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Whole grain, source of fiber
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
2 piece (medium) of Whole wheat rye grissini (20 g) has 81 calories. That works out to 405 calories per 100 g. It contains 13.8 g of carbs, 2.3 g of protein, 1.8 g of fat and 1.7 g of fiber. Its 0.4 mg of Manganese covers 19% of the Daily Value. Its glycemic index is 55 (medium), so it raises blood sugar at a moderate pace.
Selected: 2 piece (medium) · 20 g
81
KCAL / 20G
Carbs
13.8g
· 5% DV
Protein
2.3g
· 5% DV
Fat
1.8g
· 2% DV
Fiber
1.7g
· 6% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 68% · Protein 11% · Fat 21%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 81 kcal | |
| Total fat | 1.8 g | 2% |
| Saturated fat | 0.23 g | 1% |
| Trans fat | 0 g | |
| Sodium | 144 mg | 6% |
| Total carbohydrate | 13.8 g | 5% |
| Fiber | 1.7 g | 6% |
| Protein | 2.3 g | 5% |
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 |
|---|---|---|
| 2 piece (medium) | 20 g | 81 kcal |
| 1 piece (mini) | 7 g | 28 kcal |
| 1 piece (thin) | 8 g | 32 kcal |
| 1 piece (small) | 10 g | 41 kcal |
| 1 piece (thick) | 15 g | 61 kcal |
| 3 piece (large) | 30 g | 122 kcal |
| 1 serving (medium) | 30 g | 122 kcal |
| 5 piece (extra large) | 50 g | 203 kcal |
| 100 g | 100 g | 405 kcal |
Calculated from 405 calories per 100 g.
Whole wheat rye grissini is a thin, crisp breadstick made with whole wheat and rye ingredients. It is a baked, processed food, not an unprocessed grain; recipes may also include ingredients such as yeast, oil, and salt.
Whole wheat rye grissini pairs well with hummus, soft cheese, olive tapenade, and other dips. You can also serve it alongside soup or add it to an antipasto platter with vegetables and cheese.
Whole wheat rye grissini are a type of breadstick, but the terms do not always mean the same style. Grissini are traditionally long, slender, crisp Italian breadsticks; other breadsticks may be softer, thicker, or made with different dough.
To make whole wheat rye grissini, mix whole wheat flour, rye flour, water, yeast, and a little oil into a dough. Let it rise, roll it into thin sticks, and bake until dry and crisp.
Whole wheat rye grissini are rolled thin and baked until much of the dough’s moisture evaporates, giving them their crisp texture. Once opened, exposure to humid air can make them soften, so seal the package tightly.
Store whole wheat rye grissini in an airtight container in a cool, dry place after opening. Moisture can make them lose their crunch; discard them if you notice mold, an unusual smell, or a clear change in taste.
Yes, whole wheat rye grissini can be served beside soup in place of bread. Keep them on the side until you eat them, since leaving them in the soup will quickly make the crisp sticks soggy.
Whole wheat rye grissini provide whole-grain ingredients and fiber, but they are also a processed, energy-dense baked snack. They may not keep you full on their own, so pair them with a protein-rich food such as yogurt or cheese.
Whole wheat rye grissini do not cause weight loss by themselves. Their fiber can contribute to fullness, but crisp snacks are easy to eat quickly; portion some out and pair it with a filling food rather than eating from the packet.
People with diabetes may be able to include whole wheat rye grissini, but it still contains carbohydrates and can affect blood glucose. Portion size and the rest of the meal matter; follow your individual meal plan or ask your dietitian.
Vitamins
B1
0.08mg · 7% DV
B3
0.96mg · 6% DV
Biotin
1.4µg · 5% DV
B6
0.06mg · 4% DV
Minerals
Manganese
0.43mg · 19% DV
Selenium
7.2µg · 13% DV
Phosphorus
57mg · 8% DV
Copper
0.07mg · 8% DV
Sodium
144mg · 6% DV
Potassium ⭐
62mg · 2% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 81 calories in 2 piece (medium) (20 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.
Whole wheat rye grissini are slender, crisp breadsticks made with whole wheat and rye flour. Grissini originated in Italy, where they are often served at the table before a meal; this whole-grain version also works as an everyday snack. Their dry, crunchy bite and gently toasted grain flavour pair well with cheese, dips, or a bowl of soup.
They provide fibre as well as carbohydrates, with 8.5 g of fibre per 100 g. Enjoy a few with hummus or sliced vegetables for a more balanced snack, or serve them alongside a meal in place of some of the bread.
Medium
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 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
0.23g
MONOUNSATURATED
0.91g
POLYUNSATURATED
0.57g
Omega 6:3 ratio 27:1
Above the ideal 4:1 (27:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.