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ORIGINAL MULTI-SEED CRUNCHY, BAKED RICE CRACKERS, ORIGINAL
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Your nutrition snapshot
Buy on AmazonMacronutrient proportions by weight
Values for 100 g. Change the serving to recalculate.
* 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.
Vitamins
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Vitamin D (D2 + D3) | 0 UG | 0% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 133 MG | 10% | |
| Iron, Fe | 3.3 MG | 19% | |
| Potassium, K | 0 MG | 0% | |
| Sodium, Na | 500 MG | 22% |
Nutrition Highlights
- Good source of protein with 10g per 100g.
- High in dietary fiber (6.7g per 100g), supporting digestive health.
- Good source of Sodium, Na (22% DV).
About ORIGINAL MULTI-SEED CRUNCHY, BAKED RICE CRACKERS, ORIGINAL
The original multi seed version from Crunchmaster uses brown rice flour, sesame seeds, potato starch, flax seeds, olive oil, amaranth seeds, quinoa seeds, salt and tamari soy sauce powder. Nutritionally it lands close to their 5 seed variety, 433 calories, 10 grams protein, 13.33 grams fat, 73.33 grams carbs and 6.70 grams fiber per 30 gram serving.
Ingredients
BROWN RICE FLOUR, SESAME SEEDS, POTATO STARCH, FLAX SEEDS, OLIVE OIL, AMARANTH SEEDS, QUINOA SEEDS, SALT, TAMARI SOY SAUCE POWDER (TAMARI SOY SAUCE [SOYBEANS, SALT], MALTODEXTRIN, SALT).
Dietary Information
ORIGINAL MULTI-SEED CRUNCHY, BAKED RICE CRACKERS, ORIGINAL is considered high-fiber, making it a suitable choice for various dietary plans.
Notable micronutrients in ORIGINAL MULTI-SEED CRUNCHY, BAKED RICE CRACKERS, ORIGINAL include Sodium, Na (22% DV). These nutrients play important roles in maintaining overall health and supporting essential bodily functions.
Calorie Breakdown
At 433 calories per 100 grams, ORIGINAL MULTI-SEED CRUNCHY, BAKED RICE CRACKERS, ORIGINAL gets 9% of its calories from protein, 68% from carbohydrates, and 28% from fat. This is energy-dense, similar to nuts, oils, and concentrated foods.
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