Roll, wheat or cracked wheat, hamburger bun
Common food
Photo: Wikipedia
This is a soft, slightly sweet, and spongy bun made from refined wheat flour, designed to cradle a juicy patty. Its golden-brown crust yields to a tender, airy interior that efficiently soaks up sauces and juices without falling apart. Nutritionally, it's a concentrated source of quick-release carbohydrates for energy.
Calorie split: 17% protein · 70% carbs · 12% fat
↓ Full nutrition💚 Why it's loved
People adore the hamburger bun for its perfect, neutral sweetness and pillowy texture that complements rather than competes with bold fillings. It's the iconic, no-fuss vessel for everything from classic burgers to pulled pork sandwiches, embodying casual, satisfying comfort food.
⚠️ Watch-outs & how to enjoy it better
Its primary downside is being made from refined white flour, which can cause rapid blood-sugar spikes due to its high glycemic index and low fiber. Those monitoring blood sugar or seeking whole grains should be cautious. To counteract this, pair it with protein (like a turkey burger) and healthy fats (avocado slices) to slow digestion, or opt for a whole-wheat version.
Key benefits
- Provides quick, accessible energy from carbohydrates
- Convenient and portable for on-the-go meals
- A familiar, comforting staple in many diets
- Low in fat, making it a lighter option than richer breads
- Often fortified with B vitamins like thiamin and niacin
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The hamburger bun's modern form is largely credited to a 1916 invention by Charlie Nagreen, who flattened a meatball to fit between two slices of bread at a Wisconsin fair, creating the first portable hamburger.
Full nutrition (USDA data · scales with serving)
| Water | 35.2 g |
| Energy | 269 kcal |
| Protein | 11.7 g |
| Total lipid (fat) | 3.6 g |
| Carbohydrate, by difference | 47.3 g |
| Fiber, total dietary | 4.2 g |
| Total Sugars | 6.9 g |
| Calcium, Ca | 196 mg |
| Iron, Fe | 2.9 mg |
| Magnesium, Mg | 47.0 mg |
| Phosphorus, P | 154 mg |
| Potassium, K | 181 mg |
| Sodium, Na | 463 mg |
| Zinc, Zn | 1.2 mg |
| Copper, Cu | 0.17 mg |
| Selenium, Se | 26.7 ug |
| Vitamin C, total ascorbic acid | 1.3 mg |
| Thiamin | 0.53 mg |
| Riboflavin | 0.29 mg |
| Niacin | 4.8 mg |
| Vitamin B-6 | 0.13 mg |
| Folate, total | 84.0 ug |
| Folic acid | 53.0 ug |
| Folate, food | 31.0 ug |
| Folate, DFE | 121 ug |
| Choline, total | 14.5 mg |
| Vitamin B-12 | 0.19 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 27.0 ug |
| Retinol | 27.0 ug |
| Carotene, beta | 6.0 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 6.0 ug |
| Vitamin E (alpha-tocopherol) | 0.40 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3) | 0.00 ug |
| Vitamin K (phylloquinone) | 6.8 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 0.75 g |
| SFA 4:0 | 0.00 g |
| SFA 6:0 | 0.00 g |
| SFA 8:0 | 0.00 g |
| SFA 10:0 | 0.00 g |
| SFA 12:0 | 0.00 g |
| SFA 14:0 | 0.01 g |
| SFA 16:0 | 0.49 g |
| SFA 18:0 | 0.21 g |
| Fatty acids, total monounsaturated | 0.71 g |
| MUFA 16:1 | 0.02 g |
| MUFA 18:1 | 0.68 g |
| MUFA 20:1 | 0.01 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 1.8 g |
| PUFA 18:2 | 1.6 g |
| PUFA 18:3 | 0.18 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.00 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.00 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Cholesterol | 0.00 mg |
Amino acid profile (per 100g)
Estimated from Candies, TOOTSIE ROLL, chocolate-flavor roll — USDA does not publish this profile for Roll.
| Tryptophan | 0.19 g |
| Threonine | 0.04 g |
| Isoleucine | 0.06 g |
| Leucine | 0.11 g |
| Lysine | 0.09 g |
| Methionine | 0.01 g |
| Cystine | 0.00 g |
| Phenylalanine | 0.05 g |
| Tyrosine | 0.02 g |
| Valine | 0.08 g |
| Arginine | 0.06 g |
| Histidine | 0.03 g |
| Alanine | 0.06 g |
| Aspartic acid | 0.20 g |
| Glutamic acid | 0.28 g |
| Glycine | 0.05 g |
| Proline | 0.03 g |
| Serine | 0.08 g |
| Hydroxyproline | 0.00 g |
FAQ
Why is a hamburger bun softer than a regular bread roll?
It's typically made with a 'enriched' dough containing added sugar, oil, and sometimes milk or eggs, which tenderizes the crumb and creates a softer, more cake-like texture compared to leaner, crustier rolls.
Can I freeze hamburger buns?
Yes, they freeze very well. Separate them, wrap tightly in plastic or foil, and place in a freezer bag. They'll keep for 3-4 months. Thaw at room temperature or toast directly from frozen.
What's the difference between a hamburger bun and a hot dog bun?
Shape and texture. Hamburger buns are round and often slightly denser to hold a patty. Hot dog buns are elongated, often split on the side, and sometimes have a softer, more steamed texture.
Nutrient density (calculated · NRF9.3)
Nutrient Rich Foods index: beneficial nutrients (protein, fiber, vitamins, minerals) minus saturated fat, added sugar & sodium, per 100 kcal.
NRF9.3 index — Fulgoni, Keast & Drewnowski, 2009. Computed from USDA nutrients.
Weight-loss friendliness (composite index)
Energy density 2.69 kcal/g · 17% calories from protein · 4.2 g fiber · 6.9 g sugar per 100 g.
Composite of energy density (Rolls et al., 1999), protein & fiber satiety, minus sugar. A calculated heuristic — ranks satiety-per-calorie, not a clinical measure.
Dietary load (calculated from USDA values)
Potential renal acid load. Positive = acid-forming, negative = alkaline-forming.
Sodium-to-potassium ratio: 2.56 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.