CINNAMON RAISIN BAGELS

Raisins are dried grapes that provide natural sweetness and fiber. They contain antioxidants and essential nutrients like potassium and iron. Raisins offer a healthier alternative to refined sugars in baked goods.

Cinnamon is a spice known for its antioxidant properties and potential health benefits. It can help regulate blood sugar levels and has anti-inflammatory effects. Cinnamon adds flavor and aroma to baked goods without adding calories.

Enriched high gluten flour provides structure and protein to baked goods. It is fortified with vitamins and minerals like niacin and iron. However, it is a refined flour, which lacks the fiber and nutrients found in whole grains.

Water is a fundamental ingredient in baking, providing moisture and aiding in the mixing process. It is essential for the activation of yeast and gluten development. Water itself has no nutritional value but is crucial for the texture of baked goods.

Baker's/nutritional yeast in standard use — benign.

Salt is used in baking to enhance flavor and control yeast activity. It is a necessary component for the taste and texture of baked goods. While essential in small amounts, excessive salt intake can lead to health issues.

Calcium propionate is a preservative used to extend the shelf life of baked goods by inhibiting mold growth. It is generally recognized as safe when used in regulated amounts. While it prevents spoilage, it does not contribute nutritional benefits.

Mono-diglycerides are emulsifiers that help improve texture and extend shelf life in baked goods. They are derived from fats and are commonly used in processed foods. While they aid in texture, they do not provide nutritional benefits.

Malt is used in baking to enhance flavor and color. It is derived from grains and can add a subtle sweetness to baked goods. While it contributes to flavor, it is not a significant source of nutrients.

Enzymes are used in baking to improve dough handling and texture. They are proteins that catalyze biochemical reactions, enhancing the quality of baked goods. Enzymes are naturally occurring and generally safe in food applications.

Cornmeal is used in baking for texture and flavor. It is a whole grain product that can add fiber and nutrients to baked goods. While it provides texture, it is not a primary ingredient in this product.

Sugar is a refined carbohydrate that provides sweetness and enhances flavor. It can contribute to energy spikes and dental issues when consumed in excess. Refined sugar lacks nutritional benefits and can lead to health issues if overconsumed.