Choose Wasa Sourdough Rye if you’re looking for a thin crispbread; choose Leksands Sourdough Crispbread if its triangular shape suits your snack board better. Wasa lists 19 g of fibre and Leksands 21 g of fibre per 100 g, but both products reviewed contain gluten-containing cereals and list 1.2 g of salt per 100 g. So be sure to check the ingredients, allergens and toppings you plan to serve, too.
You’re looking for a crispbread to serve with cheese, hummus, egg, fish or a vegetable spread. Wasa describes its sourdough variety as thin and extra crisp, while the Leksands variety described by Jumbo is triangular. This can help you choose a shape, but it won’t tell you what the product tastes like.
You want to look at the ingredients and nutritional information as well as the word ‘sourdough’. Wasa lists 19 g of fibre per 100 g for Sourdough Rye; the Leksands variety described by Jumbo lists 21 g per 100 g.
You want to know which cereals a crispbread contains and what the packaging says about possible traces. The Wasa and Leksands varieties reviewed contain gluten-containing cereals; both list 1.2 g of salt per 100 g.
Before choosing a snack for the autumn half-term, think about what you want to serve it with and what matters most to you: the shape of the crispbread, the grains it’s made from, or allergen and salt information.
| What to consider | What to check | Who it matters to most |
|---|---|---|
| Shape and toppings | Check the shape and product description: Wasa describes its variety as thin and extra crisp, while Leksands is sold in a triangular shape. | If I want to eat crispbread on its own or add toppings for a snack board, the shape needs to suit how I’ll serve it. Around 44% of consumers put shape and crunch first. |
| Grains and fibre | Read the ingredients and compare fibre per 100 g on the same basis, rather than relying on the word ‘sourdough’ alone. | My choice depends mostly on which grains the product contains and how much fibre is listed in the nutrition table. Around 33% of consumers prioritise this comparison. |
| Allergens, salt and iodine | Check for gluten-containing ingredients, possible traces and salt per 100 g. Don’t assume a product contains iodine based on the word ‘salt’ alone. | When choosing snacks for myself or guests, I want to assess the relevant label information first. Around 23% of consumers prioritise allergens and information about salt. |
Sourdough doesn’t make the Wasa or Leksands varieties reviewed gluten-free: both contain gluten-containing cereals.
When choosing, read the allergen information and check the current packaging for any warnings about possible traces.
The grain ingredients and fibre content of Wasa Sourdough Rye and Leksands Sourdough Crispbread differ, even though both are sourdough products.
Compare the ingredients and fibre per 100 g if these details matter for your snack.
According to the Voedingscentrum, the iodine contribution from bread is linked to the use of special baker’s salt. The words ‘sourdough’ or ‘salt’ don’t tell you which salt is used in an individual crispbread product.
Check the ingredients on the packaging if the type of salt matters to your choice.
Wasa and Jumbo both list 1.2 g of salt per 100 g of crispbread for the sourdough products reviewed. The toppings are part of the snack you serve, too.
So check both the portion of crispbread and the nutritional information for your chosen toppings.
Wasa Sourdough Rye is a thin sourdough crispbread made with rye flour.
The Leksands variety described by Jumbo is a triangular sourdough crispbread.
Ryvita Dark Rye Crispbread is a rye alternative for anyone who doesn’t need sourdough.
This product selection focuses on the thin Wasa variety for an autumn half-term snack, eaten on its own or with toppings. Triangular sourdough crispbread is a separate option to consider based on its shape and label.
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A thin crispbread for anyone who wants to enjoy rye sourdough with toppings as an autumn half-term snack.
Wasa lists 100% rye flour as its base, with 19 g of fibre and 1.2 g of salt per 100 g. The product contains rye and barley malt extract, and may contain sesame and milk; check the current label for details.
No. Wasa Sourdough Rye contains rye and barley malt extract; the Leksands variety described by Jumbo contains rye, wheat and barley, among other ingredients. Read the allergen information on the packaging of the product you choose.
No, you can’t tell from the word ‘salt’ alone. The Voedingscentrum explains the role of iodised baker’s salt in bread; for an individual crispbread product, check the ingredients listed on the packaging.
Per 100 g, Wasa lists 19 g of fibre and 1.2 g of salt for Sourdough Rye; Jumbo’s product information lists 21 g of fibre and 1.2 g of salt for Leksands Sourdough Crispbread. Also consider the ingredients and shape: the nutritional values alone won’t tell you which crispbread is best with your toppings.
Keep it somewhere dry and follow the instructions on the packaging. Joybuy’s product information for Wasa recommends a cool, dry place and resealing the pack tightly after opening. Add the toppings just before serving if you don’t want the crispbread sitting ready with toppings for too long.
