Bagels

How it scored 60 / 100

Nutrition snapshot

Ingredients 20 listed

• 1 Wholemeal Flour
  Flour milled from the entire wheat kernel including bran, germ, and endosperm.
  Low
• 2 Water
  Water intended for human consumption; the most common ingredient in processed foods and beverages. Bottled water is regulated as a food unde…
  Safe
• 3 Wholemeal
  Generic umbrella term for whole-grain flour or meal, typically wheat unless specified.
  Low
• 4 Sugar
  Sucrose, a disaccharide of glucose and fructose, refined from sugarcane or sugar beets.
  Moderate
• 5 Wheat Gluten
  Protein component of wheat (gliadin and glutenin), separated from starch.
  Low
• 6 Yeast
  Single-celled fungus, primarily Saccharomyces cerevisiae, used in fermentation and baking. A whole-food microorganism with millennia of food…
  Safe
• 7 Wheat Bran
  The hard outer layer of the wheat kernel, separated during milling.
  Low
• 8 Cornmeal
  Coarse flour ground from dried whole corn (Zea mays) kernels.
  Safe
• 9 Salt
  Sodium chloride (NaCl), a crystalline mineral compound composed of roughly 40% sodium and 60% chloride by mass.
  Low
• 10 Calcium Propionate
  Calcium propionate, the calcium salt of propionic acid, used as a preservative against mold and certain bacteria.
  Low
• 11 Sorbic Acid
  Sorbic acid, an unsaturated fatty acid used as a preservative against mold, yeast, and certain bacteria.
  Low
• 12 Mono- And Diglycerides Of Fatty Acids
  Mono- and diglycerides of fatty acids (E471), made by partial hydrolysis of fats and oils.
  Low
• 13 Mono- And Diacetyltartaric Acid Esters Of Mono- And Diglycerides Of Fatty Acids
  Mono- and diacetyl tartaric acid esters of mono- and diglycerides of fatty acids (DATEM, E472e).
  Low
• 14 Sodium Carboxy Methyl Cellulose
  Sodium carboxymethyl cellulose (cellulose gum, E466) is a chemically modified cellulose derivative.
  Moderate
• 15 Citric Acid
  Citric acid (E330), a weak organic acid naturally present in citrus fruit and produced commercially via Aspergillus niger fermentation.
  Low
• 16 Xanthan Gum
  Xanthan gum is a high-molecular-weight polysaccharide produced by aerobic fermentation of glucose or sucrose by the bacterium Xanthomonas ca…
  Low
• 17 Maltodextrin
  A short-chain glucose polymer (3–20 glucose units, DE 3–20) produced by partial enzymatic or acid hydrolysis of corn, potato, rice, or wheat…
  Moderate
• 18 Corn Starch
  Starch isolated from the endosperm of corn kernels. Composed of amylose and amylopectin (glucose polymers).
  Low
• 19 Algin
  Algin (alginic acid) and its salts (e.g., sodium alginate, E400-E404), polysaccharides extracted from brown seaweeds.
  Low
• 20 Soya Lecithin
  A naturally occurring mixture of phospholipids (phosphatidylcholine, phosphatidylethanolamine, phosphatidylinositol) extracted from soybean …
  Low