Plain Bagel

Sesame seeds are a nutrient-rich whole food providing healthy fats, protein, and minerals. They are a good source of calcium and magnesium. They add flavor and nutritional value to baked goods.

Water is a neutral ingredient used as a solvent and to provide moisture. It does not contribute any calories or nutrients. It is essential for the dough formation and texture.

Yeast is a microorganism used in baking to leaven dough. It helps in the fermentation process, producing carbon dioxide that makes the dough rise. It does not have significant nutritional benefits or risks.

Wheat gluten is a protein found in wheat that provides elasticity to dough. It is beneficial for creating a chewy texture in baked goods. However, it can cause issues for individuals with gluten intolerance or celiac disease.

Salt is used to enhance flavor and control yeast activity in baking. It is a necessary component in small amounts but excessive intake can lead to health issues. It does not provide significant nutritional benefits.

Corn grits are coarsely ground corn used for texture and flavor. They are a source of carbohydrates but lack significant nutritional benefits. They are generally considered a neutral ingredient in small amounts.

Refined grain flour stripped of bran and germ.

Sugar is a refined carbohydrate that can contribute to increased blood sugar levels. Excessive consumption is linked to various health issues such as obesity and diabetes. It is used to enhance flavor and aid in yeast fermentation.

Soy lecithin is an emulsifier used to improve texture and shelf life. It is a processed ingredient derived from soybeans. While generally recognized as safe, it may cause allergic reactions in sensitive individuals.