Carr’s Nutrition Info

Looking for the nutrition facts for everything on the Carr’s menu? We have the serving size, calories, fat, protein and carbs for just about every item that Carr’s offers.

To start, we’ve sorted their food offers into categories: Crackers.

Is there a menu item from Carr’s that we’re missing, or you’d like to see? Let us know!

Crackers

Expand Crackers Description

Crackers With the Highest and Lowest Calories on the Carr’s Menu

The Crackers on the Carr’s menu with the lowest amount of calories are Melts Original (20 calories), Flatbreads with Blended Seeds (40 calories) and Flatbreads (40 calories).

The Crackers on the Carr’s menu with the highest amount of calories are Whole Wheat Crackers (80 calories), Poppy & Sesame Thin Savoury Crackers (80 calories) and Rosemary Crackers (70 calories).

Crackers With the Highest and Lowest Total Fat on the Carr’s Menu

The Crackers on the Carr’s menu with the lowest amount of total fat are Flatbreads (1 g), Flatbreads with Blended Seeds (1 g) and Table Water Crackers (1 g).

The Crackers on the Carr’s menu with the highest amount of total fat are Whole Wheat Crackers (4 g), Poppy & Sesame Thin Savoury Crackers (4 g) and Rosemary Crackers (2 g).

Crackers With the Highest and Lowest Carbs on the Carr’s Menu

The Crackers on the Carr’s menu with the lowest amount of carbs are Melts Original (2 g), Flatbreads (7 g) and Flatbreads with Blended Seeds (7 g).

The Crackers on the Carr’s menu with the highest amount of carbs are Rosemary Crackers (11 g), Table Water Crackers (10 g) and Whole Wheat Crackers (10 g).

Crackers With the Highest and Lowest Protein on the Carr’s Menu

The Crackers on the Carr’s menu with the lowest amount of protein are Flatbreads (1 g), Flatbreads with Blended Seeds (1 g) and Poppy & Sesame Thin Savoury Crackers (1 g).

The Crackers on the Carr’s menu with the highest amount of protein are Cheese Melts Crackers (2 g), Rosemary Crackers (2 g) and Whole Wheat Crackers (1 g).

Entire List of Carr’s Menu Items Nutritional Info

 

Date Modified - 08/06/2018