Know what’s on your plate
Rye crispbread cracker
Calories & nutrition facts
Nutrition facts
Per 100 g% DV- Calories 366 kcal —
- Protein 7.9 g 16%
- Carbohydrate 66 g 24%
- Fat 1.3 g 2%
- Saturated fat 0.1 g 1%
- Fibre 17 g 59%
- Sugars 1.1 g —
- Sodium 410 mg 18%
- 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 0.81 mg 5%
- Vitamin K 6 µg 5%
- Thiamin (B1) 0.24 mg 20%
- Riboflavin (B2) 0.15 mg 11%
- Niacin (B3) 1 mg 7%
- Pantothenic acid (B5) 0.68 mg 14%
- Vitamin B6 0.21 mg 12%
- Folate (B9) 47 µg 12%
- Vitamin B12 0 µg 0%
- Choline 20.2 mg 4%
Minerals
- Calcium 31 mg 2%
- Iron 2.4 mg 14%
- Magnesium 78 mg 19%
- Phosphorus 269 mg 22%
- Potassium 319 mg 7%
- Zinc 2.4 mg 22%
- Copper 0.26 mg 28%
- Manganese 2.5 mg 108%
- Selenium 36.6 µg 67%
Calories by portion
| Portion | Weight | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|---|
| 100 g | 100 g | 366 | 7.9 g | 66 g | 1.3 g |
| 1 × oz | 14.2 g | 52 | 1.1 g | 9.3 g | 0.2 g |
| 1 × cup, crushed | 55 g | 201 | 4.3 g | 36 g | 0.7 g |
| 1 × crispbread | 10 g | 37 | 0.8 g | 6.6 g | 0.1 g |
| 1 × wafer, thin | 2 g | 7 | 0.2 g | 1.3 g | 0 g |
| 1 × cracker, Norwegian flatbread (4-3/4" x 2-3/4" x 1/16") | 5.8 g | 21 | 0.5 g | 3.8 g | 0.1 g |
| 1 × wafer, Rye Krisp (triple cracker) | 25 g | 92 | 2 g | 16 g | 0.3 g |
| 2 × oz | 28.4 g | 104 | 2.2 g | 19 g | 0.4 g |
| ½ × oz | 7.1 g | 26 | 0.6 g | 4.7 g | 0.1 g |
| 3 × oz | 42.6 g | 156 | 3.4 g | 28 g | 0.6 g |
| 4 × oz | 56.8 g | 208 | 4.5 g | 37 g | 0.7 g |
Similar foods
- Rye crackerbread354 kcal / 100 g
- Rye crispbread284 kcal / 100 g
- Wholemeal rye crisp bread308 kcal / 100 g
- Thin wholemeal rye crisp breadrugsprø, finncrisp319 kcal / 100 g
- Finn Crisp rye crispbread360 kcal / 100 g
- Wholemeal rye crispbread327 kcal / 100 g
- Plain rye wafer crackers334 kcal / 100 g
- Wholegrain rye crisp breadapp. 14% fiber338 kcal / 100 g
- Wheat Crispbread364 kcal / 100 g
- Whole Rye Crispbreadrye bran, vaasan kunto, 21% fibre285 kcal / 100 g
Questions about Rye crispbread cracker
What do you put on rye crispbread?
Try smoked salmon with dill and lemon, sliced cheese with cucumber, or cottage cheese and radishes. For a sweet topping, spread on apple slices with a little honey.
How do you stop rye crispbread from going soggy?
Spread on a thin layer of butter or cream cheese first to create a barrier, then add wet toppings just before serving. Keep tomato, cucumber and other juicy ingredients drained and slice them at the last minute.
How should you store rye crispbread after opening?
Seal it in an airtight tin or bag and keep it in a cool, dry cupboard; moisture quickly softens crispbread. If it does go soft, warm it in a low oven at about 150 °C for a few minutes, then let it cool completely.
Can you use rye crispbread instead of breadcrumbs?
Yes. Crush it finely in a bag or blitz it, then use it to coat fish or chicken, or mix it into meatballs. It has a distinctive rye flavour, so use plain crumbs instead when you want a neutral coating.
What is the difference between rye crispbread and rye bread?
Rye crispbread is baked until dry and brittle, so it keeps its crunch and is convenient to store; rye bread stays soft and moist. Rye bread has 259 kcal and 5.8 g fibre per 100 g, compared with 366 kcal and 17 g in rye crispbread cracker.
Is rye crispbread a source of fibre?
Yes. A piece weighing about 10 g provides 1.7 g of fibre; it also contains 7.9 g of protein per 100 g.
Does rye crispbread contain gluten?
Yes. Rye contains gluten, and rye crispbread is not suitable for someone avoiding gluten; some products also contain wheat, so check the ingredients if you need to avoid a particular grain.
Can you freeze rye crispbread?
You can, but it is usually simpler to keep it sealed in a dry cupboard. If freezing, wrap it airtight to keep out moisture and let it come to room temperature while still wrapped, so condensation does not soften it.
Source: USDA FoodData Central 172739 · per 100 g · carbohydrate per EU label, fibre excluded
