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Fiber-rich whole-grain snack
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
330
KCAL / 100G
Carbs
69.5g
· 82%
Protein
9.5g
· 11%
Fat
2.4g
· 7%
Fiber
15.5g
Vitamins
B1
0.32mg · 27% DV
Biotin
8µg · 27% DV
B3
3.8mg · 24% DV
B6
0.28mg · 16% DV
Minerals
Manganese
3mg · 130% DV
Selenium
28µg · 51% DV
Phosphorus
285mg · 41% DV
Magnesium
105mg · 25% 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.
Contains these 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
0.35g
MONOUNSATURATED
0.42g
POLYUNSATURATED
0.86g
Omega 6:3 ratio 9.8:1
Above the ideal 4:1 (9.8:1).
Roasted rye crackers provide 330 calories per 100 g. Total calorie intake depends on the portion eaten.
Roasted rye crackers contain 69.5 g of carbohydrates per 100 g. They are therefore relatively high in carbohydrates.
Yes. Roasted rye crackers provide 9.5 g of protein per 100 g.
They contain 15.5 g of fiber per 100 g. Fiber is one of the notable nutrients in this product.
Roasted rye crackers contain 2.4 g of fat per 100 g. Their fat content is much lower than their carbohydrate content.
Roasted rye crackers have a glycemic index of 65. This value may be useful for people monitoring glycemic impact.
Yes, roasted rye crackers contain gluten. They are not suitable for people who need to avoid gluten.
Yes, they are compatible with a vegan diet. They are also compatible with vegetarian, omnivore, Mediterranean, and flexitarian eating patterns.
Whether they fit depends on your dietary goals and portion size. Per 100 g, they provide 330 calories, 69.5 g of carbohydrates, and 15.5 g of fiber.
Yes, roasted rye crackers are classified as a processed food. This may be relevant for people who consider processing level when choosing foods.
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Nutrition data compiled from USDA FoodData Central and scientific sources.