Bagel with Cream Cheese
Moderate nutritional value
A plain bagel, sliced in half and spread with cream cheese.
A bagel with cream cheese is a plain bagel, a dense ring of wheat dough that is boiled and then baked, sliced in half and spread with cream cheese, often after toasting. A serving has about 405 kcal, mostly refined carbohydrate from the bagel, with 13 g of protein, about 8 g of saturated fat and 550 mg of sodium. Spreading 20 g of cream cheese instead of 40 g saves about 70 kcal.
Macronutrients Distribution
Basic Nutritional Info
| Nutrient | Value | DV |
|---|---|---|
| Protein | 9.3g | 16.6% |
| Fat | 11g | 15.7% |
| Carbs | 39g | 13.0% |
| Simple Sugars | 13.65g | Estimate |
| Complex Carbs | 24.25g | Estimate |
| Fiber | 1.1g | 4.4% |
| Water | 39g | 1.6% |
| Calories | 289 | 12.8% |
Glycemic Index
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Fatty Acids Composition
| Fatty Acid | Amount | Unit | DV |
|---|---|---|---|
| Saturated | 6.07 | g | 30.3% |
| Monounsaturated | 2.71 | g | 10.8% |
| Polyunsaturated | 0.8 | g | 6.2% |
| Omega-3 | 0.24 | g | Estimate |
| EPA | 3 | mg | 0.3% |
| Omega-6 | 0.56 | g | Estimate |
| Trans | 0.34 | g | 17.0% |
Antioxidants
Antioxidants (e.g. vitamin C, vitamin E, selenium, polyphenols, carotenoids) help protect cells from oxidative stress and support health. They are found in fruits, vegetables, nuts, and some animal products.
Compounds with antioxidant activity. Vitamin C, E and selenium are included when present in the product.
| Compound | Amount | Unit |
|---|---|---|
| Vitamin C | 0 | mg |
| Vitamin E | 0.43 | mg |
| Selenium | 22.4 | mcg |
Vitamins
| Vitamin | Amount | Unit | DV |
|---|---|---|---|
| vitamin A | 89.5 | mcg | 9.9% |
| vitamin B1 | 0.089 | mg | 7.4% |
| vitamin B2 | 0.114 | mg | 8.8% |
| vitamin B3 | 0.668 | mg | 4.2% |
| vitamin B6 | 0.037 | mg | 2.2% |
| vitamin B9 | 24.6 | mcg | 6.2% |
| vitamin B12 | 0.064 | mcg | 2.7% |
| vitamin C | 0.002 | mg | 0.0% |
| vitamin D | 0 (0 IU) | mcg | 0.0% |
| vitamin E | 0.43 | mg | 2.9% |
| vitamin K | 0.747 | mcg | 0.6% |
Minerals
| Mineral | Amount | Unit | DV |
|---|---|---|---|
| calcium | 36.2 | mg | 3.6% |
| iron | 0.5 | mg | 2.8% |
| magnesium | 15.5 | mg | 3.9% |
| phosphorus | 83.6 | mg | 11.9% |
| potassium | 94.6 | mg | 3.6% |
| sodium | 515 | mg | 22.4% |
| zinc | 0.622 | mg | 5.7% |
| copper | 0.099 | mg | 11.0% |
| manganese | 0.402 | mg | 17.5% |
| selenium | 22.4 | mcg | 40.7% |
Essential Amino Acids
| Amino Acid | Amount | Unit | DV | DIAAS |
|---|---|---|---|---|
| Histidine | 213 | mg | 30.4% | 94% |
| Isoleucine | 380 | mg | 27.1% | 90% |
| Leucine | 722 | mg | 26.4% | 84% |
| Lysine limiting | 349 | mg | 16.6% | 52% |
| Methionine | 364 | mg | 34.7% | 112% |
| Phenylalanine | 753 | mg | 43.0% | 130% |
| Threonine | 278 | mg | 26.5% | 79% |
| Tryptophan | 108 | mg | 38.6% | 116% |
| Valine | 440 | mg | 24.2% | 78% |
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Values per 100 g
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Recipe
See full recipeIngredients
- Bread flour 550 g
- Warm water 330 ml
- Instant dried yeast 7 g
- Sugar 1 tbsp
- Salt 2 tsp
- Honey 1 tbsp
- Cream cheese 320 g
Instructions
- 1
Mix the flour, yeast, sugar and salt in a large bowl, add the warm water and knead for 10 minutes into a firm, smooth dough.
- 2
Cover and leave to rise in a warm place for 60 minutes, until doubled in size.
- 3
Divide the dough into 8 pieces and shape each into a ball. Push a floured finger through the center of each ball, stretch the hole to about 4 cm and rest for 15 minutes.
- 4
Heat the oven to 220C and bring a large pot of water to a boil with the honey.
- 5
Boil the bagels, a few at a time, for 1 minute per side, then drain and place them on a baking sheet lined with parchment paper.
- 6
Bake for 20-25 minutes, until deep golden brown, and cool on a wire rack.
- 7
Slice each bagel in half and spread with 40 g of cream cheese.