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Olive oil, fiber-rich, gluten-free grains, healthy fats
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
410
KCAL / 100G
Carbs
62g
· 62%
Protein
8.5g
· 9%
Fat
13g
· 29%
Fiber
6.5g
Vitamins
B1
0.18mg · 15% DV
Vitamin E
2.1mg · 14% DV
B3
1.8mg · 11% DV
B2
0.12mg · 9% DV
Minerals
Manganese
1mg · 43% DV
Sodium
420mg · 18% DV
Magnesium
68mg · 16% DV
Phosphorus
110mg · 16% 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
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
1.8g
MONOUNSATURATED
8.1g
POLYUNSATURATED
2.7g
Omega 6:3 ratio 16.2:1
Above the ideal 4:1 (16.2:1).
Buckwheat and oats do not build the same gluten structure as wheat, so the texture is often more fragile, dense, or crumbly. Olive oil also adds crispness but can make the sticks break more easily.
Keep it in an airtight container in a cool, dry place after opening. Exposure to humidity can quickly make it lose its crunch.
Yes, a short time in a low oven can often help restore some crispness. Let it cool fully before sealing it again.
It works well with hummus, yogurt-based dips, cheese, olive paste, or alongside soup. Pairing it with protein and healthy fats can make it a more balanced snack.
Before training, it can be a practical light carb option, especially with a dip or yogurt. After training, it is better combined with a protein source rather than eaten alone.
It can fit as an evening snack if the portion is kept moderate. Because it is crunchy and easy to keep eating, pairing it with something more filling may help.
No. Gluten-free does not automatically mean healthier, and this is still a processed grain snack, so portion size and the overall meal pattern matter.
No, it still contains carbohydrates, so it can affect blood sugar. Eating it with protein, fat, or other fiber-rich foods may help create a steadier response than eating it on its own.
People with very sensitive celiac disease should still check for certified gluten-free labeling because cross-contact can matter. Those who frequently snack on processed foods should also watch how easily portions can add up.
Sometimes, yes, especially as a practical side with soup, breakfast spreads, or light meals. But it is more compact, crunchier, and often easier to overeat than regular bread.
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Nutrition data compiled from USDA FoodData Central and scientific sources.