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 | 268 kcal | 13% |
| Fat | 1.4 g | 2% |
| of which saturates | 0.35 g | 2% |
| Carbohydrate | 56.5 g | 22% |
| of which sugars | 7.8 g | 9% |
| Fibre | 4.9 g | — |
| Protein | 9.5 g | 19% |
| Salt | 0.56 g | 9% |
Open Food Facts, ODbL, record updated 23 February 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Wheat Flour (Wheat, Calcium, Carbonate, Iron, Niacin, Thiamin), Water, Sugar, Poppy Seeds (2%), Yeast (Yeast. Vitamin D Yeast), Salt, Soya Flour, Palm Fat (Sustainable), Preservatives: Calcium Propionate, Sorbic Acid (added to export products and during periods of very hot weather, to inhibit mould growth), Flour Treatment Agent: Ascorbic Acid (Vitamin C) Made using EU and UK flour
- E200Sorbic acidPreservative
- E282calcium propionatePreservative
- E300Ascorbic acidAntioxidant · Sequestrant
- E502Carbonates
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
41% 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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