Egg Bagel Nutrition Facts

278 calories in 100 g

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Calories in Egg Bagel
Bagels, egg
278 calories in 100 g
100g ≈ 0.220lb ≈ 3.53oz
2.78 calories / gram
5 Weight Watchers points
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Calorie Sources:78% carbohydrates; 15% proteins; 7% fats
Fats:2.10 g (18 calories, 2% by weight)
Carbohydrates:53 g (217 calories, 53% by weight)
Proteins:10.60 g (42 calories, 11% by weight)
Alcohol:~
Water:32.70 g (33% by weight)
Fat Composition:43% polyunsaturated; 28% saturated; 28% monounsaturated
Trans Fat :~
Dietary Fiber:2.30 g (2% by weight)
Cholesterol:24 mg
Caffeine:~
Serving Sizes: 100 g
1 mini bagel (2-1/2" dia)
1 small bagel (3" dia)
1 medium bagel (3-1/2" to 4" dia)
1 large bagel (4-1/2" dia)
1 oz
Food Group:Baked Products
USDA #:18003
Tags: bagel; bagels;
Related Foods: Calories in Bagel
Calories in Bagel Chips
Calories in Cinnamon Raisin Bagel
Calories in Oat Bran Bagel
Calories in Toasted Bagel
Vitamin A:109 IU
Retinol:33 mcg
Retinol Activity Equivalent:33 mcg
α-Carotene:~
β-Carotene:~
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:~
Vitamin B-1:530 mcg
Vitamin B-2:230 mcg
Vitamin B-3:3.44 mg
Vitamin B-5:670 mcg
Vitamin B-6:80 mcg
Vitamin B-9:88 mcg
Food folate:22 mcg
Dietary Folate Equivalent:134 mcg
Folic acid:66 mcg
Vitamin B-12:0.16 mcg
Added Vitamin B-12:~
Choline:~
Vitamin C:600 mcg
Vitamin D:~
Vitamin D2 (ergocalciferol):~
Vitamin D3 (cholecalciferol):~
Vitamin D (D2 + D3):~
Vitamin E:~
Added α-Tocopherol:~
β-Tocopherol:~
δ-Tocopherol:~
γ-Tocopherol:~
Vitamin K:~
Calcium (Ca):13 mg
Copper (Cu):90 mcg
Fluoride (F):~
Iron (Fe):3.98 mg
Magnesium (Mg):25 mg
Manganese (Mn):410 mcg
Phosphorus (P):84 mg
Potassium (K):68 mg
Selenium (Se):30.60 mcg
Sodium (Na):0.50 g
Zinc (Zn):770 mcg
Cholesterol:24 mg
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:53 g
Dietary Fiber:2.30 g
Sugars Total:~
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:10.60 g
Essential amino acids
Phenylalanine:0.52 g
Leucine:0.74 g
Methionine:0.19 g
Lysine:0.26 g
Isoleucine:0.41 g
Valine:0.46 g
Threonine:0.30 g
Tryptophan:0.12 g
Histidine:0.23 g
Arginine:0.39 g
Non-essential amino acids
Alanine:0.35 g
Aspartic acid:0.48 g
Betaine:~
Cystine:0.23 g
Glutamic acid:3.54 g
Glycine:0.37 g
Hydroxyproline:~
Proline:1.18 g
Serine:0.52 g
Tyrosine:0.30 g
Fats Total:2.10 g
Saturated fatty acids:0.42 g
Monounsaturated fatty acids:0.42 g
Polyunsaturated fatty acids:0.64 g
Trans fatty acids:~
Trans-monoenoic:~
Trans-polyenoic:~
Saturated fatty acids
Butanoic/Butyric [4:0]:~
Hexanoic/Caproic [6:0]:~
Octanoic/Caprylic [8:0]:~
Decanoic/Capric [10:0]:~
Dodecanoic/Lauric [12:0]:~
Tridecanoic [13:0]:~
Tetradecanoic/Myristic [14:0]:3 mg
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:0.34 g
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:70 mg
Eicosanoic/Arachidic [20:0]:~
Docosanoic/Behenic [22:0]:~
Tetracosanoic/Lignoceric [24:0]:~
Monounsaturated fatty acids
Tetradecenoic/Myristoleic [14:1]:~
Pentadecenoic [15:1]:~
Hexadecenoic/Palmitoleic [16:1]:30 mg
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:0.38 g
[18:1 cis]:~
[18:1 trans]:~
Eicosenoic/Gadoleic [20:1]:2 mg
Docosenoic/Erucic [22:1]:~
[22:1 cis]:~
[22:1 trans]:~
Cis-Tetracosenoic/Nervonic [24:1 cis]:~
Polyunsaturated fatty acids
Octadecadienoic/Linoleic [18:2]:0.60 g
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:20 mg
[18:3 Ω-3 c,c,c]:~
[18:3 Ω-6 c,c,c]:~
[18:3 i]:~
Octadecatetraenoic/Parinaric [18:4]:~
Eicosadienoic [20:2 Ω-6 c,c]:~
Eicosatrienoic [20:3]:~
[20:3 Ω-3]:~
[20:3 Ω-6]:~
Eicosatetraenoic/Arachidonic [20:4]:10 mg
[20:4 Ω-6]:~
Eicosapentaenoic/Timnodonic [20:5 Ω-3]:~
Heneicosapentaenoic (HPA) [21:5]:~
Docosatetraenoic/Adrenic [22:4]:~
Docosapentaenoic/Clupanodonic [22:5 Ω-3]:~
Docosahexaenoic (DHA) [22:6 Ω-3]:3 mg
Ash:1.60 g
Caffeine:~
Theobromine:~
Product Type:Egg
Weight Watchers Points:5 point(s)
Atkins Diet (Induction) Rating:1 / 10
Atkins Diet (Maintanence) Rating:3 / 10
Zone Diet Rating:2 / 10
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Did you know?...Most of the calcium in milk is not bound up in the fat globules that are removed when 'skimming' the milk, but rather in the water content of the milk. Removing the part of the milk (the milk fat) with a lower percentage of calcium, increases the relative percentage of calcium in the remaining milk.
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