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Crackers, wheat, regular (USDA#18232) |
| Serving Size 1 cup, crushed |
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| Water 3g |
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| Calories 474 |
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| Energy 1981kj |
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| Protein 8g |
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| Total Fat 20g |
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| Ash 2g |
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| Total Carbohydrates 64g |
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| Dietary Fiber 4g |
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| Sugars 13g |
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| Calcium, Ca 49mg |
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| Iron, Fe 4mg |
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| Magnesium, Mg 62mg |
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| Phosphorus, P 220mg |
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| Potassium 183mg |
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| Sodium 795mg |
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| Zinc, Zn 1mg |
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| Copper, Cu 0mg |
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| Manganese, Mn 1mg |
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| Selenium, Se 6mcg |
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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 4mg |
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| Pantothenic acid 0mg |
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| Vitamin B-6 0mg |
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| Folate, total 117mcg |
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| Folic acid 99mcg |
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| Folate, food 18mcg |
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| Folate, DFE 186mcg_DFE |
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| Choline, total 27mg |
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| Vitamin B-12 0mcg |
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| Vitamin B-12, added 0mcg |
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| Vitamin A, IU 0IU |
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| Vitamin A, RAE 0mcg_RAE |
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| Retinol 0mcg |
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| Vitamin E (alpha-tocopherol) 0mg |
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| Vitamin E, added 0mg |
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| Vitamin K (phylloquinone) 9mcg |
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| Fatty acids, total saturated 5g |
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| 4:0 0g |
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| 6:0 0g |
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| 8:0 8g |
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| 10:0 0g |
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| 12:0 0g |
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| 14:0 9g |
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| 16:0 2g |
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| 18:0 2g |
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| Fatty acids, total monounsaturated 11g |
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| 16:1 undifferentiated 6g |
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| 18:1 undifferentiated 11g |
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| 20:1 0g |
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| 22:1 undifferentiated 0g |
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| Fatty acids, total polyunsaturated 2g |
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| 18:2 undifferentiated 2g |
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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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| Tryptophan 0g |
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| Threonine 0g |
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| Isoleucine 0g |
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| Leucine 0g |
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| Lysine 0g |
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| Methionine 0g |
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| Cystine 0g |
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| Phenylalanine 0g |
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| Tyrosine 0g |
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| Valine 0g |
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| Arginine 0g |
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| Histidine 0g |
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| Alanine 0g |
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| Aspartic acid 0g |
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| Glutamic acid 2g |
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| Glycine 0g |
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| Proline 0g |
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| Serine 0g |
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| Alcohol, ethyl 0g |
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| Caffeine 0mg |
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| Theobromine 0mg |
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| Carotene, beta 0mcg |
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| Carotene, alpha 0mcg |
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| Cryptoxanthin, beta 0mcg |
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| Lycopene 0mcg |
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| Lutein + zeaxanthin 81mcg |
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Crackers, wheat, regular usda nutrition - Related Content |
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| A form of wheat in which whole-wheat berries have been crushed or “cracked” into smaller pieces. Cracked wheat is used as an ingredient in cracked grain and multi-grain breads, ... |
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| A sensitivity to wheat that is initiated by the immune system’s response to proteins found in wheat. This allergic reaction causes a number of symptoms including watery eyes, ... |
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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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| The embryo of a seed or kernel of wheat, located at the bottom center of the kernel next to the stalk. It is covered by several layers of outer coating known as the bran layers ... |
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| Wheat germ oil is obtained from the embryo of the wheat kernel. It is a rich source of vitamin E and is often used as a health supplement. It can also be used to create delicious ... |
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