Sourdough NYC Bagels
Prefix 501 was issued by GS1 UK. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 266 kcal | 13% |
| Fat | 2.1 g | 3% |
| of which saturates | 0.20 g | 1% |
| Carbohydrate | 49.2 g | 19% |
| of which sugars | 4.8 g | 5% |
| Fibre | 4.0 g | — |
| Protein | 10.6 g | 21% |
| Salt | 0.55 g | 9% |
Open Food Facts, ODbL, record updated 21 October 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
WHEAT Flour (WHEAT Flour, Calcium Carbonate, Folic Acid, Iron, Niacin, Thiamin), Water, Sourdough (12%) [Water, Quinoa Flour, Buckwheat Flour, Fructose, Salt, Yeast, Sourdough Culture], Yeast, Kibbled WHEAT (2.5%), Sugar, WHEAT Gluten, Spirit Vinegar, Salt, Rapeseed Oil, Maize, Preservative (Calcium Propionate), Sweet Potato Puree, Malted BARLEY Flour, Cultured Dextrose, Flour Treatment Agent (Ascorbic Acid).
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
71% of products in the category contain less sugar than this one. The thin line marks the category median.
See all products in “Special breads” →
Shelfpedia calculation from Open Food Facts (ODbL), products in the same category sold in the United Kingdom, values per 100 g.
Countries of sale
Source: Open Food Facts, countries of sale reported by contributors.
Sources
- Product record
- PhotoOpen Food Facts contributors, CC BY-SA
- Reference valuesReference intakes: Regulation (EU) No 1169/2011, Annex XIII.
- GS1 prefixPrefix ranges published by GS1
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