1 serving (68 grams) contains 180 calories, 6.0 grams of protein, 8.0 grams of fat, and 21.0 grams of carbohydrates.
Calories |
625 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.8 g | 35% | |
| Saturated Fat | 3.5 g | 17% | |
| Polyunsaturated Fat | 0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1145.8 mg | 49% | |
| Total Carbohydrates | 72.9 g | 26% | |
| Dietary Fiber | 55.6 g | 198% | |
| Sugars | 3.5 g | ||
| protein | 20.8 g | 41% | |
| Vitamin D | 0 mcg | 0% | |
| Calcium | 347.2 mg | 26% | |
| Iron | 6.3 mg | 35% | |
| Potassium | 277.8 mg | 5% | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Introducing the Oroweat Keto Bun, a low-carb alternative crafted for those embracing a keto-friendly lifestyle. Rooted in modern dietary trends, this bun is perfect for reinventing classic sandwiches and burgers. Made with a blend of nutrient-rich almond flour, flaxseed, and oat fiber, it’s designed to support low-carb goals while delivering a satisfying, bread-like texture. Each bun contains just 2 grams of net carbs, making it an excellent choice for keto, paleo, or reduced-carb diets. Free from artificial flavors and preservatives, it offers a wholesome option without compromising taste. Packed with 13 grams of fiber and 9 grams of protein per serving, it promotes satiety and balanced nutrition. However, it is important to note its slightly higher sodium content, a common feature in low-carb bread alternatives. Perfect for Western and fusion cuisines, the Oroweat Keto Bun provides a guilt-free indulgence for both your taste buds and wellness journey.
Our nutrition data comes from trusted, authoritative sources to ensure accuracy and reliability. Below are specific scientific references and authoritative sources for this food item.
Additional Authoritative Sources:
Daily value percentages based on FDA guidelines. Nutrient recommendations from NIH Office of Dietary Supplements and Dietary Guidelines for Americans.
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