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Mixed breakfast buffet items; may include cheese, olives, bread, eggs, jam, and processed meats.
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 serving (medium) of Breakfast buffet assortment (180 g) has 441 calories. That works out to 245 calories per 100 g. It contains 37.4 g of carbs, 17.1 g of protein, 25.6 g of fat and 3.8 g of fiber. Its 1 µg of B12 covers 41% of the Daily Value. Its glycemic index is 52 (medium), so it raises blood sugar at a moderate pace.
Selected: 1 serving (medium) · 180 g
441
KCAL / 180G
Carbs
37.4g
· 14% DV
Protein
17.1g
· 34% DV
Fat
25.6g
· 33% DV
Fiber
3.8g
· 14% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 33% · Protein 15% · Fat 52%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 441 kcal | |
| Total fat | 25.6 g | 33% |
| Saturated fat | 9.18 g | 46% |
| Trans fat | 0.22 g | |
| Sodium | 1116 mg | 49% |
| Total carbohydrate | 37.4 g | 14% |
| Fiber | 3.8 g | 14% |
| Protein | 17.1 g | 34% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 serving (medium) | 180 g | 441 kcal |
| 1 piece (small) | 90 g | 221 kcal |
| 100 g | 100 g | 245 kcal |
| 1 serving (small) | 120 g | 294 kcal |
| 1 cup (chopped) | 140 g | 343 kcal |
| 1 piece (medium) | 160 g | 392 kcal |
| 1 pack (mini) | 250 g | 613 kcal |
| 1 serving (large) | 280 g | 686 kcal |
| 2 piece (double) | 320 g | 784 kcal |
Calculated from 245 calories per 100 g.
A breakfast buffet assortment commonly includes bread, cheese, eggs, fruit preserves, olives, and sometimes cold cuts. Hotels may also offer cereals, fruit, yogurt, and hot dishes, so the selection varies by venue.
A breakfast buffet assortment describes a self-serve presentation that can include hot and cold dishes. A continental breakfast usually refers to a simpler selection, often centered on bread, pastries, spreads, and drinks.
Choose eggs or cheese alongside vegetables and bread, then add fruit if it is available. Taking smaller portions of pastries, jam, and processed meats leaves room for more filling choices without requiring you to skip favorites.
Keep hot dishes hot and chilled foods cold, and replace small batches rather than leaving a large spread out for a long time. Avoid food that has been sitting at room temperature or whose serving conditions seem unsafe.
Yes, you can make a breakfast buffet assortment at home by serving a few breads, spreads, cheeses, eggs, and fresh produce in separate dishes. Prepare hot items close to serving time and provide a separate utensil for each dish.
Take modest portions from a breakfast buffet assortment and return for more if you are still hungry. This keeps your plate manageable and reduces the amount of food left uneaten, especially when the spread offers many choices.
Only keep food that was served directly onto your plate and has not been left out for a long time. Food that has been sitting on a shared buffet should not be taken away and stored for later.
Bread in a breakfast buffet assortment dries out when it is exposed to air for too long. Keeping it covered and replenishing the basket in smaller batches helps preserve its texture.
Use the utensil provided for each dish and avoid letting serving spoons rest in neighboring foods. Separate dishes are especially useful for preventing flavors from mixing and reducing cross-contact between ingredients.
Serve a breakfast buffet assortment with fresh fruit, vegetables, and drinks such as tea or coffee. These additions complement the breads, spreads, eggs, and cheeses without requiring every item to be rich or heavily seasoned.
Vitamins
B12
0.99µg · 41% DV
Biotin
10.8µg · 36% DV
B2
0.4mg · 31% DV
B1
0.32mg · 27% DV
Minerals
Sodium
1116mg · 49% DV
Phosphorus
279mg · 40% DV
Selenium
22µg · 40% DV
Calcium
297mg · 30% DV
Potassium ⭐
378mg · 11% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 441 calories in 1 serving (medium) (180 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Breakfast buffet assortment refers to a spread of different breakfast foods rather than a single recipe. It may include cheese, olives, bread, eggs, jam and cured or cooked meats, with the selection varying by venue and region. Hotels, guesthouses and brunch spots often serve it so diners can choose a little of several items.
There is no fixed flavour or texture: a plate might combine salty cheese and olives, soft eggs, crisp bread and sweet jam. Across many countries, it is eaten as a leisurely morning meal, though the familiar choices differ from place to place. Its nutritional profile depends on what you select; bread and jam add carbohydrates, while eggs and cheese contribute protein. For a lighter plate, include fresh vegetables and choose modest portions of bread and richer items.
Medium
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
NOVA 3
Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Contains these allergens:
Vegan
— Not suitable
Vegetarian
✓ Suitable
Gluten-Free
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
— Not suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
9.18g
MONOUNSATURATED
9.72g
POLYUNSATURATED
3.42g
Omega 6:3 ratio 21.2:1
Above the ideal 4:1 (21.2:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.