HAMBURGER BUNS
Prefix 406 was issued by GS1 Germany. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Daily Value |
|---|---|---|
| Calories | 256 kcal | 13% |
| Total fat | 2.6 g | 3% |
| Saturated fat | 0.00 g | 0% |
| Total carbohydrate | 51.3 g | 19% |
| Total sugars | 7.7 g | — |
| Protein | 7.7 g | 15% |
| Sodium | 0.41 g | 18% |
Open Food Facts, ODbL, record updated October 4, 2026 · Daily Values: 21 CFR 101.9 (FDA).
Ingredients
unbleached enriched flour, malted barley flour, niacin, reduced iron, thiamin mononitrate, riboflavin, folic acid, water, sugar, yeast, wheat gluten, soybean oil, salt, dough conditioners, sodium stearoyl lactylate, calcium stearoyl lactylate, monoglycerides, mono - and diglycerides, distilled monoglycerides, ethoxylated mono - and diglycerides, calcium iodate, ascorbic acid, calcium carbonate, monocalcium phosphate, sesame flour, calcium sulfate, soy lecithin, calcium propionate
- E170Calcium carbonates
- E170iCalcium carbonateColor · Stabilizer
- E282calcium propionatePreservative
- E300Ascorbic acidAntioxidant · Sequestrant
- E322LecithinsAntioxidant · Emulsifier
- E322iLecithinAntioxidant · Emulsifier
- E341Calcium phosphatesEmulsifier · Humectant · Sequestrant · Stabilizer · Thickener
- E341iMonocalcium phosphateEmulsifier · Humectant · Sequestrant · Stabilizer · Thickener
- E471Mono- and diglycerides of fatty acidsEmulsifier · Stabilizer
- E481Sodium stearoyl-2-lactylateEmulsifier · Stabilizer
- E482Calcium stearoyl-2-lactylateEmulsifier · Stabilizer
- E482iCalcium stearoyl lactylate
- E516Calcium sulfateSequestrant · Stabilizer
- E916Calcium iodate
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
72% 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.
