United States
Data
Cheesy Crackers, Back to Nature
i Photo: Open Food Facts contributors · CC BY-SA

Cheesy Crackers

by Back to Nature · 5. oz
United States
NOVA4
467 kcalper 100 g · 23% of the reference intake
3.3 gof sugars per 100 g
Barcode (EAN-8)17150422
GS1 prefix171
Additives10: E270, E322, E322i…
AllergensGluten

Nutrition

Per 100 g, with the % Daily Value (2,000-calorie diet)
Nutrient100 gDaily Value
Calories467 kcal23%
Total fat20.0 g26%
Saturated fat3.3 g17%
Total carbohydrate63.3 g23%
Total sugars3.3 g—
Dietary fiber3.3 g12%
Protein10.0 g20%
Sodium0.97 g42%

Open Food Facts, ODbL, record updated September 7, 2026 · Daily Values: 21 CFR 101.9 (FDA).

Ingredients

As printed on the pack; allergens in bold

UNBLEACHED WHEAT FLOUR, ENRICHED WHEAT FLOUR (WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), CANOLA OIL, CORN STARCH, SEASONING BLEND (YEAST EXTRACT, ORGANIC RICE MALTODEXTRIN, ONION POWDER, GARLIC POWDER, LACTIC ACID, CALCIUM LACTATE, ORGANIC VINEGAR POWDER, ACACIA GUM, SUGAR, ORGANIC CORN MALTODEXTRIN, NATURAL FLAVOR, SILICON DIOXIDE), PALM OIL, LEAVENING (BAKING SODA, MONOCALCIUM PHOSPHATE, AMMONIUM BICARBONATE), SUNFLOWER LECITHIN, CANE SUGAR, SALT, ANNATTO EXTRACT (FOR COLOR), LACTIC ACID, ONION POWDER, GARLIC POWDER.

Allergen: Gluten
  • E270Lactic acid
  • E322LecithinsAntioxidant · Emulsifier
  • E322iLecithinAntioxidant · Emulsifier
  • E341Calcium phosphatesEmulsifier · Humectant · Sequestrant · Stabilizer · Thickener
  • E341iMonocalcium phosphateEmulsifier · Humectant · Sequestrant · Stabilizer · Thickener
  • E414Acacia gumCarrier · Emulsifier · Stabilizer · Thickener
  • E500Sodium carbonatesStabilizer · Thickener
  • E500iiSodium hydrogen carbonateStabilizer · Thickener
  • E503Ammonium carbonates
  • E503iiAmmonium hydrogen carbonate

Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.

Countries of sale

Sold under this barcode in the United States
United States

Source: Open Food Facts, countries of sale reported by contributors.

Sources

Every block on this page cites its source

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