Whole-wheat cracker portion
- Vegetarian
Derived from ingredients – check the package label.
A ready 30 g portion for immediate serving.
1 servingFinal yield 30 g
Ingredients
- 30 gCrackers, whole-wheat
Method
- Measure a 30 g portion into a small bowl.
- Serve as part of an assembled meal.
Recipe tradition
Not yet verified
This recipe has not been checked against a documented culinary reference.
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Nutrition
Calculated from the selected ingredients; not a laboratory measurement.
Whole recipe
- Energy
- 128.1 kcal
- Protein
- 3.2 g
- Fat
- 4.2 g
- Total carbohydrate (by difference)
- 20.9 g
- Total dietary fibre (USDA)
- 3.1 g
- Saturated fatty acids
- 0.62 g
- Sodium
- 240 mg
- Salt (sodium × 2.5)
- 0.6 g
Per serving
- Energy
- 128.1 kcal
- Protein
- 3.2 g
- Fat
- 4.2 g
- Total carbohydrate (by difference)
- 20.9 g
- Total dietary fibre (USDA)
- 3.1 g
- Saturated fatty acids
- 0.62 g
- Sodium
- 240 mg
- Salt (sodium × 2.5)
- 0.6 g
Per 100 g of finished food
- Energy
- 427 kcal
- Protein
- 10.6 g
- Fat
- 14.1 g
- Total carbohydrate (by difference)
- 69.6 g
- Total dietary fibre (USDA)
- 10.3 g
- Saturated fatty acids
- 2.1 g
- Sodium
- 800 mg
- Salt (sodium × 2.5)
- 2 g
Salt is calculated from sodium (g salt = mg sodium × 2.5 / 1000) and includes sodium from all ingredients.
A dash means the value is unknown, not zero.
Calculation limitations
- Nutrition is a calculated estimate, not a laboratory measurement.
- The final yield is an editorial estimate.
- Fibre, saturated fat and sodium of cooked ingredients are estimated from the consumed ingredient amounts; for drained ingredients, sodium is included only where the retained amount is an explicit editorial estimate.
- Some process effects could not be resolved in this calculation.
Allergens
Contains: Gluten
May contain: Egg, Milk
Derived from ingredients – check the package label.
Food data sources
- USDA FoodData Central SR Legacy (2018-04) · USDA Agricultural Research Service, FoodData Central SR Legacy. · CC0 1.0 Universal