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Whole-grain crisp cake with fiber
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
2 piece (medium) of Khorasan wheat crispbread (18 g) has 69 calories. That works out to 382 calories per 100 g. It contains 13.1 g of carbs, 2.5 g of protein, 0.5 g of fat and 1.6 g of fiber. Its 0.5 mg of Manganese covers 21% of the Daily Value. Its glycemic index is 68 (medium), so it raises blood sugar at a moderate pace.
Selected: 2 piece (medium) · 18 g
69
KCAL / 18G
Carbs
13.1g
· 5% DV
Protein
2.5g
· 5% DV
Fat
0.5g
· 1% DV
Fiber
1.6g
· 6% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 78% · Protein 15% · Fat 7%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 69 kcal | |
| Total fat | 0.5 g | 1% |
| Saturated fat | 0.08 g | 0% |
| Trans fat | 0 g | |
| Sodium | 1.08 mg | 0% |
| Total carbohydrate | 13.1 g | 5% |
| Fiber | 1.6 g | 6% |
| Protein | 2.5 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 |
|---|---|---|
| 2 piece (medium) | 18 g | 69 kcal |
| 1 piece (small) | 9 g | 34 kcal |
| 1 serving (small) | 20 g | 76 kcal |
| 1 serving (medium) | 35 g | 134 kcal |
| 4 piece (large) | 36 g | 138 kcal |
| 1 serving (large) | 50 g | 191 kcal |
| 6 piece (extra large) | 54 g | 206 kcal |
| 100 g | 100 g | 382 kcal |
| 1 pack (whole) | 100 g | 382 kcal |
Calculated from 382 calories per 100 g.
Khorasan wheat crispbread is a thin, dry, crunchy bread made with Khorasan wheat. It is ready to eat and can be used like a cracker or a firm base for toppings.
Not necessarily. Kamut is a registered brand name for a particular Khorasan wheat variety, so a crispbread made with Khorasan wheat is not automatically a Kamut product. The name on the package distinguishes the two.
Cheese, hummus, avocado, nut butter, or sliced vegetables all work well on Khorasan wheat crispbread. Add moist toppings just before eating; leaving them on for too long softens the crispbread.
Yes, Khorasan wheat crispbread is generally ready to eat without cooking or toasting. You can warm it briefly if you prefer it extra crisp, but it is already baked and does not need preparation.
Yes, Khorasan wheat crispbread can stand in for crackers with dips, cheese, or spreads. It is usually larger and more brittle than a small cracker, so break it into pieces for sharing or serving with a dip.
Keep Khorasan wheat crispbread in an airtight container in a cool, dry place after opening. Moisture makes it lose its crunch; if it softens, brief warming can help restore some crispness.
Yes, Khorasan wheat crispbread can replace toast as a base for breakfast toppings. Unlike soft toast, it does not fold easily and may crumble under heavy toppings, so choose spreads or ingredients that are not too wet.
It can be a nutritious choice because it is a whole-grain crispbread with fibre. For a more satisfying snack, pair Khorasan wheat crispbread with a protein-rich topping rather than relying on it alone.
It does not cause weight loss by itself, but its fibre can make a snack more filling, especially when paired with protein. Toppings matter too: generous amounts of calorie-dense spreads can make the snack less light.
Yes, people with diabetes can include Khorasan wheat crispbread, but its carbohydrates can raise blood glucose. Pairing it with protein or other fibre-rich foods may help make a more balanced snack; follow your clinician’s meal guidance.
Vitamins
B3
1.04mg · 7% DV
B1
0.08mg · 7% DV
Biotin
1.08µg · 4% DV
B6
0.06mg · 4% DV
Minerals
Manganese
0.49mg · 21% DV
Selenium
7.56µg · 14% DV
Phosphorus
61mg · 9% DV
Copper
0.06mg · 7% DV
Potassium ⭐
65mg · 2% DV
Sodium
1.08mg · 0% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 69 calories in 2 piece (medium) (18 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.
Khorasan wheat crispbread is a thin, baked crisp bread made with Khorasan wheat, an ancient variety of wheat. Its dry, crunchy texture makes it easy to keep on hand for a quick snack, and it can be eaten plain or topped like a slice of toast.
It works well at breakfast with cheese, eggs, tomatoes or avocado, or alongside soup and salads. In Turkey, crispbreads like this can also be served with tea and familiar breakfast sides. As a whole-grain option, it contributes fibre and protein; it contains 8.7 g of fibre per 100 g. Choose it when you want a crunchy base, and add fresh vegetables or a lighter spread for a simple, balanced 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 2
Minimally 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
0.08g
MONOUNSATURATED
0.06g
POLYUNSATURATED
0.2g
Omega 6:3 ratio 18:1
Above the ideal 4:1 (18:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.