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Source of fiber and plant omega-3
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
3 piece (medium) of Rye flaxseed cracker (30 g) has 129 calories. That works out to 430 calories per 100 g. It contains 17.4 g of carbs, 3.5 g of protein, 5 g of fat and 4.4 g of fiber. Its 0.7 mg of Manganese covers 31% of the Daily Value. Its glycemic index is 48 (low), so it raises blood sugar slowly.
Selected: 3 piece (medium) · 30 g
129
KCAL / 30G
Carbs
17.4g
· 6% DV
Protein
3.5g
· 7% DV
Fat
5g
· 6% DV
Fiber
4.4g
· 16% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 54% · Protein 11% · Fat 35%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 129 kcal | |
| Total fat | 5 g | 6% |
| Saturated fat | 0.57 g | 3% |
| Trans fat | 0 g | |
| Sodium | 168 mg | 7% |
| Total carbohydrate | 17.4 g | 6% |
| Fiber | 4.4 g | 16% |
| Protein | 3.5 g | 7% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 piece (medium) | 12 g | 52 kcal |
| 1 piece (thin) | 8 g | 34 kcal |
| 2 piece (medium) | 20 g | 86 kcal |
| 3 piece (medium) | 30 g | 129 kcal |
| 1 serving (medium) | 30 g | 129 kcal |
| 4 piece (large) | 40 g | 172 kcal |
| 1 serving (large) | 45 g | 194 kcal |
| 100 g | 100 g | 430 kcal |
| 1 pack (whole) | 100 g | 430 kcal |
Calculated from 430 calories per 100 g.
Yes, rye flaxseed crackers can be a useful source of fiber and plant-based omega-3. They are still a snack rather than a complete meal, so pair them with foods such as vegetables, yogurt, or a protein-rich topping.
Rye flaxseed crackers go well with hummus, cheese, avocado, or sliced vegetables. You can also serve them alongside soup or top them with a spread shortly before eating to keep them crisp.
You can make rye flaxseed crackers with rye flour, flaxseed, water, and a little oil to bring the dough together. Roll the dough thin, cut it into pieces, and bake until crisp; exact proportions vary between recipes.
Rye flaxseed crackers do not cause weight loss on their own. Their fiber can help make a snack more filling, but toppings and portion size also matter when you are managing your overall food intake.
Rye flaxseed crackers contain carbohydrates and can affect blood glucose, even though they provide fiber. Pairing a portion with protein or unsaturated fat may make a more balanced snack; follow your personal diabetes meal plan.
Store rye flaxseed crackers in an airtight container in a cool, dry place after opening. Moisture makes them lose their crunch, so keep them away from steam and follow any storage instructions on the package.
Yes, you can freeze rye flaxseed crackers in an airtight, moisture-resistant package, though freezing is usually unnecessary. Let them come to room temperature while still sealed to reduce condensation and help preserve their crisp texture.
Rye flaxseed crackers usually go soft because they absorb moisture from the air or were left in an open package. Store them airtight; if they are otherwise fresh, a brief warming in the oven may help restore some crispness.
Yes, rye flaxseed crackers can replace bread for a light breakfast or as a base for toppings. Add something filling, such as an egg, cheese, or yogurt on the side, rather than relying on plain crackers alone.
Yes, rye flaxseed crackers work well with thick dips such as hummus, bean spreads, or cream cheese. Their crisp texture can break in very thin dips, so serve those with a spoonable topping or spread instead.
Vitamins
B1
0.13mg · 11% DV
B3
1.44mg · 9% DV
Biotin
2.4µg · 8% DV
B6
0.1mg · 6% DV
Minerals
Manganese
0.71mg · 31% DV
Copper
0.14mg · 16% DV
Selenium
8.7µg · 16% DV
Phosphorus
107mg · 15% DV
Sodium
168mg · 7% DV
Potassium ⭐
117mg · 3% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 129 calories in 3 piece (medium) (30 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
A rye flaxseed cracker is a thin, baked crisp made with rye flour and flaxseed. It has a dry, crunchy bite, a pleasantly earthy grain flavour and a subtle nuttiness from the seeds. It works as an everyday snack or as a crisp alternative to bread: serve it with cheese, soup, dips or spreads, or top it for a quick lunch. The rye and seeds make it a fibre-rich choice and provide plant-based omega-3. For a more filling snack, pair it with hummus, avocado or a protein-rich topping; its sturdy texture also makes it handy for packing on the go.
High
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
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
0.57g
MONOUNSATURATED
0.93g
POLYUNSATURATED
2.34g
Omega 6:3 ratio 1.2:1
Below the ideal 4:1 — a good omega balance.
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Nutrition data compiled from USDA FoodData Central and scientific sources.