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Crisp semolina-based savory snack
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
5 piece (medium) of Semolina crackers (30 g) has 132 calories. That works out to 441 calories per 100 g. It contains 20.8 g of carbs, 3.1 g of protein, 4.3 g of fat and 0.9 g of fiber. Its 8.4 µg of Selenium covers 15% of the Daily Value. Its glycemic index is 70 (high), so it raises blood sugar quickly.
Selected: 5 piece (medium) · 30 g
132
KCAL / 30G
Carbs
20.8g
· 8% DV
Protein
3.1g
· 6% DV
Fat
4.3g
· 6% DV
Fiber
0.9g
· 3% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 62% · Protein 9% · Fat 29%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 132 kcal | |
| Total fat | 4.3 g | 6% |
| Saturated fat | 0.63 g | 3% |
| Trans fat | 0.02 g | |
| Sodium | 234 mg | 10% |
| Total carbohydrate | 20.8 g | 8% |
| Fiber | 0.9 g | 3% |
| Protein | 3.1 g | 6% |
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 |
|---|---|---|
| 5 piece (medium) | 30 g | 132 kcal |
| 1 piece (small) | 6 g | 26 kcal |
| 3 piece (small) | 18 g | 79 kcal |
| 1 serving (medium) | 30 g | 132 kcal |
| 1 pack (small) | 40 g | 176 kcal |
| 8 piece (large) | 48 g | 212 kcal |
| 10 piece (large) | 60 g | 265 kcal |
| 15 piece (jumbo) | 90 g | 397 kcal |
| 100 g | 100 g | 441 kcal |
Calculated from 441 calories per 100 g.
Semolina crackers are savory baked snacks made with semolina in the dough. Commercial versions are processed foods and may also contain flour, oil, salt, or seasonings, depending on the recipe.
To make semolina crackers, combine semolina with flour, water, oil, and salt, then roll the dough thin, cut it into pieces, and bake until crisp. Keeping the pieces an even thickness helps them cook consistently.
Semolina crackers use semolina in the dough, which can give them a slightly grainier texture and a distinct wheat-like flavor. Their exact crunch and taste vary with the recipe and how thinly they are rolled.
Semolina crackers are usually baked, not fried. Baking gives them their dry, crisp texture; frying can make them oilier and changes the texture associated with a typical cracker.
Store semolina crackers in an airtight container in a cool, dry place. Once exposed to humid air, they can lose their crunch and turn soft, so reseal the package promptly after serving.
Semolina crackers pair well with cheese, hummus, or other dips, and can also be eaten plain as a savory snack. Their crisp texture makes them useful for scooping thicker spreads.
Homemade semolina crackers may become too hard if the dough is rolled very thin or baked for too long. Roll the pieces evenly and check them as they bake; they also become crisper as they cool.
You can freeze semolina crackers, but moisture during thawing may soften their crisp texture. Let them thaw fully in their closed container before opening, so condensation is less likely to form on the crackers.
Semolina crackers can be an occasional snack for children, but they are not a substitute for a balanced meal. Pairing them with cheese or yogurt makes the snack more substantial than crackers alone.
Semolina crackers can fit as a measured snack while trying to lose weight, but their crisp texture can make it easy to eat more than intended. Set aside a portion rather than eating straight from the package.
Vitamins
B1
0.1mg · 8% DV
B3
1.14mg · 7% DV
Folate
21.6µg · 5% DV
Biotin
1.26µg · 4% DV
Minerals
Selenium
8.4µg · 15% DV
Sodium
234mg · 10% DV
Manganese
0.22mg · 10% DV
Phosphorus
44mg · 6% DV
Potassium ⭐
50mg · 1% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 132 calories in 5 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.
Semolina crackers are crisp, savoury baked snacks made with semolina, the coarse wheat granules also used in pasta and porridge. Recipes vary, but the dough may also include flour, oil and salt. They are a snack rather than a dish tied to one particular regional tradition.
Their dry crunch and mild savoury flavour make them easy to eat on their own or pair with cheese, hummus or other dips. They work well as a quick snack, packed lunch addition or part of a grazing plate. Semolina crackers are mainly a source of carbohydrates and are relatively energy-dense: 100 g provides 441 kcal. For a more filling snack, keep the portion modest and serve them with vegetables or a protein-rich topping.
Low
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Low
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
— Not suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
0.63g
MONOUNSATURATED
2.01g
POLYUNSATURATED
1.23g
Omega 6:3 ratio 58.5:1
Above the ideal 4:1 (58.5:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.