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GLUTEN FREE CRACKERS, GLUTEN FREE

Crackers & Biscotti Kenover Marketing Corp. Branded
433 Calories
3.3g Protein
83.3g Carbs
8.3g Fat
3.3g Fiber
Nutrition Facts
Serving Size 100 g
Calories 433
% Daily Value*
Total Fat 8.3g 11%
Saturated Fat 3.3g 17%
Trans Fat 0g
Cholesterol 33mg 11%
Sodium 317mg 14%
Total Carbohydrate 83.3g 30%
Dietary Fiber 3.3g 12%
Total Sugars 3.3g
Protein 3.3g 7%
Vitamin D 0mcg 0%
Calcium 33mg 3%
Iron 1.7mg 9%
Potassium 400mg 9%

* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Macronutrients

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Protein 3.3g 4%
Carbs 83.3g 88%
Fat 8.3g 8%

Minerals

Nutrient Amount % DV
Calcium, Ca 33 MG 3%
Iron, Fe 1.7 MG 9%
Potassium, K 400 MG 9%
Sodium, Na 317 MG 14%

Related Foods in Crackers & Biscotti

Food Calories Protein Carbs Fat
CRACKERS 467 13.3g 60g 20g CLOVER VALLEY, RICH AND CRISP CRACKERS 500 7.1g 64.3g 25g ROASTED VEGETABLE ROUND CRACKERS 500 6.3g 62.5g 21.9g SALTINES CRACKERS 375 6.3g 81.3g 0g KEY FOOD, OYSTER CRACKERS 467 6.7g 73.3g 13.3g KEY FOOD, SNACK WHEATS CRACKERS 452 6.5g 71.0g 16.1g

Nutrition Highlights

  • Good source of dietary fiber (3.3g per 100g).

About GLUTEN FREE CRACKERS, GLUTEN FREE

GLUTEN FREE CRACKERS, GLUTEN FREE is a high-calorie food with 433 calories per 100-gram serving. Its primary macronutrient source is carbohydrates, providing 3.3g of protein, 83.3g of carbohydrates, and 8.3g of fat. It also contributes 3.3g of dietary fiber per serving. This food belongs to the Crackers & Biscotti category.

Ingredients

TAPIOCA STARCH, POTATO FLOUR, POTATO STARCH, POTATO FLAKES (DEHYDRATED POTATO FLAKES, MONO AND DIGLYCERIDES, DISODIUM DIPHOSPHATE, ASCORBYL PALMITATE, SODIUM METABISULPHITE), PALM OIL, VINEGAR, EGG YOLK, DATES HONEY, SALT.

Calorie Breakdown

At 433 calories per 100 grams, GLUTEN FREE CRACKERS, GLUTEN FREE gets 3% of its calories from protein, 77% from carbohydrates, and 17% from fat. This is energy-dense, similar to nuts, oils, and concentrated foods.

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