Know what’s on your plate
Whole wheat bagel
Calories & nutrition facts
Nutrition facts
Per 100 g% DV- Calories 250 kcal —
- Protein 10 g 20%
- Carbohydrate 45 g 16%
- Fat 1.5 g 2%
- Saturated fat 0 g 0%
- Fibre 4.1 g 15%
- Sugars 6.1 g —
- Sodium 439 mg 19%
- Cholesterol 0 mg 0%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 0 µg 0%
- Vitamin C 0 mg 0%
- Vitamin D 0 µg 0%
- Vitamin E 0.32 mg 2%
- Vitamin K 1.5 µg 1%
- Thiamin (B1) 0.4 mg 34%
- Riboflavin (B2) 0.21 mg 16%
- Niacin (B3) 3.4 mg 21%
- Pantothenic acid (B5) 0.38 mg 8%
- Vitamin B6 0.15 mg 9%
- Folate (B9) 76 µg 19%
- Vitamin B12 0 µg 0%
- Choline 9.8 mg 2%
Minerals
- Calcium 20 mg 2%
- Iron 2.8 mg 15%
- Magnesium 51 mg 12%
- Phosphorus 142 mg 11%
- Potassium 165 mg 4%
- Zinc 1.1 mg 10%
- Copper 0.18 mg 19%
- Manganese 1.4 mg 62%
- Selenium 28.7 µg 52%
Similar foods
- Whole grain white bagel255 kcal / 100 g
- Wheat bagel250 kcal / 100 g
- Multigrain bagel241 kcal / 100 g
- Whole wheat bread250 kcal / 100 g
- Bagel bread301 kcal / 100 g
- Wholemeal bread252 kcal / 100 g
- Wholemeal wheat bread180 kcal / 100 g
- Oat bran bagel255 kcal / 100 g
- Egg bagel278 kcal / 100 g
- Integral breadwith out salt
Questions about Whole wheat bagel
How do you toast a whole wheat bagel without drying it out?
Split it horizontally and toast the cut sides for about 2–3 minutes, checking towards the end. If it is frozen, toast it for a little longer, or thaw it first for more even browning.
How should you store whole wheat bagels?
Keep them in a sealed bag at room temperature and eat them within a couple of days; refrigeration can make them stale faster. For longer storage, slice them before freezing so you can toast a half straight from frozen.
What goes well on a whole wheat bagel?
Try cream cheese with smoked salmon and cucumber, or hummus with roasted pepper and rocket. For a quick breakfast, peanut butter and banana work well with its nutty flavour.
How do you make a sandwich with a whole wheat bagel?
Slice it horizontally and toast the cut sides first, so moist fillings are less likely to make the crumb soggy. Layer in a spread, a protein such as egg or tuna, and crisp vegetables; press gently before cutting in half.
How is a whole wheat bagel made?
Bagel dough is shaped into rings, briefly boiled, then baked; the boil helps give the crust its distinctive chew. Whole wheat flour gives the crumb a heartier flavour and a darker colour than a plain white bagel.
Is a whole wheat bagel a source of fibre?
Yes. It provides 4.1 g of fibre per 100 g, so it is a source of fibre.
Which has more fibre, a whole wheat or multigrain bagel?
A multigrain bagel has more, with 6.2 g of fibre per 100 g compared with 4.1 g in a whole wheat bagel. The exact mix of grains and seeds can also affect the texture and flavour.
Source: Canadian Nutrient File 7067 · per 100 g · carbohydrate per EU label, fibre excluded
