Crispbread, rye
Last updated 4 Nov 2026
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Rye crispbread is a dry, baked cereal product made from rye. The figures here describe plain rye crispbread, based on samples of original and dark varieties. It mainly provides carbohydrate and fibre, with some protein and little fat. Per 100g, it contains 63g carbohydrate, 20g fibre, 8.6g protein and 1.4g fat.
Carbohydrate provides energy, while fibre helps support normal bowel function. Protein is needed for the growth and repair of body tissues. Rye contains gluten, so rye crispbread is not suitable for people with coeliac disease. Salt is also present and is worth noting when monitoring salt intake. Full nutritional figures are in the tables below.
Nutrition per 100g
Nutrient | Per 100g |
|---|---|
Energy | 284 kcal |
Energy | 1210 kJ |
Fat | 1.4g |
of which saturates | 0.16g |
Carbohydrate | 63g |
of which sugars | 3.4g |
20g | |
8.6g | |
Salt | 0.66g |
Alcohol | 0g |
Water | 7.7g |
Cholesterol | 0mg |
Vitamins and minerals per 100g
Nutrient | Per 100g |
|---|---|
0µg | |
0µg | |
0.4mg | |
0mg | |
0.26mg | |
0.04mg | |
0.9mg | |
0.1mg | |
0µg | |
29µg | |
38mg | |
2.5mg | |
89mg | |
292mg | |
511mg | |
Sodium | 264mg |
2.2mg | |
0.32mg | |
5µg | |
Trace |
About these figures
Values are per 100g of the food as described (5 samples, 2 products, Ryvita original and Ryvita dark). "Trace" means only a very small amount was found. Nutrients that were not measured are not shown. Salt is calculated from sodium.