knäckebröd
Sign in to saveCrispbread is a flat and dry type of bread, containing mostly rye flour. Crispbreads are lightweight and keep fresh for a very long time due to their lack of water. Crispbread is a staple food and was for a long time considered a poor man's diet.
OverviewAI-generated
Crisp bread, categorized under the Openfoodfacts classification of crispbreads, is a food product with a listed energy content of 419 kcal. Nutritional data indicates it contains 13.5 grams of fat, including 2.5 grams of saturated fat, alongside 55.8 grams of carbohydrates and 2.6 grams of sugars. The product provides 13 grams of fiber and 12.4 grams of protein, with a salt content of 1.27 grams. It holds a Nutri-Score of A and is classified as Nova group 3.
In Sweden, knäckebröd baked on rye flour is described as a characteristic product with a strong cultural geographical connection to Svealand. The Wikidata entry for this subject includes the MCN code 1905.10.00. Openfoodfacts lists a product count of 170 items within this category.
Synthesized by Vinony from 18 facts across 3 sources: Wikidata, Firecrawl, Openfoodfacts. Generated from structured data (not the Wikipedia text) and checked against those facts — may still contain errors.
Key facts
- Prepared food.name
- Crispbread
- Prepared food.image
- Knaeckebroed.jpg
- Prepared food.image_size
- 250px
- Prepared food.caption
- Swedish crispbread
- Prepared food.alternate_name
- Hard bread
- Prepared food.country
- Sweden
- Prepared food.region
- Nordic countries
- Prepared food.type
- Bread
- Prepared food.main_ingredient
- Rye flour, salt, water
via Wikipedia infobox
Nutrition · Open Food Facts
Typical values per 100 g · averaged across 170 products
- Energy
- 419 kcal
- Fat
- 13.5 g
- — of which saturates
- 2.5 g
- Carbohydrates
- 55.8 g
- — of which sugars
- 2.6 g
- Fibre
- 13 g
- Protein
- 12.4 g
- Salt
- 1.27 g
via Open Food Facts · ODbL
Described at
%207028337-hembakat-knackebrod%20(1).jpg)
Knäckebröd - Levande kulturarv
Knäckebröd bakat på rågmjöl är en karaktäristisk svensk produkt med en stark kulturgeografisk koppling till Svealand.
levandekulturarv.se →Link to a page describing this subject · 8,828 chars · not written by Vinony
Wikidata facts
- Subclass of
- cracker
- Country of origin
- Scandinavia
- Material used
- seed
- Image
- Knaeckebrot.jpg
Show 3 more facts
- Commons category
- Crisp bread
- MCN code
- 1905.10.00
via Wikidata · CC0
Article · Português
Pão crocante (“knäckebröd”) é um tipo de pão tradicional da Escandinávia com a forma duma bolacha retangular grande (embora no passado elas fossem redondas e com um furo no meio), excelente para fazer sanduiches abertas com qualquer tipo de alimento: queijo, peixe ou marisco, carne fatiada, ou mesmo compotas. Como é seco, este pão conserva-se durante muito tempo e é prático para transportar. O knäckebröd é tradicionalmente feito com farinha de centeio e levedura, por vezes deixando uma parte da massa lêveda para preparar mais pão. A massa (além da farinha, leva água e sal) é deixada a levedar durante a noite e depois estendida muito fina e cortada na forma que se preferir, antes de cozer em forno lento (próprio para pão).
Abstract from DBpedia / Wikipedia · CC BY-SA