This wiki page organizes 15 exact USDA Survey Foods records labeled “Bagels and English muffins.” It shows the median and central spread of reported nutrients per 100 grams, explains the portion and preparation language present in the records, and keeps every underlying profile and citation available for inspection.
What is included?
USDA places these records in the “Bagels and English muffins” survey-food category. Within Feast’s broader navigation, they appear under Breads & baked goods (15 records). The category label is useful for discovery, but it does not mean every record uses the same recipe, brand, cooking method, or portion.
The current collection includes Bagel, with fruit other than raisins; Bagel, multigrain; Bagel; Bagel, wheat, with fruit and nuts; Muffin, English. Those examples show why the exact wording matters. The complete alphabetical catalog farther down the page preserves all 15 descriptions instead of replacing them with one generic average.
A robust view of the data
The central range runs from the 10th to the 90th percentile of the records on this page. The observed minimum and maximum are included for transparency, but the middle interval is generally more useful for seeing the collection without letting one extreme record dominate.
| Nutrient | Median | Central 80% | Observed span | Records |
|---|---|---|---|---|
| Caloriesper 100 g | 250 kcal | 246 kcal–264 kcal | 227 kcal–268 kcal | 15 |
| Proteinper 100 g | 10.2 g | 9.5 g–10.2 g | 8.9 g–10.6 g | 15 |
| Carbohydrateper 100 g | 48.9 g | 48.6 g–52.2 g | 44.2 g–55.1 g | 15 |
| Total fatper 100 g | 1.5 g | 1.3 g–1.6 g | 1.2 g–2.8 g | 15 |
| Dietary fiberper 100 g | 4.1 g | 1.8 g–4.1 g | 1.6 g–4.4 g | 15 |
| Total sugarsper 100 g | 6.1 g | 6.1 g–12 g | 3.5 g–14.1 g | 15 |
| Sodiumper 100 g | 425 mg | 385 mg–439 mg | 380 mg–439 mg | 15 |
| Potassiumper 100 g | 165 mg | 108 mg–215 mg | 101 mg–215 mg | 15 |
| Calciumper 100 g | 105 mg | 69 mg–105 mg | 64 mg–163 mg | 15 |
| Ironper 100 g | 2.8 mg | 2.7 mg–3.5 mg | 2.6 mg–4 mg | 15 |
All rows use the same 100-gram denominator and values from the cited records. The interval is descriptive, not a recommended intake range or statistical confidence interval.
Calories context
Across 15 “Bagels and English muffins” records, the middle reported calories value is 250 kcal per 100 grams. The central records run from 246 kcal to 264 kcal, while the complete observed span is 227 kcal to 268 kcal.
Bagel, with fruit other than raisins is nearest the lower central boundary, and Bagel is nearest the upper central boundary. These are reference positions in this corpus, not labels of overall food quality.
Protein context
Across 15 “Bagels and English muffins” records, the middle reported protein value is 10.2 g per 100 grams. The central records run from 9.5 g to 10.2 g, while the complete observed span is 8.9 g to 10.6 g.
Bagel, multigrain, with raisins is nearest the lower central boundary, and Bagel, multigrain is nearest the upper central boundary. These are reference positions in this corpus, not labels of overall food quality.
Carbohydrate context
Across 15 “Bagels and English muffins” records, the middle reported carbohydrate value is 48.9 g per 100 grams. The central records run from 48.6 g to 52.2 g, while the complete observed span is 44.2 g to 55.1 g.
Bagel, with fruit other than raisins is nearest the lower central boundary, and Bagel is nearest the upper central boundary. These are reference positions in this corpus, not labels of overall food quality.
Total fat context
Across 15 “Bagels and English muffins” records, the middle reported total fat value is 1.5 g per 100 grams. The central records run from 1.3 g to 1.6 g, while the complete observed span is 1.2 g to 2.8 g.
Bagel, with fruit other than raisins is nearest the lower central boundary, and Muffin, English is nearest the upper central boundary. These are reference positions in this corpus, not labels of overall food quality.
Dietary fiber context
Across 15 “Bagels and English muffins” records, the middle reported dietary fiber value is 4.1 g per 100 grams. The central records run from 1.8 g to 4.1 g, while the complete observed span is 1.6 g to 4.4 g.
Bagel, with fruit other than raisins is nearest the lower central boundary, and Bagel, multigrain is nearest the upper central boundary. These are reference positions in this corpus, not labels of overall food quality.
Total sugars context
Across 15 “Bagels and English muffins” records, the middle reported total sugars value is 6.1 g per 100 grams. The central records run from 6.1 g to 12 g, while the complete observed span is 3.5 g to 14.1 g.
Bagel, multigrain is nearest the lower central boundary, and Bagel, multigrain, with raisins is nearest the upper central boundary. These are reference positions in this corpus, not labels of overall food quality.
Sodium context
Across 15 “Bagels and English muffins” records, the middle reported sodium value is 425 mg per 100 grams. The central records run from 385 mg to 439 mg, while the complete observed span is 380 mg to 439 mg.
Bagel, with raisins is nearest the lower central boundary, and Bagel, multigrain is nearest the upper central boundary. These are reference positions in this corpus, not labels of overall food quality.
Potassium context
Across 15 “Bagels and English muffins” records, the middle reported potassium value is 165 mg per 100 grams. The central records run from 108 mg to 215 mg, while the complete observed span is 101 mg to 215 mg.
Bagel is nearest the lower central boundary, and Bagel, multigrain, with raisins is nearest the upper central boundary. These are reference positions in this corpus, not labels of overall food quality.
Calcium context
Across 15 “Bagels and English muffins” records, the middle reported calcium value is 105 mg per 100 grams. The central records run from 69 mg to 105 mg, while the complete observed span is 64 mg to 163 mg.
Bagel, with raisins is nearest the lower central boundary, and Bagel, multigrain is nearest the upper central boundary. These are reference positions in this corpus, not labels of overall food quality.
Iron context
Across 15 “Bagels and English muffins” records, the middle reported iron value is 2.8 mg per 100 grams. The central records run from 2.7 mg to 3.5 mg, while the complete observed span is 2.6 mg to 4 mg.
Bagel, multigrain, with raisins is nearest the lower central boundary, and Bagel is nearest the upper central boundary. These are reference positions in this corpus, not labels of overall food quality.
Preparation language in the records
The counts below report words and phrases that appear explicitly in the 15 USDA descriptions. They can help narrow a search to a closer record. They do not prove that the named preparation caused a nutrient difference, because these survey-food records are not controlled experiments.
3 records use this wording, including Bagel, whole grain white; Bagel, whole wheat; Bagel, whole wheat, with raisins.
Portion context
15 of 15 records (100%) include at least one named measure in the source data. Together those records provide 74 usable named measures.
Across the pooled named measures, the midpoint gram weight is 69 g. The central 10th-to-90th-percentile interval runs from 26 g to 131 g, while the complete observed span is 26–131 g. This pooled summary mixes different measure types, so it is a navigation aid rather than a suggested portion.
A cup, slice, piece, sandwich, fillet, or fluid ounce can represent a different amount of food. Even two measures with the same label may have different gram weights across records. Open the closest profile and use its listed weight instead of transferring a measure from another record.
USDA’s representative source amount is also not necessarily what a visitor ate. For equal-weight comparison, use the 100-gram table. For meal estimation, match the exact description first, then match the amount, and finally account for additions or preparation details absent from the selected record.
Choosing a closer record
Look for the closest food name, preparation, additions, and context. “Bagels and English muffins” is the collection label; the individual description is the actual reference.
Use the per-100-gram values when comparing two records. This keeps the denominator fixed and prevents different source-serving weights from masquerading as a food difference.
Open the profile, select a named household measure when one fits, or enter a gram estimate. Treat scaled decimals as arithmetic from the source—not greater certainty about the plate.
Brand, recipe, cooking fat, sauce, toppings, substitutions, and edible portion can move the result. A current package label or weighed recipe may be more specific than a generic survey-food record.
Complete source catalog
Records are alphabetical, not ranked. Every row links to a complete Feast profile with household measures, all reported nutrients, estimate factors, and methodology, plus the exact USDA FoodData Central source where available.
| Exact USDA description | Calories | Protein | Fiber | Sodium | Source amount | References |
|---|---|---|---|---|---|---|
| BagelFDC 2707684 | 264 kcalper 100 g | 10.6 gper 100 g | 1.6 gper 100 g | 422 mgper 100 g | 105 gUSDA reference amount | Full profileUSDA source ↗ |
| Bagel, multigrainFDC 2707785 | 250 kcalper 100 g | 10.2 gper 100 g | 4.1 gper 100 g | 439 mgper 100 g | 105 gUSDA reference amount | Full profileUSDA source ↗ |
| Bagel, multigrain, with raisinsFDC 2707786 | 255 kcalper 100 g | 9.5 gper 100 g | 4.1 gper 100 g | 398 mgper 100 g | 105 gUSDA reference amount | Full profileUSDA source ↗ |
| Bagel, oat branFDC 2707772 | 250 kcalper 100 g | 10.2 gper 100 g | 4.1 gper 100 g | 439 mgper 100 g | 105 gUSDA reference amount | Full profileUSDA source ↗ |
| Bagel, pumpernickelFDC 2707762 | 250 kcalper 100 g | 10.2 gper 100 g | 4.1 gper 100 g | 439 mgper 100 g | 105 gUSDA reference amount | Full profileUSDA source ↗ |
| Bagel, wheatFDC 2707732 | 250 kcalper 100 g | 10.2 gper 100 g | 4.1 gper 100 g | 439 mgper 100 g | 105 gUSDA reference amount | Full profileUSDA source ↗ |
| Bagel, wheat branFDC 2707737 | 250 kcalper 100 g | 10.2 gper 100 g | 4.1 gper 100 g | 439 mgper 100 g | 105 gUSDA reference amount | Full profileUSDA source ↗ |
| Bagel, wheat, with fruit and nutsFDC 2707736 | 263 kcalper 100 g | 9.5 gper 100 g | 4.4 gper 100 g | 389 mgper 100 g | 105 gUSDA reference amount | Full profileUSDA source ↗ |
| Bagel, wheat, with raisinsFDC 2707734 | 255 kcalper 100 g | 9.5 gper 100 g | 4.1 gper 100 g | 398 mgper 100 g | 105 gUSDA reference amount | Full profileUSDA source ↗ |
| Bagel, whole grain whiteFDC 2707708 | 250 kcalper 100 g | 10.2 gper 100 g | 4.1 gper 100 g | 439 mgper 100 g | 105 gUSDA reference amount | Full profileUSDA source ↗ |
| Bagel, whole wheatFDC 2707733 | 250 kcalper 100 g | 10.2 gper 100 g | 4.1 gper 100 g | 439 mgper 100 g | 105 gUSDA reference amount | Full profileUSDA source ↗ |
| Bagel, whole wheat, with raisinsFDC 2707735 | 255 kcalper 100 g | 9.5 gper 100 g | 4.1 gper 100 g | 398 mgper 100 g | 105 gUSDA reference amount | Full profileUSDA source ↗ |
| Bagel, with fruit other than raisinsFDC 2707686 | 243 kcalper 100 g | 9.6 gper 100 g | 1.7 gper 100 g | 380 mgper 100 g | 105 gUSDA reference amount | Full profileUSDA source ↗ |
| Bagel, with raisinsFDC 2707685 | 268 kcalper 100 g | 9.8 gper 100 g | 1.9 gper 100 g | 382 mgper 100 g | 105 gUSDA reference amount | Full profileUSDA source ↗ |
| Muffin, EnglishFDC 2707698 | 227 kcalper 100 g | 8.9 gper 100 g | 3.5 gper 100 g | 425 mgper 100 g | 58 gUSDA reference amount | Full profileUSDA source ↗ |
Boundaries and provenance
This page summarizes USDA FoodData Central Survey Foods (FNDDS) records from 2021–2023, published 2024-10-31. FNDDS supplies standardized reference descriptions used to represent foods reported in dietary surveys. Each value on this page remains tied to one exact FDC record; the complete catalog provides direct links so the source can be checked rather than taken on trust.
The records are not laboratory measurements of every possible “Bagels and English muffins” preparation. Restaurant recipes change, packaged products are reformulated, homemade ingredient ratios vary, and cooking can change water weight. A photo also cannot reliably reveal every hidden ingredient or gram weight. The robust range describes variation among the records selected for this topic, not uncertainty around a single meal.
The median is not a default calorie count. The 10th and 90th percentiles are not lower and upper recommendations. The minimum and maximum are not promises that every real version falls inside the observed span. These statistics are tools for navigating a source collection while keeping the denominator, record name, and normal recipe variation visible.
Nutrient values do not establish whether a food is appropriate for a particular person or condition. This wiki does not diagnose deficiencies, prescribe targets, or replace advice from a qualified professional. If accuracy matters for an allergy, medical diet, or clinician-directed limit, use verified ingredient information and the guidance relevant to that situation.
A record can report more protein and also differ in sodium, fiber, energy, fat, portion weight, or ingredients. Choosing one metric as a universal score would hide those tradeoffs and imply a value judgment the data cannot support. The alphabetical catalog and side-by-side statistics are intentionally descriptive.
For the full import, filtering, portion-scaling, Daily Value, and uncertainty rules, read Feast’s nutrition-page methodology. For an exact item, use its profile and FoodData Central link rather than citing this collection-level summary alone.
Common questions
No. It is the middle value among these 15 source records on a 100-gram basis. Your recipe, brand, preparation, and portion may align more closely with one specific record or may fall outside this collection.
Source servings can have different gram weights and measure labels. Holding weight at 100 grams makes concentration comparable. After choosing a record, its household measures are more useful for estimating the amount actually eaten.
No. The position only describes that nutrient within this source collection. It does not evaluate the whole food, determine an appropriate portion, or account for an individual’s needs.
Start with the record whose exact wording most closely matches the food. Use a listed measure or gram estimate, then add missing recipe or preparation context. Keep the result as an estimate unless you have a current label or weighed recipe.