Hero Everything Bagel

Water is a neutral ingredient used as a solvent and to provide moisture. It is essential for the dough formation and texture of baked goods. No significant processing concerns are associated with water.

Resistant wheat starch is a type of dietary fiber that aids in digestion. It is minimally processed and helps improve gut health by promoting beneficial bacteria. It also contributes to satiety and may help in weight management.

Wheat protein is a plant-based protein source that provides essential amino acids. It is beneficial for muscle maintenance and repair. Compared to animal proteins, it may have lower bioavailability but still supports dietary protein needs.

Fava bean protein is a plant-based protein that is rich in essential amino acids. It supports muscle growth and repair and is a good alternative for those avoiding animal proteins. It is less processed compared to some other plant proteins.

Jerusalem artichoke fiber is a prebiotic fiber that supports gut health. It is minimally processed and helps promote the growth of beneficial gut bacteria. It may also aid in digestion and improve bowel regularity.

Rice flour is a gluten-free flour alternative used for texture and structure in baked goods. It is a simple carbohydrate source with minimal processing. It does not provide significant nutritional benefits beyond energy.

Olive oil is a high-quality monounsaturated fat with anti-inflammatory properties. It contains antioxidants that support heart health and is often cold-pressed to preserve beneficial compounds. It is a healthier fat choice compared to seed oils.

Onion is a natural ingredient that adds flavor and contains antioxidants. It is minimally processed and provides beneficial compounds like quercetin. It may support immune function and reduce inflammation.

Yeast is used as a leavening agent in baking to help dough rise. It is a natural ingredient that contributes to the texture and flavor of baked goods. It does not provide significant nutritional benefits.

Sesame seeds are a source of healthy fats, protein, and minerals. They are minimally processed and provide beneficial nutrients like calcium and magnesium. They may support bone health and provide antioxidant benefits.

Poppy seeds are a source of dietary fiber, healthy fats, and minerals. They are minimally processed and provide nutrients like calcium and iron. They may support digestive health and provide antioxidant benefits.

Garlic is a natural ingredient known for its flavor and health benefits. It contains compounds like allicin that may support heart health and immune function. It is minimally processed and provides antioxidant properties.

Salt is used to enhance flavor and preserve food. It is a natural mineral that is essential in small amounts but can be harmful in excess. It is important to monitor intake to avoid potential health issues.

Vinegar is used for flavor and as a preservative in foods. It is a natural product of fermentation and can add acidity to dishes. It does not provide significant nutritional benefits.

Wheat flour is a staple ingredient in baking, providing structure and texture. It is a source of carbohydrates and some protein. It is not suitable for those with gluten intolerance or celiac disease.

Guar gum is used as a thickening and stabilizing agent in foods. It is derived from guar beans and is considered safe in small amounts. It helps improve texture and consistency in processed foods.

Enzymes are used to improve the texture and shelf life of baked goods. They are natural proteins that catalyze biochemical reactions. They are generally recognized as safe and do not provide direct nutritional benefits.

Cornmeal is used for texture and flavor in baked goods. It is a source of carbohydrates and provides a distinct taste and texture. It is minimally processed and does not offer significant nutritional benefits beyond energy.

E412, also known as guar gum, is used as a thickening and stabilizing agent. It is derived from guar beans and is considered safe in small amounts. It helps improve texture and consistency in processed foods.