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Popular salted cracker, widely used as snack
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
470
KCAL / 100G
Carbs
67g
· 57%
Protein
7.5g
· 6%
Fat
19g
· 37%
Fiber
2.5g
Vitamins
B1
0.35mg · 29% DV
B3
3.5mg · 22% DV
B2
0.25mg · 19% DV
Folate
40µg · 10% DV
Minerals
Sodium
800mg · 35% DV
Iron
3mg · 17% DV
Selenium
8µg · 15% DV
Phosphorus
90mg · 13% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
NOVA 4
Ultra-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
4.5g
MONOUNSATURATED
7.2g
POLYUNSATURATED
5.1g
Omega 6:3 ratio 140:1
Above the ideal 4:1 (140:1).
Usually not for very long when eaten alone. Because they are made mostly from refined carbs and are low in fibre, they are more satisfying when paired with protein-rich foods like cheese, yogurt, or hummus.
They can work as a small pre-workout snack because they are easy to digest and provide quick carbohydrate energy. For longer or harder sessions, they are better combined with a more substantial food.
They are fine occasionally in a small portion, but they are not the most filling choice before bed. Their ultra-processed, highly snackable nature can make it easy to eat more than intended.
Adding protein and fibre helps most. Good pairings include cheese, cottage cheese, tuna spread, hummus, or raw vegetables on the side.
Keep them in a tightly sealed container or well-closed package in a cool, dry place. Once exposed to air and moisture, they can quickly lose their crisp texture.
They can be frozen, but it is usually not worth it. After thawing, the texture may become softer and less crisp.
They can be a convenient substitute once in a while, but they are not nutritionally equivalent to bread. Compared with wholegrain bread especially, they are typically less filling and more processed.
They are acceptable occasionally, but they should not be the default everyday snack. Less processed options such as fruit, yogurt, or cheese are usually better choices for regular use.
They contain gluten, so they are not suitable for people with coeliac disease or gluten sensitivity. A certified gluten-free cracker would be a safer alternative.
Not necessarily. Their small size and crisp texture can make them seem light, but they are fairly energy-dense and easy to overeat.
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Nutrition data compiled from USDA FoodData Central and scientific sources.