Mary's Gone Crackers, Original Crackers, Organic Gluten Free

Per 100 g, Mary's Gone Crackers, Original Crackers, Organic Gluten Free provides 446 calories, 64.3 g carbohydrate, 12.1 g protein and 16.2 g fibre.

100 gper serving
= 446 kcal
× 100 g = 100 g
446kcal 22% RI Reference IntakeEU/UK adult daily energy reference of 2,000 kcal used on packaged-food nutrition labels (Reg. 1169/2011). Switch to the US toggle for FDA Daily Values.
88%Nutrient scoreNutrient ScoreThe share of this food's 16 rated nutrients that score well for its calories, a good source of beneficial nutrients while staying low in saturated fat, sodium and added sugars.16 available of 33 total nutrients with a Daily Value16of33
Protein12.1g11% kcal
Carbs64.3g58% kcal
Fat15.6g32% kcal
Fiber 16.2g
Water4.3g

Full nutrient breakdown

Reference

Proximates

Carbohydrates

Vitamins

Minerals

Mary's Gone Crackers, Original Crackers, Organic Gluten Free: calories by amount

  • 100 g446 kcal
  • 150 g669 kcal
  • 200 g892 kcal
  • 250 g1115 kcal

Mary's Gone Crackers, Original Crackers, Organic Gluten Free: key facts

How many calories are in Mary's Gone Crackers, Original Crackers, Organic Gluten Free?
Mary's Gone Crackers, Original Crackers, Organic Gluten Free has 446 calories per 100 g.
How much protein is in Mary's Gone Crackers, Original Crackers, Organic Gluten Free?
Mary's Gone Crackers, Original Crackers, Organic Gluten Free provides 12.1 g of protein per 100 g.
How many carbs are in Mary's Gone Crackers, Original Crackers, Organic Gluten Free?
Mary's Gone Crackers, Original Crackers, Organic Gluten Free contains 64.3 g of carbohydrate per 100 g, including 16.2 g of fibre.
How much fat is in Mary's Gone Crackers, Original Crackers, Organic Gluten Free?
Mary's Gone Crackers, Original Crackers, Organic Gluten Free has 15.6 g of fat per 100 g.

Values shown for the selected serving and per 100 g. % RI follows the UK / EU Reference Intakes (Reg. 1169/2011) for adults and children 4 + years. Reference only, not medical or dietary advice (Terms & Conditions §3).