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High-fiber rye flatbread
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
275
KCAL / 100G
Carbs
52.5g
· 76%
Protein
9.2g
· 13%
Fat
3.1g
· 11%
Fiber
12.5g
Vitamins
B1
0.32mg · 27% DV
B3
3.6mg · 23% DV
Biotin
4.5µg · 15% DV
B2
0.18mg · 14% DV
Minerals
Manganese
2mg · 87% DV
Selenium
28µg · 51% DV
Phosphorus
245mg · 35% DV
Sodium
520mg · 23% 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
0.42g
MONOUNSATURATED
0.55g
POLYUNSATURATED
1.05g
Omega 6:3 ratio 11.9:1
Above the ideal 4:1 (11.9:1).
No. Its fiber can help you feel fuller for longer, but overall portion size and what you fill it with still matter most.
Higher fiber generally slows digestion and helps a meal feel more satisfying. That effect is usually stronger when you pair it with protein and vegetables.
It can work for either, depending on the meal. Before training, keep the filling lighter and easier to digest; after training, pair it with a protein source for a more balanced recovery meal.
Good options include hummus, beans, chicken, tuna, eggs, yogurt-based spreads, and plenty of vegetables. Adding protein and produce makes the wrap more satisfying and nutritionally balanced.
It can in some people. If you are not used to higher-fiber foods or eat a large amount at once, gas or bloating may happen, so increasing intake gradually can help.
Not automatically. Its fiber and relatively moderate glycemic impact may be helpful, but portion size and fillings such as sweet sauces or spreads still affect blood sugar response.
No. Rye contains gluten, and this product is not suitable for people with celiac disease or other gluten-related disorders.
Keep it well sealed to limit drying out, and store it in a cool place or the fridge if the package advises it. For best safety and quality, follow the storage instructions on the label.
Yes, usually you can. Separating pieces with baking paper before freezing makes it easier to thaw only what you need.
Its thin structure loses moisture easily when exposed to air. Brief warming or covering it with a clean slightly damp towel for a short time can help restore flexibility.
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Nutrition data compiled from USDA FoodData Central and scientific sources.