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Sesmark Rice Thins Brown Rice
Photo: Open Food Facts contributors (CC BY-SA)

Cookies and cakes

Sesmark Rice Thins Brown Rice

3.5 oz/100 g

Excellent out of 100 Medium confidence
  • Contains seed oils
  • Contains whole grains
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Why it scores 87

Sesmark Rice Thins Brown Rice scores 87 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 0.7 g / 100 g: High in salt. Strong
  3. Safflower oil: High in omega-6 linoleic acid. Emerging

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

Better rice crackers

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

The Receipt

Rice Thins Brown Rice

START100

Ingredients

  • Safflower 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 0.7 g / 100 g
    Strong High in salt. [6]
  • Energy 400 kcal / 100 g
    Info Energy-dense for its weight. [7]
  • Fiber 3.3 g / 100 g
    Strong A good source of fiber. [7]
subtotal−3
TOTAL 87Excellent

100 − 13.5 = 86.5 → 87

GTIN 00085693107021 · 2025-08-26

score v1.3.0 · kb 2026.10.11

Medium confidence

Same product, same score. Every time.

Nutrition per 100 g

Energy400 kcal
Fat6.7 g
Saturated fat0 g
Trans fat0 g
Carbohydrates76.7 g
Sugars0 g
Added sugars0 g
Fiber3.3 g
Protein6.7 g
Salt0.7 g

Serving: 17 CRACKERS (30 g)

Ingredients

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

WHOLE GRAIN BROWN RICE, EXPELLER PRESSED SAFFLOWER OIL, SALT, ROSEMARY EXTRACT (PRESERVATIVE).

Allergens and diets

  • Vegan
  • Vegetarian
  • Gluten-free
  • Palm-oil-free

Always check the package: recipes change.

Healthiest cookies and cakes 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. 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