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Crackers, rye, wafers, seasoned |
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Crackers, rye, wafers, seasoned (USDA#18227) |
| Serving Size 0.5 oz |
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| Water 4g |
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| Calories 381 |
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| Energy 1594kj |
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| Protein 9g |
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| Total Fat 9g |
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| Ash 4g |
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| Total Carbohydrates 73g |
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| Dietary Fiber 20g |
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| Calcium, Ca 44mg |
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| Iron, Fe 3mg |
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| Magnesium, Mg 106mg |
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| Phosphorus, P 307mg |
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| Potassium 454mg |
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| Sodium 887mg |
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| Zinc, Zn 2mg |
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| Copper, Cu 0mg |
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| Manganese, Mn 2mg |
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| Selenium, Se 32mcg |
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| Vitamin C, total ascorbic acid 0mg |
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| Thiamin 0mg |
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| Riboflavin 0mg |
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| Niacin 2mg |
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| Pantothenic acid 0mg |
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| Vitamin B-6 0mg |
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| Folate, total 52mcg |
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| Folic acid 0mcg |
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| Folate, food 52mcg |
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| Folate, DFE 52mcg_DFE |
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| Vitamin B-12 0mcg |
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| Vitamin A, IU 8IU |
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| Vitamin A, RAE 0mcg_RAE |
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| Retinol 0mcg |
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| Fatty acids, total saturated 1g |
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| 4:0 0g |
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| 6:0 0g |
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| 8:0 0g |
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| 10:0 0g |
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| 12:0 0g |
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| 14:0 0g |
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| 16:0 0g |
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| 18:0 0g |
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| Fatty acids, total monounsaturated 3g |
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| 16:1 undifferentiated 3g |
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| 18:1 undifferentiated 3g |
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| 20:1 1g |
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| 22:1 undifferentiated 0g |
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| Fatty acids, total polyunsaturated 3g |
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| 18:2 undifferentiated 3g |
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| 18:3 undifferentiated 0g |
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| 18:4 0g |
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| 20:4 undifferentiated 0g |
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| 20:5 n-3 0g |
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| 22:5 n-3 0g |
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| 22:6 n-3 0g |
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| Cholesterol 0mg |
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Crackers, rye, wafers, seasoned usda nutrition - Related Content |
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| This crispy flatbread features an olive oil and rosemary flavored dough topped with a number of savory seeds that really make this cracker recipe unique. The crackers are an excellent accompaniment to soups and salads, or they can be topped with cheese and served as a tasty hors d’ oeuvre. |
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| Hot Liquid Cooking Techniques for Grain | Cooking Rye
The three basic techniques for cooking rye with hot liquid are boiling, absorption, and steaming, which are perhaps ... |
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| A variety of unsweetened bread products that are thin, dry and hard-textured, which are commonly served as appetizers or as an accompaniment to a main dish. The name "cracker" is ... |
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| A crisp textured flatbread that is typically thin and small in size, often formed into a round, square, or rectangular shape. Cracker breads have been traditional foods in ... |
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| A variety of bread made from grains of rye grass that have been ground into fine flour providing a slightly sweet-sour flavor. The rye flour does not contain enough protein to ... |
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| A plant that produces a cereal grain that has a very assertive and hearty flavor with a slightly bitter taste. Rye grows as tall as 8 feet, thrives in cooler climates, and grows ... |
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| An olive that has the flesh split open either manually or by a machine with thin, sharp blades in order to allow a marinade of oils (such as olive oil) vinegars, herbs (such as ... |
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