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High-fiber crunchy rye crispbread with herbs
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
2 slice (thin) of Herb rye crispbread (20 g) has 72 calories. That works out to 360 calories per 100 g. It contains 13.6 g of carbs, 2 g of protein, 0.9 g of fat and 3 g of fiber. Its 0.4 mg of Manganese covers 17% of the Daily Value. Its glycemic index is 58 (medium), so it raises blood sugar at a moderate pace.
Selected: 2 slice (thin) · 20 g
72
KCAL / 20G
Carbs
13.6g
· 5% DV
Protein
2g
· 4% DV
Fat
0.9g
· 1% DV
Fiber
3g
· 11% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 77% · Protein 11% · Fat 12%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 72 kcal | |
| Total fat | 0.9 g | 1% |
| Saturated fat | 0.14 g | 1% |
| Trans fat | 0 g | |
| Sodium | 130 mg | 6% |
| Total carbohydrate | 13.6 g | 5% |
| Fiber | 3 g | 11% |
| Protein | 2 g | 4% |
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 slice (thin) | 20 g | 72 kcal |
| 1 slice (thin) | 10 g | 36 kcal |
| 1 serving (small) | 25 g | 90 kcal |
| 3 slice (medium) | 30 g | 108 kcal |
| 4 slice (medium) | 40 g | 144 kcal |
| 1 serving (medium) | 40 g | 144 kcal |
| 6 slice (large) | 60 g | 216 kcal |
| 1 serving (large) | 60 g | 216 kcal |
| 100 g | 100 g | 360 kcal |
| 1 pack (whole) | 200 g | 720 kcal |
Calculated from 360 calories per 100 g.
Herb rye crispbread is a thin, dry, crunchy bread made with rye and seasoned with herbs. It is commonly eaten plain or used as a base for toppings, much like a crisp alternative to sliced bread.
Eat herb rye crispbread plain, or top it with cheese, hummus, egg, or sliced vegetables. Add moist toppings just before serving so the crispbread stays crunchy rather than softening.
Cream cheese, hummus, avocado, egg, and sliced tomato all work well on herb rye crispbread. Choose toppings that complement its earthy rye and herbal taste, and avoid leaving wet toppings on it for long.
Herb rye crispbread is thin, dry, and crunchy, while rye bread is usually soft and sliceable. Crispbread is handy as a sturdy snack base; rye bread works more like a conventional sandwich bread.
Keep herb rye crispbread tightly sealed in a cool, dry place after opening. Exposure to moisture makes it lose its crunch, so close the package promptly or transfer the pieces to an airtight container.
Yes, herb rye crispbread pairs well with soup as a crunchy side. Serve it separately to keep it crisp, or crumble it over the bowl just before eating instead of letting it sit and turn soft.
Yes, you can make herb rye crispbread at home with rye flour, water, and dried herbs. Roll the dough thin and bake it until dry and crisp; an even thickness helps the pieces bake consistently.
It can help with fullness because it is high in fiber. For a more substantial snack, pair herb rye crispbread with a protein-rich topping such as egg, cheese, or hummus.
Herb rye crispbread can fit into a weight-loss eating plan, and its fiber may help make a snack more filling. Toppings matter too: adding a measured portion of protein can be more satisfying than eating it alone.
People with diabetes can include herb rye crispbread, but it still contains carbohydrates that can affect blood glucose. Pairing it with protein or unsaturated-fat-rich toppings may make a more balanced snack; portion needs vary by person.
Vitamins
B1
0.06mg · 5% DV
B3
0.7mg · 4% DV
Biotin
0.8µg · 3% DV
B5
0.12mg · 2% DV
Minerals
Manganese
0.4mg · 17% DV
Selenium
3.6µg · 7% DV
Phosphorus
44mg · 6% DV
Sodium
130mg · 6% DV
Potassium ⭐
56mg · 2% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 72 calories in 2 slice (thin) (20 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.
Herb rye crispbread is a thin, dry-baked bread made with rye flour and herbs mixed into the dough. Crispbreads are especially familiar in Northern and Central European food traditions, though they are now enjoyed in many places. Their firm crunch makes them handy for breakfast, a light lunch or a snack; try them with cheese, sliced vegetables, hummus or another spread.
The rye brings an earthy, slightly tangy flavour, while the herbs add a savoury note. It is a high-fibre choice, with 15 g of fibre per 100 g, and its crisp texture pairs well with softer toppings. For a lighter bite, add fresh tomato or cucumber and choose a modest amount of spread.
Medium
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
✓ 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
0.14g
MONOUNSATURATED
0.18g
POLYUNSATURATED
0.32g
Omega 6:3 ratio 14:1
Above the ideal 4:1 (14:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.