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Triscuit Reduced Fat Triscuit
Photo: Open Food Facts contributors (CC BY-SA)

Crackers (Appetizers)

Triscuit Reduced Fat Triscuit

7.5 oz (212 g)

Excellent out of 100 High confidence
  • Contains seed oils
  • No additives
  • Contains whole grains
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Why it scores 92

Triscuit Reduced Fat Triscuit scores 92 out of 100 (Excellent) under GoodSwap’s published rules. What moved the score most:

  1. Processed (NOVA 3): Classified NOVA 3: processed with added salt, sugar or oil. Emerging
  2. Salt 1.3 g / 100 g: High in salt. Strong
  3. Fiber 14.3 g / 100 g: A good source of fiber. Strong

Every line of the math is on The Receipt below, with its evidence tier and sources.

The Receipt

Reduced Fat Triscuit

START100

Ingredients

  • Canola oil
    Emerging High in omega-6 linoleic acid. [1][2][3][4]
subtotal−2.5

Processing

  • Processed (NOVA 3)
    Emerging Classified NOVA 3: processed with added salt, sugar or oil. [5]
subtotal−8

Nutrition per 100 g

  • Salt 1.3 g / 100 g
    Strong High in salt. [6]
  • Energy 393 kcal / 100 g
    Info Energy-dense for its weight. [7]
  • Fiber 14.3 g / 100 g
    Strong A good source of fiber. [7]
  • Protein 10.7 g / 100 g
    Info A good source of protein. [7]
subtotal−1

Bonuses

  • No additives
    Info No food additives in the ingredient list. [5]
subtotal+3
TOTAL 92Excellent

100 − 8.5 = 91.5 → 92

GTIN 00044000051389 · 2026-03-11

score v1.3.0 · kb 2026.10.11

High confidence

Same product, same score. Every time.

Nutrition per 100 g

Energy393 kcal
Fat8.9 g
Saturated fat0 g
Trans fat0 g
Carbohydrates75 g
Sugars0 g
Added sugars0 g
Fiber14.3 g
Protein10.7 g
Salt1.3 g

Serving: 28g

Ingredients

High Moderate Not recognized Tap an ingredient for its evidence and rules.
Label text, as published

whole grain wheat, canola oil, sea salt

Allergens and diets

Contains: Wheat, Gluten

  • Vegan
  • Vegetarian
  • Not gluten-free
  • Palm-oil-free

Always check the package: recipes change.

Healthiest crackers (appetizers) in the US

More from Triscuit

Sources

  1. Re-evaluation of the traditional diet-heart hypothesis: analysis of recovered data from Minnesota Coronary Experiment (1968-73)

    BMJ · Apr 12, 2016 · Peer-reviewed

    “replacement of saturated fat in the diet with linoleic acid effectively lowers serum cholesterol but does not support the hypothesis that this translates to a lower risk of death from coronary heart disease or all causes.”

    doi.org

  2. Use of dietary linoleic acid for secondary prevention of coronary heart disease and death: evaluation of recovered data from the Sydney Diet Heart Study and updated meta-analysis

    BMJ · Feb 4, 2013 · Peer-reviewed

    doi.org

  3. Dietary Linoleic Acid and Risk of Coronary Heart Disease: A Systematic Review and Meta-Analysis of Prospective Cohort Studies

    Circulation · Oct 28, 2014 · Peer-reviewed

    “These data provide support for current recommendations to replace saturated fat with polyunsaturated fat for primary prevention of CHD.”

    doi.org

  4. Dietary Fats and Cardiovascular Disease: A Presidential Advisory From the American Heart Association

    Circulation · Jul 18, 2017 · Peer-reviewed

    doi.org

  5. Ultra-processed foods: what they are and how to identify them

    Public Health Nutrition · April 2019 · Peer-reviewed

    doi.org

  6. Sodium reduction (fact sheet)

    World Health Organization · May 11, 2026 · Agency assessment

    “For adults, WHO recommends less than 2000 mg/day of sodium (equivalent to less than 5 g/day salt), or just under a teaspoon.”

    who.int

  7. Dietary Guidelines for Americans, 2025–2030

    U.S. Department of Health and Human Services and U.S. Department of Agriculture · January 2026 · Regulator

    “Limit foods and beverages that include artificial flavors, petroleum-based dyes, artificial preservatives, and low-calorie non-nutritive sweeteners.”

    cdn.realfood.gov