Assorted Bagels

Nutrition
Facts
1 servings per container
Serving size
1 Each
Calories
per serving		 344
  Amount/serving
% Daily Value*
  Amount/serving
% Daily Value*


* 

The % Daily Value
(DV) tells you how
much a nutrient
in a serving of
food contributes to
a daily diet. 2,000
calories a day is
used for general
nutrition advice.
  Total Fat 2g
3%
  Total Carbohydrate. 67.7g
25%
 
      Saturated Fat 0.3g
2%
      Dietary Fiber 2.7g
10%
 
      Trans Fat - - - g
 
      Total Sugars 4g
 
 
  Cholesterol 0mg
0%
        Includes 0g Added Sugars
0%
 
  Sodium 632.4mg
27%
  Protein 13.4g
 
 
 
Vitamin D - mcg mcg  
  • Calcium 39.1mg  3%
  • Iron 3.8mg  21%
  • Potassium 151.8mg  3%

    • INGREDIENTS:  Plain Bagel (Bleached Enriched Wheat Flour (Wheat Flour, Malted Barley Flour, Enriched With Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid, Ascorbic Acid), Water, High Fructose Corn Syrup, Wheat Gluten, Salt, Yeast, Molasses Powder (Molasses, Wheat Starch, Silicon Dioxide), Malt Powder, Tartaric Acid, Esters of Mono- and Diglycerides, Ascorbic Acid, Soybean Oil, Hydrolyzed Wheat Gluten, Mono- and Diglycerides, L-Cysteine Hydrochloride, Enzymes (Wheat), Wheat Flour, Calcium Sulfate. ), Blueberry Bagel (Bleached Enriched Wheat Flour (Wheat Flour, Malted Barley Flour, Enriched With Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid, Ascorbic Acid), Water, High Fructose Corn Syrup, Blueberries, Blueberry Flavored Bits (Sugar, Cranberries, Blueberry Juice from Concentrate, Grape Juice Concentrate, Sunflower Oil), Wheat Gluten, Salt, Yeast, Molasses Powder (Molasses, Wheat Starch, Silicon Dioxide), Malt Powder, Tartaric Acid, Esters of Mono- and Diglycerides, Ascorbic Acid, Soybean Oil, Hydrolyzed Wheat Gluten, Mono- and Diglycerides, L-Cysteine Hydrochloride, Enzymes (Wheat), Wheat Flour, Calcium Sulfate. Contains: Wheat)

    ALLERGENS:   Contains Wheat Wheat, Gluten
    Note: Nutritional Values that are not available for a recipe are represented by dashes.
    NUTRITION:
    Nutrition information is approximate, based on current product and recipe data. Ingredient items are subject to change by the manufacturer without notice.

    ALLERGENS:
    UCR Dining, Hospitality & Retail Services makes every attempt to identify ingredients that may cause allergic reactions for those with food allergies. These allergens are listed, however, there is always a risk of cross contact. Also be advised, manufacturers can change their ingredients at any time, without notice. Customers concerned with food allergies need to be aware of this potential risk and are encouraged to email: nutritionist@ucr.edu with any additional questions.