18.3%
366 kcal
366 kcal
Energy
1.9%
1.3 g
1.3 g
Fat
0.7%
0.1 g
0.1 g
Saturates
1.2%
1.1 g
1.1 g
Sugar
18.9%
1.1 g
1.1 g
Salt
88%
3%
9%
Caloric Ratio
Nutrition
| Calories % Daily Value | ||
|---|---|---|
| Total Calories | 366 (1531 kJ) | |
| from Carbohydrate | 329 (1377 kJ) | |
| from Fat | 12 (49 kJ) | |
| from Protein | 32 (132 kJ) | |
| from Alcohol | 0 (0 kJ) | |
| Carbohydrates % Daily Value | ||
|---|---|---|
| Total Carbohydrates | 82.2 g | |
| Dietary Fiber | 16.5 g | |
| Starch | ~ | |
| Sugars | 1.1 g | |
| Sucrose | ~ | |
| Glucose | ~ | |
| Fructose | ~ | |
| Lactose | ~ | |
| Maltose | ~ | |
| Galactose | ~ | |
| Fats & Fatty Acids % Daily Value | ||
|---|---|---|
| Total Fat | 1.3 g | |
| Saturated Fat | 0.1 g | |
| Butyric Acid | 0.0 mg | |
| Caproic Acid | 0.0 mg | |
| Caprylic Acid | 0.0 mg | |
| Capric Acid | 0.0 mg | |
| Lauric Acid | 0.0 mg | |
| Tridecylic Acid | ~ | |
| Myristic Acid | 2.0 mg | |
| Pentadecanoic Acid | ~ | |
| Palmitic Acid | 138.0 mg | |
| Margaric Acid | ~ | |
| Stearic Acid | 5.0 mg | |
| Arachidic Acid | ~ | |
| Behenic Acid | ~ | |
| Lignoceric Acid | ~ | |
| Monounsaturated Fat | 0.2 g | |
| Myristoleic Acid | ~ | |
| 15:1 | ~ | |
| Palmitoleic Acid | 12.0 mg | |
| 16:1 c | ~ | |
| 16:1 t | ~ | |
| 17:1 | ~ | |
| Oleic Acid | 146.0 mg | |
| 18:1 c | ~ | |
| 18:1 t | ~ | |
| Gadoleic Acid | 6.0 mg | |
| Erucic Acid | 0.0 mg | |
| 22:1 c | ~ | |
| 22:1 t | ~ | |
| Nervonic Acid | ~ | |
| Polyunsaturated Fat | 0.6 g | |
| Linoleic Acid | 479.0 mg | |
| 18:2 CLAs | ~ | |
| 18:2 n-6 c,c | ~ | |
| 18:2 t,t | ~ | |
| 18:2 i | ~ | |
| 18:2 t | ~ | |
| Linolenic Acid | 79.0 mg | |
| alpha-Linolenic Acid | ~ | |
| gamma-Linolenic acid | ~ | |
| Parinaric Acid | 0.0 mg | |
| Eicosadienoic Acid | ~ | |
| Eicosatrienoic Acid | ~ | |
| 20:3 n-3 | ~ | |
| Dihomo-gamma-linolenic acid | ~ | |
| Arachidonic Acid | 0.0 mg | |
| 20:4 n-6 | ~ | |
| Timnodonic Acid | 0.0 mg | |
| Clupanodonic Acid | 0.0 mg | |
| Docosahexaenoic Acid | 0.0 mg | |
| Trans Fat | ~ | |
| Omega-3 Fatty Acids | 79.0 mg | |
| Omega-6 Fatty Acids | 479.0 mg | |
| Sterols % Daily Value | ||
|---|---|---|
| Cholesterol | 0.0 mg | |
| Phytosterols | ~ | |
| Campesterol | ~ | |
| Stigmasterol | ~ | |
| Beta-sitosterol | ~ | |
| Protein & Amino Acids % Daily Value | ||
|---|---|---|
| Protein | 7.9 g | |
| Essential Aminos | ||
| Histidine | 179.0 mg | |
| Isoleucine | 318.0 mg | |
| Leucine | 556.0 mg | |
| Lysine | 300.0 mg | |
| Methionine | 121.0 mg | |
| Phenylalanine | 403.0 mg | |
| Threonine | 285.0 mg | |
| Tryptophan | 92.0 mg | |
| Valine | 404.0 mg | |
| Non-essential Aminos | ||
| Alanine | 342.0 mg | |
| Arginine | 366.0 mg | |
| Aspartic Acid | 564.0 mg | |
| Cystine | 155.0 mg | |
| Glutamic Acid | 2,160.0 mg | |
| Glycine | 310.0 mg | |
| Proline | 822.0 mg | |
| Serine | 431.0 mg | |
| Tyrosine | 168.0 mg | |
| Other Nutrients % Daily Value | |
|---|---|
| Alcohol | 0.0 g |
| Water | 6.1 g |
| Ash | 2.4 g |
| Caffiene | 0.0 mg |
| Theobromine | 0.0 mg |
| Vitamins % Daily Value | ||
|---|---|---|
| Betaine | ~ | |
| Choline | 20.2 mg | |
| Vitamin A | 0 IU | |
| Vitamin B1 (thiamine) | 0.2 mg | |
| Vitamin B2 (riboflavin) | 0.1 mg | |
| Vitamin B3 (niacin) | 1.0 mg | |
| Vitamin B5 (pantothenic acid) | 0.7 mg | |
| Vitamin B6 (pyridoxine) | 0.2 mg | |
| Vitamin B9 (folate) | 47 mcg | |
| Vitamin B12 (cobalamin) | 0 mcg | |
| Vitamin C | 0.0 mg | |
| Vitamin D | 0 IU | |
| Vitamin E | 1 IU | |
| Vitamin K | 6 mcg | |
| Minerals % Daily Value | ||
|---|---|---|
| Calcium | 31.0 mg | |
| Copper | 0.3 mg | |
| Fluoride | ~ | |
| Iron | 2.4 mg | |
| Magnesium | 78.0 mg | |
| Manganese | 2.5 mg | |
| Phosphorus | 269.0 mg | |
| Potassium | 319.0 mg | |
| Sodium | 453.0 mg | |
| Zinc | 2.4 mg | |
About Crisp Bread
Crisp bread or hard bread (Swedish: knäckebröd, hårt bröd, hårdbröd, spisbröd, Danish: knækbrød, Norwegian: knekkebrød, Finnish: näkkileipä, hapankorppu, Icelandic: hrökkbrauð, German: Knäckebrot or Knäcke) is a flat and dry type of bread or cracker, containing mostly rye flour. It is popular in armies and schools because of its light weight and simple, transport-friendly shape. Also, it is very cheap and if stored in dry conditions it will keep fresh and edible for a very long time. Crisp bread is a staple food and was for a long time considered a poor man's diet. However, in recent years there has been renewed interest in crisp bread in the Nordic countries.