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Gluten-free, source of fiber, low fat
In season: Spring · Summer · Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
3 piece (medium) of Buckwheat Cracker (30 g) has 111 calories. That works out to 370 calories per 100 g. It contains 22.5 g of carbs, 3 g of protein, 0.9 g of fat and 2.1 g of fiber. Its 0.4 mg of Manganese covers 17% of the Daily Value. Its glycemic index is 55 (medium), so it raises blood sugar at a moderate pace.
Selected: 3 piece (medium) · 30 g
111
KCAL / 30G
Carbs
22.5g
· 8% DV
Protein
3g
· 6% DV
Fat
0.9g
· 1% DV
Fiber
2.1g
· 8% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 82% · Protein 11% · Fat 7%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 111 kcal | |
| Total fat | 0.9 g | 1% |
| Saturated fat | 0.18 g | 1% |
| Trans fat | 0 g | |
| Sodium | 75 mg | 3% |
| Total carbohydrate | 22.5 g | 8% |
| Fiber | 2.1 g | 8% |
| Protein | 3 g | 6% |
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 |
|---|---|---|
| 3 piece (medium) | 30 g | 111 kcal |
| 1 piece (small) | 10 g | 37 kcal |
| 1 piece (thick) | 15 g | 56 kcal |
| 2 piece (thin) | 20 g | 74 kcal |
| 5 piece (large) | 50 g | 185 kcal |
| 100 g | 100 g | 370 kcal |
| 1 pack (whole) | 100 g | 370 kcal |
| 2 pack (double) | 200 g | 740 kcal |
Calculated from 370 calories per 100 g.
Buckwheat crackers can be eaten plain or topped with hummus, cheese, mashed avocado, or nut butter. Add moist toppings just before eating so the crackers keep their crisp texture.
Buckwheat crackers are usually made with buckwheat flour or groats, often combined with water, oil, and salt. Some recipes include seeds or other flours, so ingredients vary by recipe and product.
Buckwheat crackers can stand in for bread with spreads or as a base for simple toppings. They are usually too thin and brittle to hold sandwich fillings the way slices of bread do.
Cream cheese, hummus, avocado, nut butter, or sliced vegetables all pair well with buckwheat crackers. For a sweet snack, add fruit and nut butter; put wet toppings on shortly before serving to prevent sogginess.
Yes, buckwheat crackers can be made at home by mixing buckwheat flour with water and a little oil, then baking a thin sheet of dough until crisp. Seasonings and seeds can be added to suit your taste.
Store opened buckwheat crackers in an airtight container in a cool, dry place. Moisture makes them lose their crunch; if they soften, briefly warming them in the oven may help restore some crispness.
Yes, buckwheat crackers make a quick breakfast base for eggs, cheese, nut butter, or fruit. Pair them with a filling topping rather than eating them alone, and add it just before serving to keep them crisp.
Buckwheat crackers on their own may not keep you full for long. Top them with a protein-rich food such as cheese, eggs, or hummus, or serve them alongside yogurt for a more satisfying snack.
Buckwheat crackers do not cause weight loss on their own. Portion size and toppings matter; pairing them with vegetables and a filling protein source can make them a more satisfying choice than crackers eaten plain.
People with diabetes can include buckwheat crackers in a meal, but their carbohydrates can affect blood glucose. Pairing them with protein or healthy-fat toppings may make the snack more balanced; individual meal plans should guide portions.
Vitamins
B1
0.12mg · 10% DV
B3
1.26mg · 8% DV
B6
0.12mg · 7% DV
Biotin
1.8µg · 6% DV
Minerals
Manganese
0.39mg · 17% DV
Copper
0.15mg · 17% DV
Magnesium
33mg · 8% DV
Phosphorus
54mg · 8% DV
Sodium
75mg · 3% DV
Potassium ⭐
63mg · 2% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 111 calories in 3 piece (medium) (30 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.
Buckwheat crackers are thin, crisp snacks made with buckwheat flour or groats. Despite its name, buckwheat is not wheat; it has a distinctive, gently earthy flavour. Recipes vary, and some versions include seeds or other ingredients, so the label is the best guide to a particular pack.
They’re easy to eat plain or topped with cheese, hummus, avocado or sliced vegetables, whether as a quick breakfast, a desk snack or part of a light lunch. Their brittle crunch works especially well with soft, savoury toppings. Buckwheat crackers are a source of fibre, with 7 g per 100 g, and are relatively low in fat. For a more filling snack, pair a few with a protein-rich topping.
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
0.18g
MONOUNSATURATED
0.21g
POLYUNSATURATED
0.33g
Omega 6:3 ratio 27:1
Above the ideal 4:1 (27:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.