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MoonDragon's Nutrition Information
FOOD & NUTRIENT GUIDE: BREAD

BAGELS - OAT BRAN






BAGEL OVERVIEW

Bagels come in dozens of varieties and are a popular breakfast-on-the-run. These doughnut-shaped yeast rolls have a dense, chewy texture and shiny crust. Bagels are boiled in water before they are baked, which reduces the starch content and creates a chewy crust. The traditional water bagel is made without eggs and, because it does not contain fat, is chewier than an egg bagel.

Bagels come in dozens of varieties, from sweet to savory, and may contain dried fruit, nuts, seeds (usually poppy or sesame), herbs, spices, or sweeteners. They are available in whole-wheat, white, and multi-grain varieties.

Buy bagels in the bakery, bread, or refrigerated - or frozen-food sections of most health food and grocery stores. Choose the whole-grain variety whenever possible. Store in a plastic bag at room temperature, and use within a couple of days. Bagels are available year-round.

Preparation, uses, and tips include toasting bagels, spread with low-fat cream cheese, and top with thinly sliced red onion and cucumber.





NUTRIENT GUIDE: OAT BRAN BAGEL

Courtesy of Rick Hall, About.com Nutrition Guide nutrition.about.com.

NUTRIENT UNITS 1 Bagel (4 inch diameter)
-------
89.000 g
   PROXIMATES
      Water
g
29.281
      Energy
kcal
226.950
      Energy
kj
949.630
      Protein
g
9.523
      Total Lipid (Fat)
g
1.068
      Carbohydrate, By Difference
g
47.437
      Fiber, Total Dietary
g
3.204
      Ash
g
1.691
   MINERALS
      Calcium, Ca
mg
10.680
      Iron, Fe
mg
2.741
      Magnesium, Mg
mg
27.590
      Phosphorus, P
mg
97.900
      Potassium, K
mg
102.350
      Sodium, Na
mg
451.230
      Zinc, Zn
mg
0.801
      Copper, Cu
mg
0.134
      Manganese, Mn
mg
0.768
      Selenium, Se
mcg
30.438
   VITAMINS
      Vitamin C, ascorbic acid
mg
0.178
      Thiamin - B-1
mg
0.295
      Riboflavin - B-2
mg
0.301
      Niacin - B-3
mg
2.634
      Pantothenic Acid - B-5
mg
0.396
      Vitamin B-6
mg
0.038
      Folate - B-9
mcg
72.090
      Vitamin B-12
mcg
0.000
      Vitamin A, IU
IU
3.560
      Vitamin A, RE
mcg_RE
0.000
      Vitamin E
mg_ATE
0.121
   LIPIDS
      Fatty Acids, Saturated
g
0.170
         4:0 Butyric
g
0.000
         6:0 Caproic
g
0.000
         8:0 Caprylic
g
0.000
         10:0 Capric
g
0.000
         12:0 Lauric
g
0.002
         14:0 Myristic
g
0.001
         16:0 Palmitic
g
0.151
         18:0 Stearic
g
0.009
      Fatty Acids, Monounsaturated
g
0.222
         16:1 Palmitol
g
0.006
         18:1 Oleic
g
0.215
         20:1 Eicosen
g
0.000
         22:1 Erucic
g
0.000
      Fatty Acids, Polyunsaturated
g
0.433
         18:2 Linoleic
g
0.414
         18:3 Linolenic
g
0.020
         18:4 Stearidon
g
0.000
         20:4 Arachidon
g
0.000
         20:5 EPA
g
0.000
         22:5 DPA
g
0.000
         22:6 DHA
g
0.000
      Cholesterol
mg
0.000
   AMINO ACIDS
      Tryptophan
g
0.123
      Threonine
g
0.268
      Isoleucine
g
0.361
      Leucine
g
0.674
      Lysine
g
0.256
      Methionine
g
0.167
      Cystine
g
0.225
      Phenylalanine
g
0.468
      Tyrosine
g
0.286
      Valine
g
0.429
      Arginine
g
0.409
      Histidine
g
0.207
      Alanine
g
0.340
      Aspartic Acid
g
0.499
      Glutamic Acid
g
2.953
      Glycine
g
0.365
      Proline
g
0.963
      Serine
g
0.460


USDA Nutrient Database for Standard Reference, Release 12 (March 1998)





OAT BRAN BAGEL INFORMATION & RECIPES


OAT BRAN MINI BAGELS RECIPE

Ingredients:
    3 to 3-1/2 cups All-Purpose Flour
    1 package (1/4 ounce) Active Dry Yeast
    2 tablespoons plus 1 teaspoon Granulated Sugar, divided
    1 teaspoon Salt
    1-1/2 cups Warm Water (120 to 130°F)
    1 cup Oat Bran
    6 cups Water
    1 Egg White
    1 tablespoon Water
    1/4 cup uncooked Old-Fashioned Oats

Instructions:

1. Combine 2 cups flour, yeast, 2 tablespoons sugar and salt in large bowl. Add 1-1/2 cups warm water. Beat 1 minute with electric mixer at low speed. Increase speed to high; beat 3 minutes.

2. Stir in oat bran and as much of remaining flour as possible. Knead in enough remaining flour to make moderately stiff dough (about 6 to 8 minutes). Cover loosely with plastic wrap. Let rest 10 minutes.

3. Lightly coat two baking sheets with nonstick cooking spray; set aside.

4. Divide dough into 24 equal portions. Shape each portion into ball. Press thumbs into center of each ball, stretching to form 1-1/2-inch hole. Place on prepared baking sheets. Cover loosely with plastic wrap. Let rise in warm place 30 minutes.

5. Broil bagels about 5 inches from heat 2 to 3 minutes, turning once. The bagels should not brown. Bring 6 cups water and 1 teaspoon sugar to a boil in large Dutch oven. Drop bagels, 7 to 8 at a time, into boiling water mixture. Gently simmer 3 minutes, turning once. Drain on paper towels.

6. Meanwhile, preheat oven to 375°F. Coat backing sheets with cooking spray. Place bagels on prepared sheets. Whisk together egg white and 1 tablespoon water. Brush tops of bagels with egg white mixture. Sprinkle with rolled oats. Bake about 20 minutes or until golden brown.

Nutritional Information
(Serving Size: 1 [1-1/4-ounce] Bagel)

Fiber: 1 g
Carbohydrate: 15 g
Saturated Fat: less than 1 g
Total Fat: less than 1 g
Calories from Fat: 4%
Calories: 73
Protein: 2 g
Sodium: 112 mg
Dietary Exchange: Starch 1


  • About Bagels: Astray Recipes & Ingredients
  • Calorie Counter: Calories In Oat Bran Bagels
  • All Recipes: Bagel Recipes







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