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Gluten-free, source of fiber and magnesium, low fat
In season: Spring · Summer · Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 piece (small) of Small buckwheat crisp (7 g) has 26 calories. That works out to 370 calories per 100 g. It contains 5.5 g of carbs, 0.7 g of protein, 0.2 g of fat and 0.5 g of fiber. Its glycemic index is 60 (medium), so it raises blood sugar at a moderate pace.
Selected: 1 piece (small) · 7 g
26
KCAL / 7G
Carbs
5.5g
· 2% DV
Protein
0.7g
· 1% DV
Fat
0.2g
· 0% DV
Fiber
0.5g
· 2% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 83% · Protein 11% · Fat 6%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 26 kcal | |
| Total fat | 0.2 g | 0% |
| Saturated fat | 0.04 g | 0% |
| Trans fat | 0 g | |
| Sodium | 0.21 mg | 0% |
| Total carbohydrate | 5.5 g | 2% |
| Fiber | 0.5 g | 2% |
| Protein | 0.7 g | 1% |
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 (small) | 7 g | 26 kcal |
| 2 piece (small) | 14 g | 52 kcal |
| 1 piece (large) | 15 g | 56 kcal |
| 1 serving (medium) | 20 g | 74 kcal |
| 3 piece (small) | 21 g | 78 kcal |
| 5 piece (small) | 35 g | 130 kcal |
| 1 pack (whole) | 70 g | 259 kcal |
| 10 piece (small) | 70 g | 259 kcal |
| 100 g | 100 g | 370 kcal |
Calculated from 370 calories per 100 g.
A small buckwheat crisp is a light, crunchy buckwheat-based food that is usually ready to eat. It works as a quick snack or as a base for toppings, rather than like a soft cooked grain.
A small buckwheat crisp pairs well with toppings such as hummus, nut butter, soft cheese, or sliced vegetables. Add wet toppings just before eating so the crisp does not turn soft.
Yes, a small buckwheat crisp can stand in for a cracker when serving dips, spreads, or cheese. Its texture may be lighter and more fragile, so it can break under thick or chunky toppings.
Yes, a small buckwheat crisp softens quickly when it sits in soup. For crunch, crumble it over the bowl immediately before eating instead of stirring it in ahead of time.
Keep a small buckwheat crisp in a tightly sealed container in a cool, dry place. Moisture quickly takes away its crunch, so reseal the package after opening and follow the product’s date guidance.
Not necessarily. A small buckwheat crisp is typically a compact, crisp piece meant to eat on its own or top, while puffed buckwheat cereal is usually loose and served in a bowl. Check the product form rather than treating the names as interchangeable.
Yes, you can crush a small buckwheat crisp and use the crumbs as a crunchy topping for yogurt, salads, or soups. It will not behave exactly like breadcrumbs for binding or coating, because its structure is light and brittle.
You can make a crunchy buckwheat snack at home, but it may not have the same puffed texture as a small buckwheat crisp. Drying cooked buckwheat in an oven can make it crisp, though it will be denser and less airy.
A small buckwheat crisp on its own may not keep you full for long because it is light and easy to eat quickly. Add a topping with protein, such as yogurt or nut butter, to make the snack more substantial.
Freezing a small buckwheat crisp is usually unnecessary and can expose it to moisture when it thaws, weakening its crunch. Store it sealed in a dry cupboard instead.
Vitamins
B3
0.49mg · 3% DV
B1
0.03mg · 3% DV
B5
0.08mg · 2% DV
Biotin
0.42µg · 1% DV
Minerals
Manganese
0.09mg · 4% DV
Copper
0.04mg · 4% DV
Phosphorus
23mg · 3% DV
Magnesium
13mg · 3% DV
Potassium ⭐
32mg · 1% DV
Sodium
0.21mg · 0% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 26 calories in 1 piece (small) (7 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.
Small buckwheat crisp is a light, crunchy bite made by heating buckwheat grains until they puff. Despite its name, buckwheat is not wheat, and plain buckwheat products are naturally gluten-free. It has a gently toasted, earthy flavour and a brittle texture, making it easy to eat on its own or use as a crisp base.
In buckwheat’s traditional food regions, it sits alongside other grain-based staples; elsewhere, it works well as a quick snack or part of breakfast, with fruit, yoghurt, cheese or a savoury spread. It provides fibre and magnesium and is low in fat, though most of its energy comes from carbohydrates. Pair it with yoghurt or another protein-rich topping for a more filling snack.
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 2
Minimally 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.
No known major allergens
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
SATURATED
0.04g
MONOUNSATURATED
0.03g
POLYUNSATURATED
0.09g
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Nutrition data compiled from USDA FoodData Central and scientific sources.