New York Bakery • 450g, 5 bagels
Wholemeal Bagels
Product Insights
Wholemeal Bagels are a plant‑based whole‑grain bakery item classified in the Cereals and potatoes (Bread) dietary family. They earn a Nutri‑Score of A, provide 10.7 g of protein and 6.2 g of fiber per 100 g, and contain low saturated fat (0.3 g) with only moderate salt (0.78 g per 100 g). Nevertheless, they are labeled as ultra‑processed (NOVA 4), contain additives such as calcium propionate (E282) and ascorbic acid (E300), and have a higher sugar level (6.4 g per 100 g) than typical bagels while not being gluten‑free.
Nutrient Levels
Traffic light indicators
Nutritional Values
Values per 100 g
Comparative Analysis
Compared with the average bagel‑type product, Wholemeal Bagels contain more sugar (6.4 g/100 g vs 4.79 g) but far less salt (0.78 g/100 g vs 3.95 g), and they exceed the category averages for protein (10.7 g vs 9.9 g) and fiber (6.2 g vs 5.38 g).
Ingredients
Wholemeal WHEAT Flour. Water, Sugar, WHEAT Gluten, Yeast, Rapeseed Oil, Maize, WHEAT Flour (WHEAT Flour, Calcium Carbonate, Iron, Niacin, Thiamin), Salt, Spirit Vinegar, Preservative (Calcium Propionate). Malted BARLEY Flour, Flour Treatment Agent (Ascorbic Acid).
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Frequently Asked Questions
Everything you need to know about Wholemeal Bagels.
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