Low Carb Max Bagel
Prefix 941 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 | 226 kcal | 11% |
| Fat | 10.3 g | 15% |
| of which saturates | 1.1 g | 5% |
| Carbohydrate | 27.6 g | 9% |
| of which sugars | 4.2 g | 5% |
| Fibre | 13.9 g | 46% |
| Protein | 13.0 g | 26% |
| Sodium | 0.34 g | 15% |
Open Food Facts, ODbL, record updated 19 April 2026 · Daily intakes: Food Standards Code, Standard 1.2.8 (FSANZ).
Ingredients
Water, Wheat Flour (White, Wholemeal), Resistant Starch, Wheat Gluten, Seeds and Grains (4%) (Sesame Seeds (Black, White), Cereal Mix (Rye, Barley), Hemp seed, Poppy Seed, Chia, Quinoa, linseed), Wheat Fibre, Corn Grits, Canola Oil , Soya Flour, Salt, Sugar, Malt Flour, Yeast, Cultured Wheat, White Vinegar, Bread Improver (Wheat, Flour Treatment Agent (300)), Enzyme (Contains Wheat), Vitamins (Folic Acid)
- E300Ascorbic acidAntioxidant · Sequestrant
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.