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Nutrition - Facts for Rolls, hard (includes kaiser)
Nutrition
Facts
Nutrition facts for a little less than ¼ pound (100 grams) of Rolls, hard (includes kaiser).
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Rolls, hard (includes kaiser)


Calories 293 Calories from Fat 38
(13%)
[1]

% Total Quantity

Total Fat 4g 4%

Saturated Fat 1g 1%

Trans Fat g %

Cholesterol 0mg 0%

Sodium 544mg 0.54%

Potassium 108mg 0.11%

Total Carbohydrate 53g 53%

Protein 10g 10%



NutrientQuantityUnits
Alanine 0.33 g
Alcohol, ethyl 0.00 g
Arginine 0.36 g
Ash 2.00 g
Aspartic acid 0.45 g
Caffeine 0.00 mg
Calcium, Ca 95.00 mg
Carbohydrate, by difference 52.70 g
Carotene, alpha 0.00 mcg
Carotene, beta 0.00 mcg
Cholesterol 0.00 mg
Choline, total 14.60 mg
Copper, Cu 0.16 mg
Cryptoxanthin, beta 0.00 mcg
Cystine 0.22 g
Energy 293.00 kcal
Energy 1226.00 kJ
Fatty acids, total monounsaturated 1.13 g
Fatty acids, total polyunsaturated 1.72 g
Fatty acids, total saturated 0.61 g
Fiber, total dietary 2.30 g
Folate, DFE 151.00 mcg_DFE
Folate, food 15.00 mcg
Folate, total 95.00 mcg
Folic acid 80.00 mcg
Glutamic acid 3.31 g
Glycine 0.35 g
Histidine 0.21 g
Iron, Fe 3.28 mg
Isoleucine 0.38 g
Leucine 0.69 g
Lutein + zeaxanthin 58.00 mcg
Lycopene 0.00 mcg
Lysine 0.24 g
Magnesium, Mg 27.00 mg
Manganese, Mn 0.46 mg
Methionine 0.18 g
Niacin 4.24 mg
Pantothenic acid 0.41 mg
Phenylalanine 0.49 g
Phosphorus, P 100.00 mg
Potassium, K 108.00 mg
Proline 1.10 g
Protein 9.90 g
Retinol 0.00 mcg
Riboflavin 0.34 mg
Selenium, Se 39.10 mcg
Serine 0.48 g
Sodium, Na 544.00 mg
Sugars, total 1.77 g
Theobromine 0.00 mg
Thiamin 0.48 mg
Threonine 0.28 g
Total lipid (fat) 4.30 g
Tryptophan 0.12 g
Tyrosine 0.28 g
Valine 0.43 g
Vitamin A, IU 0.00 IU
Vitamin A, RAE 0.00 mcg_RAE
Vitamin B-12 0.00 mcg
Vitamin B-12, added 0.00 mcg
Vitamin B-6 0.04 mg
Vitamin C, total ascorbic acid 0.00 mg
Vitamin D 0.00 IU
Vitamin D (D2 + D3) 0.00 mcg
Vitamin E (alpha-tocopherol) 0.42 mg
Vitamin E, added 0.00 mg
Vitamin K (phylloquinone) 0.60 mcg
Water 31.00 g
Zinc, Zn 0.94 mg

References:

  1. Dr. Michael Colgan. "Optimum Sports Nutrition". 1993.

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