Hawaiian Bakery Buns

How it scored 60 / 100

Nutrition snapshot

Ingredients 34 listed

• 1 Fortified Wheat Flour
  Wheat flour to which specific micronutrients (typically iron, thiamin, riboflavin, niacin, and folic acid) have been added during milling to…
  Low
• 2 Water
  Water intended for human consumption; the most common ingredient in processed foods and beverages. Bottled water is regulated as a food unde…
  Safe
• 3 Sugar
  Sucrose, a disaccharide of glucose and fructose, refined from sugarcane or sugar beets.
  Moderate
• 4 Yeast
  Single-celled fungus, primarily Saccharomyces cerevisiae, used in fermentation and baking. A whole-food microorganism with millennia of food…
  Safe
• 5 Vegetable Oil
  Generic term covering edible oils extracted from plant sources (soybean, canola, corn, sunflower, palm, etc.).
  Low
• 6 Wheat Gluten
  Protein component of wheat (gliadin and glutenin), separated from starch.
  Low
• 7 Sea Salt
  Sodium chloride (NaCl) obtained by evaporating seawater. Chemically identical to mined/refined salt, with trace minerals depending on source…
  Low
• 8 Natural Flavouring
  A regulatory umbrella term (21 CFR 101.22) for flavor extracts derived from spices, fruit, vegetable, herb, bark, root, leaf, meat, seafood,…
  Low
• 9 Potato Flakes
  Dehydrated cooked potato that has been mashed and dried into flakes.
  Safe
• 10 Soya Lecithin
  A naturally occurring mixture of phospholipids (phosphatidylcholine, phosphatidylethanolamine, phosphatidylinositol) extracted from soybean …
  Low
• 11 Plant Protein
  Plant protein is a generic umbrella term covering protein ingredients derived from plants such as soy, pea, wheat, rice, or other legumes/gr…
  Low
• 12 Corn Flour
  Finely ground flour from corn (maize) kernels; finer than cornmeal.
  Safe
• 13 Citric Acid
  Citric acid (E330), a weak organic acid naturally present in citrus fruit and produced commercially via Aspergillus niger fermentation.
  Low
• 14 Rebaudioside A
  A high-purity steviol glycoside extracted from Stevia rebaudiana leaves; one of several non-nutritive sweeteners derived from stevia.
  Low
• 15 Maltodextrin
  A short-chain glucose polymer (3–20 glucose units, DE 3–20) produced by partial enzymatic or acid hydrolysis of corn, potato, rice, or wheat…
  Moderate
• 16 Dextrose
  D-glucose, a simple sugar (monosaccharide). Produced commercially by complete enzymatic or acid hydrolysis of corn starch.
  Moderate
• 17 Annatto
  Natural carotenoid pigments (bixin, norbixin) extracted from seeds of the Bixa orellana tree.
  Low
• 18 Turmeric
  Ground rhizome of the Curcuma longa plant; primary active compound is curcumin.
  Safe
• 19 Grain Vinegar
  Vinegar produced by fermenting grain alcohol (typically corn, rice, or barley) into acetic acid.
  Safe
• 20 Corn Starch
  Starch isolated from the endosperm of corn kernels. Composed of amylose and amylopectin (glucose polymers).
  Low
• 21 Sesame Seeds
  Seeds of Sesamum indicum, used whole or as paste (tahini), oil, or flour.
  Low
• 22 Flour
  Powder from milled grain, typically wheat (Triticum spp.) unless otherwise specified.
  Low
• 23 Barley Malt Flour
  Flour milled from barley (Hordeum vulgare) that has been germinated (malted) and dried.
  Low
• 24 Reduced Iron
  Elemental iron powder (Fe) produced by reducing iron oxide with hydrogen or carbon monoxide; used as a food fortificant.
  Low
• 25 Nicotinic Acid
  Nicotinic acid (niacin or vitamin B3, pyridine-3-carboxylic acid). E375 is the EU additive code for its use as a vitamin/nutrient added to f…
  Low
• 26 Thiamin Mononitrate
  Synthetic, stable form of vitamin B1 (thiamine). The nitrate salt is preferred for fortification because it tolerates heat and humidity bett…
  Low
• 27 Riboflavin
  Riboflavin (vitamin B2), a water-soluble B vitamin. Used as a yellow-orange food color (E101) and as a vitamin fortificant.
  Low
• 28 Folic Acid
  Synthetic form of folate (vitamin B9). Pteroylmonoglutamic acid, a water-soluble B vitamin essential for DNA synthesis and red blood cell fo…
  Low
• 29 Soya Bean
  Seed of Glycine max; legume rich in protein and oil.
  Low
• 30 Canola
  Canola (Brassica napus) — typically refers to canola oil, a low-erucic-acid rapeseed oil.
  Low
• 31 Wheat Flour
  Powder ground from wheat grain (Triticum aestivum). Contains starch, gluten-forming proteins (gliadin, glutenin), bran, and germ depending o…
  Low
• 32 Pea
  Pea (Pisum sativum), a legume seed.
  Safe
• 33 Stevia Leaf Sweetener
  Sweetener derived from the leaves of Stevia rebaudiana, typically composed of purified steviol glycosides (e.g., rebaudiosides, stevioside).
  Low
• 34 Thiamin
  Thiamin (vitamin B1) is an essential water-soluble B vitamin.
  Low