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Quinoa Black Cumin Flaxseed Cracker Calories
Source of fiber and plant omega-3
CALORIES
GI
POTASSIUM
FIBER
Quinoa Black Cumin Flaxseed Cracker Nutrition Facts
Selected: 100 g
450
KCAL / 100G
Carbs
55g
· 49%
Protein
13g
· 12%
Fat
20g
· 39%
Fiber
10g
Quinoa Black Cumin Flaxseed Cracker Vitamins & Minerals
Vitamins
B1
0.32mg · 27% DV
Biotin
5µg · 17% DV
Folate
62µg · 16% DV
B3
2.1mg · 13% DV
Minerals
Manganese
2mg · 87% DV
Phosphorus
360mg · 51% DV
Magnesium
185mg · 44% DV
Selenium
18µg · 33% DV
Quinoa Black Cumin Flaxseed Cracker Glycemic Index
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
Is Quinoa Black Cumin Flaxseed Cracker Processed?
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.
Does Quinoa Black Cumin Flaxseed Cracker Contain Allergens?
No known major allergens
Which Diets Is Quinoa Black Cumin Flaxseed Cracker Good For?
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
Quinoa Black Cumin Flaxseed Cracker Fat Profile
SATURATED
2.2g
MONOUNSATURATED
4.1g
POLYUNSATURATED
9.2g
Omega 6:3 ratio 1.3:1
Below the ideal 4:1 — a good omega balance.
Foods Similar to Quinoa Black Cumin Flaxseed Cracker
Quinoa Black Cumin Flaxseed Cracker — Frequently Asked Questions
How many calories are in quinoa black cumin flaxseed crackers?
Quinoa black cumin flaxseed crackers provide 450 calories per 100 g. A 100 g serving also contains 13 g of protein, 55 g of carbohydrates, and 20 g of fat.
Are quinoa black cumin flaxseed crackers suitable for a gluten-free diet?
Yes. Based on the provided dietary compatibility information, these crackers are suitable for a gluten-free diet and are also compatible with vegan, vegetarian, and Mediterranean eating patterns.
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Nutrition data compiled from USDA FoodData Central and scientific sources.