New York Bakery Co. Cinn & Raisin5s

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New York Bakery Co. Cinn & Raisin
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5 Raisin and Cinnamon Bagels
5 tasty bagels. Authentic New York style. Soft & chewy for an authentic NY taste. Low in fat. Free from artificial colours & flavours. Suitable for vegans & vegetarians. The Real Deal Deliciously soft & chewy boiled & stone baked bagels

    Per 100g

    Energy

    1091kJ
    258kcal

    Per Portion/Each bagel (approx. 90g) contains

    Energy

    982kj
    232kcal

    12% RI

    Fat

    1.20 g

    Low

    2% RI

    Saturates

    0.20 g

    Low

    1% RI

    Sugars

    7.40 g

    Medium

    8% RI

    Salt

    0.62 g

    Medium

    10% RI

    RI = % of your daily reference intake

    WHEAT Flour (WHEAT Flour, Calcium Carbonate, Iron, Niacin, Thiamin), Water, Raisins (6%), Sugar, Yeast, Maize, WHEAT Gluten, Salt, Cinnamon (Cassia), Rapeseed Oil, Mixed Spice, Malted BARLEY Flour, Preservative (Calcium Propionate), Brown Sugar, Orange Peel, Flour Treatment Agent (Ascorbic Acid)
    For allergens, including Cereals containing Gluten, see ingredients in BOLD

    . Reference intake of an average adult (8400 kJ/2000 kcal), 1 serving = 1 bagel (90g)

    Typical valuesPer 100g
    Energy1091kJ
    Energy258kcal
    Fat1.3g
    Of which Saturates0.2g
    Carbohydrate49.5g
    Of which Sugars8.2g
    Fibre4.1g
    Protein9.9g
    Salt0.69g

    Origin Information

    • United Kingdom
    • Made in the UK

    Lifestyle

    • Low Fat
    • Suitable for Vegans
    • Suitable for Vegetarians

    Allergy advice

    • May Contain Sesame
    • May contain traces of Sesame

    Additives

    • Free From Artificial Colours
    • Free From Artificial Flavours

    Nutritional claims

    • Low in fat

    Disclaimer

    Please note that while we take every care to make sure the product information displayed on our website is correct, product recipes are regularly changed. This may affect nutrition and allergen information therefore you should always check product labels and not rely solely on the information presented here.

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