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Source of fiber and plant omega-3
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
390
KCAL / 100G
Carbs
63.5g
· 65%
Protein
10.5g
· 11%
Fat
10.2g
· 24%
Fiber
11.5g
Vitamins
B3
4.8mg · 30% DV
B1
0.32mg · 27% DV
Biotin
8µg · 27% DV
B6
0.34mg · 20% DV
Minerals
Copper
1mg · 111% DV
Manganese
2mg · 87% DV
Phosphorus
390mg · 56% DV
Magnesium
205mg · 49% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
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.
No known major allergens
Vegan
✓ Suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
✓ Suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
1.1g
MONOUNSATURATED
1.7g
POLYUNSATURATED
6.4g
Omega 6:3 ratio 2:1
Below the ideal 4:1 — a good omega balance.
Chia buckwheat crispbread has 390 calories per 100g. You can estimate a serving by adjusting that value to the amount you eat.
It provides 10.5g protein per 100g. That makes it a grain-based option with a moderate protein contribution.
It contains 63.5g carbohydrates per 100g. So it is a carbohydrate-rich grain product.
Yes, it has 11.5g fiber per 100g. Its fiber content may be relevant if you are planning meals for fullness.
It can fit into a diet depending on portion size and your overall calorie target. It contains 390 calories per 100g, so serving size matters.
Its glycemic index is 50. This can be useful if you are comparing foods by glycemic impact.
Yes, it is listed as gluten-free. It is also compatible with vegan, vegetarian, paleo, Mediterranean, and flexitarian eating patterns.
Per 100g, it provides 10.5g protein, 11.5g fiber, and 10.2g fat. Whether it fits your needs depends on your overall diet and portion size.
Its protein and fiber can support satiety. Per 100g, it contains 10.5g protein and 11.5g fiber.
Yes, it is classified as a processed food. That processing level should be taken into account directly when evaluating the product.
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Nutrition data compiled from USDA FoodData Central and scientific sources.