ALFARO'S BAKERY BUNS achieved a FoodScore of 43 out of 100, placing it in the 'Poor' category. This score is significantly impacted by its classification as a NOVA class 4 ultra-processed food, which incurs a substantial 10-point penalty. The product also contains 5.8g of added sugar per 100g, resulting in a 5-point penalty, and a high sodium content of 550.72mg per 100g, leading to a 2-point deduction. On the positive side, ALFARO'S BAKERY BUNS receive 4 bonus points for its protein content of 8.7g per 100g and an additional 6 points for micronutrients, specifically iron (15% DV) and folate (26% DV). However, the overall nutritional profile is diminished by the low fiber content of 1.4g per 100g. Ingredients like soy lecithin and calcium propionate indicate a formulation typical of shelf-stable bakery products. When compared to a generic whole-grain equivalent, ALFARO'S BAKERY BUNS generally provide less dietary fiber and often higher levels of added sugar and sodium.
What the nutrients in alfaro's bakery buns actually do for you, grounded in established dietary science.
ALFARO'S BAKERY BUNS contribute to daily iron intake, providing 15% of the Daily Value per 100g. Iron is an essential mineral vital for oxygen transport in the blood and various metabolic processes. Including iron-rich foods in the diet supports energy levels and overall physiological function. This product can be a component of a meal that helps meet daily iron requirements, particularly when paired with other iron sources.
This product is a source of folate, offering 26% of the Daily Value per 100g. Folate, a B vitamin, is crucial for cell division and DNA synthesis. Adequate folate intake is especially important for pregnant individuals and for general health, supporting red blood cell formation and neurological function. The enriched wheat flour used in ALFARO'S BAKERY BUNS contributes to its folate content.
ALFARO'S BAKERY BUNS provide 8.7g of protein per 100g, which can contribute to your daily protein needs. Protein is fundamental for muscle repair, enzyme production, and hormone synthesis. While not a primary protein source, these buns can add to the total protein content of a meal, especially when combined with other protein-rich foods like lean meats, eggs, or legumes, supporting satiety and muscle maintenance.
ALFARO'S BAKERY BUNS are typically consumed as a base for sandwiches or burgers. A common portion is one bun, often eaten at lunch or dinner. Be mindful of the added sugar and sodium content when selecting accompanying ingredients to maintain a balanced meal.
Individuals with wheat or soy allergies should note that ALFARO'S BAKERY BUNS contain both ingredients, as listed on the label. The product also includes calcium propionate and sorbic acid, which are preservatives used to maintain freshness. While generally recognized as safe, some individuals may experience sensitivity to these additives. The classification as an ultra-processed food (NOVA class 4) suggests a formulation that may include various food additives and ingredients not typically found in home cooking. The added sugar content should be considered by individuals monitoring their sugar intake, such as those with diabetes.