Grains · Nutrition facts

Frozen Steamed Flour Bun

188 kcal per 100 g, with 3.8 g protein, 27.5 g carbs and 7.5 g fat. Full micronutrients and serving info below.

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Frozen Steamed Flour BunNutri-Score ACompare
Amount

Showing values for 100 g

188 kcal
Calories
9% of a 2000 kcal day
3.8 g
Protein
8% of calories
27.5 g
Carbs
57% of calories
7.5 g
Fat
35% of calories
Macro split
Protein 8%Carbs 57%Fat 35%

Nutrition facts

per 100 g
Fiber1.3g5% DV
Sugar2.5g
Saturated fat0g0% DV
Cholesterol0mg0% DV
Sodium4mg0% DV
Potassium253.4mg5% DV
Calcium41.9mg3% DV
Iron1.5mg8% DV
Vitamin C11.9mg13% DV
Vitamin A0IU0% DV

% DV = share of the FDA daily value for the selected amount.

Source: Open Food Facts · Confidence: 90% · Barcode (EAN): 5060198533051 · Data last verified:

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5060198533051

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Common questions

How many calories are in Frozen Steamed Flour Bun?

Frozen Steamed Flour Bun has 188 kcal per 100 g.

How much protein is in Frozen Steamed Flour Bun?

Frozen Steamed Flour Bun contains 3.8 g of protein per 100 g.

Is Frozen Steamed Flour Bun low in sodium?

Yes — just 4 mg per 100 g (0% of the daily value), which qualifies as low sodium.

Why does Frozen Steamed Flour Bun have a Nutri-Score of A?

Nutri-Score weighs negatives (calories, sugar, saturated fat, sodium) against positives (fiber, protein) per 100 g. It collects almost no negative points (low sugar, saturated fat and sodium). Overall that places it in band A.

How much Frozen Steamed Flour Bun is 100 calories?

About 53 g of Frozen Steamed Flour Bun equals 100 kcal.

Is Frozen Steamed Flour Bun a good source of iron?

It is a moderate source: 1.5 mg per 100 g, about 8% of the daily value. A 200 g portion covers roughly 16%.

Is Frozen Steamed Flour Bun a good source of vitamin C?

It is a moderate source: 11.9 mg per 100 g, about 13% of the daily value. A 200 g portion covers roughly 26%.

Is Frozen Steamed Flour Bun high in sugar or fat?

Per 100 g it has 2.5 g sugar and 7.5 g fat (0 g saturated). Fat provides 35% of its calories, so portion size matters most here.

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