Bagels
Nutrition Facts
1 servings per container
Serving size
1 each
Amount per serving
Calories
365
% Daily Value*
Total Fat 2.3g
3%
Saturated Fat 0.6g
2%
Trans Fat 0g
Cholesterol 0mg
Sodium 734.1mg
32%
Total Carbohydrate 71.7g
55%
Dietary Fiber 3.1g
9%
Total Sugars 7.2g
Includes 0g Added Sugars
Protein 14.2g
25%
Vitamin D 0mcg
0%
Calcium 126.4mg
10%
Iron 8.6mg
48%
Potassium 106.5mg
2%
* 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.
INGREDIENTS:  Bagel (Due to manufacturer cross contact, bagels may also include milk, eggs, or sesame ingredients.)
ALLERGENS:  Wheat, Soybeans, Gluten
Note: Nutritional Values that are not available for a recipe are represented by dashes.
Campus Dining is committed to providing allergen & food preference information to the Princeton University community. Nutritive values are approximate, based on manufacturer data and an interface with the USDA Food and Nutrient Database. For specific questions regarding our recipes, reach our to our chefs and dietitians.
Bagels
Nutrition Facts
1 servings per container
Serving size
1 each
Calories
per serving
365
Amount/serving
% Daily Value*
Total Fat 2.3g
3%
Saturated Fat 0.6g
2%
Trans Fat 0g
Cholesterol 0mg
Sodium 734.1mg
32%
Amount/serving
% Daily Value*
Total Carbohydrate 71.7g
55%
Dietary Fiber 3.1g
9%
Total Sugars 7.2g
Includes 0g Added Sugars
Protein 14.2g
32%
Vitamin D 0mcg 0% • Calcium 126.4mg 10% • Iron 8.6mg 48% • Potassium 106.5mg 2%
* 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.
INGREDIENTS:  Bagel (Due to manufacturer cross contact, bagels may also include milk, eggs, or sesame ingredients.)
ALLERGENS:  Wheat, Soybeans, Gluten
Note: Nutritional Values that are not available for a recipe are represented by dashes.
Campus Dining is committed to providing allergen & food preference information to the Princeton University community. Nutritive values are approximate, based on manufacturer data and an interface with the USDA Food and Nutrient Database. For specific questions regarding our recipes, reach our to our chefs and dietitians.