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Eti· all products

Eti Crax Spicy Calories

Spicy stick cracker, snack, salty, crunchy

CALORIES

470kcal

GI

70high

POTASSIUM

120mg

FIBER

3g

Eti Crax Spicy Nutrition Facts

Selected: 100 g

470

KCAL / 100G

Carbs

67g

· 59%

Protein

9g

· 8%

Fat

17g

· 33%

Fiber

3g

Eti Crax Spicy Vitamins & Minerals

Vitamins

B1

0.12mg · 10% DV

B3

1.2mg · 8% DV

B2

0.09mg · 7% DV

B5

0.3mg · 6% DV

Minerals

Sodium

1200mg · 52% DV

Iron

2mg · 11% DV

Phosphorus

70mg · 10% DV

Zinc

1mg · 9% DV

Eti Crax Spicy Glycemic Index

GLYCEMIC INDEX

70
High
0 Low5570100

GLYCEMIC LOAD

47
High

Accounts for portion size — a more realistic measure than GI alone.

Is Eti Crax Spicy Processed?

NOVA 4

Ultra-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 Eti Crax Spicy Contain Allergens?

Contains these allergens:

Gluten yes
Dairy free
Eggs free
Peanuts free
Tree nuts free
Fish free
Soy yes
Sesame yes

Which Diets Is Eti Crax Spicy Good For?

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

Eti Crax Spicy Fat Profile

SATURATED

4.2g

MONOUNSATURATED

7.1g

POLYUNSATURATED

5.1g

⚖️

Omega 6:3 ratio 84:1

Above the ideal 4:1 (84:1).

Foods Similar to Eti Crax Spicy

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Eti Crax Spicy — Frequently Asked Questions

How many calories are in Eti Crax Spicy?

Eti Crax Spicy contains 470 calories per 100 g. A 100 g serving also provides 67 g of carbohydrates, 17 g of fat, and 9 g of protein.

Is Eti Crax Spicy suitable for a vegetarian diet?

Eti Crax Spicy is compatible with vegetarian, omnivore, and flexitarian diets. It contains gluten, soy, and sesame, so it is not suitable for people avoiding these allergens.

Have another question about Eti Crax Spicy?

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Nutrition data compiled from USDA FoodData Central and scientific sources.