Biscuit, savoury, from rye flour, crispbread

A thin, flat rectangle of dry bread made predominantly from rye flour, including lite varieties (e.g. Ryvita style). Commercially prepared; some brands may include a proportion of wheat flour.

Sugars, fatty acids, minerals and vitamins were derived from a composite sample of 4 types of crisp bread (Ryvita Dark rye crispbread, Ryvita Whole rye crispbread, Arnotts Rye Cruskits and Kavli Norwegian Crispbread) purchased in Adelaide (1988 - AGAL - Savoury Biscuits). Fatty acids, sugars and some minerals were derived from a composite sample of 3 brands of crisp bread (Arnotts Rye Cruskits, Kavli thick & thin styles, Ryvita brown light) purchased in Sydney (1989 - UNSW - Sweet and Savoury Biscuits). Cl, Se, S, F, ATOC, B6, pantothenate and biotin were derived from a composite sample of 3 brands of crisp bread (Westons Ryvita Whole Rye, Arnotts Rye Cruskits, Players Kavli Thick) purchased in SA (1993 Cereal Catch-up Program). I, Se, Cr, Ni and Mo were determined in 6 samples of various styles of savoury biscuit purchased in Qld, SA and WA in November 2004 (22nd ATDS). Note: low sum of proximates - data should be interpreted with caution.