Low Carb Bagel

Olive oil is a high-quality monounsaturated fat with anti-inflammatory properties. It contains antioxidants that support heart health. Cold-pressed extraction preserves beneficial compounds.

Almond flour is a nutrient-dense alternative to wheat flour, rich in healthy fats and vitamin E. It is minimally processed, retaining most of the almonds' natural nutrients. It is a good option for gluten-free diets.

Whole wheat flour is a whole grain flour that retains the bran, germ, and endosperm, providing fiber and essential nutrients. It is less processed than refined flours, maintaining more of the grain's natural benefits. It supports heart health and aids in digestion.

Oat flour is made from ground oats and is a good source of soluble fiber, particularly beta-glucan, which can help lower cholesterol levels. It is minimally processed, retaining most of the oats' nutritional benefits. It is suitable for gluten-free diets if certified gluten-free.

Sesame seeds are rich in healthy fats, protein, and minerals like calcium and magnesium. They are minimally processed and retain their natural nutrient profile. They can enhance the nutritional value of foods with their healthy fat content.

Sunflower seeds are a good source of healthy fats, protein, and vitamin E. They are minimally processed and retain their natural nutrient profile. They can enhance the nutritional value of foods with their healthy fat content.

Flax seeds are rich in omega-3 fatty acids, fiber, and lignans, which have antioxidant properties. They are minimally processed and retain their natural nutrient profile. They support heart health and digestive function.

Wheat germ is the nutrient-rich embryo of the wheat kernel, providing vitamins, minerals, and healthy fats. It is minimally processed and retains its natural nutrient profile. It supports overall health with its diverse nutrient content.

Vitamin C — beneficial even when serving as a preservative.

Soy flour is a source of plant-based protein and fiber. It is minimally processed compared to soy protein isolates. However, it may contain anti-nutrients that can affect mineral absorption.

Bran flour is high in dietary fiber, which aids in digestion and promotes satiety. It is a byproduct of milling and retains some nutrients from the grain. However, it may contain phytic acid, which can inhibit mineral absorption.

Unbleached flour is a refined flour that has not been chemically treated to whiten it. It retains more nutrients than bleached flour but is still less nutritious than whole grain flours. It is commonly used in baking for its texture and consistency.

Vital wheat gluten is a concentrated protein derived from wheat, used to improve the elasticity and chewiness of dough. It is highly processed to isolate the gluten protein. It is beneficial for enhancing the texture of baked goods.

Salt is used as a seasoning and preservative in foods. It is a refined product that provides sodium, an essential mineral for fluid balance and nerve function. Excessive consumption can lead to health issues like hypertension.

Dry yeast is used as a leavening agent in baking, helping dough to rise. It is a processed product but essential for bread-making. It contributes to the texture and flavor of baked goods.

Cultured unbleached wheat flour is a refined flour that has been fermented to improve flavor and texture. It retains more nutrients than bleached flour but is still less nutritious than whole grain flours. It is commonly used in baking for its improved flavor profile.

Soy protein is a processed form of soy used to increase protein content in foods. It lacks the complete amino acid profile found in animal proteins. It may contain anti-nutrients that affect mineral absorption.