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Oven-baked, mugwort-infused, crispy snack
In season: Spring · Summer · Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
4 piece (medium) of Mugwort Oven Baked Cracker (30 g) has 132 calories. That works out to 440 calories per 100 g. It contains 20.4 g of carbs, 2.4 g of protein, 4.2 g of fat and 1.2 g of fiber. Its 0.2 mg of Manganese covers 9% of the Daily Value. Its glycemic index is 65 (high), so it raises blood sugar quickly.
Selected: 4 piece (medium) · 30 g
132
KCAL / 30G
Carbs
20.4g
· 7% DV
Protein
2.4g
· 5% DV
Fat
4.2g
· 5% DV
Fiber
1.2g
· 4% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 63% · Protein 7% · Fat 30%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 132 kcal | |
| Total fat | 4.2 g | 5% |
| Saturated fat | 0.96 g | 5% |
| Trans fat | 0.02 g | |
| Sodium | 195 mg | 8% |
| Total carbohydrate | 20.4 g | 7% |
| Fiber | 1.2 g | 4% |
| Protein | 2.4 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) | 30 g | 132 kcal |
| 1 piece (thin) | 7 g | 31 kcal |
| 1 piece (thick) | 12 g | 53 kcal |
| 2 piece (small) | 15 g | 66 kcal |
| 1 pack (mini) | 50 g | 220 kcal |
| 8 piece (large) | 60 g | 264 kcal |
| 100 g | 100 g | 440 kcal |
| 1 pack (large) | 100 g | 440 kcal |
Calculated from 440 calories per 100 g.
A mugwort oven-baked cracker is a crisp baked snack seasoned with mugwort, an aromatic herb. Recipes vary, so the exact flour, fats, and seasonings depend on the particular product or homemade version.
A mugwort oven-baked cracker usually tastes crisp, earthy, and distinctly herbal, sometimes with a mild bitterness. The flavor can be more or less pronounced depending on how much mugwort is used.
Serve a mugwort oven-baked cracker plain or with a dip such as hummus or a yogurt-based dip. Its crisp texture also makes it handy as a savory snack alongside a cup of tea.
Yes, you can make a mugwort oven-baked cracker by mixing finely chopped or dried mugwort into cracker dough, rolling it thin, cutting it into pieces, and baking until crisp. Thinner dough generally bakes more evenly.
Yes, baking can soften mugwort’s sharper herbal aroma and blend it into the cracker’s toasted flavor. The herb may become less fragrant with prolonged or very hot baking.
Keep a mugwort oven-baked cracker in an airtight container in a cool, dry place after opening. Exposure to moisture makes crackers lose their crispness, so reseal the package or transfer them promptly.
Yes, a mugwort oven-baked cracker can replace plain crackers on a cheese board. Its herbal, slightly bitter flavor works especially well with mild cheeses, while stronger cheeses make for a bolder combination.
A mugwort oven-baked cracker can be a convenient snack, but it is still a cracker rather than a complete meal. Pair it with a protein-rich food, such as cheese or yogurt, for a more filling snack.
Not necessarily. “Mugwort” and “wormwood” can refer to different species in the Artemisia genus, and common names are used inconsistently. The product name alone does not identify the exact species used.
Ask your healthcare professional before eating a mugwort oven-baked cracker during pregnancy. The safety of mugwort-containing products in pregnancy is not well established, so avoiding regular or large servings is the cautious choice.
Vitamins
B1
0.05mg · 4% DV
B3
0.66mg · 4% DV
B5
0.12mg · 2% DV
B2
0.03mg · 2% DV
Minerals
Manganese
0.21mg · 9% DV
Sodium
195mg · 8% DV
Copper
0.04mg · 4% DV
Phosphorus
27mg · 4% DV
Potassium ⭐
33mg · 1% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 132 calories in 4 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.
Mugwort Oven Baked Cracker is a crisp, savoury cracker made with dough flavoured with mugwort, an aromatic herb with a distinctly earthy, slightly bitter note. It is best understood as a herb-seasoned snack rather than a dish tied to one particular regional tradition.
Its dry crunch makes it easy to eat on its own, but it also pairs well with cheese, dips or a cup of tea. In places where crackers are a common snack, it can be served on a small snack board or packed for a quick bite. The nutrition profile is led by carbohydrates, with more modest amounts of protein and fibre. For a lighter snack, keep the portion modest and pair it with fresh vegetables or a simple yoghurt dip.
Low
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Low
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
— Not suitable
Vegetarian
✓ Suitable
Gluten-Free
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
— Not suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
0.96g
MONOUNSATURATED
1.53g
POLYUNSATURATED
0.93g
Omega 6:3 ratio 37.5:1
Above the ideal 4:1 (37.5:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.