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Water Crackers, Cracked Pepper

Water Crackers, Cracked Pepper

EverydayEnriched

Water Crackers, Cracked Pepper are thin, crisp baked goods made from enriched wheat flour, distinguished by their light texture and bold black pepper specks. The enrichment process adds back iron and B vitamins lost during milling, while the cracked pepper provides a sharp, aromatic contrast to their neutral base. These low-fat crackers are commonly paired with cheeses or dips, offering a refined grain option with enhanced nutrient content compared to plain crackers.

Macro Impact

A 1 oz serving contains 108 calories, 3g protein, 19g carbs, and 2g fat.

Calorie Burn

How long would it take to burn off 108 calories?
Walking3.5 mph, moderate pace
25 min
YogaModerate effort, gentle pace
18 min
SwimmingModerate effort, freestyle
14 min
Biking12-14 mph, moderate effort
11 min
StairsStair climbing, moderate pace
13 min
Running5 mph (12 min/mile)
9 min

Nutrition Facts

Serving size1 oz (28 g)
Amount per serving
Calories108
% Daily Value*
Total Fat2g
3%
Saturated Fat0.9g
4%
Trans Fat0g
Polyunsaturated Fat0.3g
Monounsaturated Fat0.7g
Cholesterol0mg
0%
Sodium157mg
7%
Total Carbohydrate19g
7%
Dietary Fiber1g
4%
Total Sugars0.6g
Includes Added Sugars0.6g
1%
Protein3g
Vitamin D0mcg
0%
Calcium13mg
1%
Iron0.4mg
2%
Potassium48mg
1%

* The % Daily Value (DV) tells you how much a nutrient in a serving contributes to a daily diet.

Nutrient Breakdown

Nutrient breakdown based on appropriate daily intake recommendations for a 175lb adult.

Carbs
Total Carbs
19 / 275 g
7%
Fiber
1 / 28 g
4%
Sugars
1 g
Added Sugars
1 / 50 g
1%
Soluble Fiber
0 g
Insoluble Fiber
0 g
Sugar Alcohols
0 g
Xylitol
0 g
Sorbitol
0 g
Other Carbohydrates
19 g
Fat
Total Fat
2 / 78 g
3%
Monounsaturated
1 / 31 g
2%
Polyunsaturated
0 / 23 g
1%
Saturated
1 / 23 g
4%
Trans
0 g
Cholesterol
0 / 300 g
0%
Omega 3
0 / 5 g
0%
Omega 6
0 / 19 g
2%
Omega 9
0 g
Protein
Protein
3 / 80 g
4%
Amino Acids
Histidine
0 / 3 g
0%
Isoleucine
0 / 2 g
0%
Leucine
0 / 3 g
0%
Lysine
0 / 2 g
0%
Methionine
0 / 1 g
0%
Phenylalanine
0 / 2 g
0%
Threonine
0 / 1 g
0%
Tryptophan
0 / 0 g
3%
Valine
0 / 2 g
0%
Arginine
0 g
Cysteine
0 g
Cystine
0 g
Tyrosine
0 g
Alanine
0 g
Aspartic Acid
0 g
Glutamic Acid
0 g
Glycine
0 g
Proline
0 g
Serine
0 g
Vitamins
Thiamine, B1
0 / 1 mg
5%
Riboflavin, B2
0 / 1 mg
1%
Niacin, B3
0 / 15 mg
3%
Pantothenic Acid, B5
0 / 5 mg
1%
Pyridoxine, B6
0 / 1 mg
0%
Biotin, B7
2 / 30 mcg
6%
Cobalamin, B12
0 / 2 mcg
0%
Folate
4 / 400 mcg
1%
Vitamin A
1 / 800 mcg
0%
Vitamin C
0 / 83 mg
0%
Vitamin D
0 / 15 mcg
0%
Vitamin E
0 / 15 mg
1%
Vitamin K
0 / 105 mcg
0%
Minerals
Calcium
13 / 1k mg
1%
Copper
0 / 1 mg
6%
Iron
0 / 13 mg
3%
Magnesium
10 / 370 mg
3%
Manganese
0 / 2 mg
13%
Phosphorous
34 / 700 mg
5%
Potassium
48 / 3k mg
2%
Selenium
3 / 55 mcg
6%
Sodium
157 / 2.3k mg
7%
Zinc
0 / 10 mg
2%
Chromium
2 / 30 mcg
5%
Molybdenum
6 / 45 mcg
12%
Iodine
1 / 150 mcg
1%
Chlorine
252 / 2.3k mg
11%
Other
Ethyl Alcohol
0 g
Water
1 g
Caffeine
0 mg
Choline
0 mg
Taurine
0 mg

References

Data on this page was sourced from a number of official governmental and non-governmental sources, including:

  1. 1.Crackers, water biscuits. USDA Standard Reference, Legacy. Food ID 171856.
  2. 2.Biscuit, savoury, from white wheat flour, water cracker style. Australian Nutrient Database. Public Food Key F001133.

Disclaimer & Important Notices

1. Informational Purposes Only: All nutritional information provided by OpenNutrition is for general informational purposes only. Our data is explicitly not intended to replace professional medical, nutritional, or dietary advice.

2. Accuracy & Reliability: We strive to ensure accuracy and quality using authoritative sources and AI-based validation; however, we make no guarantees regarding completeness, accuracy, or timeliness. Always confirm nutritional data independently when accuracy is critical.

3. Health Decisions: Never rely solely on OpenNutrition data when making health, medical, or dietary decisions. Always consult your healthcare provider or a registered dietitian for personalized health advice.

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