Breadsticks, hard, NFS
Common food
Photo: Wikipedia
Hard breadsticks, often called grissini, are dry, crunchy Italian breadsticks with a satisfying snap. They offer a concentrated source of carbohydrates (68.4g per 100g) with a modest protein content (12g) and very low sugar. Their firm texture and neutral flavor make them a versatile pantry staple.
Calorie split: 12% protein · 67% carbs · 21% fat
↓ Full nutrition💚 Why it's loved
People love them for their satisfying crunch and ability to complement a wide range of foods without overpowering flavors. They are a cultural icon in Italian cuisine, often served as a pre-meal snack or with appetizers.
⚠️ Watch-outs & how to enjoy it better
Their high carbohydrate density can cause rapid blood-sugar spikes, especially for those with insulin resistance. They are also a common vehicle for added sodium and may contain gluten, a common allergen. To mitigate, pair them with protein-rich dips like hummus or cheese, or with healthy fats like olive oil to slow digestion.
Key benefits
- Long shelf life due to low moisture content
- Provides quick energy from dense carbohydrates
- Low in sugar (1.26g per 100g)
- Can aid in portion control for bread consumption
- Simple ingredient list often includes flour, water, and salt
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The city of Turin, Italy, claims to have invented grissini in the late 17th century, originally as a soft bread before becoming the hard, dry sticks we know today.
Full nutrition (USDA data · scales with serving)
| Water | 6.1 g |
| Energy | 412 kcal |
| Protein | 12.0 g |
| Total lipid (fat) | 9.5 g |
| Carbohydrate, by difference | 68.4 g |
| Fiber, total dietary | 3.0 g |
| Total Sugars | 1.3 g |
| Calcium, Ca | 22.0 mg |
| Iron, Fe | 4.3 mg |
| Magnesium, Mg | 32.0 mg |
| Phosphorus, P | 121 mg |
| Potassium, K | 124 mg |
| Sodium, Na | 713 mg |
| Zinc, Zn | 0.88 mg |
| Copper, Cu | 0.19 mg |
| Selenium, Se | 37.5 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.59 mg |
| Riboflavin | 0.55 mg |
| Niacin | 5.3 mg |
| Vitamin B-6 | 0.07 mg |
| Folate, total | 162 ug |
| Folic acid | 132 ug |
| Folate, food | 30.0 ug |
| Folate, DFE | 255 ug |
| Choline, total | 14.6 mg |
| Vitamin B-12 | 0.00 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 0.00 ug |
| Retinol | 0.00 ug |
| Carotene, beta | 1.0 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 65.0 ug |
| Vitamin E (alpha-tocopherol) | 1.0 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3) | 0.00 ug |
| Vitamin K (phylloquinone) | 2.2 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 1.4 g |
| SFA 4:0 | 0.00 g |
| SFA 6:0 | 0.00 g |
| SFA 8:0 | 0.00 g |
| SFA 10:0 | 0.00 g |
| SFA 12:0 | 0.00 g |
| SFA 14:0 | 0.01 g |
| SFA 16:0 | 0.98 g |
| SFA 18:0 | 0.41 g |
| Fatty acids, total monounsaturated | 3.6 g |
| MUFA 16:1 | 0.07 g |
| MUFA 18:1 | 3.5 g |
| MUFA 20:1 | 0.00 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 3.6 g |
| PUFA 18:2 | 3.4 g |
| PUFA 18:3 | 0.24 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.00 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.00 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Cholesterol | 0.00 mg |
FAQ
Are hard breadsticks the same as soft breadsticks?
No. Hard breadsticks (grissini) are baked until very dry and crunchy, while soft breadsticks are more like a light, fluffy roll with a chewy texture.
Can I make hard breadsticks at home?
Yes. A basic recipe involves a simple dough of flour, water, salt, and sometimes olive oil, which is rolled into thin sticks and baked at a low temperature for an extended time to achieve the characteristic dryness.
How should I store hard breadsticks to keep them crunchy?
Store them in an airtight container at room temperature. If they absorb moisture and soften, you can re-crisp them in a low-heat oven (around 300°F/150°C) for a few minutes.
Nutrient density (calculated · NRF9.3)
Nutrient Rich Foods index: beneficial nutrients (protein, fiber, vitamins, minerals) minus saturated fat, added sugar & sodium, per 100 kcal.
NRF9.3 index — Fulgoni, Keast & Drewnowski, 2009. Computed from USDA nutrients.
Weight-loss friendliness (composite index)
Energy density 4.12 kcal/g · 12% calories from protein · 3.0 g fiber · 1.3 g sugar per 100 g.
Composite of energy density (Rolls et al., 1999), protein & fiber satiety, minus sugar. A calculated heuristic — ranks satiety-per-calorie, not a clinical measure.
Dietary load (calculated from USDA values)
Potential renal acid load. Positive = acid-forming, negative = alkaline-forming.
Sodium-to-potassium ratio: 5.75 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.