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Source of fiber and plant protein
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
382
KCAL / 100G
Carbs
62.5g
· 65%
Protein
11.8g
· 12%
Fat
9.4g
· 23%
Fiber
8.6g
Vitamins
Biotin
8.1µg · 27% DV
B1
0.31mg · 26% DV
B3
3.2mg · 20% DV
B6
0.29mg · 17% DV
Minerals
Copper
1mg · 111% DV
Manganese
2mg · 87% DV
Phosphorus
379mg · 54% DV
Magnesium
177mg · 42% 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
1.02g
MONOUNSATURATED
1.48g
POLYUNSATURATED
4.82g
Omega 6:3 ratio 1.9:1
Below the ideal 4:1 — a good omega balance.
It contains 382 calories per 100 grams. To estimate a serving, adjust the calories based on the amount you eat.
It provides 11.8 g protein per 100 g. That gives it a moderate protein contribution alongside its carbohydrate content.
There are 62.5 g of carbohydrates per 100 g. This makes it a carb-forward grain-based food.
It has 9.4 g of fat per 100 g. Fat is present, but carbohydrates are still the dominant macronutrient.
It contains 8.6 g of fiber per 100 g. That fiber content may help make it more filling than lower-fiber crackers.
Its glycemic index is 52. That places it in the low-to-moderate glycemic range.
It can fit into a weight-management plan if portions are controlled. Per 100 g, it has 382 calories and 62.5 g carbs, so serving size matters.
Yes, it is suitable for both vegan and vegetarian diets. It also fits omnivore, paleo, Mediterranean, and flexitarian eating patterns.
Yes, it is listed as suitable for a gluten-free diet. That makes it an option for people avoiding gluten.
Yes, it is classified as a processed food. Processing level can be an important factor alongside calories and macros.
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Nutrition data compiled from USDA FoodData Central and scientific sources.