Snacks

Snacks, bagel chips, plain

FDC 173150oz (28 g)

Source: USDA FoodData Central · Public domain

Original analysis by NutriVerdict

Density 37 · -7 vs Snacks median

Plain bagel chips score 37 of 100, the Low band, ranking 42 of 60 in Snacks, just under the category median of 44. They post an excellent 28% DV for iron and 25% DV for protein, with dietary fiber adding a good 15% DV, unusually strong marks for a baked snack chip.

Bagel chips are thin, twice-baked slices of bagel, crisped until crunchy and eaten plain or with dips like hummus or spinach dip. An ounce (28 g) is a typical snack portion, but per 100 g they carry 6.8 g of saturated fat, worth watching if paired with a rich dip; crisped rice bars, which rank higher in the same Snacks category, are a lighter-fat alternative.

Source: USDA FoodData Central · Public domain

Fig. 1 · Macronutrient composition
Protein 12.3 g · 11%Carb 66.4 g · 59%Fat 15.1 g · 30%

Percent of calories derived by NutriVerdict from USDA grams

Nutrition facts

NutrientAmount% DV
Calories451 kcal23%
Total fat15 g19%
Saturated fat6.8 g34%
Cholesterol0 mg0%
Sodium233 mg10%
Carbohydrate66 g24%
Dietary fiber4.1 g15%
Sugars6 g
Protein12 g25%
Potassium140 mg3%
Calcium24 mg2%
Iron5.1 mg28%
Magnesium39 mg9%
Vitamin C0 mg0%
Vitamin A0 µg0%
Vitamin E0.81 mg5%

Source: USDA FoodData Central · Public domain

FDC 173150

Original analysis by NutriVerdict

What it is rich in

Nutrients supplying at least 10% of the Daily Value per 100 grams. 20% or more is an excellent source.

Iron28% DV
Protein25% DV
Dietary fiber15% DV

Original analysis by NutriVerdict

Versus the snacks median

Nutrient density37 vs 44 median
Protein / 100 g12 vs 8.1 median
Fiber / 100 g4.1 vs 4.2 median
Sodium / 100 g233 vs 400 median

Original analysis by NutriVerdict

More nutrient-dense swaps

Foods in the same category that score higher on nutrient density.

Snacks, crisped rice bar, chocolate chipDensity 38 vs 37Snacks, trail mix, tropicalDensity 38 vs 37Breakfast bar, corn flake crust with fruitDensity 40 vs 37

View the USDA source record