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Refined wheat-flour burger bun
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 piece (medium) of Burger Yiyelim Medium Burger Bun (70 g) has 195 calories. That works out to 278 calories per 100 g. It contains 36.7 g of carbs, 6.4 g of protein, 2.6 g of fat and 1.8 g of fiber. Its 18.9 µg of Selenium covers 34% of the Daily Value. Its glycemic index is 72 (high), so it raises blood sugar quickly.
Selected: 1 piece (medium) · 70 g
195
KCAL / 70G
Carbs
36.7g
· 13% DV
Protein
6.4g
· 13% DV
Fat
2.6g
· 3% DV
Fiber
1.8g
· 6% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 75% · Protein 13% · Fat 12%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 195 kcal | |
| Total fat | 2.6 g | 3% |
| Saturated fat | 0.5 g | 3% |
| Trans fat | 0.01 g | |
| Sodium | 329 mg | 14% |
| Total carbohydrate | 36.7 g | 13% |
| Fiber | 1.8 g | 6% |
| Protein | 6.4 g | 13% |
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 piece (medium) | 70 g | 195 kcal |
| 1 piece (quarter) | 18 g | 50 kcal |
| 1 piece (half) | 35 g | 97 kcal |
| 1 piece (small) | 45 g | 125 kcal |
| 1 piece (large) | 90 g | 250 kcal |
| 100 g | 100 g | 278 kcal |
| 1 piece (jumbo) | 110 g | 306 kcal |
| 1 pack (double) | 280 g | 778 kcal |
Calculated from 278 calories per 100 g.
Burger Yiyelim Medium Burger Bun is a burger bun made with refined wheat flour. It is not a wholegrain bun. For the complete ingredient list and exact formulation, use the information on the product packaging.
No, Burger Yiyelim Medium Burger Bun does not need to be toasted. You can use it soft for a cold sandwich, or toast the cut sides briefly when serving a hot burger to add texture and help slow sauce absorption.
Yes, you can freeze Burger Yiyelim Medium Burger Bun. Seal it well to limit freezer drying, then thaw it at room temperature or warm the cut sides in a pan before serving.
Keep Burger Yiyelim Medium Burger Bun in a closed bag in a cool, dry place after opening. Avoid sealing it while warm, as trapped moisture can affect its texture; discard it if you see mould.
Toast the cut sides of Burger Yiyelim Medium Burger Bun before assembling the burger. Put wet toppings on a layer such as lettuce rather than directly against the bread, and assemble the burger shortly before serving.
No, Burger Yiyelim Medium Burger Bun is made with refined wheat flour, so it is not a whole-wheat bun. Choose a bun specifically labelled whole wheat if you want one made with wholegrain flour.
Yes, Burger Yiyelim Medium Burger Bun works for chicken, cheese, or vegetable sandwiches as well as burgers. Its round shape also makes it convenient for a toasted sandwich when you want a more substantial bun.
You can slice slightly stale Burger Yiyelim Medium Burger Bun and toast the pieces for croutons, or use it for a toasted sandwich. Do not use it if it has mould or an unpleasant smell.
Burger Yiyelim Medium Burger Bun can be used for a larger slider-style sandwich, but it is a medium bun rather than a mini roll. For small party sliders, cut it into portions and adjust the fillings so they stay together.
People with diabetes can include Burger Yiyelim Medium Burger Bun, but its refined flour can raise blood glucose. Portion size and the rest of the meal matter; a dietitian can help tailor choices to individual glucose targets.
Vitamins
B1
0.29mg · 24% DV
B3
2.87mg · 18% DV
Folate
67.2µg · 17% DV
B2
0.2mg · 15% DV
Minerals
Selenium
19µg · 35% DV
Manganese
0.34mg · 15% DV
Sodium
329mg · 14% DV
Iron
2.17mg · 12% DV
Potassium ⭐
83mg · 2% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 195 calories in 1 piece (medium) (70 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.
Burger Yiyelim Medium Burger Bun is a branded, medium-sized bun made with refined wheat flour, intended for serving burgers. It has a soft crumb and a lightly browned crust when warmed, making a sturdy but tender base for beef, chicken or plant-based fillings. It is typically split and filled, and lightly toasting the cut sides helps them hold up to juicy toppings and sauces.
The bun is mainly a source of carbohydrates, with 52.4 g per 100 g. It works best as part of a meal rather than as the focus on its own. For a lighter burger, use a modest amount of sauce and add plenty of salad vegetables; it also pairs well with grilled or roasted fillings.
Low
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
✓ 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
0.5g
MONOUNSATURATED
0.74g
POLYUNSATURATED
0.83g
Omega 6:3 ratio 26:1
Above the ideal 4:1 (26:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.