Bagels
Prefix 942 was issued by GS1 New Zealand. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Daily intake |
|---|---|---|
| Energy | 233 kcal | 11% |
| Fat | 1.6 g | 2% |
| of which saturates | 1.4 g | 6% |
| Carbohydrate | 53.9 g | 17% |
| of which sugars | 4.3 g | 5% |
| Fibre | 19.4 g | 65% |
| Protein | 10.5 g | 21% |
| Sodium | 0.35 g | 15% |
Open Food Facts, ODbL, record updated 4 October 2026 · Daily intakes: Food Standards Code, Standard 1.2.8 (FSANZ).
Ingredients
Flour (Wheat Flour, Vitamins (Folic Acid), Modified Tapioca, Starch (Distarch Phosphate), Water, Wheat (Gluten, Cornmeal, Bagel Blend (Wheat Flour, Barley Flour, Wheat Gluten, Enzymes), Vinegar, Yeast, Salt, Acidity Regulator (Calcium Acetate), Emulsifiers (Sodium Carboxmethylcellulose, Hydroxypopyl methylcellulose), Dough Conditioner (Wheat Flour, Enzymes)
- E1412Distarch phosphateEmulsifier · Stabiliser · Thickener
- E263Calcium acetatePreservative · Stabiliser
- E461methyl celluloseEmulsifier · Stabiliser · Thickener
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Bagel breads”: 1.14 kg CO₂e per kg of product.
Calculated by ADEME for the average product consumed in France, from field to plate. It describes the category, not this exact product.
Source: Agribalyse 3.1 (ADEME), Licence Ouverte, update of 30 June 2026 · category match: Open Food Facts taxonomy.
Countries of sale
Source: Open Food Facts, countries of sale reported by contributors.
Sources
- Product record
- PhotoOpen Food Facts contributors, CC BY-SA
- Reference valuesDaily intakes: Food Standards Code, Standard 1.2.8 (FSANZ).
- GS1 prefixPrefix ranges published by GS1
Spotted an error? It is fixed at the source, on Open Food Facts, and shows up here at the next update.