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Bagels come in dozens of varieties and are a popular breakfast-on-the-run.
These doughnut-shaped yeast rolls have a dense, chewy texture and shiny crust. Bagels are boiled in water before they’re baked, which reduces the starch content and creates a chewy crust. The traditional water bagel is made without eggs and, because it doesn’t contain fat, is chewier than an egg bagel.
Bagels come in dozens of varieties, from sweet to savory, and may contain dried fruit, nuts, seeds (usually poppy or sesame), herbs, spices, or sweeteners. They’re available in whole-wheat, white, and multi-grain varieties.
Toast bagels, spread with low-fat cream cheese, and top with thinly sliced red onion and cucumber.
Bagel (plain, toasted), 1 Bagel (3 1/2-inch
diameter [8.9cm])
Calories: 195
Protein: 7.4g
Carbohydrate: 38g
Total Fat: 1.0g
Fiber: 1.6g
*Excellent source of: Selenium (23mg), and Thiamine (0.3mg)
*Good source of: Iron (2.5mg), and Folate (49mcg)
*Foods that are an “excellent source” of a particular nutrient provide 20% or more of the Recommended Daily Value, based upon United States Department of Agriculture (USDA) guidelines. Foods that are a “good source” of a particular nutrient provide between 10 and 20% of the USDA Recommended Daily Value. Nutritional information and daily nutritional guidelines may vary in different countries. Please consult the appropriate organization in your country for specific nutritional values and the recommended daily guidelines.
Health benefits and concerns
for bread
Many health benefits and concerns associated with this food are applicable to other breads.
Read about health benefits and concerns for bread for
a full description.
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The information presented in Foodnotes is for informational purposes only and was created by a team of U.S. registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2005.