Elaichi Rusk Nutrition Facts: Calories, Macros & Health Benefits

Summary: Elaichi Rusk contains 410 calories, 8.5g protein, 70g carbs, and 10.5g fat per 2 pieces (30g). It is a source of saturated fat, sodium, iron.

vegetarian
Elaichi Rusk - nutrition facts and calorie information

Nutrition Facts — 2 pieces (30g)

70.0g
Carbs
8.5g
Protein
10.5g
Fat
NutrientAmount% Daily Value
Calories410 kcal20%
Protein8.5g17%
Carbohydrates70.0g25%
Total Fat10.5g13%
Fiber2.0g7%
Sugar18.0g--
Saturated Fat4.5g22%
Cholesterol15.0mg5%
Sodium280.0mg12%
Calcium22.0mg2%
Iron110.0mg611%
Magnesium0.70mg0%
Zinc90.0mg818%
Vitamin C0.15mg0%
Vitamin A0.08mcg0%
Vitamin B61.8mg106%
Vitamin B120.06mcg2%
Folate30.0mcg8%
Vitamin E1.2mg8%
Vitamin K0.05mcg0%
Phosphorus5.0mg0%

Is Elaichi Rusk Good for You?

Elaichi Rusk provides 410 calories per 2 pieces (30g) with 8.5g protein, 70g carbohydrates, and 10.5g fat. It is a source of saturated fat (22% dv), sodium (12% dv), iron (611% dv).

Twice-baked crispy bread slices flavored with cardamom, commonly dunked in tea or milk as a snack in India

Key Health Benefits of Elaichi Rusk

How to Track Elaichi Rusk Nutrition with Gram

Use Gram to log elaichi rusk and see calories, macros, and micronutrients in context. You can search by name or use AI food scanning to track meals quickly.

Frequently Asked Questions

How many calories are in elaichi rusk?

Elaichi Rusk contains 410 calories per 2 pieces (30g).

How much protein is in elaichi rusk?

Elaichi Rusk provides 8.5g of protein per 2 pieces (30g).

How many carbs are in elaichi rusk?

Elaichi Rusk has 70g of carbohydrates per 2 pieces (30g).

Is elaichi rusk good for tracking nutrition?

Yes. Elaichi Rusk can be logged by calories, macros, and micronutrients in the Gram app.

How should I use elaichi rusk in a meal plan?

Use Elaichi Rusk as part of a balanced meal and compare the protein, carbs, and fat values to your daily targets.

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Nutrition data sourced from USDA FoodData Central. Track elaichi rusk and thousands of other foods with the Gram app.

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