United States Department of Agriculture
Agricultural Research Service

National Nutrient Database for Standard Reference Release 28
Basic Report:  28288, Bread, roll, Mexican, bollilo
heading Nutrient Unit
Value per 100 g

piece 98g
Proximates Water g 26.05 25.53
Proximates Energy kcal 318 312
Proximates Protein g 10.65 10.44
Proximates Total lipid (fat) g 5.80 5.68
Proximates Carbohydrate, by difference g 55.77 54.65
Proximates Fiber, total dietary g 2.2 2.2
Proximates Sugars, total g 3.55 3.48
Minerals Calcium, Ca mg 41 40
Minerals Iron, Fe mg 3.90 3.82
Minerals Magnesium, Mg mg 30 29
Minerals Phosphorus, P mg 111 109
Minerals Potassium, K mg 131 128
Minerals Sodium, Na mg 506 496
Minerals Zinc, Zn mg 0.88 0.86
Vitamins Vitamin C, total ascorbic acid mg 0.2 0.2
Vitamins Thiamin mg 0.680 0.666
Vitamins Riboflavin mg 0.430 0.421
Vitamins Niacin mg 5.585 5.473
Vitamins Vitamin B-6 mg 0.105 0.103
Vitamins Folate, DFE µg 176 172
Vitamins Vitamin B-12 µg 0.13 0.13
Vitamins Vitamin A, RAE µg 1 1
Vitamins Vitamin A, IU IU 5 5
Vitamins Vitamin E (alpha-tocopherol) mg 0.00 0.00
Vitamins Vitamin D (D2 + D3) µg 0.0 0.0
Vitamins Vitamin D IU 0 0
Vitamins Vitamin K (phylloquinone) µg 10.9 10.7
Lipids Fatty acids, total saturated g 1.401 1.373
Lipids Fatty acids, total monounsaturated g 2.658 2.605
Lipids Fatty acids, total polyunsaturated g 1.022 1.002
Lipids Fatty acids, total trans g 0.869 0.852
Lipids Cholesterol mg 1 1
Other Caffeine mg 0 0