Know what’s on your plate
Zwieback
Calories & nutrition facts
Nutrition facts
Per 100 g% DV- Calories 426 kcal —
- Protein 10 g 20%
- Carbohydrate 72 g 26%
- Fat 9.7 g 12%
- Saturated fat 2.5 g 13%
- Fibre 2.5 g 9%
- Sugars 13 g —
- Sodium 227 mg 10%
- Cholesterol 8 mg 3%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 16 µg 2%
- Vitamin C 5.3 mg 6%
- Vitamin D 0 µg 0%
- Vitamin E 2.4 mg 16%
- Vitamin K 0.9 µg 1%
- Thiamin (B1) 0.21 mg 17%
- Riboflavin (B2) 0.24 mg 18%
- Niacin (B3) 1.3 mg 8%
- Pantothenic acid (B5) 0.54 mg 11%
- Vitamin B6 0.08 mg 5%
- Folate (B9) 87 µg 22%
- Vitamin B12 0 µg 0%
- Choline 10.7 mg 2%
Minerals
- Calcium 20 mg 2%
- Iron 0.6 mg 3%
- Magnesium 14 mg 3%
- Phosphorus 55 mg 4%
- Potassium 305 mg 6%
- Zinc 0.54 mg 5%
- Copper 0.15 mg 16%
- Selenium 28.7 µg 52%
Calories by portion
| Portion | Weight | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|---|
| 100 g | 100 g | 426 | 10 g | 72 g | 9.7 g |
| 1 × oz | 28.4 g | 121 | 2.9 g | 20 g | 2.7 g |
| 1 × piece | 7 g | 30 | 0.7 g | 5 g | 0.7 g |
| 1 × rusk | 10 g | 43 | 1 g | 7.2 g | 1 g |
| 2 × oz | 56.7 g | 242 | 5.7 g | 41 g | 5.5 g |
| ½ × oz | 14.2 g | 60 | 1.4 g | 10 g | 1.4 g |
| 3 × oz | 85.1 g | 362 | 8.6 g | 61 g | 8.2 g |
| 4 × oz | 113.4 g | 483 | 12 g | 81 g | 11 g |
Similar foods
- Rusk396 kcal / 100 g
- Multigrain rusk404 kcal / 100 g
- Dutch farmers type crispbakes440 kcal / 100 g
- Cake rusks452 kcal / 100 g
- Dutch white crispbakes408 kcal / 100 g
- Rusk toast cracker407 kcal / 100 g
- Brioche rusk440 kcal / 100 g
- Wheat germ rusk386 kcal / 100 g
- Spelt ruskunsweetened410 kcal / 100 g
- Wholemeal ruskwholemeal389 kcal / 100 g
Questions about Zwieback
What is Zwieback?
Zwieback is bread baked twice, which gives it a dry, crisp texture and a long-keeping quality. It is usually mildly sweet and is eaten plain or softened in drinks and other foods.
How can you serve Zwieback to a baby?
For easier eating, crumble it finely and soften it with water, milk or fruit purée until there are no hard pieces. Stay with your baby while they eat, and avoid offering a whole hard rusk that could break into chunks.
How do you soften Zwieback without making it soggy?
Dip or drizzle it briefly with milk, tea or a little water, then let it stand for a minute so the liquid reaches the centre. For a smooth baby-food texture, crumble it first and add liquid gradually.
How can you use Zwieback in cooking?
Crush it into fine crumbs for a crisp coating on baked fish or vegetables, or use the crumbs in a fruit crumble topping. It also works in layered desserts with fruit and custard, where it softens as it rests.
How should you store Zwieback after opening?
Keep it in an airtight tin or sealed bag in a cool, dry cupboard; moisture quickly makes it lose its crunch. If it has softened but still smells fresh and shows no mould, briefly crisp it in a low oven.
Can you use Zwieback instead of breadcrumbs?
Yes: crush it finely and use it in roughly the same way for coatings, meatballs or toppings. Zwieback may be sweeter than ordinary breadcrumbs, so choose an unsweetened version for savoury dishes.
Does Zwieback contain wheat or other allergens?
Traditional Zwieback is made with wheat, so it contains gluten; some recipes also include milk, egg or other ingredients. Check the ingredient list for the specific product, especially when choosing it for a baby.
Source: USDA FoodData Central 171372 · per 100 g · carbohydrate per EU label, fibre excluded
