Bagels

Eggs are a high-quality protein source with essential amino acids. They provide vitamins and minerals, including vitamin B12 and choline. Eggs are versatile and contribute to the texture and nutritional profile of baked goods.

Yellow corn meal is a whole grain ingredient that provides fiber and essential nutrients. It is less processed compared to refined grains. It adds a unique texture and flavor to baked products.

Sesame seeds are a nutrient-dense food rich in healthy fats, protein, and minerals. They provide a nutty flavor and are a good source of calcium and magnesium. Their inclusion in foods can enhance nutritional value.

Poppy seeds are small seeds that add texture and flavor to foods. They are a source of dietary fiber and essential minerals like calcium and magnesium. Their nutritional profile supports bone health and digestion.

Fermented whole wheat flour is a whole grain ingredient that provides fiber and nutrients. Fermentation can enhance nutrient absorption and improve gut health. It is less processed than refined flours, retaining more nutritional value.

Milk is a source of calcium, protein, and vitamins, supporting bone health and muscle function. It is a versatile ingredient used in many food products. Milk provides essential nutrients that contribute to overall health.

Water is a basic ingredient used in many food products. It acts as a solvent and helps in mixing other ingredients. It does not provide any nutritional benefits or risks.

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

Salt is used to enhance flavor and act as a preservative in foods. It is a necessary nutrient but should be consumed in moderation to avoid health issues. Excessive intake can lead to hypertension and cardiovascular problems.

Vinegar is used as a flavor enhancer and preservative in foods. It is made through the fermentation of ethanol by acetic acid bacteria. It has minimal nutritional impact but can add a tangy flavor to foods.

Yeast is a microorganism used in baking to leaven dough. It ferments sugars, producing carbon dioxide that helps dough rise. It is a natural ingredient with no significant health risks.

Soy is a legume that provides protein and essential nutrients. It is a common allergen and should be consumed with caution by those with soy allergies. Soy products can be part of a balanced diet when consumed in moderation.

The term 'tree' is unclear in this context and may refer to tree nuts or other tree-derived ingredients. Without specific identification, it is difficult to assess its nutritional impact. Tree nuts are generally nutritious but can cause allergies.

Processed additive flagged under Scout's ingredient doctrine.