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647 plain bagels - - 19 oz

647 plain bagels - - 19 oz

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Barcode: 0071010139301 (EAN / EAN-13) 071010139301 (UPC / UPC-A)

Quantity: 19 oz

Categories: Plant-based foods and beverages, Plant-based foods, Cereals and potatoes, Breads, Special breads, Bagel breads

Countries where sold: United States

Matching with your preferences

Health

Ingredients

39 ingredients

water, enriched flour (wheat flour, malted barley flour, niacin, reduced iron, thiamin mononitrate, riboflavin, folic acid), modified wheat siarch, wheat gluter powdered cellulose fiber, sugar, contains 2% or less of each of the following: cultured wheat flour, salt, yeast, wheat flour, degerminated yellow corn meal, vineua uar bum, muno and diglycerides, whole wheat flour, mineral oil, enzymes, degerminated yellow corn flour, ascorbic acid (dough conditioner), rebaudioside a (sieva batracia ee agu, lactig acid, polysorbate 60, canola oil, soy lecithin, propionic acid (a preservative) sodium benzoate (a preservative), citric acid. contains: wheai and sot.

Allergens: Gluten, Soybeans

Food processing

Ultra processed foods
Elements that indicate the product is in the 4 - Ultra processed food and drink products group:

Additive: E322 - Lecithins

Additive: E435 - Polyoxyethylene sorbitan monostearate

Additive: E905 - Synthetic wax
Food products are classified into 4 groups according to their degree of processing:

Unprocessed or minimally processed foods

Processed culinary ingredients

Processed foods

Ultra processed foods

The determination of the group is based on the category of the product and on the ingredients it contains.

→ Learn more about the NOVA classification

Additives

E211 - Sodium benzoate

Sodium benzoate: Sodium benzoate is a substance which has the chemical formula NaC7H5O2. It is a widely used food preservative, with an E number of E211. It is the sodium salt of benzoic acid and exists in this form when dissolved in water. It can be produced by reacting sodium hydroxide with benzoic acid.
Source: Wikipedia

E280 - Propionic acid

Propionic acid: Propionic acid -from the Greek words protos, meaning "first", and pion, meaning "fat"; also known as propanoic acid- is a naturally occurring carboxylic acid with chemical formula CH3CH2CO2H. It is a liquid with a pungent and unpleasant smell somewhat resembling body odor. The anion CH3CH2CO2− as well as the salts and esters of propionic acid are known as propionates -or propanoates-.
Source: Wikipedia

E322 - Lecithins

Lecithins are natural compounds commonly used in the food industry as emulsifiers and stabilizers.

Extracted from sources like soybeans and eggs, lecithins consist of phospholipids that enhance the mixing of oil and water, ensuring smooth textures in various products like chocolates, dressings, and baked goods.

They do not present any known health risks.

E322i - Lecithin

Lecithins are natural compounds commonly used in the food industry as emulsifiers and stabilizers.

Extracted from sources like soybeans and eggs, lecithins consist of phospholipids that enhance the mixing of oil and water, ensuring smooth textures in various products like chocolates, dressings, and baked goods.

They do not present any known health risks.

E330 - Citric acid

Citric acid is a natural organic acid found in citrus fruits such as lemons, oranges, and limes.

It is widely used in the food industry as a flavor enhancer, acidulant, and preservative due to its tart and refreshing taste.

Citric acid is safe for consumption when used in moderation and is considered a generally recognized as safe (GRAS) food additive by regulatory agencies worldwide.

E435 - Polyoxyethylene sorbitan monostearate

E905 - Synthetic wax

Microcrystalline wax: Microcrystalline waxes are a type of wax produced by de-oiling petrolatum, as part of the petroleum refining process. In contrast to the more familiar paraffin wax which contains mostly unbranched alkanes, microcrystalline wax contains a higher percentage of isoparaffinic -branched- hydrocarbons and naphthenic hydrocarbons. It is characterized by the fineness of its crystals in contrast to the larger crystal of paraffin wax. It consists of high molecular weight saturated aliphatic hydrocarbons. It is generally darker, more viscous, denser, tackier and more elastic than paraffin waxes, and has a higher molecular weight and melting point. The elastic and adhesive characteristics of microcrystalline waxes are related to the non-straight chain components which they contain. Typical microcrystalline wax crystal structure is small and thin, making them more flexible than paraffin wax. It is commonly used in cosmetic formulations. Microcrystalline waxes when produced by wax refiners are typically produced to meet a number of ASTM specifications. These include congeal point -ASTM D938-, needle penetration -D1321-, color -ASTM D6045-, and viscosity -ASTM D445-. Microcrystalline waxes can generally be put into two categories: "laminating" grades and "hardening" grades. The laminating grades typically have a melt point of 140-175 F -60 - 80 oC- and needle penetration of 25 or above. The hardening grades will range from about 175-200 F -80 - 93 oC-, and have a needle penetration of 25 or below. Color in both grades can range from brown to white, depending on the degree of processing done at the refinery level. Microcrystalline waxes are derived from the refining of the heavy distillates from lubricant oil production. This by-product must then be de-oiled at a wax refinery. Depending on the end use and desired specification, the product may then have its odor removed and color removed -which typically starts as a brown or dark yellow-. This is usually done by means of a filtration method or by hydro-treating the wax material.
Source: Wikipedia

E905a - Mineral oil

Microcrystalline wax: Microcrystalline waxes are a type of wax produced by de-oiling petrolatum, as part of the petroleum refining process. In contrast to the more familiar paraffin wax which contains mostly unbranched alkanes, microcrystalline wax contains a higher percentage of isoparaffinic -branched- hydrocarbons and naphthenic hydrocarbons. It is characterized by the fineness of its crystals in contrast to the larger crystal of paraffin wax. It consists of high molecular weight saturated aliphatic hydrocarbons. It is generally darker, more viscous, denser, tackier and more elastic than paraffin waxes, and has a higher molecular weight and melting point. The elastic and adhesive characteristics of microcrystalline waxes are related to the non-straight chain components which they contain. Typical microcrystalline wax crystal structure is small and thin, making them more flexible than paraffin wax. It is commonly used in cosmetic formulations. Microcrystalline waxes when produced by wax refiners are typically produced to meet a number of ASTM specifications. These include congeal point -ASTM D938-, needle penetration -D1321-, color -ASTM D6045-, and viscosity -ASTM D445-. Microcrystalline waxes can generally be put into two categories: "laminating" grades and "hardening" grades. The laminating grades typically have a melt point of 140-175 F -60 - 80 oC- and needle penetration of 25 or above. The hardening grades will range from about 175-200 F -80 - 93 oC-, and have a needle penetration of 25 or below. Color in both grades can range from brown to white, depending on the degree of processing done at the refinery level. Microcrystalline waxes are derived from the refining of the heavy distillates from lubricant oil production. This by-product must then be de-oiled at a wax refinery. Depending on the end use and desired specification, the product may then have its odor removed and color removed -which typically starts as a brown or dark yellow-. This is usually done by means of a filtration method or by hydro-treating the wax material.
Source: Wikipedia

Ingredients analysis

Palm oil content unknown
Unrecognized ingredients: Modified-wheat-siarch, Wheat-gluter-powdered-cellulose-fiber, Contains-2-and-less-of-each-of-the-following, Cultured-wheat-flour, Degerminated-yellow-corn-meal, Vineua-uar-bum, Muno-and-diglycerides, Degerminated-yellow-corn-flour, Rebaudioside-a, Sieva-batracia-ee-agu, Lactig-acid, Contains, Wheai-and-sot
Some ingredients could not be recognized.
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Vegan status unknown
Unrecognized ingredients: Reduced iron, Thiamin mononitrate, Folic acid, Modified-wheat-siarch, Wheat-gluter-powdered-cellulose-fiber, Contains-2-and-less-of-each-of-the-following, Cultured-wheat-flour, Degerminated-yellow-corn-meal, Vineua-uar-bum, Muno-and-diglycerides, Degerminated-yellow-corn-flour, Rebaudioside-a, Sieva-batracia-ee-agu, Lactig-acid, Contains, Wheai-and-sot
Some ingredients could not be recognized.
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You can help us recognize more ingredients and better analyze the list of ingredients for this product and others:

Edit this product page to correct spelling mistakes in the ingredients list, and/or to remove ingredients in other languages and sentences that are not related to the ingredients.

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If you would like to help, join the #ingredients channel on our Slack discussion space and/or learn about ingredients analysis on our wiki. Thank you!

Vegetarian status unknown
Unrecognized ingredients: Reduced iron, Thiamin mononitrate, Folic acid, Modified-wheat-siarch, Wheat-gluter-powdered-cellulose-fiber, Contains-2-and-less-of-each-of-the-following, Cultured-wheat-flour, Degerminated-yellow-corn-meal, Vineua-uar-bum, Muno-and-diglycerides, Degerminated-yellow-corn-flour, Rebaudioside-a, Sieva-batracia-ee-agu, Lactig-acid, Contains, Wheai-and-sot
Some ingredients could not be recognized.
We need your help!

You can help us recognize more ingredients and better analyze the list of ingredients for this product and others:

Edit this product page to correct spelling mistakes in the ingredients list, and/or to remove ingredients in other languages and sentences that are not related to the ingredients.

Add new entries, synonyms or translations to our multilingual lists of ingredients, ingredient processing methods, and labels.

If you would like to help, join the #ingredients channel on our Slack discussion space and/or learn about ingredients analysis on our wiki. Thank you!

The analysis is based solely on the ingredients listed and does not take into account processing methods.

Details of the analysis of the ingredients
We need your help!
Some ingredients could not be recognized.
We need your help!

You can help us recognize more ingredients and better analyze the list of ingredients for this product and others:

Edit this product page to correct spelling mistakes in the ingredients list, and/or to remove ingredients in other languages and sentences that are not related to the ingredients.

Add new entries, synonyms or translations to our multilingual lists of ingredients, ingredient processing methods, and labels.

If you would like to help, join the #ingredients channel on our Slack discussion space and/or learn about ingredients analysis on our wiki. Thank you!
en: water, flour (wheat flour, malted barley flour, niacin, reduced iron, thiamin mononitrate, riboflavin, folic acid), modified wheat siarch, wheat gluter powdered cellulose fiber, sugar, contains 2% and less of each of the following (cultured wheat flour), salt, yeast, wheat flour, degerminated yellow corn meal, vineua uar bum, muno and diglycerides, whole wheat flour, mineral oil, enzymes, degerminated yellow corn flour, ascorbic acid (dough conditioner), rebaudioside a, sieva batracia ee agu, lactig acid, polysorbate 60, canola oil, soy lecithin, propionic acid (a preservative), sodium benzoate (a preservative), citric acid, contains (wheai and sot)
water -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 3.7037037037037 - percent_max: 100

flour -> en:flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0 - percent_max: 50

wheat flour -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0 - percent_max: 50

malted barley flour -> en:barley-malt-flour - vegan: yes - vegetarian: yes - ciqual_food_code: 9550 - percent_min: 0 - percent_max: 25

niacin -> en:e375 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 16.6666666666667

reduced iron -> en:reduced-iron - percent_min: 0 - percent_max: 12.5

thiamin mononitrate -> en:thiamin-mononitrate - percent_min: 0 - percent_max: 10

riboflavin -> en:e101 - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 8.33333333333333

folic acid -> en:folic-acid - percent_min: 0 - percent_max: 7.14285714285714

modified wheat siarch -> en:modified-wheat-siarch - percent_min: 0 - percent_max: 33.3333333333333

wheat gluter powdered cellulose fiber -> en:wheat-gluter-powdered-cellulose-fiber - percent_min: 0 - percent_max: 25

sugar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 3.1914893617021

contains 2% and less of each of the following -> en:contains-2-and-less-of-each-of-the-following - percent_min: 0 - percent_max: 3.1914893617021

cultured wheat flour -> en:cultured-wheat-flour - percent_min: 0 - percent_max: 3.1914893617021

salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 1.1436170212766

yeast -> en:yeast - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.1436170212766

wheat flour -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0 - percent_max: 1.1436170212766

degerminated yellow corn meal -> en:degerminated-yellow-corn-meal - percent_min: 0 - percent_max: 1.1436170212766

vineua uar bum -> en:vineua-uar-bum - percent_min: 0 - percent_max: 1.1436170212766

muno and diglycerides -> en:muno-and-diglycerides - percent_min: 0 - percent_max: 1.1436170212766

whole wheat flour -> en:whole-wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0 - percent_max: 1.1436170212766

mineral oil -> en:e905a - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.1436170212766

enzymes -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.1436170212766

degerminated yellow corn flour -> en:degerminated-yellow-corn-flour - percent_min: 0 - percent_max: 1.1436170212766

ascorbic acid -> en:e300 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.1436170212766

dough conditioner -> en:flour-treatment-agent - percent_min: 0 - percent_max: 1.1436170212766

rebaudioside a -> en:rebaudioside-a - percent_min: 0 - percent_max: 1.1436170212766

sieva batracia ee agu -> en:sieva-batracia-ee-agu - percent_min: 0 - percent_max: 1.1436170212766

lactig acid -> en:lactig-acid - percent_min: 0 - percent_max: 1.1436170212766

polysorbate 60 -> en:e435 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.1436170212766

canola oil -> en:canola-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - percent_min: 0 - percent_max: 1.1436170212766

soy lecithin -> en:soya-lecithin - vegan: yes - vegetarian: yes - ciqual_food_code: 42200 - percent_min: 0 - percent_max: 1.1436170212766

propionic acid -> en:e280 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.1436170212766

a preservative -> en:preservative - percent_min: 0 - percent_max: 1.1436170212766

sodium benzoate -> en:e211 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.1436170212766

a preservative -> en:preservative - percent_min: 0 - percent_max: 1.1436170212766

citric acid -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.1436170212766

contains -> en:contains - percent_min: 0 - percent_max: 1.1436170212766

wheai and sot -> en:wheai-and-sot - percent_min: 0 - percent_max: 1.1436170212766

Nutrition

Very good nutritional quality
⚠ ️Warning: the amount of fruits, vegetables and nuts is not specified on the label, it was estimated from the list of ingredients: 0
This product is not considered a beverage for the calculation of the Nutri-Score.

Positive points: 10

Proteins: 5 / 5 (value: 8.5106382978723, rounded value: 8.51)

Fiber: 5 / 5 (value: 21.276595744681, rounded value: 21.28)

Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 0.000135693801865955, rounded value: 0)

Negative points: 7

Energy: 2 / 10 (value: 712, rounded value: 712)

Sugars: 0 / 10 (value: 3.1914893617021, rounded value: 3.19)

Saturated fat: 0 / 10 (value: 0, rounded value: 0)

Sodium: 5 / 10 (value: 457.44680851064, rounded value: 457.4)

The points for proteins are counted because the negative points are less than 11.

Nutritional score: (7 - 10)

Nutri-Score:
→ Learn more about the Nutri-Score

Nutrient levels
- Fat in low quantity (1.06%)
  What you need to know
  
  A high consumption of fat, especially saturated fats, can raise cholesterol, which increases the risk of heart diseases.
  
  Recommendation: Limit the consumption of fat and saturated fat
  
  Choose products with lower fat and saturated fat content.
  
  Source: National Health Service UK (NHS) - Fat: the facts
- Saturated fat in low quantity (0%)
  What you need to know
  
  A high consumption of fat, especially saturated fats, can raise cholesterol, which increases the risk of heart diseases.
  
  Recommendation: Limit the consumption of fat and saturated fat
  
  Choose products with lower fat and saturated fat content.
  
  Source: National Health Service UK (NHS) - Fat: the facts
- Sugars in low quantity (3.19%)
  What you need to know
  
  A high consumption of sugar can cause weight gain and tooth decay. It also augments the risk of type 2 diabetes and cardio-vascular diseases.
  
  Recommendation: Limit the consumption of sugar and sugary drinks
  
  Sugary drinks (such as sodas, fruit beverages, and fruit juices and nectars) should be limited as much as possible (no more than 1 glass a day).
  
  Choose products with lower sugar content and reduce the consumption of products with added sugars.
  
  Source: National Health Service UK (NHS) - Sugar: the facts
- Salt in moderate quantity (1.14%)
  What you need to know
  
  A high consumption of salt (or sodium) can cause raised blood pressure, which can increase the risk of heart disease and stroke.
  
  Many people who have high blood pressure do not know it, as there are often no symptoms.
  
  Most people consume too much salt (on average 9 to 12 grams per day), around twice the recommended maximum level of intake.
  
  Recommendation: Limit the consumption of salt and salted food
  
  Reduce the quantity of salt used when cooking, and don't salt again at the table.
  
  Limit the consumption of salty snacks and choose products with lower salt content.
  
  Source: World Health Organization (WHO) - Fact sheet - Salt reduction
  
  Source: National Health Service UK (NHS) - Salt: the facts

Nutrition facts

Nutrition facts	As sold for 100 g / 100 ml	Compared to: Bagel breads
Energy	712 kj (170 kcal)	-36%
Fat	1.064 g	-52%
Saturated fat	0 g	-100%
Salt	1.144 g	+7%
Carbohydrates	53.191 g	+1%
Fiber	21.277 g	+549%
Sugars	3.191 g	-46%
Proteins	8.511 g	-10%
Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis)	0 %

Environment

Eco-Score B - Low environmental impact

The Eco-Score is an experimental score that summarizes the environmental impacts of food products.

→ The Eco-Score was initially developped for France and it is being extended to other European countries. The Eco-Score formula is subject to change as it is regularly improved to make it more precise and better suited to each country.

Life cycle analysis

Average impact of products of the same category: A (Score: 95/100)

Category: Bagel

PEF environmental score: 0.13 (the lower the score, the lower the impact)
including impact on climate change: 0.79 kg CO2 eq/kg of product

Stage	Impact
Agriculture	65.4 %
Processing	26.5 %
Packaging	0.9 %
Transportation	6.7 %
Distribution	0.6 %
Consumption	0.0 %

Bonuses and maluses

Missing origins of ingredients information
Malus: -5

⚠ ️ The origins of the ingredients of this product are not indicated.

If they are indicated on the packaging, you can modify the product sheet and add them.

If you are the manufacturer of this product, you can send us the information with our free platform for producers.

No ingredients that threaten species

Missing packaging information for this product
Malus: -15

⚠ ️ The information about the packaging of this product is not filled in.

⚠ ️ For a more precise calculation of the Eco-Score, you can modify the product page and add them.

If you are the manufacturer of this product, you can send us the information with our free platform for producers.

Eco-Score for this product

Impact for this product: B (Score: 75/100)
Product: 647 plain bagels - - 19 oz

Life cycle analysis score: 95
Sum of bonuses and maluses: -20

Final score: 75/100

→ Learn more about the Eco-Score

Carbon footprint

Equal to driving 0.4 km in a petrol car

79 g CO² per 100g of product

The carbon emission figure comes from ADEME's Agribalyse database, for the category: Bagel (Source: ADEME Agribalyse Database)

Stage	Impact
Agriculture	60.9 %
Processing	23.5 %
Packaging	0.9 %
Transportation	14.2 %
Distribution	0.6 %
Consumption	0.0 %

Packaging

Missing packaging information for this product

⚠ ️ The information about the packaging of this product is not filled in.

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Transportation

Origins of ingredients
Missing origins of ingredients information

⚠ ️ The origins of the ingredients of this product are not indicated.

If they are indicated on the packaging, you can modify the product sheet and add them.

If you are the manufacturer of this product, you can send us the information with our free platform for producers.

Add the origins of ingredients for this product Add the origins of ingredients for this product

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Data sources

Product added on December 17, 2021, 5:37:35 PM CET by inf
Last edit of product page on January 16, 2024, 8:25:48 AM CET by sebleouf.
Product page also edited by kiliweb, roboto-app, wolfgang8741, yuka.sY2b0xO6T85zoF3NwEKvlhJNA_nioAPADgbVlnWA6NyydaP0YYhovbOkN6g.

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647 plain bagels - - 19 oz