Blueberry Bagel

Nutrition Facts
Serving Size 1 each
Calories 200
    Calories from Fat - - -

*Percent Daily Values (DV)
 are based on a 2,000
 calorie diet. 		Amount/Serving
%DV*
Amount/Serving
%DV*
Total Fat 2g
5%
Tot. Carb. 41g
32%
  Sat. Fat 0g
0%
  Dietary Fiber 3g
9%
  Trans Fat 0g
 
  Sugars 5g
 
Cholesterol 0mg
 
Protein 8g
 
Sodium 400mg
27%
 
 
Protein   14%
  • Carbohydrates   32%
  • Total Sugars  
  • Fat   5%
    • Vitamin D - mcg   0%
  • Added Sugar  
  • Calories   8%
  • Sodium   27%
    • Calcium   6%
  • Iron   13%
  • Potassium  
    • INGREDIENTS:  BLUEBERRY BAGEL (enriched wheat flour (flour, malted barley flour, reduced iron, niacin, thiamin mononitrate (vitamin B1), riboflavin (vitamin B2) folic acid), water, sugar, wheat gluten, yeast, cornmeal, salt dextrose, preservatives (calcium propionate, sorbic acid) grain vinegar, xanthan gum, soybean oil, natural and artificial flavors, monocalcium phosphate, red 40 lake, cornstarch, blue 2 lake, dried blueberries, blue 1 lake, mono- and diglycerides, red 40, blackberry juice, blueberry juice, celery powder, potassium iodate, soy lecithin )
    ALLERGENS:  Wheat, Soybeans
    Note: Nutritional Values that are not available for a recipe are represented by dashes.
    Notice to Customers: Nutrition information is approximate; based on product and recipe data. Variations may occur as the manufacturers may change the ingredients and nutritional content of its food products without our knowledge, we cannot guarantee the accuracy of the nutritional value and contents of each food item. Cooking Spray: NDSU Dining uses a nonstick cooking spray to prevent foods from sticking during cooking and baking. This spray contains sunflower oil. Please contact Dining Services at 701-231-7222 or email ndsu.dining.diet@ndsu.edu for additional information and/or support. Fried Foods: Please note that deep fryers are used to cook many foods that may contain food allergens and/or meat products including (but not limited to) milk, eggs, fish, shellfish, soy, wheat and gluten. Students and guests with severe allergies or specific dietary needs should exercise caution when choosing to eat deep fried foods due to the high risk of cross contact. Baked Goods: NDSU Dining uses a centralized production bakery that bakes food containing major food allergens including (but not limited to) milk, eggs, soy, wheat, peanuts, and tree nuts. Students and guests with severe allergies should exercise caution when choosing to eat foods from the bakery due to the high risk of allergen cross contact. Please contact Dining Services at 701-231-7222 or email ndsu.dining.diet@ndsu.edu for questions regarding baked goods.