| Nutrient | Content | Reference |
|---|---|---|
| Calories | 278kCal | 278kCal |
| Proteins | 10.6g | 11g |
| Fats | 2.1g | 2g |
| Carbohydrates | 50.7g | 51g |
| Dietary fiber | 2.3g | 2g |
| Water | 32.7g | 33g |
| Ash | 1.6g | 2g |
| Vitamin A, RE | 33mcg | 33mcg |
| Retinol | 0.033mg | 0mg |
| Vitamin B1, thiamine | 0.536mg | 1mg |
| Vitamin B2, riboflavin | 0.235mg | 0mg |
| Vitamin B5, pantothenic | 0.671mg | 1mg |
| Vitamin B6, pyridoxine | 0.087mg | 0mg |
| Vitamin B9, folate | 134mcg | 134mcg |
| Vitamin B12, cobalamin | 0.16mcg | 0mcg |
| Vitamin C, ascorbic | 0.6mg | 1mg |
| Vitamin PP, NE | 3.443mg | 3mg |
| Potassium, K | 68mg | 68mg |
| Calcium, Ca | 13mg | 13mg |
| Magnesium, Mg | 25mg | 25mg |
| Sodium, Na | 505mg | 505mg |
| Sera, S | 106mg | 106mg |
| Phosphorus, P | 84mg | 84mg |
| Iron, Fe | 3.98mg | 4mg |
| Manganese, Mn | 0.41mg | 0mg |
| Copper, Cu | 90mcg | 90mcg |
| Selenium, Se | 30.6mcg | 31mcg |
| Zinc, Zn | 0.77mg | 1mg |
| Arginine | 0.394g | 0g |
| Valin | 0.461g | 0g |
| Histidine | 0.231g | 0g |
| Isoleucine | 0.411g | 0g |
| Leucine | 0.748g | 1g |
| Lysine | 0.261g | 0g |
| Methionine | 0.19g | 0g |
| Threonine | 0.306g | 0g |
| Tryptophan | 0.125g | 0g |
| Phenylalanine | 0.523g | 1g |
| Alanine | 0.353g | 0g |
| Aspartic acid | 0.481g | 0g |
| Glycine | 0.37g | 0g |
| Glutamic acid | 3.548g | 4g |
| Proline | 1.189g | 1g |
| Serine | 0.528g | 1g |
| Tyrosine | 0.308g | 0g |
| Cysteine | 0.231g | 0g |
| Cholesterol | 24mg | 24mg |
| Saturated fatty acids | 0.421g | 0g |
| 14: 0 Myristinova | 0.003g | 0g |
| 16: 0 Palmitic | 0.341g | 0g |
| 18: 0 Stearin | 0.076g | 0g |
| Monounsaturated fatty acids | 0.42g | 0g |
| 16: 1 Palmitoleic | 0.035g | 0g |
| 18: 1 Olein (omega-9) | 0.382g | 0g |
| 20: 1 Gadolein (omega-9) | 0.002g | 0g |
| Polyunsaturated fatty acids | 0.642g | 1g |
| 18: 2 Linoleum | 0.6g | 1g |
| 18: 3 Linolenic | 0.026g | 0g |
| 20: 4 Arachidon | 0.012g | 0g |
| Omega-3 fatty acids | 0.029g | 0g |
| 22: 6 Docosahexaenoic (DHA), Omega-3 | 0.003g | 0g |
| Omega-6 fatty acids | 0.612g | 1g |
Everything bagels are a popular type of bagel that are topped with a mixture of seeds and spices, giving them a unique flavor profile. In addition to being delicious, everything bagels also offer several nutritional benefits that make them a good choice for a balanced diet.
One of the key nutritional benefits of everything bagels is their high fiber content. Fiber is important for digestive health and can help prevent constipation. Eating fiber-rich foods like everything bagels can also help you feel full for longer, which may aid in weight management.
Everything bagels also contain a decent amount of protein, which is essential for building and repairing tissues in the body. Protein can also help you feel full and satisfied after a meal, making everything bagels a filling breakfast or snack option.
The seeds that top everything bagels, such as sesame seeds, poppy seeds, and flaxseeds, are rich in healthy fats like omega-3 fatty acids. These fats are important for brain health, reducing inflammation, and supporting heart health.
Everything bagels are also a good source of essential vitamins and minerals, including iron, magnesium, and zinc. These nutrients play a variety of roles in the body, from supporting immune function to promoting healthy skin and hair.
While everything bagels can be a nutritious choice, it's important to be mindful of portion sizes and toppings. Opt for whole grain everything bagels when possible, and consider topping them with avocado, smoked salmon, or a poached egg for added nutrients.
read more...Everything bagels are a popular choice for breakfast or a snack, but are they actually good for you? Let's dive into the nutritional benefits of these flavorful bagels.
Everything bagels are typically made with whole grain flour, which provides fiber and essential nutrients. Whole grains have been linked to a reduced risk of heart disease, diabetes, and obesity.
With ingredients like sesame seeds, poppy seeds, and sometimes even sunflower seeds, everything bagels pack a protein punch. Protein is essential for building and repairing tissues in the body.
The seeds on everything bagels are a great source of healthy fats, such as omega-3 fatty acids. These fats are important for brain health, reducing inflammation, and supporting heart health.
While everything bagels offer many nutritional benefits, they can also be high in sodium. Too much sodium in the diet can lead to high blood pressure and other health issues, so it's important to enjoy everything bagels in moderation.
Whether you toast them and top with avocado, cream cheese, or smoked salmon, everything bagels are a versatile and tasty option for any meal. Get creative with your toppings to add even more nutrition to your bagel.
read more...Delicious, ruddy bagels with or without filling are a pleasant memory from childhood. Bagels are good with any serving: with tea, with coffee or cocoa, with milk, butter or kefir. And with sour cream - in general, a song!
Bagels can be taken with you on the road, on a picnic, to school or to work. And even on the go, eating bagels is a pleasure. But young housewives often complain that the filling flows out of the bagels, which also burns during baking.
Often bagels are not baked at the same time: when some are ready, others are still damp. And if the second ones are cooked, the first ones are already burning. Also, sometimes bagels unfold during baking, do not hold their shape, and then, when served, do not have a presentable appearance. Our advice will help you deal with these problems.
Recipes with the ingredient jam
Recipes with yeast dough ingredient
Step 1
For work, we need yeast dough, jam, a knife, a kitchen board, a rolling pin.
Step 2
Divide the dough into equal parts weighing 250-300 g. It is best to use a scale for this. Pre-dividing the dough into equal parts will help us later form bagels of the same size and weight. This is very important so that they all cook in the oven at the same time.
Step 3
Roll out each piece of dough into a circle 0.5-1 cm thick (thickness will depend on the type of dough you are working with).
Step 4
Cut the circle of dough into 8 equal pieces.
Step 5
Place 1 teaspoon of filling on the widest part of the dough. To prevent the filling from leaking out, use a thick filling or thicken a more liquid one by adding a few tablespoons of starch to it. Wrap each triangle with a roll so that the sharp corner of the triangle is pressed by the roll from above.
Step 6
Place the rolls on a baking sheet lined with parchment paper. When laying out bagels, keep a distance between them.
Step 7
The rolls are ready. They cooked evenly and at the same time, did not stick to each other, have a beautiful neat appearance, and the filling did not leak out, which is what we wanted to achieve.