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Buckwheat Crispbread Calories
Gluten-free, high fiber, low fat, vegan
In season: Spring · Summer · Autumn · Winter
CALORIES
GI
POTASSIUM
FIBER
Quick answer
1 slice (medium) of Buckwheat Crispbread (10 g) has 35 calories. That works out to 350 calories per 100 g. It contains 7.5 g of carbs, 1 g of protein, 0.3 g of fat and 0.7 g of fiber. Its 0.1 mg of Manganese covers 6% of the Daily Value. Its glycemic index is 55 (medium), so it raises blood sugar at a moderate pace.
What is Buckwheat Crispbread?
Buckwheat Crispbread is a thin, dry, crunchy alternative to ordinary bread, made primarily from buckwheat. Its rough surface and toasted, earthy flavour make it a straightforward base for toppings rather than a strongly flavoured snack. In Turkey, it can fit into breakfast alongside cheese, olives and tomatoes, or be eaten with tea between meals. Elsewhere, try it with hummus, avocado or a savoury spread, or serve it in place of bread with soup. It provides plenty of carbohydrate and fibre, with little fat. Add an egg, yoghurt or another protein-rich topping when you want a more filling snack.
Buckwheat Crispbread Nutrition Facts
Selected: 100 g
350
KCAL / 100G
Carbs
75g
· 27% DV
Protein
10g
· 20% DV
Fat
2.5g
· 3% DV
Fiber
7g
· 25% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 83% · Protein 11% · Fat 6%
Buckwheat Crispbread Vitamins & Minerals
Vitamins
B1
0.35mg · 29% DV
B3
4.2mg · 26% DV
B6
0.4mg · 24% DV
Biotin
6µg · 20% DV
Minerals
Manganese
1mg · 43% DV
Phosphorus
220mg · 31% DV
Magnesium
100mg · 24% DV
Zinc
2mg · 18% DV
How Nutritious Is Buckwheat Crispbread?
Nutrient density
High
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Satiety score
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
Buckwheat Crispbread Glycemic Index
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
How to Burn Off Buckwheat Crispbread
To burn the 350 calories in 100 g:
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Is Buckwheat Crispbread Processed?
NOVA 3
Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Does Buckwheat Crispbread Contain Allergens?
No known major allergens
Which Diets Is Buckwheat Crispbread Good For?
Vegan
✓ Suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
Buckwheat Crispbread Fat Profile
SATURATED
0.5g
MONOUNSATURATED
0.5g
POLYUNSATURATED
1.1g
Omega 6:3 ratio 20:1
Above the ideal 4:1 (20:1).
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Frequently Asked Questions About Buckwheat Crispbread
What is Buckwheat Crispbread made from?
Buckwheat Crispbread is made primarily from buckwheat, though recipes and products may also include water, salt, or other ingredients. Despite its name, buckwheat is not wheat, so crispbread made from it has a different flavour and texture from ordinary wheat bread.
How do you eat Buckwheat Crispbread?
Eat Buckwheat Crispbread plain or top it with cheese, hummus, avocado, egg, or nut butter. Its dry, crunchy texture works well for a quick snack or light meal; add moist toppings just before eating so the crispbread does not soften.
What are the best toppings for Buckwheat Crispbread?
Cream cheese, hummus, mashed avocado, nut butter, and sliced egg all pair well with Buckwheat Crispbread. For a sweet topping, try banana or fruit spread; use a thin layer because heavy or watery toppings can make the crispbread break or turn soft.
Can Buckwheat Crispbread replace bread?
Buckwheat Crispbread can replace bread for some meals, especially when served with toppings or alongside soup and salad. It is thin and brittle rather than soft and sliceable, so it will not work like sandwich bread for folded or heavily filled sandwiches.
How is Buckwheat Crispbread different from rice cakes?
Buckwheat Crispbread is made with buckwheat and typically has a denser, more earthy flavour than the light, mild taste of a plain rice cake. Their shapes and recipes vary, but either can be topped for a quick snack.
How should you store Buckwheat Crispbread after opening?
Keep Buckwheat Crispbread in a tightly sealed package or airtight container in a cool, dry place. Moisture quickly dulls its crunch, so avoid storing it near steam or leaving the packet open on the counter.
Can you serve Buckwheat Crispbread with soup?
Yes, Buckwheat Crispbread makes a crunchy side for soup. Serve it separately rather than leaving it in the bowl, since soaking it will quickly soften its dry, crisp texture.
Can you make Buckwheat Crispbread at home?
Yes, you can make Buckwheat Crispbread at home by spreading a thin buckwheat-based batter or dough on a tray and baking it until dry and crisp. Keep the layer even so the pieces bake at a similar rate.
Why does Buckwheat Crispbread go soft?
Buckwheat Crispbread absorbs moisture from the air and from wet toppings, which takes away its crunch. Reseal the pack promptly and add spreads or juicy ingredients only when you are ready to eat it.
How can you use broken Buckwheat Crispbread pieces?
Crush broken Buckwheat Crispbread into small pieces and scatter them over salads or savoury bowls for crunch. Finer crumbs can also coat vegetables before baking; taste them first, since some versions are already salted.
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Nutrition data compiled from USDA FoodData Central and scientific sources.