Know what’s on your plate
Crispbread
Calories & nutrition facts
with bran, source or rich in fibre
Nutrition facts
Per 100 g% DV- Calories 342 kcal —
- Protein 9.3 g 19%
- Carbohydrate 57 g 21%
- Fat 3 g 4%
- Saturated fat 0.4 g 2%
- Fibre 22 g 78%
- Sugars 2 g —
- Sodium 395 mg 17%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 9.3 µg 1%
- Vitamin K 3.3 µg 3%
- Thiamin (B1) 0.24 mg 20%
- Riboflavin (B2) 0.13 mg 10%
- Niacin (B3) 0.88 mg 6%
- Pantothenic acid (B5) 0.39 mg 8%
- Vitamin B6 0.18 mg 11%
- Folate (B9) 5.2 µg 1%
Minerals
- Calcium 61.3 mg 5%
- Iron 3.6 mg 20%
- Magnesium 128 mg 30%
- Phosphorus 390 mg 31%
- Potassium 615 mg 13%
- Zinc 4.2 mg 38%
- Copper 0.49 mg 54%
- Manganese 3.3 mg 143%
- Selenium 3.8 µg 7%
- Iodine 31.6 µg 21%
Similar foods
- High fibre crispbread350 kcal / 100 g
- Rye Crispbreadknackebrot, coarse331 kcal / 100 g
- Wholemeal crispbreadwholemeal325 kcal / 100 g
- Wheat Crispbread7% fibre450 kcal / 100 g
- Wholemeal rye crispbreadwith wheat bran and oilseeds332 kcal / 100 g
- Crisp breadwith wheat bran292 kcal / 100 g
- Wholegrain rye crisp breadapp. 13% fibre353 kcal / 100 g
- Wholegrain rye bran crisp breadapp. 15% fibre349 kcal / 100 g
- Thin wholemeal rye crisp breadrugsprø, finncrisp319 kcal / 100 g
- Wholemeal rye crisp bread308 kcal / 100 g
Questions about Crispbread
What do you put on crispbread?
Its sturdy, dry surface works well with soft toppings: try cottage cheese and sliced cucumber, mashed avocado and a poached egg, or smoked salmon with dill. Add juicy toppings just before eating so the crispbread stays crunchy.
How do you keep crispbread crisp after opening?
Close the packet tightly or transfer the crispbread to an airtight tin, then store it in a cool, dry cupboard. Keep it away from steam and damp, and don’t store it beside strongly scented foods, as it can absorb odours.
Can you refresh crispbread that has gone soft?
Yes. Spread the pieces on a baking tray and warm them in an oven at 150°C for about 3–5 minutes, then let them cool completely; they should crisp up as they cool. If they smell musty or show mould, discard them.
What is the difference between crispbread and crackers?
Crispbread is usually a larger, firmer sheet, often made with rye or wholemeal flour, and is commonly eaten as a base for toppings. Crackers are generally smaller and more crumbly, and may contain more added fat.
What can you use instead of crispbread?
Use a slice of toast or a sturdy cracker for toppings. For a gluten-free alternative, choose a gluten-free cracker or rice cake; rye and wheat crispbread are not suitable for people who need to avoid gluten.
Is crispbread a good source of fibre?
Yes. Crispbread provides 22 g of fibre per 100 g, so it is high in fibre. Rye and wholemeal versions are common choices, but recipes differ.
What is Swedish knäckebröd?
Knäckebröd is the Swedish name for crispbread, traditionally a dry, round rye loaf with a hole in the middle. It was hung on a pole to keep it dry and easy to store.
Source: ANSES–Ciqual (France) 7359 · per 100 g · carbohydrate per EU label, fibre excluded
