Wholemeal rye crispbread
BLS 4.0 food: Wholemeal rye crispbread (Roggenvollkornknäckebrot), code B6A2100 · cross-reference USDA FDC #172749
Per portion (20 g)
65.4 kcalenergy
1.9 gprotein
4 gfibre
0.28 gfat
11.9 gcarbohydrate
Verified benefits — authorised EU health claims
Wholemeal rye crispbread meets the legal condition for these claims (Regulation (EC) No 1924/2006 and (EU) No 432/2012). The numbers show exactly why.
Rye fibre contributes to normal bowel function.
✓ 19.9 g fibre per 100 g; condition for "high fibre": at least 6 g per 100 g (or 3 g per 100 kcal).
EUR-LexEU CommissionThiamine contributes to normal energy-yielding metabolism.
✓ 0.29 mg per 100 g = 26 % of the EU NRV (1.1 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSThiamine contributes to normal psychological function.
✓ 0.29 mg per 100 g = 26 % of the EU NRV (1.1 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSThiamine contributes to the normal function of the heart.
✓ 0.29 mg per 100 g = 26 % of the EU NRV (1.1 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSNiacin contributes to normal energy-yielding metabolism.
✓ 2.7 mg per 100 g = 17 % of the EU NRV (16 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSNiacin contributes to normal psychological function.
✓ 2.7 mg per 100 g = 17 % of the EU NRV (16 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSShow 35 more authorised claims
Niacin contributes to the maintenance of normal skin.
✓ 2.7 mg per 100 g = 17 % of the EU NRV (16 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSNiacin contributes to the reduction of tiredness and fatigue.
✓ 2.7 mg per 100 g = 17 % of the EU NRV (16 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSMagnesium contributes to a reduction of tiredness and fatigue.
✓ 85.5 mg per 100 g = 23 % of the EU NRV (375 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSMagnesium contributes to normal muscle function.
✓ 85.5 mg per 100 g = 23 % of the EU NRV (375 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSMagnesium contributes to normal psychological function.
✓ 85.5 mg per 100 g = 23 % of the EU NRV (375 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSMagnesium contributes to normal protein synthesis.
✓ 85.5 mg per 100 g = 23 % of the EU NRV (375 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSMagnesium contributes to the maintenance of normal bones.
✓ 85.5 mg per 100 g = 23 % of the EU NRV (375 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSPotassium contributes to the maintenance of normal blood pressure.
✓ 492 mg per 100 g = 25 % of the EU NRV (2000 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSPotassium contributes to normal muscle function.
✓ 492 mg per 100 g = 25 % of the EU NRV (2000 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSPhosphorus contributes to the maintenance of normal bones.
✓ 271 mg per 100 g = 39 % of the EU NRV (700 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSIron contributes to normal cognitive function.
✓ 2.5 mg per 100 g = 18 % of the EU NRV (14 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSIron contributes to normal formation of red blood cells and haemoglobin.
✓ 2.5 mg per 100 g = 18 % of the EU NRV (14 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSIron contributes to normal oxygen transport in the body.
✓ 2.5 mg per 100 g = 18 % of the EU NRV (14 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSIron contributes to the normal function of the immune system.
✓ 2.5 mg per 100 g = 18 % of the EU NRV (14 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSIron contributes to the reduction of tiredness and fatigue.
✓ 2.5 mg per 100 g = 18 % of the EU NRV (14 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSZinc contributes to normal cognitive function.
✓ 2.5 mg per 100 g = 25 % of the EU NRV (10 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSZinc contributes to normal fertility and reproduction.
✓ 2.5 mg per 100 g = 25 % of the EU NRV (10 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSZinc contributes to the maintenance of normal testosterone levels in the blood.
✓ 2.5 mg per 100 g = 25 % of the EU NRV (10 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSZinc contributes to the maintenance of normal bones.
✓ 2.5 mg per 100 g = 25 % of the EU NRV (10 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSZinc contributes to the maintenance of normal hair.
✓ 2.5 mg per 100 g = 25 % of the EU NRV (10 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSZinc contributes to the maintenance of normal nails.
✓ 2.5 mg per 100 g = 25 % of the EU NRV (10 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSZinc contributes to the maintenance of normal skin.
✓ 2.5 mg per 100 g = 25 % of the EU NRV (10 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSZinc contributes to the maintenance of normal vision.
✓ 2.5 mg per 100 g = 25 % of the EU NRV (10 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSZinc contributes to the normal function of the immune system.
✓ 2.5 mg per 100 g = 25 % of the EU NRV (10 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSSelenium contributes to normal spermatogenesis.
✓ 10.1 µg per 100 g = 18 % of the EU NRV (55 µg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSSelenium contributes to the maintenance of normal hair.
✓ 10.1 µg per 100 g = 18 % of the EU NRV (55 µg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSSelenium contributes to the maintenance of normal nails.
✓ 10.1 µg per 100 g = 18 % of the EU NRV (55 µg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSSelenium contributes to the normal function of the immune system.
✓ 10.1 µg per 100 g = 18 % of the EU NRV (55 µg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSSelenium contributes to the normal thyroid function.
✓ 10.1 µg per 100 g = 18 % of the EU NRV (55 µg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSCopper contributes to maintenance of normal connective tissues.
✓ 0.31 mg per 100 g = 31 % of the EU NRV (1 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSCopper contributes to normal hair pigmentation.
✓ 0.31 mg per 100 g = 31 % of the EU NRV (1 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSCopper contributes to normal iron transport in the body.
✓ 0.31 mg per 100 g = 31 % of the EU NRV (1 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSCopper contributes to the normal function of the immune system.
✓ 0.31 mg per 100 g = 31 % of the EU NRV (1 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSManganese contributes to the maintenance of normal bones.
✓ 2.2 mg per 100 g = 112 % of the EU NRV (2 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSManganese contributes to the normal formation of connective tissue.
✓ 2.2 mg per 100 g = 112 % of the EU NRV (2 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSAlso low in saturated fat — which relates to the authorised claims: “Reducing consumption of saturated fat contributes to the maintenance of normal blood cholesterol levels.”
Goals this food supports
💪 Build & keep muscle🩺 Healthy blood pressure❤️ Heart health🩸 Blood flow & blood vessels💞 Sexual health & fertility🧠 Strong brain & focus🙂 Mood & psychological function⚡ More energy, less tiredness🦴 Strong bones & teeth🦵 Joints & cartilage🛡️ Immune system🌾 Digestion & gut✨ Healthy skin💇 Hair & nails👁️ Eyes & vision🩸 Healthy blood & iron🦋 Thyroid function
Full nutrient profile
Values per 100 g edible portion as published by the Max Rubner-Institut (BLS 4.0, 10.25826/Data20251217-134202-0). "Origin" is the MRI's own data-provenance label; open "reference" for the underlying study or database. %NRV = share of the EU Nutrient Reference Value (Reg. (EU) 1169/2011, Annex XIII).
Energy & macronutrients
| Nutrient | per 100 g | per 20 g | %NRV | Origin |
|---|---|---|---|---|
| Energy | 327 kcal | 65.4 kcal | BLS ENERCC · Calculated by formula | |
| Protein | 9.4 g | 1.9 g | BLS PROT625 · Reskalierung | |
| Fat | 1.4 g | 0.28 g | BLS FAT · Reskalierung | |
| Carbohydrate (available) | 59.3 g | 11.9 g | BLS CHO · Calculated by formula | |
| Sugars (total) | 1.9 g | 0.38 g | BLS SUGAR · Calculated by formula | |
| starch | 57.4 g | 11.5 g | BLS STARCH · Reskalierung | |
| Dietary fibre | 19.9 g | 4 g | BLS FIBT · Reskalierung | |
| Water | 6 g | 1.2 g | BLS WATER · Reskalierung | |
| Salt | 1.3 g | 0.27 g | BLS NACL · Calculated by formula |
Fats & fatty acids
| Nutrient | per 100 g | per 20 g | %NRV | Origin |
|---|---|---|---|---|
| Saturated fat | 0.15 g | 0.03 g | BLS FASAT · Calculated by formula | |
| Monounsaturated fat | 0.2 g | 0.04 g | BLS FAMS · Calculated by formula | |
| Polyunsaturated fat | 0.64 g | 0.13 g | BLS FAPU · Calculated by formula | |
| Omega-3 fatty acids (total) | 0.08 g | 0.02 g | BLS FAPUN3 · Calculated by formula | |
| Alpha-linolenic acid (ALA, omega-3) | 0.08 g | 0.02 g | BLS F18:3CN3 · Reskalierung | |
| EPA | 0 mg | 0 mg | BLS F20:5CN3 · Reskalierung | |
| DHA | 0 mg | 0 mg | BLS F22:6CN3 · Reskalierung | |
| EPA + DHA (long-chain omega-3) | 0 mg | 0 mg | BLS | |
| omega6 | 0.56 g | 0.11 g | BLS FAPUN6 · Calculated by formula | |
| Linoleic acid (omega-6) | 0.56 g | 0.11 g | BLS F18:2CN6 · Reskalierung | |
| Oleic acid | 0.16 g | 0.03 g | BLS F18:1CN9 · Reskalierung | |
| Cholesterol | 0 mg | 0 mg | BLS CHORL · Reskalierung |
Vitamins
| Nutrient | per 100 g | per 20 g | %NRV | Origin |
|---|---|---|---|---|
| Vitamin A | 0 µg | 0 µg | 0 % | BLS VITAA · Calculated by formula |
| Vitamin D | 0 µg | 0 µg | 0 % | BLS VITD · Calculated by formula |
| Vitamin E | 0.76 mg | 0.15 mg | 6 % | BLS VITE · Reskalierung |
| Vitamin K | 1.6 µg | 0.32 µg | 2 % | BLS VITK · Calculated by formula |
| Vitamin C | 0 mg | 0 mg | 0 % | BLS VITC · Reskalierung |
| Thiamin (vitamin B1) | 0.29 mg | 0.06 mg | 26 % | BLS THIA · Reskalierung |
| Riboflavin (vitamin B2) | 0.1 mg | 0.02 mg | 7 % | BLS RIBF · Reskalierung |
| Niacin (vitamin B3) | 2.7 mg | 0.53 mg | 17 % | BLS NIAEQ · Calculated by formula |
| Pantothenic acid (vitamin B5) | 0.39 mg | 0.08 mg | 7 % | BLS PANTAC · Reskalierung |
| Vitamin B6 | 0.1 mg | 0.02 mg | 7 % | BLS VITB6 · Reskalierung |
| Biotin | 5.6 µg | 1.1 µg | 11 % | BLS BIOT · Reskalierung |
| Folate | 24.4 µg | 4.9 µg | 12 % | BLS FOL · Calculated by formula |
| Vitamin B12 | 0 µg | 0 µg | 0 % | BLS VITB12 · Reskalierung |
| Choline | 27.2 mg | 5.4 mg | USDA FDC 172749 |
Minerals & trace elements
| Nutrient | per 100 g | per 20 g | %NRV | Origin |
|---|---|---|---|---|
| Sodium | 530 mg | 106 mg | BLS NA · Reskalierung | |
| Potassium | 492 mg | 98.5 mg | 25 % | BLS K · Reskalierung |
| Calcium | 38.7 mg | 7.7 mg | 5 % | BLS CA · Reskalierung |
| Magnesium | 85.5 mg | 17.1 mg | 23 % | BLS MG · Reskalierung |
| Phosphorus | 271 mg | 54.1 mg | 39 % | BLS P · Reskalierung |
| Iron | 2.5 mg | 0.49 mg | 18 % | BLS FE · Reskalierung |
| Zinc | 2.5 mg | 0.49 mg | 25 % | BLS ZN · Reskalierung |
| Iodine | 0 µg | 0 µg | 0 % | BLS ID · Reskalierung |
| Selenium | 10.1 µg | 2 µg | 18 % | USDA FDC 172749 |
| Copper | 0.31 mg | 0.06 mg | 31 % | BLS CU · Reskalierung |
| Manganese | 2.2 mg | 0.45 mg | 112 % | BLS MN · Reskalierung |
| fluoride | 0 mg | 0 mg | BLS FD · Reskalierung |
Essential amino acids
| Nutrient | per 100 g | per 20 g | %NRV | Origin |
|---|---|---|---|---|
| Histidine | 0.2 g | 0.04 g | BLS HIS · Reskalierung | |
| Isoleucine | 0.29 g | 0.06 g | BLS ILE · Reskalierung | |
| Leucine | 0.56 g | 0.11 g | BLS LEU · Reskalierung | |
| Lysine | 0.34 g | 0.07 g | BLS LYS · Reskalierung | |
| Methionine | 0.14 g | 0.03 g | BLS MET · Reskalierung | |
| Phenylalanine | 0.39 g | 0.08 g | BLS PHE · Reskalierung | |
| Threonine | 0.3 g | 0.06 g | BLS THR · Reskalierung | |
| Tryptophan | 0.1 g | 0.02 g | BLS TRP · Reskalierung | |
| Valine | 0.41 g | 0.08 g | BLS VAL · Reskalierung |
Sources
- Bundeslebensmittelschlüssel (BLS) 4.0 — German Nutrient Database — Max Rubner-Institut
- FoodData Central — USDA Agricultural Research Service
- Commission Regulation (EU) No 432/2012 — list of permitted health claims (consolidated) — European Union (EUR-Lex)
- Regulation (EC) No 1924/2006 on nutrition and health claims (incl. Annex: conditions for "source of" claims) — European Union (EUR-Lex)
- Regulation (EU) No 1169/2011 on food information (Annex XIII: Nutrient Reference Values; Art. 7(3)) — European Union (EUR-Lex)
- EU Register of nutrition and health claims made on foods — European Commission
- Thiamin — fact sheet for health professionals — NIH Office of Dietary Supplements
- Niacin — fact sheet for health professionals — NIH Office of Dietary Supplements
- Magnesium — fact sheet for health professionals — NIH Office of Dietary Supplements
- Potassium — fact sheet for health professionals — NIH Office of Dietary Supplements
- Phosphorus — fact sheet for health professionals — NIH Office of Dietary Supplements
- Iron — fact sheet for health professionals — NIH Office of Dietary Supplements
- Zinc — fact sheet for health professionals — NIH Office of Dietary Supplements
- Selenium — fact sheet for health professionals — NIH Office of Dietary Supplements
- Copper — fact sheet for health professionals — NIH Office of Dietary Supplements
- Manganese — fact sheet for health professionals — NIH Office of Dietary Supplements
Max Rubner-Institut (2025): Bundeslebensmittelschlüssel (BLS), Version 4.0 — Deutsche Nährstoffdatenbank. Karlsruhe. DOI: 10.25826/Data20251217-134202-0. Licence CC BY 4.0. Selenium and choline: U.S. Department of Agriculture, Agricultural Research Service. FoodData Central: SR Legacy, 2018. fdc.nal.usda.gov.