Crackers, melba toast, rye (includes pumpernickel) nutrition: calories, carbs, GI, protein, fiber, fats
*all the values are displayed for the amount of 100 grams
Important nutritional characteristics for Crackers, melba toast, rye (includes pumpernickel)
| Calories ⓘ Calories for selected serving | 389 kcal |
| Net Carbs ⓘ Net Carbs = Total Carbohydrates – Fiber – Sugar Alcohols | 69 grams |
| Acidity (Based on PRAL) ⓘ PRAL (Potential renal acid load) is calculated using a formula. On the PRAL scale the higher the positive value, the more is the acidifying effect on the body. The lower the negative value, the higher the alkalinity of the food. 0 is neutral. | 6.4 (acidic) |
Crackers, melba toast, rye (includes pumpernickel) calories (kcal)
| Serving Size | Calories | Weight |
|---|---|---|
| Calories in 100 grams | 389 | |
| Calories in 0.5 oz | 55 | 14.2 g |
| Calories in 1 toast | 19 | 5 g |
Mineral coverage chart
Mineral chart - relative view
Vitamin coverage chart
Vitamin A:
0IU of 5,000IU
0%
Vitamin E :
0mg of 15mg
0%
Vitamin D:
0µg of 10µg
0%
Vitamin C:
0mg of 90mg
0%
Vitamin B1:
1.4mg of 1mg
118%
Vitamin B2:
0.85mg of 1mg
66%
Vitamin B3:
14mg of 16mg
88%
Vitamin B5:
1.5mg of 5mg
29%
Vitamin B6:
0.26mg of 1mg
20%
Folate:
255µg of 400µg
64%
Vitamin B12:
0µg of 2µg
0%
Choline:
0mg of 550mg
0%
Vitamin K:
0µg of 120µg
0%
Vitamin chart - relative view
Macronutrients chart
Protein:
Daily Value: 23%
11.6 g of 50 g
11.6 g (23% of DV )
Fats:
Daily Value: 5%
3.4 g of 65 g
3.4 g (5% of DV )
Carbs:
Daily Value: 26%
77.3 g of 300 g
77.3 g (26% of DV )
Water:
Daily Value: 0%
4.9 g of 2,000 g
4.9 g (0% of DV )
Other:
2.8 g
2.8 g
Protein quality breakdown
Tryptophan:
396mg of 280mg
141%
Threonine:
1083mg of 1,050mg
103%
Isoleucine:
1335mg of 1,400mg
95%
Leucine:
2388mg of 2,730mg
87%
Lysine:
1011mg of 2,100mg
48%
Methionine:
570mg of 1,050mg
54%
Phenylalanine:
1707mg of 1,750mg
98%
Valine:
1587mg of 1,820mg
87%
Histidine:
753mg of 700mg
108%
Fat type information
Saturated Fat:
0.45 g
Monounsaturated Fat:
0.91 g
Polyunsaturated fat:
1.3 g
Fiber content ratio for Crackers, melba toast, rye (includes pumpernickel)
Sugar:
0 g
Fiber:
8 g
Other:
69 g
All nutrients for Crackers, melba toast, rye (includes pumpernickel) per 100g
| Nutrient | Value | DV% | In TOP % of foods | Comparison |
| Calories | 389kcal | 19% | 16% |
8.3 times more than Orange
|
| Protein | 12g | 28% | 40% |
4.1 times more than Broccoli
|
| Fats | 3.4g | 5% | 59% |
9.8 times less than Cheese
|
| Vitamin C | 0mg | 0% | 100% |
N/A
|
| Net carbs | 69g | N/A | 8% |
1.3 times more than Chocolate
|
| Carbs | 77g | 26% | 6% |
2.7 times more than Rice
|
| Cholesterol | 0mg | 0% | 100% |
N/A
|
| Magnesium | 39mg | 9% | 26% |
3.6 times less than Almond
|
| Calcium | 78mg | 8% | 26% |
1.6 times less than Milk
|
| Potassium | 193mg | 6% | 61% |
1.3 times more than Cucumber
|
| Iron | 3.7mg | 46% | 15% |
1.4 times more than Beef broiled
|
| Fiber | 8g | 32% | 13% |
3.3 times more than Orange
|
| Copper | 0.4mg | 45% | 22% |
2.8 times more than Shiitake
|
| Zinc | 1.4mg | 12% | 47% |
4.6 times less than Beef broiled
|
| Phosphorus | 183mg | 26% | 43% |
Equal to Chicken meat
|
| Sodium | 899mg | 39% | 7% |
1.8 times more than White Bread
|
| Vitamin A | 0IU | 0% | 100% |
N/A
|
| Vitamin A RAE | 0µg | 0% | 100% | |
| Selenium | 39µg | 70% | 25% | |
| Manganese | 0.74mg | 32% | 34% | |
| Vitamin B1 | 0.47mg | 39% | 18% |
1.8 times more than Pea raw
|
| Vitamin B2 | 0.28mg | 22% | 28% |
2.2 times more than Avocado
|
| Vitamin B3 | 4.7mg | 29% | 35% |
2 times less than Turkey meat
|
| Vitamin B5 | 0.48mg | 10% | 59% |
2.3 times less than Sunflower seed
|
| Vitamin B6 | 0.09mg | 7% | 68% |
1.4 times less than Oat
|
| Vitamin B12 | 0µg | 0% | 100% |
N/A
|
| Folate | 85µg | 21% | 26% |
1.4 times more than Brussels sprout
|
| Saturated Fat | 0.45g | 2% | 70% |
13 times less than Beef broiled
|
| Monounsaturated Fat | 0.91g | N/A | 66% |
10.8 times less than Avocado
|
| Polyunsaturated fat | 1.3g | N/A | 39% |
35 times less than Walnut
|
| Tryptophan | 0.13mg | 0% | 74% |
2.3 times less than Chicken meat
|
| Threonine | 0.36mg | 0% | 76% |
2 times less than Beef broiled
|
| Isoleucine | 0.45mg | 0% | 75% |
2.1 times less than Salmon raw
|
| Leucine | 0.8mg | 0% | 76% |
3.1 times less than Tuna Bluefin
|
| Lysine | 0.34mg | 0% | 80% |
1.3 times less than Tofu
|
| Methionine | 0.19mg | 0% | 76% |
2 times more than Quinoa
|
| Phenylalanine | 0.57mg | 0% | 73% |
1.2 times less than Egg
|
| Valine | 0.53mg | 0% | 75% |
3.8 times less than Soybean raw
|
| Histidine | 0.25mg | 0% | 76% |
3 times less than Turkey meat
|
| Omega-3 - EPA | 0g | N/A | 100% |
N/A
|
| Omega-3 - DHA | 0g | N/A | 100% |
N/A
|
| Omega-3 - DPA | 0g | N/A | 100% |
N/A
|
Check out similar food or compare with current
NUTRITION FACTS LABEL
Nutrition Facts
___servings per container
Serving Size ______________
Serving Size ______________
Amount Per 100g
Calories 389
% Daily Value*
5.2%
Total Fat
3.4g
2.1%
Saturated Fat 0.45g
0
Trans Fat
0g
0
Cholesterol 0mg
39%
Sodium 899mg
26%
Total Carbohydrate
77g
32%
Dietary Fiber
8g
Total Sugars 0g
Includes ? g Added Sugars
Protein
12g
Vitamin D
0mcg
0
Calcium
78mg
7.8%
Iron
3.7mg
46%
Potassium
193mg
5.7%
*
The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Health checks
ⓘ
Dietary cholesterol is not associated with an increased risk of coronary heart disease in healthy individuals. However, dietary cholesterol is common in foods that are high in harmful saturated fats.
Source
Low in Cholesterol
ⓘ
Trans fat consumption increases the risk of cardiovascular disease and mortality by negatively affecting blood lipid levels.
Source
No Trans Fats
ⓘ
Saturated fat intake can raise total cholesterol and LDL (low-density lipoprotein) levels, leading to an increased risk of atherosclerosis. Dietary guidelines recommend limiting saturated fats to under 10% of calories a day.
Source
Low in Saturated Fats
ⓘ
While the consumption of moderate amounts of added sugars is not detrimental to health, an excessive intake can increase the risk of obesity, and therefore, diabetes.
Source
Low in Sugars
References
All the values for which the sources are not specified explicitly are taken from FDA’s Food Central. The exact link to the food presented on this page can be found below.