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Crunchy buckwheat-based breadstick snack
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
4 piece (medium) of Buckwheat breadstick (24 g) has 98 calories. That works out to 410 calories per 100 g. It contains 17.3 g of carbs, 2.3 g of protein, 2 g of fat and 1.4 g of fiber. Its 0.3 mg of Manganese covers 11% of the Daily Value. Its glycemic index is 58 (medium), so it raises blood sugar at a moderate pace.
Selected: 4 piece (medium) · 24 g
98
KCAL / 24G
Carbs
17.3g
· 6% DV
Protein
2.3g
· 5% DV
Fat
2g
· 3% DV
Fiber
1.4g
· 5% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 72% · Protein 10% · Fat 18%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 98 kcal | |
| Total fat | 2 g | 3% |
| Saturated fat | 0.26 g | 1% |
| Trans fat | 0 g | |
| Sodium | 125 mg | 5% |
| Total carbohydrate | 17.3 g | 6% |
| Fiber | 1.4 g | 5% |
| Protein | 2.3 g | 5% |
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 |
|---|---|---|
| 4 piece (medium) | 24 g | 98 kcal |
| 2 piece (small) | 12 g | 49 kcal |
| 1 serving (medium) | 30 g | 123 kcal |
| 6 piece (large) | 36 g | 148 kcal |
| 1 pack (small) | 40 g | 164 kcal |
| 8 piece (extra large) | 48 g | 197 kcal |
| 1 pack (large) | 80 g | 328 kcal |
| 100 g | 100 g | 410 kcal |
Calculated from 410 calories per 100 g.
A buckwheat breadstick is a crisp baked snack made with buckwheat flour. Recipes vary: some include other flours, oil, salt, or seasonings, so the buckwheat flavor and texture can differ between products.
A buckwheat breadstick often has a mildly earthy, nutty flavor and a dry, crunchy texture. Its taste is usually more distinctive than a plain wheat breadstick, though added herbs, seeds, or seasonings can change the flavor.
Buckwheat breadsticks pair well with hummus, soft cheese, bean dips, and yogurt-based dips. Serve the dip alongside rather than spreading it on far in advance, so the breadsticks stay crunchy.
Yes, you can break buckwheat breadsticks into small pieces and use them as a crunchy topping for salads or soup. Add them just before serving, since liquid quickly softens their crisp texture.
Store buckwheat breadsticks in a tightly closed, dry container after opening. Exposure to humid air makes them lose their crunch, so keep the container away from steam and close it promptly after serving.
Yes, you can make buckwheat breadsticks by shaping buckwheat-flour dough into thin sticks and baking them until crisp. Homemade versions let you adjust the seasoning, and thinner pieces generally bake up crunchier.
Buckwheat breadsticks do not cause weight loss on their own. They can be a convenient crunchy snack, but toppings and dips add to what you eat; pairing a portion with a filling protein-rich dip may make it more satisfying.
People with diabetes can include buckwheat breadsticks if the portion fits their meal plan, but the snack contains carbohydrates and can raise blood glucose. Eating it with protein or fiber-rich foods may make the meal more filling.
Buckwheat breadsticks can be a choking hazard for toddlers because they are dry and crunchy. Offer them only when a child can manage that texture safely, supervise eating, and break the breadstick into an age-appropriate form.
Yes, buckwheat breadsticks can be frozen in an airtight container, although freezing may affect their crispness if moisture gets in. Let them thaw while still sealed, then briefly warm them in a low oven if they have softened.
Vitamins
B3
0.58mg · 4% DV
B1
0.04mg · 3% DV
Biotin
0.96µg · 3% DV
B6
0.04mg · 2% DV
Minerals
Manganese
0.26mg · 11% DV
Phosphorus
50mg · 7% DV
Copper
0.05mg · 6% DV
Sodium
125mg · 5% DV
Potassium ⭐
58mg · 2% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 98 calories in 4 piece (medium) (24 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.
A buckwheat breadstick is a crisp, baked snack made with buckwheat flour. It has a firm, dry bite rather than the softness of a loaf, and may be sold plain or with seasonings. Buckwheat has a distinctive, slightly earthy flavour that comes through in the finished stick.
Enjoy it on its own, alongside soup, or with dips such as hummus; it also works on a snack board with cheese and vegetables. Its nutritional profile is chiefly carbohydrate, with some fibre and protein. For a more filling snack, pair a few sticks with a protein-rich dip or yoghurt, or serve them with fresh vegetables for a lighter combination.
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.
No known major allergens
Vegan
✓ Suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
0.26g
MONOUNSATURATED
0.55g
POLYUNSATURATED
0.48g
Omega 6:3 ratio 23:1
Above the ideal 4:1 (23:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.