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Nabisco Triscuit Thin Crisps Parmesan Garlic
Photo: Open Food Facts contributors (CC BY-SA)

Crackers (Appetizers)

Nabisco Triscuit Thin Crisps Parmesan Garlic

1

Good out of 100 Medium confidence
  • Ultra-processed
  • Contains seed oils
  • Contains whole grains
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Why it scores 65

Nabisco Triscuit Thin Crisps Parmesan Garlic scores 65 out of 100 (Good) under GoodSwap’s published rules. What moved the score most:

  1. Ultra-processed (NOVA 4): Classified NOVA 4: made with industrial ingredients and additives. Strong
  2. Salt 1.3 g / 100 g: High in salt. Strong
  3. 4 kinds of ultra-processing markers: Industrial additive classes found: firming agent, flavoring, industrial sugar or starch hydrolysate and thickener, stabilizer or gelling agent. Emerging

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

Better crackers

The same kind of product, at least 10 points higher, sold in the US. Never paid placements.

The Receipt

Thin Crisps Parmesan Garlic

START100

Ingredients

  • Canola oil
    Emerging High in omega-6 linoleic acid. [1][2][3][4]
  • Natural flavors
    Info "Natural flavor" is a legal category (21 CFR 101.22(a)(3)): flavor substances from spices, fruits, vegetables, meat, dairy or fermentation. [5][6]
  • Maltodextrin
    Info An additive class typical of ultra-processed foods (NOVA group 4). [6]
  • Sunflower oil
    Emerging High in omega-6 linoleic acid. [1][2][3][4]
  • Gum arabic (acacia)
    Info An ingredient class typical of ultra-processed foods (NOVA group 4). [6]
  • Calcium lactate
    Info An additive class typical of ultra-processed foods (NOVA group 4). [6]
subtotal−12

Processing

  • Ultra-processed (NOVA 4)
    Strong Classified NOVA 4: made with industrial ingredients and additives. [6]
  • 4 kinds of ultra-processing markers
    Emerging Industrial additive classes found: firming agent, flavoring, industrial sugar or starch hydrolysate and thickener, stabilizer or gelling agent. [6]
subtotal−22.5

Nutrition per 100 g

  • Salt 1.3 g / 100 g
    Strong High in salt. [7]
  • Energy 433 kcal / 100 g
    Info Energy-dense for its weight. [8]
  • Fiber 10 g / 100 g
    Strong A good source of fiber. [8]
  • Protein 10 g / 100 g
    Info A good source of protein. [8]
subtotal−1
TOTAL 65Good

100 − 35.5 = 64.5 → 65

GTIN 00044000051747 · 2026-06-14

score v1.3.0 · kb 2026.10.11

Medium confidence

Same product, same score. Every time.

Nutrition per 100 g

Energy433 kcal
Fat15 g
Saturated fat0 g
Trans fat0 g
Carbohydrates66.7 g
Sugars0 g
Added sugars0 g
Fiber10 g
Protein10 g
Salt1.3 g

Serving: 14 crackers (30 g)

Ingredients

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

whole grain wheat, canola oil, salt, whey powder*, natural flavor, cheddar cheese powder* (cultured milk, salt, enzymes), garlic powder, parmesan cheese powder* (cultured milk, salt, enzymes), maltodextrin, nonfat milk solids, sunflower oil, onion powder, gum arabic, calcium lactate, spice,

Allergens and diets

Contains: Milk, Wheat, Gluten

  • Not vegan
  • Not gluten-free
  • Palm-oil-free

Always check the package: recipes change.

Healthiest crackers (appetizers) in the US

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. 21 CFR 101.22 Foods; labeling of spices, flavorings, colorings and chemical preservatives

    Electronic Code of Federal Regulations (eCFR), U.S. Office of the Federal Register · Dec 19, 2016 · Law

    “whose significant function in food is flavoring rather than nutritional.”

    ecfr.gov

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

    Public Health Nutrition · April 2019 · Peer-reviewed

    doi.org

  7. 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

  8. 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

  9. Ultra-processed food exposure and adverse health outcomes: umbrella review of epidemiological meta-analyses

    BMJ · Feb 28, 2024 · Peer-reviewed

    “Greater exposure to ultra-processed food was associated with a higher risk of adverse health outcomes, especially cardiometabolic, common mental disorder, and mortality outcomes.”

    doi.org

  10. Ultra-Processed Diets Cause Excess Calorie Intake and Weight Gain: An Inpatient Randomized Controlled Trial of Ad Libitum Food Intake

    Cell Metabolism · July 2019 · Peer-reviewed

    doi.org