For a quick breakfast, Wasa Sourdough Rye is a good fit if you prefer thin crispbread and find portion information useful: Albert Heijn lists around 19 pieces of 12.3 g per pack. Leksands Swedish Rye Crispbread Triangle Sourdough is triangular and, according to Albert Heijn, contains 21 g of fibre per 100 g, compared with 19 g for Wasa; both products contain cereals containing gluten.
You’re looking for crispbread that’s quick to top, and want to compare the nutrition per 100 g with the amount you actually eat. Albert Heijn lists 19 g of fibre per 100 g for Wasa and 21 g for Leksands; your toppings are part of your breakfast choice too.
You’re choosing mainly based on the shape and texture you prefer. Wasa describes its sourdough variety as thin and extra crisp; the Leksands variety discussed here is triangular and, according to Albert Heijn, 100% wholegrain.
You want to know which cereals and potential allergens are listed before you buy. Both products discussed contain cereals containing gluten. If added iodine matters to your choice, check the label too: according to the Netherlands Nutrition Centre, bakers aren’t required to use baker’s salt.
For a quick breakfast, first compare what you actually eat, then consider the shape and texture, and check the ingredients that matter to you before buying.
| What to consider | What to check before buying | Who it matters most to |
|---|---|---|
| Wholegrain and fibre | Compare the nutrition per 100 g and the amount of crispbread in your portion. Albert Heijn lists 19 g of fibre per 100 g for Wasa Sourdough Rye and 21 g for Leksands Triangle Sourdough. | If I regularly have crispbread as the basis of my breakfast, I want to know what my portion and toppings add up to. For around 50% of consumers, choosing with fibre in mind is the top priority. |
| Shape and texture | Wasa describes its variety as thin and extra crisp; Leksands is triangular. Think about which shape you find easiest to top. | When I need my breakfast to be ready to eat straight away, what matters most is whether the shape and crispness suit my toppings. Around 30% of consumers give this preference top priority. |
| Ingredients and labelling | Read the current cereal and allergen information. If you wish, compare the salt per 100 g too, and check the pack for information about baker’s salt or iodine. | If I need to avoid certain cereals or look out for a specific ingredient, I don’t want to choose based only on the word sourdough. Checking the label is the most important factor for around 20% of consumers. |
Sourdough doesn’t mean a product is free from gluten. The Wasa variety discussed contains rye and barley; Leksands lists rye, wheat and barley.
Check the current ingredients and allergen information on the pack. If you need a gluten-free product, choose one that is explicitly labelled gluten-free.
The words sourdough and crispbread don’t tell you whether iodised baker’s salt has been used. According to the Netherlands Nutrition Centre, bakers aren’t required to use baker’s salt.
Check the ingredients on the pack or ask the manufacturer which salt is used if this matters to your choice.
The figure per 100 g isn’t the same as the amount in the portion you eat for breakfast. Your toppings are part of that breakfast too.
Consider the portion size and nutritional value together, and choose toppings that suit the breakfast you want to put together.
Wasa Sourdough Rye 235 g is a thin crispbread made with wholegrain rye sourdough.
Leksands Swedish Rye Crispbread Triangle Sourdough 200 g is a triangular variety that, according to Albert Heijn, is 100% wholegrain.
Ryvita makes crispbread, including the Dark Rye variety on its UK brand website.
This Wasa product is an option if you’re looking for rye sourdough crispbread to top yourself for a quick breakfast. If you have specific ingredient requirements, check the current pack.
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A rye sourdough variety to top yourself for a quick breakfast.
235 g pack. If you need to avoid certain cereals, read the current ingredients and allergen information on the pack.
Not necessarily: Wasa Sourdough Rye contains rye and barley, while Leksands Triangle Sourdough lists rye, wheat and barley. Check the current allergen information and choose a product explicitly labelled gluten-free if you need one.
No, you can’t tell from the product name. The Netherlands Nutrition Centre says that bakers aren’t required to use baker’s salt, so check the ingredients or ask the manufacturer which salt is used.
Store it according to the instructions on the pack and seal it well after opening. Pack moist toppings separately and add them just before eating if you want to keep the crispbread crunchy.
At the very least, check the ingredients, allergens, net weight, nutritional information, best-before date and storage instructions. The Netherlands Food and Consumer Product Safety Authority stresses that information on prepacked food labels must be clearly legible; check the pack you receive for details about your product.
