Everything Bagel
Prefix 004 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 | 284 kcal | 14% |
| Total fat | 2.1 g | 3% |
| Saturated fat | 0.00 g | 0% |
| Total carbohydrate | 56.8 g | 21% |
| Total sugars | 4.2 g | — |
| Dietary fiber | 2.1 g | 8% |
| Protein | 9.5 g | 19% |
| Sodium | 0.45 g | 20% |
Open Food Facts, ODbL, record updated February 26, 2026 · Daily Values: 21 CFR 101.9 (FDA).
Ingredients
ENRICHED FLOUR (WHEAT FLOUR, MALTED BARLEY FLOUR, NIACIN, REDUCED IRON, THIAMIN MONONITRATE, RIBOFLAVIN, FOLIC ACID), WATER, SUGAR, SUNFLOWER KERNELS, CULTURED WHEAT FLOUR, DEHYDRATED TOASTED ONION, SALT, YEAST, VINEGAR, WHEAT GLUTEN, MONO AND DIGLYCERIDES, DEHYDRATED ROASTED GARLIC, MALTODEXTRIN, DEGEMINATED YELLOW CORN FLOUR, CITRIC ACID, MINERAL OIL, GUAR GUM, ENZYMES, FLAX SEED POWDER, SESAME SEEDS, POPPY SEEDS, CELLULOSE GUM, ACETIC ACID, LACTIC ACID, ASCORBIC ACID, CORN STARCH, CANOLA OIL, DEGEMINATED YELLOW CORN MEAL, SOY LECITHIN, CALCIUM SULFATE.
- E260Acetic acidPreservative
- E270Lactic acid
- E322LecithinsAntioxidant · Emulsifier
- E322iLecithinAntioxidant · Emulsifier
- E330Citric acidAntioxidant · Sequestrant
- E412Guar gumEmulsifier · Stabilizer · Thickener
- E466Sodium carboxy methyl celluloseEmulsifier · Humectant · Stabilizer · Thickener
- E471Mono- and diglycerides of fatty acidsEmulsifier · Stabilizer
- E905Synthetic wax
- E905amineral oil
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
USDA label data
| Nutrient | Per serving | % Daily Value |
|---|---|---|
| Calories | 260 kcal | — |
| Total fat | 4.0 g | 5% |
| Saturated fat | 0.5 g | 3% |
| Sodium | 380 mg | 17% |
| Total carbohydrate | 50 g | 18% |
| Dietary fiber | 2.0 g | 7% |
| Total sugars | 5.0 g | — |
| Protein | 9.0 g | — |
- Servings per package
- About 6
- USDA food category
- Breads & Buns
- Data provider
- Label Insight
- In FoodData Central
- Since February 16, 2023 · label data updated November 11, 2022
- FDC ID
- 2465210
Per-serving amounts are calculated by Shelfpedia from USDA’s per-100 g (or per-100 mL) figures, so they can differ from the rounded numbers printed on the package. % Daily Value uses the FDA Daily Values (21 CFR 101.9).
Source: U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2026 (Branded Foods, October 2026 release) · public domain (CC0 1.0).
In its category
29% 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.
