Franz Plain Bagels
Why It Scored This Way
A mixed nutrition profile and more processed formulation give this product some useful qualities, but also meaningful limitations.
- Moderate Protein
- Low Saturated Fat
- Sodium
- Added Sugar
Verdict
Franz Plain Bagels are a yeast-leavened, baked bread product. Its main strength is a moderate protein content, while its main tradeoff is the inclusion of added sugar. Overall, it is a shelf-stable convenience food for those seeking a traditional bagel experience.
How to Use This
Best included occasionally, a few times per month, within a balanced diet and in controlled portions. Pair it with smashed avocado, sliced cucumber, and a squeeze of lemon for a fresh breakfast toast.
Nutrition Overview
The nutrition panel shows a decent protein level, though this is balanced against very low fiber and a significant amount of added sugar. Sodium is present at a level typical for commercial breads.
Nutrition Facts
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calories | 230 | Per serving |
| Total Fat | 1.5g | 2% |
| Saturated Fat | 0g | 0% |
| Trans Fat | 0g | — |
| Sodium | 350mg | 15% |
| Total Carbs | 45g | 16% |
| Dietary Fiber | 1g | 4% |
| Total Sugars | 6g | — |
| Added Sugars | 6g | 12% |
| Protein | 7g | — |
| Vitamin D | 0mcg | 0% |
| Calcium | 53mg | 4% |
| Iron | 2mg | 10% |
| Potassium | 70mg | 2% |
Ingredient Analysis
The formula is based on enriched wheat flour and sugar, using yeast for leavening. To maintain a consistent texture and long shelf life, the recipe includes xanthan gum and calcium propionate as a mold inhibitor.
Ingredients
Enriched Unbleached Wheat Flour (Wheat Flour, Malted Barley Flour, Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin and Folic Acid), Water, Sugar, Yeast, Contains 2% or Less of Each the Following: Distilled Vinegar, Vital Wheat Gluten, Salt, Soybean Oil, Xanthan Gum, Yeast Nutrient (Ammonium Sulfate), Ascorbic Acid, Calcium Sulfate, Enzymes, Calcium Propionate (Mold Inhibitor).
