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Whole rye sourdough crispbread
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
404
KCAL / 100G
Carbs
80g
· 81%
Protein
8.9g
· 9%
Fat
4.4g
· 10%
Fiber
13.3g
Vitamins
B1
0.32mg · 27% DV
B3
3.8mg · 24% DV
Biotin
6µg · 20% DV
B2
0.18mg · 14% DV
Minerals
Manganese
3mg · 130% DV
Selenium
28µg · 51% DV
Phosphorus
285mg · 41% DV
Magnesium
95mg · 23% 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
0.55g
MONOUNSATURATED
0.7g
POLYUNSATURATED
1.45g
Omega 6:3 ratio 16.9:1
Above the ideal 4:1 (16.9:1).
Eti Form Whole Rye Sourdough provides 404 kcal per 100 g. The same amount contains 80 g of carbohydrates, 8.89 g of protein, and 4.44 g of fat.
Eti Form Whole Rye Sourdough has a glycemic index of 48. It also provides 13.33 g of fiber per 100 g, but it contains gluten and is not suitable for a gluten-free diet.
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Nutrition data compiled from USDA FoodData Central and scientific sources.