Everything Bagel

Enriched wheat flour is a refined grain product that has been fortified with vitamins and minerals. It lacks the fiber and nutrients found in whole grains. The enrichment process adds back some nutrients lost during processing.

Water is a basic ingredient used in many food products and has no nutritional value. It acts as a solvent and helps in the mixing of ingredients. It is essential for hydration but does not contribute calories or nutrients.

Sugar is a refined carbohydrate that can contribute to increased calorie intake without providing essential nutrients. Excessive consumption is linked to various health issues such as obesity and dental cavities. It is often added for sweetness and texture in baked goods.

Yeast is a microorganism used in baking to leaven bread, contributing to texture and flavor. It is a natural ingredient that can also provide some B vitamins. The fermentation process can enhance the digestibility of the final product.

Soy lecithin is an emulsifier derived from soybeans, used to improve texture and shelf life. It is a processed ingredient that may contain traces of soy allergens. While generally recognized as safe, it is not a whole food ingredient.

Sesame seeds are a whole food ingredient rich in healthy fats, protein, and minerals like calcium and magnesium. They add flavor and nutritional value to baked goods. Their natural oils can provide anti-inflammatory benefits.

Niacin, also known as vitamin B3, is added to enriched flour to replace nutrients lost during processing. It plays a role in energy metabolism and maintaining healthy skin. It is a standard fortification in many grain products.

Reduced iron is added to enriched flour to prevent iron deficiency anemia. It is a common fortification in processed grains. The bioavailability of iron from fortified sources can vary.

Thiamin mononitrate is a form of vitamin B1 added to enriched flour to replace nutrients lost during processing. It is essential for carbohydrate metabolism and nerve function. It is a standard fortification in many grain products.

Riboflavin, or vitamin B2, is added to enriched flour to replace nutrients lost during processing. It is important for energy production and cellular function. It is a standard fortification in many grain products.

Folic acid is a synthetic form of vitamin B9 added to enriched flour to prevent neural tube defects. It is crucial for DNA synthesis and cell division. It is a standard fortification in many grain products.