RYE SEED CRISPS
Small rectangular crispbread made from a yeast dough that includes rye flour, linseed and sesame seeds, without palm fat and with little added sugar. Crispy structures, dark brown color, with a taste and smell of rye and garlic.
| Nutritional value | 100 g | *RI % |
|---|---|---|
| Energy value | 1821 kJ | 21.7% |
| 434 kcal | 21.7% | |
| fat | 16.8 g | 24.0% |
| of which saturated fatty acids | 6.5 g | 32.5% |
| carbohydrate | 53.8 g | 20.7% |
| of which sugars | 4.9 g | 5.4% |
| fibre | 7.4 g | - |
| protein | 13.3 g | 26.6% |
| salt | 2.5 g | 41.7% |
| Minerals, vitamins | 100 g | *RI % |
|---|---|---|
| Manganese | 1.1 mg | 55.0% |
| Phosphorus | 246.0 mg | 35.1% |
| Copper | 0.29 mg | 29.0% |
| Vitamin E | 2.4 mg | 20.0% |
| Magnesium | 68.2 mg | 18.2% |
* Reference intake of an average adult (8400 kJ/ 2000 kcal).
HIGH FIBRE / WITHOUT PALM FAT / SOURCE OF PROTEIN / LOW SUGAR
Manganese: Contributes to normal energy-yielding metabolism.
Phosphorus: Contributes to normal function of cell membranes.
Copper: Contributes to normal iron transport in the body.
Vitamin E: Contributes to the protection of cells from oxidative stress.
Magnesium: Contributes to normal psychological function, muscle function, maintenance of normal bones, teeth.
Manganese: Contributes to normal energy-yielding metabolism.
Phosphorus: Contributes to normal function of cell membranes.
Copper: Contributes to normal iron transport in the body.
Vitamin E: Contributes to the protection of cells from oxidative stress.
Magnesium: Contributes to normal psychological function, muscle function, maintenance of normal bones, teeth.