Burger Buns

Sunbeam
65 Fair
View on Amazon

Summary

The burger buns are made from enriched flour, which is a processed ingredient, and contain added sugars. While the ingredient list is relatively short and lacks harmful additives like seed oils or artificial preservatives, the product is still processed, limiting its health benefits. The presence of refined flour and added sugars contributes to a moderate processing level, impacting the overall nutritional quality.

At a glance

Beneficial ingredients 0
Harmful ingredients 0
Owned by Newell Brands
Category Bread

Key ingredients 9

Unbleached Enriched Flour
Neutral

Unbleached enriched flour is a refined flour that has been fortified with vitamins and minerals. It lacks the fiber and nutrients found in whole grain flours. The enrichment process adds back some nutrients lost during processing, but it remains a processed ingredient.

Risks

Refined flours can contribute to blood sugar spikes and lack the fiber of whole grains.

Benefits

Enrichment adds essential nutrients like iron and B vitamins, which can help prevent deficiencies.

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Wheat Flour
Neutral

Wheat flour is a staple ingredient in baking, providing structure and texture to baked goods. It is typically refined, removing the bran and germ, which reduces its nutritional content. While it is a common ingredient, it is not as nutrient-dense as whole wheat flour.

Risks

May contribute to blood sugar spikes and lacks the fiber of whole grains.

Benefits

Provides carbohydrates for energy and is a versatile baking ingredient.

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Malted Barley Flour
Neutral

Malted barley flour is used to enhance flavor and improve the texture of baked goods. It contains enzymes that can help break down starches into sugars, aiding in fermentation. While it adds flavor, it is used in small quantities and does not significantly impact nutrition.

Benefits

Enhances flavor and texture in baked goods, contributing to a better baking process.

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Niacin
Neutral

Niacin, also known as vitamin B3, is added to enriched flours to help prevent deficiencies. It plays a role in energy metabolism and maintaining healthy skin and nerves. While beneficial, it is typically consumed in adequate amounts through a balanced diet.

Benefits

Essential for energy metabolism and maintaining healthy skin and nerves.

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Reduced Iron
Neutral

Reduced iron is added to enriched flours to prevent iron deficiency anemia. It is a form of iron that is easily absorbed by the body. While it helps meet dietary iron needs, excessive intake can lead to health issues.

Risks

Excessive iron intake can cause gastrointestinal issues and other health concerns.

Benefits

Helps prevent iron deficiency anemia by providing a bioavailable form of iron.

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Thiamin Mononitrate
Neutral

Thiamin mononitrate is a form of vitamin B1 added to enriched flours to prevent deficiencies. It is essential for energy metabolism and nerve function. While beneficial, it is typically consumed in adequate amounts through a balanced diet.

Benefits

Supports energy metabolism and nerve function, preventing thiamin deficiency.

Riboflavin
Neutral

Riboflavin, or vitamin B2, is added to enriched flours to support energy production and cellular function. It is water-soluble and generally safe in typical dietary amounts. While beneficial, it is usually obtained sufficiently through a varied diet.

Benefits

Essential for energy production and cellular function, preventing riboflavin deficiency.

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Folic Acid
Neutral

Folic acid is a synthetic form of folate added to enriched flours to prevent neural tube defects during pregnancy. It is crucial for DNA synthesis and cell division. While beneficial, excessive intake can mask vitamin B12 deficiency.

Risks

Excessive intake can mask vitamin B12 deficiency symptoms.

Benefits

Prevents neural tube defects and supports DNA synthesis and cell division.

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Water
Neutral

Water is a basic ingredient used to hydrate and bind ingredients in dough. It is essential for the baking process but does not contribute nutritional value. Its role is primarily functional in the product.

Benefits

Essential for hydration and binding in dough preparation.

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Processing

Group 3 · Processed

Processed Foods

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