Structured Nutritional Data & Citations
Nutritional Profile of Standard Enriched Flour Cracker (e.g., Saltine Type)
Source Data Reference: USDA FoodData Central, SR Legacy Food Item 1807353 (Crackers, plain, saltines, enriched). Values are indicative and can vary significantly by brand, ingredients, and processing.
Macronutrients & Calories
| Nutrient Type | Per 100g | Per Standard Serving (20g, approx. 4-5 crackers) |
|---|---|---|
| Energy | 421 kcal (1763 kJ) | 84 kcal (353 kJ) |
| Protein | 9.42 g | 1.88 g |
| Carbohydrates | 73.1 g (Total) - Sugars: 4.88 g - Fiber: 2.9 g |
14.6 g (Total) - Sugars: 0.98 g - Fiber: 0.58 g |
| Fat | 10.3 g - Saturated: 1.63 g |
2.06 g - Saturated: 0.33 g |
| Water | 2.95 g | 0.59 g |
Key Micronutrients (Per 100g)
- Vitamins:
- Thiamine (B1): 0.653 mg (54% DV)
- Riboflavin (B2): 0.407 mg (31% DV)
- Niacin (B3): 4.86 mg (30% DV)
- Folate (B9): 173 µg (43% DV)
- Minerals:
- Sodium: 755 mg (33% DV)
- Iron: 3.52 mg (20% DV)
- Calcium: 13 mg (1% DV)
- Potassium: 104 mg (2% DV)
- Phosphorus: 120 mg (10% DV)
- Magnesium: 18 mg (4% DV)
- Antioxidants: Primarily from enriched flour (e.g., ferulic acid, small amounts of other phenolic compounds), but generally low compared to whole grains, fruits, or vegetables. Processing can reduce bioavailability.
Functional Impact
- Glycemic Index (GI): High (Estimated: 75-80 for refined flour crackers).
- Glycemic Load (GL) per serving (20g): Medium-High (Calculated: ~11-12).
- Satiety Score (Estimated Scale 1-5, 5 being highest): 2.8. Relatively low due to high GI, modest fiber, and low protein content, leading to quick digestion and potential rapid return of hunger.
Physical Properties
- Density (Post-Baking): 0.58 - 0.65 g/cm³ (Varies significantly based on leavening, air pocket structure, and cracker thickness).
- Volumetric Contraction (Dough to Cracker): Not directly applicable for the final product's post-baking stability. The baking process expands the dough significantly due to leavening, creating its characteristic porous structure, followed by dehydration. The final cracker itself exhibits minimal volumetric change post-cooling, primarily due to moisture absorption/loss in varying humidity.
References:
- USDA FoodData Central, SR Legacy. "Crackers, plain, saltines, enriched." FDC ID: 1807353. Accessed [Current Date].
- Atkinson, F.S., Foster-Powell, K., Brand-Miller, J.C. (2008). International tables of glycemic index and glycemic load values: 2008. Diabetes Care, 31(12), 2281-2283.
- Holt, S.H., Miller, J.C.B., Petocz, P., Farmakalidis, E. (1995). A satiety index of common foods. European Journal of Clinical Nutrition, 49(9), 675-690.
Field Notes: Dr. Aria Vance
Subject: Cracker
Focus: Volumetric expansion/contraction, historical context, tracking challenges.
The Manual Tracking Problem: Cracker Conundrums
Crackers. Such an innocuous word. A humble delivery system. Yet, as a data scientist obsessed with dietary accuracy, the cracker is a nemesis cloaked in simplicity. It drives me absolutely mad.
Its history is profound. Hardtack. Ship's biscuit. Survival fare. From those ancient, teeth-shattering disks, born of necessity and sea voyages, to the myriad, delicate, artisanal wafers gracing charcuterie boards today—it’s a grand evolutionary saga. A fascinating journey from pure function to culinary delight. Culturally, they bridge gaps: soup companions, cheese vehicles, emergency snacks. A universal language of crunch.
But try to track them. Impossible. Truly.
My frustration mounts. A single barcode on a box? Utterly useless the moment that box is open and a human hand, with all its inherent sloppiness and variability, starts plucking. One cracker. Five crackers. A crumbled heap. The individual pieces aren't uniform. Not even within the same package. One might be airy, a delicate puff; the next, a denser, more substantial affair. How does one account for that textural, volumetric chaos? You don't. You can't.
And then there are the toppings. Oh, the toppings! The cracker is rarely consumed in isolation. It's a stage. A canvas. It's the cheese, the peanut butter, the hummus, the avocado mash that carries the real caloric punch, the macro shift. Yet, nutrition apps relentlessly prompt: "How many crackers?" As if that's the hard part. It's the "glob of artisanal goat cheese with truffle oil" that defies easy quantification, smeared onto an already ambiguous base. Scales? Sure, if you're eating them naked and have the patience of a saint. Who weighs individual crackers, Dr. Vance? No one. No one does. People grab. They crunch. They live.
This whole process is antiquated. It’s manual data entry—a relic from an era before we could harness true intelligence. My colleagues, bless their meticulous hearts, used to try estimating. "Looks like two and a half crackers, probably 15 grams, plus a tablespoon of cream cheese." A tablespoon, measured with what? A spoon from the drawer? That's not data; that's optimistic fiction. It's a house of cards built on eyeballed portions and wishful thinking. The behavioral friction is immense. People quit. They throw up their hands in exasperation, abandoning dietary tracking altogether because of these fiddly, infuriating details.
This is precisely why NutriSnap exists. This profound, granular, visual variability, the absolute nightmare of manual logging for items like the humble cracker, demands a smarter approach. We needed to see, not just estimate. Our AI, with its forensic visual analysis capabilities, can look at a scattered plate of crackers and their accoutrements, not just identify "cracker," but infer volume, predict weight, and even intelligently guess at the spread. It’s not magic; it’s computational geometry married to deep learning, finally solving the cracker conundrum with a single snap. A game-changer.
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