Know what’s on your plate
Wheat crackers
Calories & nutrition facts
regular
Nutrition facts
Per 100 g% DV- Calories 455 kcal —
- Protein 7.3 g 15%
- Carbohydrate 64 g 23%
- Fat 16 g 21%
- Saturated fat 3.2 g 16%
- Fibre 6.9 g 25%
- Sugars 15 g —
- Sodium 699 mg 30%
- 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 1.6 mg 10%
- Vitamin K 14.2 µg 12%
- Thiamin (B1) 0.28 mg 24%
- Riboflavin (B2) 0.15 mg 11%
- Niacin (B3) 4 mg 25%
- Pantothenic acid (B5) 0.58 mg 12%
- Vitamin B6 0.24 mg 14%
- Folate (B9) 38 µg 10%
- Vitamin B12 0 µg 0%
- Choline 27.2 mg 5%
Minerals
- Calcium 92 mg 7%
- Iron 2.6 mg 15%
- Magnesium 72 mg 17%
- Phosphorus 302 mg 24%
- Potassium 283 mg 6%
- Zinc 1.6 mg 15%
- Copper 0.27 mg 30%
- Manganese 1.5 mg 67%
- Selenium 9.9 µg 18%
Calories by portion
| Portion | Weight | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|---|
| 100 g | 100 g | 455 | 7.3 g | 64 g | 16 g |
| 1 × crackers 1 serving | 34 g | 155 | 2.5 g | 22 g | 5.6 g |
| 2 × crackers 1 serving | 68 g | 309 | 5 g | 43 g | 11 g |
| ½ × crackers 1 serving | 17 g | 77 | 1.2 g | 11 g | 2.8 g |
| 3 × crackers 1 serving | 102 g | 464 | 7.4 g | 65 g | 17 g |
| 4 × crackers 1 serving | 136 g | 619 | 9.9 g | 87 g | 22 g |
Similar foods
- Whole-wheat crackers427 kcal / 100 g
- Cracked wheat crackerplain410 kcal / 100 g
- Sesame wheat cracker473 kcal / 100 g
- Wheat cracker with seeds445 kcal / 100 g
- Wholemeal wheat cracker436 kcal / 100 g
- Wheat crackerbread381 kcal / 100 g
- Wheat Crispbread364 kcal / 100 g
- Crackers495 kcal / 100 g
- Standard snack-type crackerwith whole wheat463 kcal / 100 g
- Whole wheat standard snack cracker463 kcal / 100 g
Questions about Wheat crackers
How do you keep wheat crackers crisp after opening the packet?
Seal them in an airtight tin or container as soon as you’ve finished serving them. Keep it in a cool, dry cupboard, away from steam and damp.
Can you make stale wheat crackers crisp again?
Spread them in a single layer on a baking tray and warm them at 160 °C for 3–5 minutes. Let them cool completely before putting them away; they crisp as they cool.
What goes well on wheat crackers?
Try them with cheddar, soft goat’s cheese or hummus, adding sliced pear, cucumber or chutney for contrast. They also work well with smoked salmon or mashed avocado.
How can you use wheat crackers as a crunchy topping?
Put them in a sealed bag and crush them with a rolling pin, leaving some larger pieces for texture. Scatter the crumbs over macaroni cheese or a vegetable bake during the last 10 minutes of baking so they turn golden without burning.
Can wheat crackers replace breadcrumbs?
Yes. Crush them finely and use them in the same amount as breadcrumbs to coat fish or vegetables, or to bind meatballs. If the crackers are salty, reduce the added salt in the recipe.
Are whole-wheat crackers higher in fibre than wheat crackers?
Yes: whole-wheat crackers provide 10.3 g of fibre per 100 g, compared with 6.9 g in wheat crackers. They also have more protein: 10.6 g versus 7.3 g per 100 g.
Do wheat crackers contain gluten?
Yes. Wheat contains gluten, so wheat crackers are not suitable for someone who needs to avoid gluten; crackers made from rice or maize are alternatives, but check their ingredients for other gluten-containing grains.
Source: USDA FoodData Central 174985 · per 100 g · carbohydrate per EU label, fibre excluded
