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Small, soft sandwich bun
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
270
KCAL / 100G
Carbs
51g
· 76%
Protein
8.5g
· 13%
Fat
3.5g
· 11%
Fiber
2.5g
Vitamins
B1
0.22mg · 18% DV
B3
2.1mg · 13% DV
B2
0.13mg · 10% DV
Folate
35µg · 9% DV
Minerals
Selenium
13µg · 24% DV
Sodium
420mg · 18% DV
Iron
2mg · 11% DV
Phosphorus
80mg · 11% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
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
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
0.7g
MONOUNSATURATED
1.1g
POLYUNSATURATED
1.2g
Omega 6:3 ratio 15:1
Above the ideal 4:1 (15:1).
Keep them well sealed at room temperature for short-term storage so they do not dry out quickly. For longer storage, freezing is usually the most practical option.
Yes, mini buns freeze well. Freezing them in portions makes it easier to thaw only what you need.
Toasting usually does not change the macronutrients in a meaningful way. It mainly changes texture and moisture, making the bun drier and firmer.
Because it is mostly a carbohydrate food, pairing it with protein, fiber, and some healthy fat can make the meal more satisfying. Good options include eggs, cheese, yogurt-based spreads, chicken, tuna, and vegetables.
Its easy-to-digest carbohydrate content can make it convenient before training for some people. After exercise, it is usually better combined with a protein source rather than eaten alone.
In many cases, yes, because they are often made from refined flour and have a similar soft texture. The main difference is size, serving convenience, and how they are used in meals.
Processed grain products with modest fiber can be less filling for some people. Adding protein, vegetables, or a fat source can help slow digestion and improve satiety.
They can be, as long as the filling is nutritious. Using fillings like egg, cheese, chicken, or hummus with vegetables is usually a better choice than relying on highly processed deli meats alone.
People with celiac disease or medically diagnosed gluten-related disorders should avoid them because they contain gluten. People who are sensitive to rapid blood sugar swings may also do better with portion control and balanced fillings.
It means the grain has been milled into flour and turned into a ready-to-eat bread product rather than eaten in its whole form. That improves convenience and texture, but it may be less filling than less processed whole-grain alternatives.
Ask the AI nutrition coach — calories, portions, alternatives and more, answered in seconds in the app.
Nutrition data compiled from USDA FoodData Central and scientific sources.