Know what’s on your plate
Saltine cracker
Calories & nutrition facts
salted
Nutrition facts
Per 100 g% DV- Calories 442 kcal —
- Protein 9 g 18%
- Carbohydrate 58 g 21%
- Fat 19 g 24%
- Saturated fat 11 g 53%
- Fibre 2.7 g 10%
- Sugars 1.5 g —
- Sodium 884 mg 38%
- Cholesterol 4.1 mg 1%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 2.6 µg 0%
- Vitamin C 0.01 mg 0%
- Vitamin D 0.02 µg 0%
- Vitamin E 1.2 mg 8%
- Vitamin K 11.6 µg 10%
- Thiamin (B1) 0.05 mg 4%
- Riboflavin (B2) 0.04 mg 3%
- Niacin (B3) 0.69 mg 4%
- Vitamin B6 0.08 mg 5%
- Folate (B9) 10.9 µg 3%
- Vitamin B12 0.03 µg 1%
Minerals
- Calcium 22.8 mg 2%
- Iron 0.71 mg 4%
- Magnesium 25.1 mg 6%
- Phosphorus 94.4 mg 8%
- Potassium 125 mg 3%
- Zinc 0.63 mg 6%
- Copper 0.14 mg 15%
- Manganese 0.45 mg 20%
- Selenium 8 µg 15%
- Iodine 8.3 µg 6%
Similar foods
- Whole wheat saltine crackersincludes multi-grain398 kcal / 100 g
- Salted crackersalted509 kcal / 100 g
- Cream cracker442 kcal / 100 g
- Salted biscuit472 kcal / 100 g
- Crackers495 kcal / 100 g
- Water biscuit437 kcal / 100 g
- Cream cracker cookiesalty440 kcal / 100 g
- Gluten-free cream crackernaturally430 kcal / 100 g
- Salt stick354 kcal / 100 g
- Savoury biscuits462 kcal / 100 g
Questions about Saltine cracker
What is a saltine cracker?
It is a thin, square, savoury cracker made from wheat flour, usually with small holes and a light sprinkling of salt on top. Saltines are crisp and brittle, rather than flaky like some cream crackers.
What do you eat saltine crackers with?
Top them with cheese, hummus, pâté or a slice of tomato; their mild, salty crunch also works with soups and stews. For a quick snack, spread on peanut butter or crush a cracker over a bowl of soup just before serving.
Can you use saltine crackers to thicken soup or make a topping?
Yes. Crumble them into a simmering soup a little at a time, stirring until it thickens; they soften quickly. For a crunchy topping, mix the crumbs with melted butter, scatter over a bake and brown at 190 °C for about 10 minutes.
How should you store saltine crackers so they stay crisp?
Once opened, seal them in an airtight tin or bag and keep them in a cool, dry cupboard, away from steam and strong-smelling foods. If they have gone slightly soft, spread them on a baking tray and warm at 150 °C for 3–5 minutes, then cool fully.
What can you use instead of saltine crackers?
Use plain cream crackers, water biscuits or another thin, crisp savoury cracker for toppings and soup. For a crumb coating, plain breadcrumbs work too, though they will not give quite the same delicate crunch.
Are saltine crackers the same as cream crackers?
No: both are crisp wheat crackers, but saltines are usually thinner, more brittle and finished with salt crystals. Cream crackers tend to be denser and less salty; per 100 g, cream crackers have 440 kcal and 13.8 g fat, compared with 442 kcal and 19 g fat in saltine crackers.
Source: Fineli (Finland) 29769 · per 100 g · carbohydrate per EU label, fibre excluded
