Redner's warehouse markets, 100% whole wheat bagels
Prefix 001 was issued by GS1 US. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Daily Value |
|---|---|---|
| Calories | 232 kcal | 12% |
| Total fat | 1.6 g | 2% |
| Saturated fat | 0.00 g | 0% |
| Total carbohydrate | 47.4 g | 17% |
| Total sugars | 5.3 g | — |
| Dietary fiber | 7.4 g | 26% |
| Protein | 11.6 g | 23% |
| Sodium | 0.45 g | 20% |
Open Food Facts, ODbL, record updated February 26, 2026 · Daily Values: 21 CFR 101.9 (FDA).
Ingredients
Whole wheat flour, water, wheat gluten, high fructose corn syrup, contains 2% or less of each of the following: degerminated yellow corn meal, wheat bran, salt, dried honey, yeast, wheat flour, invert sugar, corn syrup, calcium propionate (a preservative), monoglycerides, wheat starch, guar gum, ground flax seeds, enzymes, ascorbic acid (dough conditioner), maltodextrin, soy flour, calcium sulfate, ammonium phosphate, calcium peroxide, hydrogenated soybean oil, propionic acid (a preservative), phosphoric acid (a preservative), dicalcium phosphate.
- E280Propionic acidPreservative
- E282calcium propionatePreservative
- E338Phosphoric acidAntioxidant · Sequestrant
- E341Calcium phosphatesEmulsifier · Humectant · Sequestrant · Stabilizer · Thickener
- E341iiDicalcium phosphateEmulsifier · Humectant · Sequestrant · Stabilizer · Thickener
- E342Ammonium phosphateStabilizer · Thickener
- E412Guar gumEmulsifier · Stabilizer · Thickener
- E516Calcium sulfateSequestrant · Stabilizer
- E930calcium peroxide
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
USDA label data
- Servings per package
- About 5
- USDA food category
- Breads & Buns
- Data provider
- Label Insight
- In FoodData Central
- Since May 23, 2022 · label data updated July 14, 2017
- FDC ID
- 2291027
Source: U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2026 (Branded Foods, October 2026 release) · public domain (CC0 1.0).
Who makes it
Chiu Hop Company
Open Food Facts, ODbL
In its category
42% 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) and USDA FoodData Central (CC0) records in the same category sold in the United States, 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
- USDA label data
- PhotoOpen Food Facts contributors, CC BY-SA
- Reference valuesDaily Values: 21 CFR 101.9 (FDA).
- 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.
How to store it
USDA FoodKeeper guidance for Commercial bread products (including pan breads, flat breads, rolls, and buns) (Bakery).
| Where | How long | Note |
|---|---|---|
| Pantry · from date of purchase | 14–18 days | |
| Refrigerator · after opening | 2–3 weeks | |
| Freezer · from date of purchase | 3–5 months |
Storage times: USDA FoodKeeper (Food Safety and Inspection Service), public domain. Matched by product category.
Better options in this category
Same kind of product with less sugar, salt or saturated fat per 100 g, no more additives, no added allergen.
