A regular currant bun can be part of your lunch, but if fibre is a priority for your everyday lunch, brown or wholemeal bread is a more suitable base, according to the Netherlands Nutrition Centre. When comparing currant buns, check the type of grain, nutritional values per 100 g and per bun, allergens and product format. Don’t assume a bun is sliced without checking the packaging.
Do you often have bread for lunch, and is fibre important when you’re choosing what to eat? Compare a regular white currant bun with brown or wholemeal bread, too. The Netherlands Nutrition Centre lists these types of bread as high-fibre lunch choices.
Do you want to take buns with you or keep them for several lunches? Check the weight per bun, storage and freezing instructions, and allergens on the packaging you choose.
Want to know what one bun adds to your lunch? The Netherlands Nutrition Centre gives the figures for a 50 g currant bun as 15.9 g of sugars and 134 kcal. So compare buns of different weights per bun, too.
First decide whether the bun will be your regular lunch staple or an occasional change. Then check the label and, if you’re looking for a sliced bun, confirm the format of the exact pack you’re buying.
| What to consider | What to check when buying | Who should consider this? |
|---|---|---|
| Type of grain and fibre | Check the type of grain and compare fibre per 100 g. Albert Heijn, Jumbo and PLUS regular currant buns are made with white wheat flour. | If I often have a bun for lunch, I want to know which type of grain I’m choosing and how much fibre it contains. This fibre question is a priority for around 42% of consumers. |
| Sugars and portion size | Compare sugars and energy per 100 g and per bun. Also check the weight of each bun and whether it is whole or sliced. | If I’m having a bun with a topping, I want to know what my whole portion contains, as buns can vary in weight. Portion size is a priority for around 33% of consumers. |
| Storage and allergens | Read the storage or freezing instructions and the allergens list on the pack you’ve chosen. | If I’m buying buns for several lunches, I want to be able to store them as instructed and know which allergens they contain. Around 25% of consumers prioritise these practical checks. |
Albert Heijn, Jumbo and PLUS standard currant buns are made with white wheat flour. Their stated fibre content ranges from 2.8 to 3.3 g per 100 g, so a sweet bun isn’t automatically a wholemeal lunch staple.
If fibre is your main priority, compare the bun with brown or wholemeal bread. The Netherlands Nutrition Centre advises replacing white bread with these options as much as possible.
The weight of each bun affects what you actually eat. The Netherlands Nutrition Centre gives the sugar content of a 50 g currant bun as 15.9 g; Jumbo gives 15.6 g of sugars for a 65 g portion of its raisin and currant buns.
As well as the values per 100 g, check the weight and nutritional values per bun, especially if you’re adding a topping.
Albert Heijn, Jumbo and PLUS product information lists wheat or gluten and milk ingredients in their currant buns. Any warnings about possible traces vary by product.
Check the ingredients and allergens on the exact pack before buying and eating the product. Recipes can change.
A general reference to baker’s salt doesn’t tell you which salt is in the bun you’re choosing.
If the presence of iodised salt matters to your choice, check the ingredients list on the packaging.
Compare the specific currant buns and their current labels, not just the brand name: the type of grain, weight per bun and nutritional information can vary between products.
AH regular raisin and currant buns are made with white wheat flour and contain raisins and currants. They come in packs of 6.
Jumbo describes its raisin and currant buns, sold in packs of 6, as made with white wheat flour.
PLUS sells currant buns in bags of 6 and describes this variety as white wheat raisin and currant buns.
ALDI describes its raisin and currant buns, sold in packs of 6, as soft wheat buns with raisins and currants.
Lidl lists currant buns as a freshly baked product, sold in bags of 6 and available in store.
If fibre is your main priority, choose brown or wholemeal bread as your base instead: that’s what the Netherlands Nutrition Centre recommends for lunch. You can have a regular currant bun as a change or as part of your lunch, while also considering what else you’re eating.
First compare the same nutritional values per 100 g, then check what one bun contains. The Netherlands Nutrition Centre bases its stated values on a 50 g currant bun; Jumbo product information gives a 65 g portion. Also check the type of grain and, if you’re looking for a sliced bun, the format shown on the packaging.
Don’t assume that’s the case for an individual product. Read the ingredients list on the pack you’ve chosen to find out which salt it contains, or ask the retailer or manufacturer.
For the products described from Albert Heijn and PLUS, those retailers say you can freeze them at home on the day of purchase; PLUS advises using them within one month. Follow the storage and freezing instructions on the packaging of your product.
Check the current ingredients and allergens list on the exact pack. The currant buns described from Albert Heijn, Jumbo and PLUS list wheat or gluten and milk ingredients; any warnings about possible traces vary by product.
