For a weekend breakfast with fibre in mind, choose a currant bun clearly labelled as wholemeal, then compare the fibre and sugar content per 100 g on the packaging. Also check the allergens, serving size and storage instructions: the wholemeal label alone tells you nothing about the amount of sugar or whether the bun is right for your breakfast.
You want a currant bun whose wholemeal status and fibre content you can check. According to the Netherlands Food and Consumer Product Safety Authority, a product can only be called wholemeal if all the flour used is made from whole grains.
You want to choose buns for a shared breakfast without assuming that fruit in the bun means it is low in sugar. Albert Heijn lists 25 g of sugar per 100 g for its Extra-long-lasting Freshness raisin and currant buns, so compare the nutritional information and consider how many buns you’ll need.
Your choice depends on the ingredients and any warnings about possible traces on the current packaging. The Netherlands Nutrition Centre points out that common allergens must be clearly stated on the label; check the information on the product you’re actually buying.
Start by deciding whether you specifically want a wholemeal currant bun. Then compare products using the label information that matters most for your breakfast. A wholemeal raisin bun or a plain wholemeal bun is not necessarily the same product.
| What to consider | What to check | Who it matters to |
|---|---|---|
| Wholemeal and fibre | Check the wholemeal label, ingredients and fibre per 100 g. Albert Heijn lists 6.1 g of fibre per 100 g for its wholemeal raisin and currant buns. | If fibre is my main reason for choosing them, I want to be able to see whether the currant bun is genuinely wholemeal and how much fibre it contains. For around 40% of consumers, this check comes first. |
| Sugar and portions | Compare the sugar content per 100 g and check the size and number of buns; smaller buns do not automatically contain less sugar per 100 g. | For a shared breakfast, I want to compare sweetness and serve an appropriate amount. Around 30% of consumers give sugar and portions the highest priority. |
| Allergens | Read the allergen information and any warnings about possible traces on the current packaging. | When I’m buying a product for someone with a food allergy, I need to know the ingredients and allergens in that specific pack. This check comes first for around 20% of consumers. |
| Storage and planning | Check the use-by date, storage instructions and number of buns before stocking up for the weekend. | I don’t want to buy more buns than we’ll use, and I need to know how to store any leftovers. For around 10% of consumers, ease of planning matters most. |
Colour and the word ‘multigrain’ do not confirm that all the flour used is wholemeal. The Netherlands Food and Consumer Product Safety Authority says that the wholemeal label applies to flour made entirely from whole grains.
Look for an explicit wholemeal label and read the ingredients list rather than judging by colour.
The type of grain does not tell you how much sugar a bun contains. Albert Heijn lists 25 g of sugar per 100 g for its wholemeal raisin and currant buns.
As well as the fibre content, check the sugar per 100 g and bear the portion size in mind.
Ingredients and nutritional information can change, and the way a product is listed does not necessarily tell you whether it will be available when you shop.
When you buy, check the packaging, allergens, use-by date and storage instructions for the buns you take home.
PLUS describes its plain currant buns as white wheat buns with raisins and currants. PLUS’s separate wholemeal buns are a different product.
If you specifically want a wholemeal currant bun, check the label on the currant bun itself; don’t use information about plain wholemeal buns to compare it.
Albert Heijn describes its Extra-long-lasting Freshness raisin and currant buns as soft wholemeal wheat and rye buns with raisins and currants.
Jumbo has a product page for Mini Wholemeal Raisin and Currant Buns – 9 Pack.
Lidl lists Mini Wholemeal Raisin Buns in a 360 g pack, marked as available in store only.
ALDI lists raisin and currant buns as well as separate wholemeal buns.
PLUS provides nutritional information for its plain currant buns and its separate wholemeal buns.
Bolletje lists wholemeal crispbread as another breakfast option alongside soft buns.
Look for a clear wholemeal label and check the ingredients of the currant bun itself. According to the Netherlands Food and Consumer Product Safety Authority, a product can only be called wholemeal if all the flour used is made from whole grains; a dark colour or the word ‘multigrain’ is no substitute.
No. Wholemeal describes the flour used, not the amount of sugar. Albert Heijn lists 25 g of sugar per 100 g for its wholemeal raisin and currant buns; compare the nutritional information per 100 g and consider the portion size you’ll have.
Read the allergen information on the current packaging, including any warnings about possible traces. The Netherlands Nutrition Centre says common allergens must be clearly stated on the label; don’t rely on the ingredients of another brand or another type of bun.
Follow the storage advice on the packaging of the currant buns you buy. Albert Heijn advises freezing its Extra-long-lasting Freshness raisin and currant buns on the day of purchase and using them within one month; don’t assume the same advice applies to another product without checking.
No, don’t assume they do without checking the ingredients. The Netherlands Food and Consumer Product Safety Authority explains that iodine compounds may be added to bread and other bakery products in the form of bakers’ salt, with a maximum of 65 mg of iodine per kg of salt. Albert Heijn lists iodised salt in its wholemeal raisin and currant buns; check the packaging of the product you choose.
