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Eti Form whole rye sourdough cracker Calories

Whole rye, sourdough, source of fiber

CALORIES

390kcal

58medium

POTASSIUM

320mg

FIBER

14g

Eti Form whole rye sourdough cracker Nutrition Facts

Selected: 100 g

390

KCAL / 100G

Carbs

68g

· 71%

Protein

10g

· 10%

Fat

· 19%

Fiber

14g

Eti Form whole rye sourdough cracker Vitamins & Minerals

Vitamins

0.35mg · 29% DV

3.8mg · 24% DV

Biotin

6µg · 20% DV

0.32mg · 19% DV

Minerals

Manganese

2mg · 87% DV

Phosphorus

260mg · 37% DV

Selenium

18µg · 33% DV

Magnesium

95mg · 23% DV

Eti Form whole rye sourdough cracker Glycemic Index

GLYCEMIC INDEX

Medium

0 Low5570100

GLYCEMIC LOAD

Medium

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

Is Eti Form whole rye sourdough cracker 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 Eti Form whole rye sourdough cracker Contain Allergens?

Contains these allergens:

Gluten yes

Dairy free

Eggs free

Peanuts free

Tree nuts free

Fish free

Soy free

Sesame free

Which Diets Is Eti Form whole rye sourdough cracker Good For?

Vegan

✓ Suitable

Vegetarian

✓ Suitable

Gluten-Free

— Not suitable

Dairy-Free

— Not suitable

Mediterranean

✓ Suitable

Paleo

— Not suitable

Whole30

— Not suitable

DASH

— Not suitable

Keto

— Not suitable

Low FODMAP

— Not suitable

Eti Form whole rye sourdough cracker Fat Profile

SATURATED

0.9g

MONOUNSATURATED

POLYUNSATURATED

2.3g

⚖️

Omega 6:3 ratio 17.5:1

Above the ideal 4:1 (17.5:1).

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Eti Form whole rye sourdough cracker — Frequently Asked Questions

How many calories are in Eti Form whole rye sourdough crackers?

Eti Form whole rye sourdough crackers provide 390 calories per 100 g. The same amount contains 10 g of protein, 68 g of carbohydrates, and 8 g of fat.

Are Eti Form whole rye sourdough crackers suitable for a vegan diet?

Yes, they are compatible with vegan and vegetarian diets, as well as Mediterranean, flexitarian, and omnivore eating patterns. They contain gluten, so they are not suitable for a gluten-free diet.

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Nutrition data compiled from USDA FoodData Central and scientific sources.