Asiago Bagel

Nutrition
Facts

1 servings per container
Serving size
1 each

Calories
per serving
307
  Amount/serving
% Daily Value*
  Amount/serving
% Daily Value*




The % Daily Value
(DV) tells you how
much a nutrient
in a serving of
food contributes to
a daily diet. 2,000
calories a day is
used for general
nutrition advice.
  Total Fat 5.6g
7%
  Total Carbohydrate. 51.1g
39%
 
      Saturated Fat 2.8g
10%
      Dietary Fiber 1.9g
5%
 
      Trans Fat 0g
 
      Total Sugars 2.8g
 
 
  Cholesterol 13.9mg
 
        Includes 0g Added Sugars
0%
 
  Sodium 436.7mg
19%
  Protein 12.1g
 
 
 
Protein 12.1g  22%
  • Fat 5.6g  7%
  • Soluble Fiber g  
  • Dietary Fiber 1.9g  5%
  • Carbohydrates 51.1g  39%
  • Calories 306.6kcal  13%
  • Total Sugars 2.8g  
  • Iron 3.3mg  19%
  • Sodium 436.7mg  19%
  • Vitamin C 4.5mg  5%
  • Potassium mg  
  • Cholesterol 13.9mg  
  • Vitamin D - mcg mcg  
    INGREDIENTS:  Asiago Bagel (HIGH GLUTEN FLOUR (Bleached wheat flour, malted barley, niacin, iron, potassium bromate, thiamin mononitrate, riboflavin, folic acid),WATER, BAGEL BASE (sugar, salt, malted barley flour and 2% or less of: Molasses Powder (molasses, wheat starch), Mono-and Diglycerides, Amonium Chloride, Enriched Wheat Flour (wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), Ascorbic Acid (vitamin C), Calcium Sulfate, L-Cysteine Hydrochloride, YEAST.Asiago Cheese: (Pasteurized Cow's Milk, Cheese Cultures, Salt, Enzymes).)
    ALLERGENS:  Milk, Wheat

    Vegetarian 
    NOTICE TO OUR CUSTOMERS - Because a food manufacturer may change the ingredients and nutritional content of its food products without our knowledge, we cannot guarantee the accuracy of the nutritional values, allergens or ingredients of each food item. Our label shows all allergens stated by the manufacturer- please keep in mind that some of these ingredients may have been made in facilities that contain other allergens. For more detailed information on a food product, please contact Dining Services or the food manufacturer directly