Whole-Wheat Crackers – Nutritional Information

Posted by the IYD Team in Nutrition Values

Item: Whole-Wheat Crackers
Category: Baked Products
Refuse: 0% (values below are for edible portion)
Serving size analysed: 4g, 1 cracker

Intro: These crackers use whole wheat flour in their recipe, which makes them a lot healthier than normal crackers which use white flour. Personally I always go for whole wheat variants of things if I have a choice, because it means you are getting more fiber from what you eat (which is really important) and it means the carbohydrates are more complex so they take longer to be digested (stopping your blood sugar spiking like with normal white flour).

Whole wheat items do tend to be more expensive as normal white flour excludes the wheat bran and germ which can be sold separately, whereas whole wheat includes it. Also whole wheat items tend to have a higher oil content which means they don’t keep fresh for as long, but I think the benefits outweigh those negatives.

You can see that compared to the saltine cracker discussed yesterday then this has nearly 4 times more fiber!

Footnotes:

None

Source:

These nutrition facts for whole-wheat crackers were kindly provided by…

U.S. Department of Agriculture, Agricultural Research Service.
USDA National Nutrient Database for Standard Reference, Release 22. Nutrient Data Laboratory Home Page: http://www.nal.usda.gov/fnic/foodcomp/search/

…under a PD license.

Information provide for entertainment purposes only and should not be relied upon to be accurate, please visit the USDA database for the full record.

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