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Thin crispbread FINN CRISP, Hi-Fiber, 200 g

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Thin crispbread FINN CRISP, Hi-Fiber, 200 g

Barcode: 6410500098393
Country of origin: Finland
Brands: Finn Crisp
Description

Enjoy the crispy FINN CRISP thin crispbread with high fiber content. Made from whole grain rye flour, this 200 g snack is perfect for a nutritious treat or as a delicious addition to your meals.

Ingredients

Whole grain RYE flour (86 %), RYE BRAN (6 %), water, yeast, salt.

Additives

Salt

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Additives & Effects

All the information about nutrition and comparison with similar products

Salt: Excessive consumption may increase blood pressure and risk of cardiovascular diseases.

Additives Overview

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The product contains whole grain rye flour and rye bran, which are generally recognized as safe and beneficial for digestive health due to their high fiber content. There are no additives listed that are typically associated with adverse effects. Therefore, the product appears safe for consumption, although individuals with gluten sensitivities should be cautious due to the rye content.

Analysis Based on +110,000 Science & Nutrition Studies

Nutritional Value

All the information about nutrition and comparison with similar products (per 100 g / 100 ml)
Nutrition
Amount per 100g/ml
Energy
-24%
1395 kJ
Calories
-24%
333.40 kcal
Fats
-82%
2.6g
Saturated Fats
-81%
0.4g
Carbohydrates
57g
Sugars
-56%
2.2g
Proteins
+11%
10g
Salt
-42%
1g

How long would it take to burn off calories of this product?

333.40 kcal
Calories
1h 17min
Walking
34min
Running
45min
Cycling

Product Analysis

Powered by AI

The product contains whole grain rye flour and rye bran, which are generally recognized as safe and beneficial for digestive health due to their high fiber content. There are no additives listed that are typically associated with adverse effects. Therefore, the product appears safe for consumption, although individuals with gluten sensitivities should be cautious due to the rye content.

Other details

Added
January 19, 2025 at 11:19:42 UTC
Last checked
-
Last updated
April 6, 2026 at 15:58:52 UTC
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