ORIGINAL RYE CRISPBREAD
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 356 kcal | 18% |
| Fat | 1.4 g | 2% |
| of which saturates | 0.30 g | 2% |
| Carbohydrate | 68.7 g | 26% |
| of which sugars | 2.1 g | 2% |
| Protein | 10.0 g | 20% |
| Salt | 0.13 g | 2% |
Open Food Facts, ODbL, record updated 27 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Wholegrain Rye Flour, Rye Flour, Salt. Made with product 88g of Wholegrain Rye Flour per 100g of finished. Allergy Advice For allergens, including Cereals containing Gluten, see ingredients in bold. May also contain Sesame, Soya and other Cereals containing Gluten. Storage Instructions
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
31% of products in the category contain less sugar than this one. The thin line marks the category median.
See all products in “Breads” →
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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