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Sweet and savory snack, contains protein and calcium
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
2 piece (medium) of Cracker with labneh and jam (40 g) has 104 calories. That works out to 260 calories per 100 g. It contains 15.2 g of carbs, 2.6 g of protein, 3.4 g of fat and 0.9 g of fiber. Its 0.1 mg of B2 covers 6% of the Daily Value. Its glycemic index is 60 (medium), so it raises blood sugar at a moderate pace.
Selected: 2 piece (medium) · 40 g
104
KCAL / 40G
Carbs
15.2g
· 6% DV
Protein
2.6g
· 5% DV
Fat
3.4g
· 4% DV
Fiber
0.9g
· 3% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 60% · Protein 10% · Fat 30%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 104 kcal | |
| Total fat | 3.4 g | 4% |
| Saturated fat | 1.68 g | 8% |
| Trans fat | 0.01 g | |
| Sodium | 136 mg | 6% |
| Total carbohydrate | 15.2 g | 6% |
| Fiber | 0.9 g | 3% |
| Protein | 2.6 g | 5% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 2 piece (medium) | 40 g | 104 kcal |
| 1 piece (small) | 20 g | 52 kcal |
| 1 serving (medium) | 50 g | 130 kcal |
| 3 piece (large) | 60 g | 156 kcal |
| 1 serving (large) | 80 g | 208 kcal |
| 100 g | 100 g | 260 kcal |
| 5 piece (jumbo) | 100 g | 260 kcal |
| 1 pack (whole) | 120 g | 312 kcal |
Calculated from 260 calories per 100 g.
Spread labneh over a plain cracker, then add a small spoonful of jam to make cracker with labneh and jam. Assemble it just before eating so the cracker stays crisp, and adjust the labneh-to-jam balance to suit your taste.
Cracker with labneh and jam tastes sweet, tangy, creamy, and lightly salty. The jam brings fruit sweetness, while labneh adds a mild tartness that balances it; a plain cracker keeps the flavors from competing.
Berry, apricot, and fig jams all work well with cracker with labneh and jam. Tart berry jam gives a sharper contrast to the creamy labneh, while fig or apricot makes the snack taste rounder and sweeter.
A plain or lightly salted cracker is best for cracker with labneh and jam because strong seasonings can clash with the jam. Choose a sturdy cracker if you plan to add a generous layer of labneh.
Yes, cracker with labneh and jam can be served for breakfast as a quick sweet-and-savory bite. Pair it with fruit or eggs if you want a more substantial meal rather than a small snack.
It is better to assemble cracker with labneh and jam just before serving, since moisture from the toppings softens the cracker. Keep the labneh refrigerated, store the crackers in a dry airtight container, and add the jam at the last moment.
To keep cracker with labneh and jam crisp, use a thicker cracker and spread the labneh in a thin layer. Add the jam right before eating instead of letting the assembled snack sit.
Yes, cracker with labneh and jam can be an easy snack for children. Use a cracker they can chew comfortably, spread the toppings thinly, and supervise young children while they eat.
Make cracker with labneh and jam less sweet by using less jam and more labneh. Choosing a tart fruit preserve also balances the sweetness; fresh fruit can replace some or all of the jam.
Cracker with labneh and jam can raise blood glucose because the cracker and jam contain carbohydrates. Whether it fits your meal plan depends on your individual diabetes care; ask your clinician or dietitian how to account for it.
Vitamins
B2
0.07mg · 5% DV
B12
0.09µg · 4% DV
B5
0.18mg · 4% DV
B1
0.04mg · 3% DV
Minerals
Sodium
136mg · 6% DV
Calcium
44mg · 4% DV
Selenium
2.4µg · 4% DV
Phosphorus
28mg · 4% DV
Potassium ⭐
44mg · 1% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 104 calories in 2 piece (medium) (40 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.
Cracker with labneh and jam brings together crisp crackers, creamy, gently tangy labneh and sweet fruit preserve. Labneh is a strained-yogurt cheese common in Middle Eastern cooking, while crackers and jam make this an easy combination to assemble for a quick bite.
It works as a casual breakfast or snack, often alongside tea or coffee; in homes across the Levant, labneh is also served with bread and other simple accompaniments. The contrast is the appeal: crunchy, creamy, sweet and lightly savoury in each bite. Carbohydrates make up much of the snack, while labneh contributes some protein and calcium. For a less sweet serving, spread on a modest amount of jam, or add fresh fruit on the side.
Low
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
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.
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.
Contains these allergens:
Vegan
— Not suitable
Vegetarian
✓ Suitable
Gluten-Free
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
— Not suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
1.68g
MONOUNSATURATED
0.88g
POLYUNSATURATED
0.72g
Omega 6:3 ratio 21.3:1
Above the ideal 4:1 (21.3:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.