Pumpkin Bagels
Nutrition
| Nutrient | 100 g | Daily Value |
|---|---|---|
| Calories | 282 kcal | 14% |
| Total fat | 1.8 g | 2% |
| Saturated fat | 0.00 g | 0% |
| Total carbohydrate | 57.7 g | 21% |
| Total sugars | 9.4 g | — |
| Dietary fiber | 2.4 g | 8% |
| Protein | 9.4 g | 19% |
| Sodium | 0.26 g | 11% |
Open Food Facts, ODbL, record updated October 28, 2026 · Daily Values: 21 CFR 101.9 (FDA).
Ingredients
UNBLEACHED ENRICHED WHEAT FLOUR (WHEAT FLOUR, MALTED BARLEY FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), WATER, SUGAR, VITAL WHEAT GLUTEN, YEAST, PUMPKIN FLOUR (PUMPKIN, RICE HULLS [ANTI-CAKING]), PUMPKIN PIE SPICE BITS (CANE SUGAR, WHEAT FLOUR, DEXTROSE, SUNFLOWER OIL, WHEAT STARCH, CINNAMON, NUTMEG, CLOVE, MALTED BARLEY FLOUR), CONTAINS 2% OR LESS OF CULTURED WHEAT FLOUR (TO PRESERVE), BROWN SUGAR, SEA SALT, GUAR GUM, POTASSIUM CHLORIDE, SPICES (CINNAMON, NUTMEG, GINGER, ALLSPICE, CLOVE SPICE BASE (WHEAT FLOUR, ANNATTO [SPICE AND COLOR], TURMERIC OLEORESIN [SPICE AND COLOR]), MONOGLYCERIDES (MONOGLYCERIDES, CITRIC ACID TO PRESERVE], ASCORBIC ACID [TO PRESERVE DOUGH CONDITIONERS (WHEAT FLOUR, ASCORBIC ACID, MICROBIAL ENZYME), COARSE WHEAT FLOUR (WHEAT FLOUR, NIACIN REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN FOLIC ACID), ENRICHED FARINA (FARINA, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), SESAME SEED FLOUR.
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
85% 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
- 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.
