Our Everything bagel is a typical carb filled bagel! These babies are only 4 net carbs compared to the other guys 50! WHOA thats a lot of carbs.
Nutrition Facts Serv. Size: 1 bagel (35g), Servings: 1, Amount Per Serving: Calories 230, Fat Cal. 160, Total Fat 18g (28% DV), Sat. Fat 1.5g (8% DV), Trans Fat 0g, Cholest. 25mg (8% DV), Sodium 300mg (13% DV), Total Carb. 12g
(4% DV), Fiber 6g (24% DV), Sugars <1g, Sugar alcohol 2g, Protein 10g, Vitamin A (2% DV), Vitamin C (2% DV), Calcium (15% DV), Iron (8% DV). Percent Daily Values (DV) are based on a 2,000 calorie diet.
INGREDIENTS: ALMOND FLOUR, WATER, EGG WHITE, EGGS, FLAXSEED FLOUR, OLIVE OIL, WHEY PROTEIN ISOLATE, EVERYTHING BAGEL SEASONING, YEAST, MONKFRUIT SWEETENER, BAKING POWDER (SODIUM ACID PYROPHOSPHATE, SODIUM BICARBONATE, CORNSTARCH, MONOCALCIUM PHOSPHATE), XANTHAN GUM, APPLE CIDER VINEGAR, INULIN, SEA SALT
CONTAINS: EGG, ALMOND
4 net carbs
MANUFACTURED IN A FACILITY THAT ALSO PROCESSES: MILK, EGG, PEANUTS, ALMOND, CASHEW, WALNUT, PECAN, COCONUT
According to wikipedia a carbohydrate is
A carbohydrate (/kɑːrboʊˈhaɪdreɪt/) is a biomolecule consisting of carbon (C), hydrogen (H) and oxygen (O) atoms, usually with a hydrogen–oxygen atom ratio of 2:1 (as in water) and thus with the empirical formula Cm(H2O)n (where m may or may not be different from n). However, not all carbohydrates conform to this precise stoichiometric definition (e.g., uronic acids, deoxy-sugars such as fucose), nor are all chemicals that do conform to this definition automatically classified as carbohydrates (e.g. formaldehyde and acetic acid).
The term is most common in biochemistry, where it is a synonym of saccharide, a group that includes sugars, starch, and cellulose. The saccharides are divided into four chemical groups: monosaccharides, disaccharides, oligosaccharides, and polysaccharides. Monosaccharides and disaccharides, the smallest (lower molecular weight) carbohydrates, are commonly referred to as sugars. The word saccharide comes from the Greek word σάκχαρον (sákkharon), meaning “sugar”. While the scientific nomenclature of carbohydrates is complex, the names of the monosaccharides and disaccharides very often end in the suffix -ose, which was originally taken from glucose, from Ancient Greek γλεῦκος (gleûkos, “wine, must”), and is used for almost all sugars, e.g. fructose (fruit sugar), sucrose (cane or beet sugar), ribose, amylose, lactose (milk sugar), etc.