Know what’s on your plate
Rusk
Calories & nutrition facts
Nutrition facts
Per 100 g% DV- Calories 396 kcal —
- Protein 6.5 g 13%
- Carbohydrate 73 g 27%
- Fat 11 g 14%
- Saturated fat 4.6 g 23%
- Fibre 2.4 g 9%
- Sugars 23 g —
- Sodium 88 mg 4%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin E 1.4 mg 9%
- Niacin (B3) 7.4 mg 46%
- Pantothenic acid (B5) 0.24 mg 5%
- Biotin (B7) 0.5 µg 2%
- Folate (B9) 22 µg 6%
Minerals
- Calcium 336 mg 26%
- Iron 6.5 mg 36%
- Magnesium 29 mg 7%
- Phosphorus 108 mg 9%
- Potassium 240 mg 5%
- Zinc 0.7 mg 6%
- Copper 0.11 mg 12%
- Manganese 0.6 mg 26%
- Selenium 6 µg 11%
- Iodine 2 µg 1%
Similar foods
- Cake rusks452 kcal / 100 g
- Wheat rusks419 kcal / 100 g
- Rusk toast cracker407 kcal / 100 g
- Coconut rusk450 kcal / 100 g
- Butter rusk421 kcal / 100 g
- Zwieback426 kcal / 100 g
- Dutch farmers type crispbakes440 kcal / 100 g
- Dutch white crispbakes408 kcal / 100 g
- Bread crumbs353 kcal / 100 g
- Biscuit455 kcal / 100 g
Questions about Rusk
How do you make rusks from bread?
Slice day-old bread about 1 cm thick and bake it in a single layer at 120 °C for 45–60 minutes, turning the slices halfway through. Let them cool completely before storing; they crisp further as they cool.
How do you stop rusks going soft?
Cool them fully, then keep them in an airtight tin or jar in a dry cupboard. If they soften, spread them on a baking tray and dry them in a low oven until crisp again.
What do you eat rusks with?
They are often dunked in tea or coffee, or topped with butter, jam or honey. Crushed rusks also work as a crunchy coating for fish or chicken, or as a binder in meatballs.
Can you use rusks instead of breadcrumbs?
Yes. Crush them finely and use them in the same amount as breadcrumbs for meatballs, stuffing or a coating; if the mixture seems dry, add a little milk or water.
Are rusks the same as zwieback?
They are closely related: both are crisp, twice-baked breads. Zwieback is often slightly sweeter and richer; per 100 g it has 426 kcal and 10.1 g protein, compared with 396 kcal and 6.5 g protein in rusk.
Can babies eat rusks?
Only offer a rusk when your baby is ready for solid foods, can sit upright and is supervised closely. Hard pieces can break off and cause choking, so follow the age and preparation guidance on the pack.
How can you tell if rusks have gone stale?
A stale rusk loses its crisp snap and may taste flat; softness alone does not mean it has spoiled. Discard rusks with mould or an unusual smell, and keep the rest airtight to protect them from moisture.
Source: CoFID (UK) 11-940 · per 100 g · carbohydrate per EU label, fibre excluded
