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Baked Products
Crackers, whole-wheat
Pour 100 g · USDA FoodData Central — SR Legacy (April 2018)
g
Nutrition
Quantités pour le poids sélectionné
427kcalCalories
10.6gProtéines
69.6gGlucides
14.1gLipides
Fibres10.3 g
Sucres1.2 g
Sodium800 mg
Calcium36 mg
Iron3.3 mg
Potassium345 mg
Vitamin C0 mg
Water2.9 g
Tous les nutriments disponibles+
| Nutriment | Quantité |
|---|---|
| Water | 2.94 G |
| Energy | 427 KCAL |
| Energy | 1,786 kJ |
| Protein | 10.58 G |
| Total lipid (fat) | 14.13 G |
| Ash | 2.8 G |
| Carbohydrate, by difference | 69.55 G |
| Fiber, total dietary | 10.3 G |
| Sugars, Total | 1.19 G |
| Sucrose | 0.86 G |
| Glucose | 0.32 G |
| Fructose | 0 G |
| Lactose | 0 G |
| Maltose | 0 G |
| Galactose | 0 G |
| Starch | 57 G |
| Calcium, Ca | 36 MG |
| Iron, Fe | 3.34 MG |
| Magnesium, Mg | 110 MG |
| Phosphorus, P | 331 MG |
| Potassium, K | 345 MG |
| Sodium, Na | 800 MG |
| Zinc, Zn | 2.63 MG |
| Copper, Cu | 0.42 MG |
| Manganese, Mn | 2.152 MG |
| Selenium, Se | 10.1 UG |
| Vitamin C, total ascorbic acid | 0 MG |
| Thiamin | 0.182 MG |
| Riboflavin | 0.021 MG |
| Niacin | 4.63 MG |
| Pantothenic acid | 0.832 MG |
| Vitamin B-6 | 0.185 MG |
| Folate, total | 28 UG |
| Folic acid | 0 UG |
| Folate, food | 28 UG |
| Folate, DFE | 28 UG |
| Choline, total | 27.2 MG |
| Vitamin B-12 | 0 UG |
| Vitamin B-12, added | 0 UG |
| Vitamin A, RAE | 0 UG |
| Retinol | 0 UG |
| Carotene, beta | 0 UG |
| Carotene, alpha | 0 UG |
| Cryptoxanthin, beta | 0 UG |
| Vitamin A, IU | 0 IU |
| Lycopene | 0 UG |
| Lutein + zeaxanthin | 179 UG |
| Vitamin E (alpha-tocopherol) | 1.41 MG |
| Vitamin E, added | 0 MG |
| Tocopherol, beta | 0.21 MG |
| Tocopherol, gamma | 7.52 MG |
| Tocopherol, delta | 2.01 MG |
| Tocotrienol, alpha | 0.29 MG |
| Tocotrienol, beta | 0 MG |
| Tocotrienol, gamma | 0 MG |
| Tocotrienol, delta | 0 MG |
| Vitamin D (D2 + D3), International Units | 0 IU |
| Vitamin D (D2 + D3) | 0 UG |
| Vitamin K (phylloquinone) | 27.2 UG |
| Vitamin K (Dihydrophylloquinone) | 0.5 UG |
| Vitamin K (Menaquinone-4) | 0 UG |
| Fatty acids, total saturated | 2.063 G |
| SFA 4:0 | 0 G |
| SFA 6:0 | 0 G |
| SFA 8:0 | 0 G |
| SFA 10:0 | 0 G |
| SFA 12:0 | 0 G |
| SFA 14:0 | 0.009 G |
| SFA 15:0 | 0.004 G |
| SFA 16:0 | 1.361 G |
| SFA 17:0 | 0.011 G |
| SFA 18:0 | 0.584 G |
| SFA 20:0 | 0.04 G |
| SFA 22:0 | 0.038 G |
| SFA 24:0 | 0.014 G |
| Fatty acids, total monounsaturated | 3.248 G |
| MUFA 14:1 | 0 G |
| MUFA 15:1 | 0 G |
| MUFA 16:1 | 0.011 G |
| MUFA 16:1 c | 0.011 G |
| MUFA 17:1 | 0.006 G |
| MUFA 18:1 | 3.195 G |
| MUFA 18:1 c | 3.021 G |
| MUFA 20:1 | 0.033 G |
| MUFA 22:1 | 0.001 G |
| MUFA 22:1 c | 0.001 G |
| MUFA 24:1 c | 0.001 G |
| Fatty acids, total polyunsaturated | 6.945 G |
| PUFA 18:2 | 6.096 G |
| PUFA 18:2 n-6 c,c | 6.063 G |
| PUFA 18:2 CLAs | 0.007 G |
| PUFA 18:3 | 0.843 G |
| PUFA 18:3 n-3 c,c,c (ALA) | 0.831 G |
| PUFA 18:3 n-6 c,c,c | 0.012 G |
| PUFA 18:4 | 0 G |
| PUFA 20:2 n-6 c,c | 0.005 G |
| PUFA 20:3 | 0 G |
| PUFA 20:3 n-3 | 0 G |
| PUFA 20:4 n-6 | 0 G |
| PUFA 20:4 | 0 G |
| PUFA 20:5 n-3 (EPA) | 0 G |
| PUFA 22:4 | 0 G |
| PUFA 22:5 n-3 (DPA) | 0.001 G |
| PUFA 22:6 n-3 (DHA) | 0 G |
| Fatty acids, total trans | 0.199 G |
| Fatty acids, total trans-monoenoic | 0.174 G |
| TFA 16:1 t | 0 G |
| TFA 18:1 t | 0.174 G |
| TFA 22:1 t | 0 G |
| TFA 18:2 t not further defined | 0.025 G |
| Fatty acids, total trans-polyenoic | 0.025 G |
| Cholesterol | 0 MG |
| Tryptophan | 0.141 G |
| Threonine | 0.301 G |
| Isoleucine | 0.364 G |
| Leucine | 0.703 G |
| Lysine | 0.271 G |
| Methionine | 0.17 G |
| Cystine | 0.228 G |
| Phenylalanine | 0.48 G |
| Tyrosine | 0.194 G |
| Valine | 0.465 G |
| Arginine | 0.48 G |
| Histidine | 0.238 G |
| Alanine | 0.393 G |
| Aspartic acid | 0.543 G |
| Glutamic acid | 3.065 G |
| Glycine | 0.427 G |
| Proline | 1.004 G |
| Serine | 0.461 G |
| Alcohol, ethyl | 0 G |
| Caffeine | 0 MG |
| Theobromine | 0 MG |
Données historiques de référence. Les valeurs manquantes sont indiquées comme indisponibles, et non comme zéro.
Source: USDA FoodData Central — SR Legacy (April 2018)Consulter la source ↗