Serving Size 100 grams

Nutritional Value and Analysis

Zwieback with a serving size of 100 grams has a total of 426 calories with 9.7 grams of fat. The serving size is equivalent to 100 grams of food and contains 87.3 calories from fat. This item is classified as baby foods foods.

This food is a good source of selenium, folate and dfe but is high in sugars.

Sugars 50% of DV

A serving of 100 grams of zwieback has 50% of the recommended daily intake of sugars.

Selenium 52% of DV

A serving of 100 grams of zwieback has 52% of the recommended daily needs of selenium.

Folate, DFE 34% of DV

A serving of 100 grams of zwieback has 34% of the recommended daily needs of folate, dfe.

Nutrition Facts

Serving Size 100g (about 3.52 oz)

Amount Per Serving
Calories 426 Calories from Fat 87
% Daily Value*
Total Fat 9.7g 15%
Saturated Fat 2.5g 13%
Trans Fat 0.01g
Cholesterol 8mg 3%
Sodium 227mg 9%
Total Carbohydrate 74.2g 25%
Dietary Fiber 2.5g 10%
Sugars 13g
Protein 10g
Vitamin A 1% Vitamin C 9%
Calcium 2% Iron 3%

* Percent Daily Values are based on a 2,000 calorie diet.


NutrientAmountDV %
Vitamin A58 IU1%
Vitamin A, RAE16 µg2%
Alpha Carotene0 µg-
Beta Carotene4 µg-
Beta Cryptoxanthin1 µg-
Lutein + zeaxanthin16 µg-
Lycopene0 µg-
Vitamin B-120 µg0%
Vitamin B-60.08 mg5%
Vitamin C5.3 mg9%
Vitamin D0 IU0%
Vitamin E2.44 mg16%
→ Beta Tocopherol0.05 mg-
→ Delta Tocopherol0.01 mg-
→ Gamma Tocopherol0.31 mg-
→ Alpha Tocotrienol0.02 mg-
→ Beta Tocotrienol0.07 mg-
→ Delta Tocotrienol0.01 mg-
→ Gamma Tocotrienol0 mg-
Vitamin K0.9 µg1%

Vitamins are organic compounds required by your body to grow and develop normally. A balanced diet with a variety of foods is the best way to get the 13 different vitamins that your body requires.


NutrientAmountDV %
Carbohydrate74.2 g25%
Sugars12.5 g50%
Fiber2.5 g10%

Carbohydrates, also known as carbs, saccharides, sugars or starches are the most abundant food source and a key form of energy for your body. Once ingested your body transforms carbohydrates into glucose which is used by your body as an energy source for your cells, tissues and organs.

Fats & Fatty Acids

NutrientAmountDV %
Fat9.7 g15%
Saturated Fats2.53 g13%
→ Butyric Acid0.1 g-
→ Caproic Acid0.06 g-
→ Caprylic Acid0.04 g-
→ Capric Acid0.08 g-
→ Lauric Acid0.09 g-
→ Myristic Acid0.31 g-
→ Palmitic Acid1.19 g-
→ Stearic Acid0.59 g-
→ Arachidic Acid0.02 g-
→ Behenic Acid0.05 g-
→ Lignoceric Acid0 g-
Monounsaturated Fats4.24 g-
→ Myristoleic Acid0 g-
→ Pentadecenoic Acid0 g-
→ Palmitoleic Acid0.13 g-
→ Heptadecenoic Acid0.01 g-
→ Oleic Acid 4.1 g-
→ Gadoleic Acid0.01 g-
→ Erucic Acid0 g-
→ Nervonic Acid0 g-
Polyunsaturated Fats2.07 g-
→ Linolenic Acid (18:2)2.01 g-
→ Linolenic Acid (18:3)0.07 g-
→ Parinaric Acid0 g-
→ Eicosadienoic Acid (20:2)0 g-
→ Eicosadienoic Acid (20:3)0 g-
→ Arachidonic Acid0 g-
→ Eicosapentaenoic Acid (EPA)0 g-
→ Docosapentaenoic Acid (DPA)0 g-
→ Docosahexaenoic Acid (DHA) 0 g-
Trans Fats0.01 g0%

Fat is important in your diet because it gives you energy and helps your body absorb vitamins. Fat is stored in your body in the form of fatty acids. Fatty acids are classified in three different types or families: saturated, monounsaturated and polyunsaturated.

Proteins & Amino Acids

NutrientAmountDV %
Protein10.1 g20%

Proteins are present in every cell of your body and are crucial to build and maintain your bones, muscles and skin. Sources of proteins include meat, dairy products, nuts, beans and some grains. It is important to eat foods with the appropriate amount of dietary protein every day because your body does not store protein in the same way fats and carbohydrates are stored.


NutrientAmountDV %
Calcium20 mg2%
Copper0.15 mg17%
Iron0.6 mg3%
Magnesium14 mg3%
Phosphorus55 mg4%
Potassium305 mg6%
Selenium28.7 µg52%
Sodium227 mg9%
Zinc0.54 mg5%

Minerals are chemical elements required by your body to grow and stay healthy. There are two kinds of minerals: macrominerals and trace minerals. Macrominerals are needed by your body needs in larger amounts, while trace minerals are needed by your body in small amounts.


NutrientAmountDV %
Cholesterol8 mg3%

Cholesterol is a fat like chemical compound that your body requires to build cell membranes and to produce vitamin D and hormones like estrogen and testosterone. Although your body makes all the cholesterol it needs, this nutrient is commonly found in foods like meat, eggs and cheese.


NutrientAmountDV %
Alcohol0 g-
Ash1.5 g-
Caffeine0 mg-
Theobromine0 mg-
Water4.5 g-

Calories Burn off Time

How long would it take to burn off Zwieback with 426calories? A brisk walk for 93 minutes, jogging for 43 minutes, or hiking for 71 minutes will help your burn off the calories in zwieback.

Burn off time varies based on your weight, physical activity and exercise intensity. The following physical activity table contains an estimated burn off time for a person weighting 154 lbs.

Physical ActivityBurn Off Time
Bicycling - 10 mph or less89 minutes
Dancing77 minutes
Golfing77 minutes
Hiking71 minutes
Light Gardening77 minutes
Stretching142 minutes
Walking - 3.5 mph93 minutes
Weight Training - light workout118 minutes
Aerobics53 minutes
Basketball58 minutes
Bicycling - 10 mph or more43 minutes
Running - 5 mph43 minutes
Swimming50 minutes
Walking - 4.5 mph56 minutes
Weight Training - vigorous workout58 minutes
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Babyfood, Cookies43313.2g11.8g67.1g
Babyfood, Cookies, Arrowroot42410g7.6g75.4g
Babyfood, Pretzels3972g10.8g82.2g
Babyfood, Teething Biscuits3924.2g10.7g76.4g

Percent daily values are based on a 2,000 calorie reference diet. Factors like age, gender and level of physical activity may affect your daily required values.
Nutrition data based on the USDA National Nutrient Database for Standard Reference, Release 28.
The editorial opinions regarding food value or quality in this website are given without warranty, and are not intended to replace medical advice or a nutritionist guidance.

Dietary Recommendations

A healthy eating pattern that accounts for all foods and beverages within an appropriate calorie level could help achieve and maintain a healthy weight and reduce the risk of chronic disease. Healthy eating habits include the following:

  • Vegetables from all subgroups, including dark, green, red and orange vegetables and also beans and peas
  • A variety of whole fruits
  • Grains with at least half of which are whole grains
  • Low or fat free dairy products, including milk, yogurt, cheese and/or fortified soy beverages
  • Protein foods, including seafood, lean meats and poultry, eggs and nuts
  • Oils with limited amounts of saturated fats and trans fats, added sugars, and sodium