Bread roll
Breads & baking
- 266kcal
- 8.7 gprotein
- 7.5 gfibre
Per 100 g, raw.
What 100 g is made of
- Protein 8.7 g
- Fat 4.7 g
- Carbohydrate 51.1 g
- Water and other 35.5 g
“Water and other” is what is left of 100 g after protein, fat and carbohydrate (mostly water, plus ash).
Vitamins and minerals in 100 g
Bars show the share of the US adult daily value. The rank compares 260 ingredients.
- Sodium521 mg · 23% · #31 of 258
- Potassium272 mg · 6% · #123 of 256
- Calcium106 mg · 8% · #67 of 258
- Iron2.4 mg · 13% · #79 of 259
- Magnesium85 mg · 20% · #55 of 256
- Zinc2 mg · 18% · #70 of 256
- Vitamin C0 mg · 0% · #154 of 239
- Folate30 µg · 8% · #96 of 237
- Vitamin A0 µg · 0% · #163 of 237
- Vitamin B120 µg · 0% · #66 of 236
Where it comes from
- 1870sThe Parker House roll was invented in Boston.United States of America
Used in GlobeCooks dishes from: Asia (1)
Native range and history are drawn from Wikipedia and Wikidata by GlobeCooks.
More breads & baking
Nutrients: USDA FoodData Central (food 172794), public domain. Identity: Wikidata Q23004. Compiled by GlobeCooks.