Plain Bagel Thins
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 297 kcal | 15% |
| Fat | 1.7 g | 2% |
| of which saturates | 0.50 g | 3% |
| Carbohydrate | 59.4 g | 23% |
| of which sugars | 8.2 g | 9% |
| Fibre | 0.80 g | — |
| Protein | 10.3 g | 21% |
| Salt | 0.42 g | 7% |
Open Food Facts, ODbL, record updated 24 April 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Fortified wheat flour (wheat flour, calcium carbonate, iron, niacin, thiamin), water, sugar, yeast, vegetable oil (Palm, rapeseed), salt, barley Malt vinegar, melted barley, thickener: guar gum, flour treatment agents: L-Cysteine, ascorbic acid, preservative: calcium propionate, enzymes
- E282calcium propionatePreservative
- E300Ascorbic acidAntioxidant · Sequestrant
- E412Guar gumEmulsifier · Stabiliser · Thickener
- E920l-cysteine
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
66% of products in the category contain less sugar than this one. The thin line marks the category median.
See all products in “Bagel breads” →
Shelfpedia calculation from Open Food Facts (ODbL), products in the same category sold in Ireland, values per 100 g.
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 valuesReference intakes: Regulation (EU) No 1169/2011, Annex XIII.
- GS1 prefixPrefix ranges published by GS1
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