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High-fiber crispbread
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
330
KCAL / 100G
Carbs
52g
· 76%
Protein
11g
· 16%
Fat
2.5g
· 8%
Fiber
24g
Vitamins
B1
0.35mg · 29% DV
B3
4.2mg · 26% DV
Biotin
6µg · 20% DV
B6
0.22mg · 13% DV
Minerals
Manganese
2mg · 87% DV
Selenium
28µg · 51% DV
Phosphorus
280mg · 40% 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
0.4g
MONOUNSATURATED
0.35g
POLYUNSATURATED
1.05g
Omega 6:3 ratio 11.9:1
Above the ideal 4:1 (11.9:1).
It can be a convenient fibre-rich grain food, but it is still a processed product. It is best used as part of a varied diet that also includes vegetables, pulses, nuts and less processed whole grains.
People who are not used to a high-fibre diet may experience gas, bloating or changes in bowel habits. Increasing the amount gradually and drinking enough fluids can help.
Fibre can support regular bowel movements when it is paired with adequate fluid intake. Adding a lot of fibre suddenly, especially without enough water, may make discomfort worse.
Pair it with protein and unsaturated fats, such as eggs, yogurt, cheese, hummus, avocado or unsweetened nut butter. Adding vegetables like tomato, cucumber or leafy greens makes the snack more balanced and satisfying.
It can work 1–2 hours before exercise with an easy-to-digest topping or side, such as banana or yogurt. A large high-fibre serving right before training may cause digestive discomfort for some people.
Eating it at night does not by itself cause weight gain; overall intake and portion size matter more. If you need an evening snack, adding a protein-rich topping may help it feel more filling.
It can replace bread in some snacks and open sandwiches, but its dry, crisp texture serves a different purpose from soft bread. Rotating different whole-grain foods is a useful way to keep meals varied.
Keep it tightly sealed in a cool, dry place away from humidity. Refrigeration is usually not ideal because moisture can make crispbread lose its crunch.
Freezing is usually unnecessary because crispbread is shelf-stable when stored correctly. Condensation after thawing can reduce its crisp texture.
It contains gluten, so it is not appropriate for people with coeliac disease or gluten-related disorders. People with irritable bowel syndrome, active bowel conditions or swallowing difficulties may also need to limit portions because it is high in fibre and very dry.
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Nutrition data compiled from USDA FoodData Central and scientific sources.