Hamburger buns

by Winco Foods in Hamburger buns Barcode 0070552006218
Average nutritional quality
Green-Score
b
Environmental impact estimate

Hamburger buns by Winco Foods provides 279 kcal per 100 g, with 4.9 g of sugars and 9.6 g of protein. That is 24% less sugar than the average product in this category. Its Nutri-Score is C. It is listed in the Hamburger buns category.

Nutrient levels per 100 g

Fat
5.1 g · Moderate
Saturated fat
0.9 g · Low
Sugars
4.9 g · Low
Salt
1 g · Moderate

Levels use UK front-of-pack reference thresholds.

Nutrition facts

Serving size: 1 bun (75 g)

Nutrient Per 100 g Per serving% DV* Category avg
Calories 279 kcal 209 kcal 283
Total fat 5.1 g 3.8 g 5% 5.3 −5%
Saturated fat 0.9 g 0.7 g 3% 1.1 −17%
Carbohydrates 46.7 g 35 g 13% 48.6
Total sugars 4.9 g 3.7 g 6.5 −24%
Dietary fiber 3.2 g 2.4 g 9% 3.6 −11%
Protein 9.6 g 7.2 g 14% 9.2 +5%
Salt 1 g 0.8 g 1.1 −10%

*% Daily Value for a serving, based on a 2,000-calorie diet (FDA reference values). Category average across 1276 Hamburger buns products on Foodmetria.

Compared with other hamburger buns

Calories lower 41%
Sugars lower 28%
Salt lower 31%
Saturated fat higher 40%
Protein top 34%
Fiber top 41%

Bar shows the share of products in this category that contain less of the nutrient.

Product details

Serving size
1 bun (75 g)
Sold in
United States
Barcode
0070552006218

Prices reported by shoppers

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Frequently asked questions

How many calories are in Hamburger buns?

Hamburger buns contains 279 kcal per 100 g and about 209 kcal per serving (1 bun (75 g)).

How much sugar is in Hamburger buns?

Hamburger buns has 4.9 g of sugars per 100 g, which is considered low by UK front-of-pack guidelines.

Is Hamburger buns healthy?

It has a Nutri-Score of C (A is best, E is worst). Scores describe nutritional quality and processing, not suitability for your individual diet.

Source: Open Food Facts (ODbL). Last updated March 19, 2026. Spotted a mistake? Edit this product on Open Food Facts. Not medical advice — always check the package label.

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