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Fiber-containing savory crackers
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
401
KCAL / 100G
Carbs
68.5g
· 69%
Protein
10.2g
· 10%
Fat
9.2g
· 21%
Fiber
7.8g
Vitamins
B1
0.38mg · 32% DV
B3
4.1mg · 26% DV
Folate
76µg · 19% DV
Biotin
5.2µg · 17% DV
Minerals
Selenium
30µg · 55% DV
Manganese
1mg · 43% DV
Phosphorus
205mg · 29% DV
Sodium
650mg · 28% 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
1.25g
MONOUNSATURATED
3.75g
POLYUNSATURATED
2.45g
Omega 6:3 ratio 29.4:1
Above the ideal 4:1 (29.4:1).
Form Tomato Oregano Crackers provide 401 kcal per 100 g. Total calories vary with the amount eaten.
These crackers contain 10.2 g of protein per 100 g.
Form Tomato Oregano Crackers contain 68.5 g of carbohydrates per 100 g.
They provide 7.8 g of fiber per 100 g. The fiber content should be considered alongside their carbohydrate content.
The glycemic index of Form Tomato Oregano Crackers is 65.
Portion size matters because they provide 401 kcal and 68.5 g of carbohydrates per 100 g. They are compatible with vegetarian, vegan, Mediterranean, and flexitarian diets.
Yes, Form Tomato Oregano Crackers are compatible with a vegan diet. They are also suitable for vegetarians.
No, these crackers contain gluten. They are not suitable for people avoiding gluten.
They contain 9.2 g of fat per 100 g. The same amount provides 68.5 g of carbohydrates and 10.2 g of protein.
Yes, Form Tomato Oregano Crackers are classified as a processed food. This can be considered when planning your overall diet.
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Nutrition data compiled from USDA FoodData Central and scientific sources.