Plain Bagels

How it scored 50 / 100

Nutrition snapshot

Ingredients 27 listed

• 1 Flour
  Powder from milled grain, typically wheat (Triticum spp.) unless otherwise specified.
  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 Sugar
  Sucrose, a disaccharide of glucose and fructose, refined from sugarcane or sugar beets.
  Moderate
• 4 Salt
  Sodium chloride (NaCl), a crystalline mineral compound composed of roughly 40% sodium and 60% chloride by mass.
  Low
• 5 Yellow Corn Flour
  Finely ground flour from dried yellow corn (Zea mays) kernels.
  Safe
• 6 Wheat Gluten
  Protein component of wheat (gliadin and glutenin), separated from starch.
  Low
• 7 Yeast
  Single-celled fungus, primarily Saccharomyces cerevisiae, used in fermentation and baking. A whole-food microorganism with millennia of food…
  Safe
• 8 Malt Extract
  Concentrate produced by water extraction of malted barley; contains maltose, other sugars, amino acids, and B-vitamins.
  Low
• 9 Corn Syrup
  A sweet, nutritive saccharide mixture produced from corn starch hydrolysate. The high-fructose form (HFCS) contains approximately 42% or 55%…
  Moderate
• 10 Wheat Flour
  Powder ground from wheat grain (Triticum aestivum). Contains starch, gluten-forming proteins (gliadin, glutenin), bran, and germ depending o…
  Low
• 11 Flour Treatment Agent
  Generic class of additives used to improve baking quality of flour (oxidizers, reducers, bleaching agents) — e.g., ascorbic acid, L-cysteine…
  Low
• 12 Vinegar
  Dilute aqueous solution of acetic acid produced by acetic-acid-bacteria fermentation of ethanol from fruit, grain, or other carbohydrate sou…
  Safe
• 13 Molasses
  Thick, dark syrup byproduct of sugar refining from cane or sugar beet.
  Low
• 14 Corn Syrup Solids
  Dried corn syrup; refined glucose-based sweetener from cornstarch hydrolysis.
  Low
• 15 Soya Lecithin
  A naturally occurring mixture of phospholipids (phosphatidylcholine, phosphatidylethanolamine, phosphatidylinositol) extracted from soybean …
  Low
• 16 Barley Malt Flour
  Flour milled from barley (Hordeum vulgare) that has been germinated (malted) and dried.
  Low
• 17 Nicotinic Acid
  Nicotinic acid (niacin or vitamin B3, pyridine-3-carboxylic acid). E375 is the EU additive code for its use as a vitamin/nutrient added to f…
  Low
• 18 Reduced Iron
  Elemental iron powder (Fe) produced by reducing iron oxide with hydrogen or carbon monoxide; used as a food fortificant.
  Low
• 19 Thiamin Mononitrate
  Synthetic, stable form of vitamin B1 (thiamine). The nitrate salt is preferred for fortification because it tolerates heat and humidity bett…
  Low
• 20 Riboflavin
  Riboflavin (vitamin B2), a water-soluble B vitamin. Used as a yellow-orange food color (E101) and as a vitamin fortificant.
  Low
• 21 Folic Acid
  Synthetic form of folate (vitamin B9). Pteroylmonoglutamic acid, a water-soluble B vitamin essential for DNA synthesis and red blood cell fo…
  Low
• 22 Calcium Sulphate
  Calcium sulfate (CaSO4), a naturally occurring mineral (gypsum) used as a firming agent, dough conditioner, and calcium source in food.
  Low
• 23 Ascorbic Acid
  L-Ascorbic acid (vitamin C), a water-soluble vitamin and reducing agent.
  Low
• 24 Enzyme
  Industrial food enzyme — protein catalysts derived from plants, animals, or microorganisms (often via fermentation), added to food to perfor…
  Low
• 25 Wheat Starch
  Starch isolated from wheat by separating it from gluten.
  Low
• 26 Silicon Dioxide
  Silicon dioxide (silica, E551) is a synthetic amorphous silica.
  Low
• 27 Mono- And Diglycerides Of Vegetable Fatty Acids
  Mono- and diglycerides of fatty acids (E471), emulsifiers derived from glycerol and fatty acids of plant or animal origin.
  Moderate