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Source of fiber
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
430
KCAL / 100G
Carbs
66g
· 60%
Protein
10.5g
· 10%
Fat
14.5g
· 30%
Fiber
7.5g
Vitamins
Biotin
9µg · 30% DV
B1
0.32mg · 27% DV
B5
0.72mg · 14% DV
B3
2.1mg · 13% DV
Minerals
Manganese
3mg · 130% DV
Selenium
24µg · 44% DV
Phosphorus
305mg · 44% DV
Sodium
650mg · 28% 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.
No known major 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
2.1g
MONOUNSATURATED
6.4g
POLYUNSATURATED
4.1g
Omega 6:3 ratio 48.8:1
Above the ideal 4:1 (48.8:1).
Oat flour dill crackers provide 430 calories per 100 g.
They contain 10.5 g of protein per 100 g.
There are 66 g of carbohydrates per 100 g. Portion size matters for people monitoring carbohydrate intake.
Oat flour dill crackers contain 14.5 g of fat per 100 g.
Yes. They provide 7.5 g of fiber per 100 g, contributing to total daily fiber intake.
The listed glycemic index of oat flour dill crackers is 55.
Yes. Based on the provided diet compatibility information, they are suitable for a vegan diet.
Yes. They are listed as compatible with vegetarian eating patterns.
They are listed as compatible with Mediterranean and flexitarian diets. Their 430 calories and 66 g of carbohydrates per 100 g should still be considered within the overall eating plan.
Yes. Their processing level is listed as processed. The presence of oat flour does not make the product an unprocessed food.
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Nutrition data compiled from USDA FoodData Central and scientific sources.