Calise bakery italian rolls
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Nutrition Facts
Per 100g
About This Product
Calise bakery italian rolls by Calise Bakery scores 9/10 for Energy based on good carb content for sustained energy.
Calise bakery italian rolls by Calise Bakery provides 305 calories, 10.2g protein, 4.2g fat, and 55.9g carbohydrates per 100g. That gives it a protein efficiency of 3.3g of protein per 100 calories. It scores well for Heart Health, Blood Sugar, Energy health goals.
- ✓Contains 10.2g of protein per 100g, providing a good source of this essential macronutrient.
- ✓Very low in saturated fat (0.0g per 100g), which is beneficial for cardiovascular health.
- ✓Minimal sugar content at just 1.7g per 100g.
Deep Analysis
Calise bakery italian rolls by Calise Bakery sits near the middle of the bread category with 305 kcal per 100g (category avg: 297). Very low sugar at 1.7g per 100g — much better than the 6.3g category average.
Nutrition Breakdown
- •Calories: 305 kcal per 100g (category avg: 297)
- •Protein: 10.2g per 100g (category avg: 9.3g)
- •Sugars: 1.7g per 100g (category avg: 6.3g)
- •Fiber: 1.7g per 100g (category avg: 4.9g)
- •Sodium: 576mg per 100g — on the higher side
Who Should Eat This
Best suited for those who need quick energy or aren't calorie-restricted.
Watch Out
- ⚠Classified as NOVA Group 4 (ultra-processed). If clean eating matters to you, look for less processed options.
Better Alternatives
If Calise bakery italian rolls doesn't perfectly fit your goals, consider looking for higher-fiber choices for better digestive health, less processed alternatives (NOVA Group 1-2). Browse the bread category page on NutritionRanked to compare options side by side.
Ingredients
Enriched flour (wheat flour unbleached, malted barley flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), water, yeast, soybean oil. contains 2% or less of: calcium sulfate, datem, ascorbic acid, enzymes, azodicarbonomide, l-cysteine, calcium propionate (to retain freshness). distilled monoglycerides (all vegetable origin), salt, sugar, wheat gluten.