Knäckebrot Wholegrain Rye Crispbread
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 324 kcal | 16% |
| Fat | 1.6 g | 2% |
| of which saturates | 0.30 g | 2% |
| Carbohydrate | 64.0 g | 25% |
| of which sugars | 3.5 g | 4% |
| Fibre | 15.0 g | — |
| Protein | 10.5 g | 21% |
| Salt | 1.3 g | 21% |
Open Food Facts, ODbL, record updated 25 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Farinha integral de centeio (89%), leite magro em pó (5%), sal.
The ingredient list is only available in Portuguese in the source; we show it as it is, without translation.
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
48% of products in the category contain less sugar than this one. The thin line marks the category median.
See all products in “Crispbreads” →
Shelfpedia calculation from Open Food Facts (ODbL), products in the same category sold in the United Kingdom, values per 100 g.
Countries of sale
Source: Open Food Facts, countries of sale reported by contributors.
Sources
- Product record
- PhotoOpen Food Facts contributors, CC BY-SA
- Reference valuesReference intakes: Regulation (EU) No 1169/2011, Annex XIII.
- GS1 prefixPrefix ranges published by GS1
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