Continental Breakfast Bagel
Serving Size 1 EACH
| Amount per serving | |
|---|---|
| Calories | 720 |
| Calories from Fat | 303 |
*Percent Daily Values (DV) are based on a 2,000 calorie diet.
| Nutrition Values per Serving Size | |||
|---|---|---|---|
| Amount/Serving | %DV* | Amount/Serving | %DV* |
| Total Fat 33.6g | 88 | Tot. Carb. 77.2g | |
| Sat. Fat 16.1g | 81% | Dietary Fiber 1.2g | 4 |
| Trans Fat 0g | Sugars 25.5g | 20 | |
| Cholesterol 210.6mg | Protein 22.5g | ||
| Sodium 1082.9mg | 47 | ||
Ingredients
Whipped Cream Cheese (Cream Cheese (Pasteurized milk and cream, cheese culture, salt, guar gum, carob bean gum, xanthan gum. ), Half & Half (Milk, cream)), Plain Bagel (Unbleached Enriched Wheat Flour (wheat flour, malted barley flour, niacin, iron, thiamin mononitrate, riboflavin, folic acid), Water, 2% or Less of: Sugar, Salt, Dry Malt, Yeast, Calcium Propionate, Malted Barley Flour, Molasses, Mono & Diglycerides, Ascorbic Acid, L-Cysteine Hydrochloride, Azodicarbonamide, Enzymes, Ammonium Chloride.), EG EGG PATTY COOKED (Ingredients:EGG WHITES, EGG YOLKS, SOYBEAN OIL, WATER, CONTAINS 2% OR LESS OF THE FOLLOWING: MODIFIED CORN STARCH, SALT, BLACK PEPPER, CELLULOSE GUM, NATURAL BUTTER FLAVOR, XANTHAN GUM, CITRIC ACID.), Turkey Sausage Patty (TURKEY SAUSAGE PATTY (TBHQ, BHT, with Citric Acid. Ingredients: Dark Turkey Meat, Mechanically Separated Turkey, Water, Salt, Dextrose, Flavoring, Spices, Sugar, Yeast Extract, Lime Flavor (Corn Syrup Solids, Lime Juice Solids, Natural Flavor), TBHQ, BHT, Citric Acid, Lactic Acid )), SMUCKERS SYRUP 1OZ (Invert Sugar, Water, Contains 2% or Less of: Molasses, Natural Flavors, Sea Salt.)
For specific nutritional information, contact the registered dietitian at HDHdietitian@ucsd.edu.
Allergens
Disclaimer
UCSD Housing Dining Hospitality Services strives to provide our customers with the most accurate, current nutrition and allergen information present in our menu items on campus. The nutritional information and allergens identified for each of our items have been auto-generated from our recipe management database system. However, there is always a chance that changes have occurred in the manufacturing of products off-site, which may occur without our knowledge. Similarly, there is always a possibility that certain ingredients may be substituted on the actual day of preparation. Thus, we cannot guarantee that a particular dish or item is free of a certain ingredient.
Particularly for those individuals with sensitive food allergies, we want to inform you of this risk. We are in the process of verifying our nutrition information and allergens. Should you have any questions, please contact our nutrition team at HDHdiningmenus@ucsd.edu.