Bakery · Nutrition facts

100% Whole Wheat Bagels

247 kcal per 100 g, with 11.8 g protein, 49.4 g carbs and 2.4 g fat. Full micronutrients and serving info below.

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100% Whole Wheat BagelsNutri-Score ACompare
Amount

Showing values for 100 g

247 kcal
Calories
12% of a 2000 kcal day
11.8 g
Protein
18% of calories
49.4 g
Carbs
74% of calories
2.4 g
Fat
8% of calories
Macro split
Protein 18%Carbs 74%Fat 8%

Nutrition facts

per 100 g
Fiber5.9g21% DV
Sugar5.9g
Saturated fat1.2g6% DV
Sodium447.1mg19% DV
Iron0.1mg1% DV
Vitamin C0mg0% DV
Vitamin A0IU0% DV

% DV = share of the FDA daily value for the selected amount.

Source: Open Food Facts · Confidence: 90% · Barcode (EAN): 0074706000435 · Data last verified:

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0074706000435

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Common questions

How many calories are in 100% Whole Wheat Bagels?

100% Whole Wheat Bagels by Western Bagel has 247 kcal per 100 g.

How much protein is in 100% Whole Wheat Bagels?

100% Whole Wheat Bagels contains 11.8 g of protein per 100 g.

Is 100% Whole Wheat Bagels a good source of protein?

Yes — 11.8 g of protein per 100 g, supplying 18% of its calories. That makes it a good protein source.

Is 100% Whole Wheat Bagels high in carbs?

Yes — carbohydrates provide 74% of its calories (49.4 g per 100 g, of which 5.9 g is sugar). It also delivers 5.9 g of fiber.

Is 100% Whole Wheat Bagels a good source of fiber?

It provides 5.9 g of fiber per 100 g — 21% of the daily value, making it a high-fiber food.

Why does 100% Whole Wheat Bagels have a Nutri-Score of A?

Nutri-Score weighs negatives (calories, sugar, saturated fat, sodium) against positives (fiber, protein) per 100 g. Points against come from sodium (447.1 mg); points in favor come from fiber (5.9 g), protein (11.8 g). Overall that places it in band A.

How much 100% Whole Wheat Bagels is 100 calories?

About 40 g of 100% Whole Wheat Bagels equals 100 kcal.

Is 100% Whole Wheat Bagels high in sugar or fat?

Per 100 g it has 5.9 g sugar and 2.4 g fat (1.2 g saturated). Fat provides 8% of its calories, so portion size matters most here.

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