If you’re looking for a small, easy-to-count late-night snack, thin sourdough rye crispbread is a sensible choice: Wasa provides nutrition information per piece for its Sourdough Rye variety. Choose multigrain if you’d like a mix of grains, or look for a sturdier option if flavour and texture matter more to you. Whichever you choose, check the ingredients, possible allergens and toppings; sourdough itself tells you nothing about whether the salt is iodised.
You fancy something crunchy late in the evening and like to decide how many crispbreads to have. Nutrition information per piece can help you choose; remember that toppings also count towards your overall snack.
You look at the types of grain and the stated fibre content, without drawing conclusions about the snack as a whole.
You’re looking for a sourdough flavour, but also want to check which grains the product contains and whether the packaging mentions possible traces of allergens.
First decide whether portion size, the grain base, or flavour and ingredients matter most for your late-night snack. Then compare nutrition information on a like-for-like basis: per piece for your portion, and per 100 g when comparing products in different sizes.
| What to consider | What to check before buying | Who it matters to |
|---|---|---|
| Portion | Check the nutrition information per piece and decide how many crispbreads and how much topping you’ll have. | For a late-night snack, I want to be able to count my crispbreads without losing sight of the toppings. Portion control is the top priority for around 45% of consumers. |
| Grains and fibre | Read which grains are used and compare the stated fibre content per 100 g. | I like to choose the base of my snack for its grains, not just because it says sourdough. Fibre and wholegrains come first for around 33% of consumers. |
| Flavour and ingredients | Check the types of grain and the allergen information on the current packaging; also look for any warnings about traces. | I’m looking for a distinctive sourdough flavour, but I also want to know what’s in it. Flavour and ingredients are the deciding factors for around 22% of consumers. |
The way a product is made doesn’t tell you which salt has been used. The Netherlands Nutrition Centre notes that bakers are not required to use baker’s salt.
If you want to know, read the ingredients list for the specific product and look for a mention of iodised salt.
Wasa lists 41 kcal per piece for Sourdough Rye and 47 kcal per piece for Sourdough Multigrain. These figures don’t include toppings.
Take both the number of crispbreads and your toppings into account when deciding on your portion.
The Wasa and Leksands varieties mentioned contain gluten-containing grains, including rye and, depending on the variety, wheat or barley.
If you need to avoid gluten or other ingredients, check the ingredients and allergen information on the current packaging; don’t rely on the product name.
The detailed information for Leksands Trekant Surdeg comes from the Swedish manufacturer. It isn’t necessarily the label information on the pack you buy.
Check the ingredients and nutrition information on the specific pack before making your choice.
Wasa describes two sourdough varieties that offer different options here: Sourdough Rye and Sourdough Multigrain.
Leksands describes Trekant Surdeg as a dark, robust sourdough crispbread. Albert Heijn and Jumbo list Leksands sourdough products on their product pages.
This rye variety is for anyone looking for a sourdough crispbread they can count out as the base of a late-night snack. Before choosing, also check the crispbread’s ingredients and any toppings you plan to add.
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An option if you want to count out the crispbreads for your late-night snack individually.
According to Wasa, the corresponding Sourdough Rye variety contains 19 g of fibre per 100 g; the brand lists 41 kcal and 2.3 g of fibre per piece. These figures are for the crispbread without toppings.
The product information lists rye and barley malt extract, and notes that the product may contain traces of sesame and milk. Also check the current packaging to see which salt is used if iodine matters to your choice.
No, you can’t tell from the word sourdough. The Netherlands Nutrition Centre says that bakers are not required to use baker’s salt. If you want to know which salt is listed, check the ingredients list for the variety you’re buying.
Not simply because it’s made with sourdough. Wasa Sourdough Rye contains rye and barley malt extract, while Wasa Sourdough Multigrain also lists wheat and barley. The specification for Leksands Trekant Surdeg also lists rye, wheat and barley. So the varieties mentioned here are not gluten-free options.
Store them in a cool, dry place, out of direct sunlight. Joybuy gives this storage advice for Wasa sourdough rye crispbread; also follow the instructions on the packaging and seal it properly after opening.
Albert Heijn lists a product page for Leksands sourdough rye crispbread, Jumbo lists sourdough crispbread, and Joybuy lists Wasa sourdough rye crispbread. Before choosing, check the exact variety and the latest product information.
