Crackers (gluten-free, multigrain and vegetable, made with corn starch and white rice flour) nutrition facts

100 grams of crackers, gluten-free, multigrain and vegetable, made with corn starch and white rice flour contain 456 calories, 2.5 g of protein, 77 g of carbohydrates and 15 g of fat. Most of its calories (67%) come from carbs. It is high in sodium, with 890 mg per 100 g.

Nutrition Facts
Calories456
% Daily Value*
Total fat 15.4 g20%
Saturated fat 5.71 g29%
Trans fat 0.05 g
Sodium 890 mg39%
Total carbohydrate 76.9 g28%
Dietary fiber 3 g11%
Total sugars 3.9 g
Protein 2.5 g5%
Calcium 28 mg2%
Iron 0.56 mg3%
Potassium 86 mg2%

* The % Daily Value tells you how much a nutrient in a serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Calorie breakdown

Protein 2%Carbs 67%Fat 30%
456calories
2.5 gprotein
76.9 gcarbs
15.4 gfat

Values shown for 100 g.

Rich in

  • Manganese13%
  • Dietary fiber11%
  • Copper10%

% Daily Value per 100 g

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Full nutrient profile

Amounts per 100 g. Change the serving size in the label above.

Vitamins

NutrientAmount% DV
Thiamin (B1)0.06 mg5%
Riboflavin (B2)0.1 mg8%
Niacin (B3)0.63 mg4%
Vitamin B60.07 mg4%

Minerals

NutrientAmount% DV
Calcium28 mg2%
Iron0.56 mg3%
Potassium86 mg2%
Magnesium15 mg4%
Phosphorus57 mg5%
Zinc0.44 mg4%
Copper0.09 mg10%
Manganese0.3 mg13%

Fats

NutrientAmount% DV
Saturated fat5.71 g29%
Trans fat0.05 g-
Monounsaturated fat4.88 g-
Polyunsaturated fat1.37 g-

Other

NutrientAmount% DV
Water2.48 g-

How it compares to other baked products

Per 100 gCrackers (gluten-free, multigrain and vegetable, made with corn starch and white rice flour)Category averageDifference
Calories456360+27%
Protein2.5 g6.92 g-64%
Total carbohydrate76.9 g56.1 g+37%
Total fat15.4 g12.3 g+25%
Dietary fiber3 g3.37 g-11%
Total sugars3.9 g16.4 g-76%
Sodium890 mg570 mg+56%

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Source: USDA FoodData Central, SR Legacy, FDC ID 174103. Daily Values are based on FDA reference amounts for a 2,000 calorie diet. Nutrient content can vary by variety, growing conditions and preparation.