Soft White Hamburger Buns
by Ball Park
United States
246 kcalper 100 g · 12% of the reference intake
Barcode (EAN-8)11230779
GS1 prefix112 · GS1 US
Additives9: E200, E282, E322…
AllergensGluten, Sesame seeds, Soybeans
Nutrition
Per 100 g, with the % Daily Value (2,000-calorie diet)
| Nutrient | 100 g | Daily Value |
|---|---|---|
| Calories | 246 kcal | 12% |
| Total fat | 2.6 g | 3% |
| Saturated fat | 0.88 g | 4% |
| Total carbohydrate | 47.4 g | 17% |
| Dietary fiber | 1.8 g | 6% |
| Protein | 8.8 g | 18% |
| Sodium | 0.49 g | 21% |
Open Food Facts, ODbL, record updated August 3, 2026 · Daily Values: 21 CFR 101.9 (FDA).
Ingredients
As printed on the pack; allergens in bold
Enriched Wheat Flour, Water, Sugar, Yeast, Soybean Oil, Salt, Wheat Gluten, Calcium Propionate, Sorbic Acid, Grain Vinegar, DATEM, Monoglycerides, Corn Flour, Cellulose Gum, Spice & Coloring, Citric Acid, Monocalcium Phosphate, Soy Lecithin, Sesame Seeds, along with nutrients like Reduced Iron, Niacin, Thiamin Mononitrate, Riboflavin, and Folic Acid
- E200Sorbic acidPreservative
- E282calcium propionatePreservative
- E322LecithinsAntioxidant · Emulsifier
- E322iLecithinAntioxidant · Emulsifier
- E330Citric acidAntioxidant · Sequestrant
- E341Calcium phosphatesEmulsifier · Humectant · Sequestrant · Stabilizer · Thickener
- E341iMonocalcium phosphateEmulsifier · Humectant · Sequestrant · Stabilizer · Thickener
- E466Sodium carboxy methyl celluloseEmulsifier · Humectant · Stabilizer · Thickener
- E472eMono- and diacetyltartaric acid esters of mono- and diglycerides of fatty acidsEmulsifier · Sequestrant · Stabilizer
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Countries of sale
Sold under this barcode in the United States
United States
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 valuesDaily Values: 21 CFR 101.9 (FDA).
- GS1 prefixPrefix ranges published by GS1
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