
Protein everything Bagels
Ingredients · 36
GoodCautionAvoid,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,
Healthier swaps
Same shelf, cleaner ingredients
Nutrition facts
| Nutrient | Per 100g | Per serving |
|---|---|---|
| Calories | 238 kcal | 262 kcal |
| Fat | 3.2 g | 3.52 g |
| Saturated fat | 0.45 g | 0.49 g |
| Carbohydrates | 37.3 g | 41 g |
| Sugars | 6 g | 6.6 g |
| Fiber | 4 g | 4.4 g |
| Protein | 20 g | 22 g |
| Sodium | 0.43 g | 0.47 g |
Common questions
Is L'oven Fresh Protein everything Bagels healthy?
L'oven Fresh Protein everything Bagels scores 5/100 on Tallow — our avoid band. That number comes from what is on the label: the ingredients, how processed it is, and what it is packaged in. Per serving it carries 4g fiber, 22g protein and 7g sugar. It is not a verdict on your diet — Tallow does not weigh calories, portion size or how often you eat it, so a high score means the ingredients are clean, not that the food is unlimited.
What is in L'oven Fresh Protein everything Bagels?
L'oven Fresh Protein everything Bagels lists 36 ingredients, starting with Flour, Wheat Flour, Niacin, Reduced Iron and Thiamine Mononitrate. Ingredients are listed in descending order by weight, so the first few make up most of what you are eating.
How many calories are in L'oven Fresh Protein everything Bagels?
262 kcal per serving, or 238 kcal per 100g. Calories are only part of the picture — Tallow scores L'oven Fresh Protein everything Bagels on what the ingredients are, not how many calories they carry.
Does L'oven Fresh Protein everything Bagels contain seed oils?
How processed is L'oven Fresh Protein everything Bagels?
How does L'oven Fresh Protein everything Bagels compare to other bakery?
At 5/100 L'oven Fresh Protein everything Bagels scores worse than most bakery we have scored. A higher-scoring option in bakery is jovial 100% Organic Einkorn All-Purpose Flour at 100/100.
Is L'oven Fresh Protein everything Bagels organic?
Has L'oven Fresh Protein everything Bagels been lab tested?
Full methodology: how we score products.













