Plain Bagels
Prefix 007 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 | 189 kcal | 9% |
| Total fat | 1.7 g | 2% |
| Saturated fat | 0.00 g | 0% |
| Total carbohydrate | 54.4 g | 20% |
| Total sugars | 4.4 g | — |
| Dietary fiber | 20.0 g | 71% |
| Protein | 10.0 g | 20% |
| Sodium | 0.48 g | 21% |
Open Food Facts, ODbL, record updated May 28, 2026 · Daily Values: 21 CFR 101.9 (FDA).
Ingredients
water, enriched flour (wheat flour, malted barley flour, niacin, reduced iron, thiamin mononitrate, riboflavin, folic acid), modified wheat siarch, wheat gluter powdered cellulose fiber, sugar, contains 2% or less of each of the following: cultured wheat flour, salt, yeast, wheat flour, degerminated yellow corn meal, vineua uar bum, muno and diglycerides, whole wheat flour, mineral oil, enzymes, degerminated yellow corn flour, ascorbic acid (dough conditioner), rebaudioside a (sieva batracia ee agu, lactig acid, polysorbate 60, canola oil, soy lecithin, propionic acid (a preservative) sodium benzoate (a preservative), citric acid.
- E211Sodium benzoatePreservative
- E280Propionic acidPreservative
- E322LecithinsAntioxidant · Emulsifier
- E322iLecithinAntioxidant · Emulsifier
- E330Citric acidAntioxidant · Sequestrant
- E435Polyoxyethylene sorbitan monostearateEmulsifier · 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 | 160 kcal | — |
| Total fat | 1.0 g | 1% |
| Saturated fat | 0.0 g | 0% |
| Sodium | 430 mg | 19% |
| Total carbohydrate | 50 g | 18% |
| Dietary fiber | 20 g | 72% |
| Total sugars | 3.0 g | — |
| Protein | 8.0 g | — |
- USDA food category
- Breads & Buns
- Data provider
- Label Insight
- In FoodData Central
- Since June 29, 2023 · label data updated May 23, 2023
- FDC ID
- 2568344
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
32% 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.
