L'oven Fresh Cinnamon raisin bagels

Raisins are dried grapes that provide natural sweetness and nutrients like fiber and antioxidants. They are a whole food ingredient that can contribute to dietary fiber intake. Raisins also contain iron and potassium, supporting overall health.

Cinnamon is a spice that adds flavor and aroma to baked goods. It contains antioxidants and has anti-inflammatory properties. Cinnamon may also help regulate blood sugar levels.

Enriched high gluten flour provides structure and protein content to baked goods. It is fortified with vitamins and minerals, which can be beneficial for nutrient intake. However, it is a refined flour, lacking 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 activating yeast and developing gluten. 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 to enhance flavor and control yeast activity in baking. It is a common culinary ingredient that is essential in moderation. Excessive salt intake can lead to health issues such as hypertension.

Calcium propionate is a preservative used to prevent mold growth in baked goods. It is considered safe in small amounts and helps extend product shelf life. However, some individuals may experience sensitivity to preservatives.

Enzymes are used in baking to improve dough handling and texture. They are natural proteins that catalyze biochemical reactions. Enzymes are generally considered safe and beneficial in food processing.

Cornmeal is used to prevent sticking and add texture to baked goods. It is a whole grain product that provides some fiber and nutrients. Cornmeal is generally considered a neutral ingredient in small amounts.

Sugar is used to add sweetness and enhance flavor in baked goods. It is a refined carbohydrate that can contribute to increased calorie intake and blood sugar levels. Excessive consumption of sugar is linked to various health issues, including obesity and diabetes.

Mono-diglycerides are emulsifiers used to improve texture and extend shelf life in baked goods. They are processed additives that can contain trans fats. Their consumption should be limited due to potential health concerns.