Crackers, melba toast
Crackers, melba toast, wheat
Category: Baked Products
100g of Crackers, melba toast contains 374 kcal calories, 12.9g protein, and 55µg selenium per USDA FoodData Central.
Nutrition at a glance
All values shown per 100 grams
Calories374kcal
Protein12.9g
Carbohydrates76.4g
Total fat2.3g
Full nutrient breakdown
per 100 gMacronutrients▾
| % DV | ||
|---|---|---|
| Calories | 374 kcal | 19% |
| Protein | 12.9 g | 26% |
| Carbohydrates | 76.4 g | 28% |
| Total fat | 2.3 g | 3% |
| Fiber | 7.4 g | 26% |
Minerals▾
| % DV | ||
|---|---|---|
| Sodium | 837 mg | 36% |
| Potassium | 148 mg | 3% |
| Calcium | 43 mg | 3% |
| Magnesium | 56 mg | 13% |
| Phosphorus | 165 mg | 13% |
| Iron | 4.5 mg | 25% |
| Zinc | 1.5 mg | 14% |
| Copper | 0.27 mg | 29% |
| Manganese | 1.06 mg | 46% |
| Selenium | 55 µg | 100% |
Fat detail▾
| % DV | ||
|---|---|---|
| Saturated fat | 0.34 g | 2% |
| Monounsaturated fat | 0.54 g | — |
| Polyunsaturated fat | 0.91 g | — |
| Cholesterol | 0 mg | 0% |
Vitamins▾
| % DV | ||
|---|---|---|
| Vitamin A | 0 µg | 0% |
| Retinol | 0 µg | — |
| Vitamin C | 0 mg | 0% |
| Thiamin (B1) | 0.42 mg | 35% |
| Riboflavin (B2) | 0.3 mg | 23% |
| Niacin (B3) | 5.08 mg | 32% |
| Pantothenic acid (B5) | 0.52 mg | 10% |
| Vitamin B6 | 0.1 mg | 6% |
| Folate (B9) | 132 µg | 33% |
| Vitamin B12 | 0 µg | 0% |
Amino acids▾
| % DV | ||
|---|---|---|
| Lysine | 0.34 g | — |
| Leucine | 0.88 g | — |
| Isoleucine | 0.49 g | — |
| Valine | 0.57 g | — |
| Threonine | 0.37 g | — |
| Methionine | 0.21 g | — |
| Phenylalanine | 0.62 g | — |
| Tryptophan | 0.17 g | — |
| Histidine | 0.29 g | — |
| Arginine | 0.53 g | — |
Other▾
| % DV | ||
|---|---|---|
| Water | 5.5 g | — |
Household serving sizes
g- 0.5 oz
- 14 g
- toast
- 5 g
Where does this data come from?
Nutrient values are sourced from the USDA FoodData Central database — the U.S. Department of Agriculture's authoritative reference for food composition. Values are averaged across multiple samples to give you a representative reading per 100 grams of edible portion.
Published: 2019-04-01
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