Breakfast BLT Bagel
Serving Size 1 EACH
| Amount per serving | |
|---|---|
| Calories | 754 |
| Calories from Fat | 422 |
*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 46.8g | 123 | Tot. Carb. 51.8g | |
| Sat. Fat 16.7g | 84% | Dietary Fiber 3.8g | 13 |
| Trans Fat 0.5g | Sugars 8.5g | 7 | |
| Cholesterol 230.5mg | Protein 30.3g | ||
| Sodium 1601.1mg | 70 | ||
Ingredients
Everything Bagel (Unbleached Enriched Wheat Flour (wheat flour, malted barley flour, niacin, iron, thiamin mononitrate, riboflavin, folic acid), Water, Poppy Seeds, Sesame Seeds, Sunflower Seeds, 2% or Less of: Sugar, Wheat Gluten, Salt, Yeast, Calcium Propionate, Malted Barley Flour, Molasses, Mono & Diglycerides, Ascorbic Acid, L-Cysteine Hydrochloride, Azodicarbonamide, Enzymes, Ammonium Chloride.), Jalapeno Cream Cheese (Cream Cheese (Pasteurized milk and cream, whey protein concentrate, modified food starch, salt, cheese culture, guar gum, lactic acid, carob bean gum, xanthan gum, natamycin (a natural mold inhibitor).), Sliced Jalapenos (Jalapeno Peppers, Water, Salt, Vinegar, Citric Acid, Calcium Chloride, Garlic Powder.)), Precooked Bacon Slice (PK Bacon Precooked Bacon 1 18/22), 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.), Iceberg Lettuce, Sliced Tomatoes (Tomatoes (Tomatoes))
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.