Whole wheat cracker
Medium GI
GL 36 per 100 g
- Decent fiber content
- High glycemic load
Whole wheat cracker has a glycemic index of 55 (Moderate).
Updated Jul 11, 2026 · Sources: Logi Nutrition Team (USDA-derived composition, AI-assisted) · Not medical advice · Report an error
Instead of this
- GL 2.7 per 100 g They are significantly lower in carbohydrates and sugars while being much higher in healthy omega-3 fatty acids.
Flaxseed crackers - GL 8 per 100 g These provide a much lower glycemic impact due to the high protein and healthy fat content of almonds.
Almond flour crackers - Fresh celery stalks with natural almond butterGL 1 per 100 g This offers a crunchy, satisfying snack with zero added sugar and minimal impact on blood glucose levels.
Logi · Manage Insulin Resistance
Lower your blood sugar through smarter food choices
Whole wheat cracker is one of the 11,117 foods Logi scores when you photograph a meal — with the portion.
Nutrition Facts (per 100g)
per 100g
| Calories | 420 kcal |
| Carbohydrates | 65 g |
| Sugars (Total) | 18 g |
| Natural | 4 g |
| Added | 14 g |
| Fiber | 7 g |
| Soluble | 2.1 g |
| Insoluble | 4.9 g |
| Protein | 7 g |
| Fat | 14 g |
| Saturated | 3 g |
| Unsaturated | 9 g |
| Sodium | 400 mg |
Processing Level
Why this score?
- Decent fiber content
- Contains unsaturated fats
- High glycemic load
- Significant added sugars
- Calorically dense
Low-GI recipes on Logi Food Coach
Frequently Asked Questions
What is the glycemic index of Whole wheat cracker?
Whole wheat cracker has a glycemic index of 55 (Moderate) and a glycemic load of 36 per 100 g.
Is Whole wheat cracker good for people with insulin resistance?
Whole wheat cracker has a medium glycemic index (55). It fits in moderation, ideally with protein or fat; a lower-load alternative is Flaxseed crackers.
How does Whole wheat cracker affect blood sugar?
Whole wheat cracker has a glycemic load of 36 per 100g, which indicates a significant impact on blood sugar levels.
Check Whole wheat cracker in the Logi app, with your portion.
