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Crisp, low-fat wheat rusk
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
384
KCAL / 100G
Carbs
77.5g
· 82%
Protein
11.2g
· 12%
Fat
2.6g
· 6%
Fiber
3.4g
Vitamins
B1
0.42mg · 35% DV
Biotin
8µg · 27% DV
B3
4.1mg · 26% DV
Folate
105µg · 26% DV
Minerals
Selenium
31µg · 56% DV
Manganese
1mg · 43% DV
Sodium
620mg · 27% DV
Phosphorus
125mg · 18% 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.
Contains these allergens:
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
SATURATED
0.65g
MONOUNSATURATED
0.55g
POLYUNSATURATED
0.76g
Omega 6:3 ratio 24:1
Above the ideal 4:1 (24:1).
Etimek rusk provides 384 calories per 100g. The calorie amount changes with portion size.
It contains 11.2g of protein per 100g. Its carbohydrate content is still much higher than its protein content.
Yes, it has 77.5g of carbohydrates per 100g. If you monitor carb intake, portion size matters.
Yes, it is relatively low in fat. It contains 2.6g of fat per 100g.
Yes, it provides 3.4g of fiber per 100g. It contains some fiber, but it is not especially high.
Its glycemic index is 75. That indicates a relatively fast blood sugar impact.
Its nutrition profile is mainly carbohydrate-based, with low fat and 11.2g protein per 100g. It is also a processed food, which is an important factor to consider.
It fits omnivore, vegetarian, vegan, Mediterranean, and flexitarian eating patterns. Since it has 384 calories and 77.5g carbs per 100g, portion size is still important.
Yes, gluten is listed as an allergen. It is not suitable for people with gluten sensitivity or celiac disease.
Yes, it is classified as processed. That can be useful to keep in mind when choosing grain products.
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Nutrition data compiled from USDA FoodData Central and scientific sources.