Sesame New York Style Bagels
Prefix 408 was issued by GS1 Germany. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 285 kcal | 14% |
| Fat | 3.0 g | 4% |
| of which saturates | 0.50 g | 3% |
| Carbohydrate | 53.0 g | 20% |
| of which sugars | 8.6 g | 10% |
| Fibre | 2.8 g | — |
| Protein | 10.0 g | 20% |
| Salt | 1.1 g | 18% |
Open Food Facts, ODbL, record updated 27 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Wheat Flour (Wheat Flour, Calcium Carbonate Niacin, Thiamin), Water, Sugar SESAME SEEDS (1.5%), Salt, Yeast, Distilled Barley Malt 50 Vinegar, Sunflower Oil Stabiliser: Guar Gum; Malted Barley, Preservative: Calcium Propionate, Seya Flour, Acidity Regulator Calcium Carbonate Emulufiers: Mono - and cartaric Acid Esters of Mono - and gydendes of Fatty Acids, Sodium Stearoyl-2-Lactylate, Wheat Flour, Flour Treatment Agent: Ascorbic Acid. B
- E282calcium propionatePreservative
- E300Ascorbic acidAntioxidant · Sequestrant
- E412Guar gumEmulsifier · Stabiliser · Thickener
- E481Sodium stearoyl-2-lactylateEmulsifier · Stabiliser
- E570Fatty acids
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
76% 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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