestrant · Stabilizer · Thickener
- E471Mono- and diglycerides of fatty acidsEmulsifier · Stabilizer
- E472eMono- and diacetyltartaric acid esters of mono- and diglycerides of fatty acidsEmulsifier · Sequestrant · Stabilizer
- E517Ammonium sulfate
- E905Synthetic wax
- E905amineral oil
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
57% 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) and USDA FoodData Central (CC0) records in the same category sold in the United States, 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 valuesDaily Values: 21 CFR 101.9 (FDA).
- 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.
How to store it
USDA FoodKeeper guidance for Commercial bread products (including pan breads, flat breads, rolls, and buns) (Bakery).
| Where | How long | Note |
|---|---|---|
| Pantry · from date of purchase | 14–18 days | |
| Refrigerator · after opening | 2–3 weeks | |
| Freezer · from date of purchase | 3–5 months |
Storage times: USDA FoodKeeper (Food Safety and Inspection Service), public domain. Matched by product category.
Better options in this category
Same kind of product with less sugar, salt or saturated fat per 100 g, no more additives, no added allergen.
