Know what’s on your plate
Multigrain crackers
Calories & nutrition facts
Nutrition facts
Per 100 g% DV- Calories 482 kcal —
- Protein 7.1 g 14%
- Carbohydrate 64 g 23%
- Fat 20 g 26%
- Saturated fat 3.3 g 16%
- Fibre 3.5 g 13%
- Sugars 12 g —
- Sodium 883 mg 38%
- Cholesterol 0 mg 0%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 0 µg 0%
- Vitamin C 0 mg 0%
- Vitamin D 0 µg 0%
- Vitamin E 1.8 mg 12%
- Vitamin K 36 µg 30%
- Thiamin (B1) 0.52 mg 43%
- Riboflavin (B2) 0.28 mg 22%
- Niacin (B3) 3.4 mg 21%
- Vitamin B6 0.12 mg 7%
- Folate (B9) 103 µg 26%
- Vitamin B12 0 µg 0%
- Choline 10.4 mg 2%
Minerals
- Calcium 14 mg 1%
- Iron 2.6 mg 14%
- Magnesium 29 mg 7%
- Phosphorus 292 mg 23%
- Potassium 171 mg 4%
- Zinc 0.98 mg 9%
- Copper 0.15 mg 17%
- Selenium 26.1 µg 47%
Calories by portion
| Portion | Weight | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|---|
| 100 g | 100 g | 482 | 7.1 g | 64 g | 20 g |
| 1 × crackers | 14 g | 67 | 1 g | 9 g | 2.9 g |
| 2 × crackers | 28 g | 135 | 2 g | 18 g | 5.7 g |
| ½ × crackers | 7 g | 34 | 0.5 g | 4.5 g | 1.4 g |
| 3 × crackers | 42 g | 202 | 3 g | 27 g | 8.6 g |
| 4 × crackers | 56 g | 270 | 4 g | 36 g | 11 g |
Similar foods
- Multigrain and multiseed crackerplain476 kcal / 100 g
- 7 grain cracker385 kcal / 100 g
- Multigrain whole wheat crackerwith flax seeds and honey454 kcal / 100 g
- Whole-wheat crackers427 kcal / 100 g
- Whole wheat saltine crackersincludes multi-grain398 kcal / 100 g
- Wheat cracker with seeds445 kcal / 100 g
- Wholemeal wheat cracker436 kcal / 100 g
- Multiseed corn-based crackerall flavours, gluten-free501 kcal / 100 g
- Multi-seeded and multigrain gluten-free cracker453 kcal / 100 g
- Crackers495 kcal / 100 g
Questions about Multigrain crackers
What does “multigrain” mean on a packet of crackers?
It means the crackers contain more than one type of grain, but not necessarily whole grains. Check the ingredients for wholegrain flour and for seeds if you want either specifically.
How do you keep multigrain crackers crisp after opening?
Seal them in an airtight tin or container as soon as you open the packet; moisture is what makes them go soft. Keep them in a cool, dry cupboard.
Can you crisp up soft multigrain crackers?
Arrange them in a single layer on a baking tray and heat at 160 °C for 3–5 minutes. Let them cool completely before storing, so trapped steam does not soften them again.
What goes well on multigrain crackers?
Try mature Cheddar with chutney, soft goat’s cheese with sliced pear, or hummus with cucumber. Their savoury, grainy flavour also works with smoked salmon and a little lemon.
Which soups go well with multigrain crackers?
Serve them alongside tomato, lentil or vegetable soup for a crunchy accompaniment. Keep them separate until serving so they do not become soggy.
Can you use multigrain crackers instead of breadcrumbs?
Yes. Crush them finely in a sealed bag with a rolling pin, then use the crumbs to coat fish or chicken, or scatter them over a bake. They may already be salty, so taste the mixture before adding more salt.
How can you tell whether multigrain crackers are stale?
A stale cracker loses its snap and tastes less fresh, while mould or an unusual smell means you should discard it. Keep the packet sealed and follow its storage instructions.
Are multigrain crackers suitable for someone with a wheat allergy or coeliac disease?
Not necessarily: multigrain crackers commonly contain wheat, and “multigrain” does not mean gluten-free. Check the ingredient and allergen information, and avoid them if they are unsuitable for you.
Source: USDA FoodData Central 171838 · per 100 g · carbohydrate per EU label, fibre excluded
