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Whole-grain flaxseed crispbread, high in fiber
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
335
KCAL / 100G
Carbs
51.5g
· 65%
Protein
10.5g
· 13%
Fat
7.8g
· 22%
Fiber
17.5g
Vitamins
B1
0.38mg · 32% DV
B3
4.6mg · 29% DV
Biotin
8µg · 27% DV
B6
0.3mg · 18% DV
Minerals
Manganese
3mg · 130% DV
Selenium
28µg · 51% DV
Phosphorus
355mg · 51% DV
Magnesium
155mg · 37% 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
0.9g
MONOUNSATURATED
1.35g
POLYUNSATURATED
4.9g
Omega 6:3 ratio 2.2:1
Below the ideal 4:1 — a good omega balance.
It contains 335 calories per 100 g. The total calories you eat depend on your portion size.
It provides 10.5 g protein per 100 g. That gives it some protein, though the amount per serving depends on how much you eat.
It has 51.5 g carbohydrates per 100 g. If you track carbs, it can help to account for your portion carefully.
Yes, it contains 17.5 g fiber per 100 g. Its fiber content may help make it feel more filling.
It can fit depending on your calorie, carb, and fiber targets. Per 100 g, it has 335 calories.
Its glycemic index is 55. This can be useful if you are comparing the glycemic impact of grain products.
Yes, it is suitable for vegan diets. It also fits vegetarian, Mediterranean, and flexitarian eating patterns.
No, it is not gluten-free. Gluten is listed as an allergen.
Per 100 g, it provides 10.5 g protein, 17.5 g fiber, and 7.8 g fat. It is also classified as a processed grain product, which may matter depending on your preferences.
It is classified as processed. That is an important detail for people who prioritize processing level when choosing foods.
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Nutrition data compiled from USDA FoodData Central and scientific sources.