Crackers, milk
Nutrition facts and calorie information, per 100 g serving.
Calorie composition.
Micronutrients.
Percent of Daily Value (DV) on a 2,000 calorie diet.
- Iron 3.58 mg20%
- Zinc 0.67 mg6%
- Folate 90 µg23%
- Niacin 4.43 mg28%
- Calcium 172 mg13%
- Thiamin 0.54 mg45%
- Magnesium 22 mg5%
- Potassium 114 mg2%
- Vitamin A 16 µg2%
- Vitamin C 0.2 mg0%
- Vitamin D 0 µg0%
- Vitamin E 1.22 mg8%
- Vitamin K 3.8 µg3%
- Phosphorus 303 mg24%
- Riboflavin 0.42 mg32%
- Vitamin B6 0.04 mg2%
- Vitamin B12 0.08 µg3%
FAQ.
How many calories are in crackers, milk?
Crackers, milk contains 446 calories per 100 grams. Roughly 30 of those calories come from protein, 287 from carbohydrates, and 124 from fat.
Is crackers, milk high in protein?
Crackers, milk provides 7.6 g of protein per 100 g, about 15% of the Daily Value. That makes it a moderate protein source.
How much fiber is in crackers, milk?
Crackers, milk contains 3.4 g of dietary fiber per 100 g, which is 12% of the Daily Value. Fiber supports digestion and helps meals keep you full.
What food group is crackers, milk in?
Crackers, milk is classified under Baked Products in the USDA FoodData Central database. All values on this page are per 100 grams as published by the USDA.
Similar foods.
Cookies, oatmeal, soft, with raisins
430 cal · P 5.79 g · C 69.6 g · F 14.3 g
Bread, cheese
408 cal · P 10.42 g · C 44.83 g · F 20.83 g
Croissants, butter
406 cal · P 8.2 g · C 45.8 g · F 21 g
Croissants, cheese
414 cal · P 9.2 g · C 47 g · F 20.9 g
Crackers, matzo, egg
391 cal · P 12.3 g · C 78.6 g · F 2.1 g
Bread, sticks, plain
412 cal · P 12 g · C 68.4 g · F 9.5 g
Source: USDA FoodData Central, SR Legacy (FDC ID 174980). Values per 100 g edible portion.
Nutrition Facts
Serving size 100 g
% Daily Value*
- Total Fat 13.77 g18%
- Saturated Fat 2.91 g15%
- Cholesterol 11 mg4%
- Sodium 687 mg30%
- Total Carbohydrate 71.73 g26%
- Dietary Fiber 3.4 g12%
- Protein 7.6 g15%
- Calcium 172 mg13%
- Iron 3.58 mg20%
- Potassium 114 mg2%
*Percent Daily Values are based on a 2,000 calorie diet.
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