Crackers, woven wheat, plain (Triscuit)
Common food
Photo: Wikipedia
Triscuit crackers are woven from whole wheat strands into a distinctively textured, golden-brown square, offering a hearty, nutty crunch that is more substantial than a typical cracker. Their simple, whole-grain base provides a notable 8.6 grams of fiber per 100 grams, making them a more filling and less refined carbohydrate option.
Calorie split: 8% protein · 62% carbs · 30% fat
↓ Full nutrition💚 Why it's loved
People love Triscuits for their satisfyingly complex texture and pure, toasty wheat flavor, which acts as a robust canvas for toppings. They are a cultural staple for quick snacks, from classic cheese pairings to modern avocado toast bases.
⚠️ Watch-outs & how to enjoy it better
The dense, high-fiber composition can be heavy for some, and the sodium content may be a concern for those monitoring intake. To counteract, pair with low-sodium toppings like hummus or fresh vegetables, and practice portion control by measuring out a single serving (about 6 crackers).
Key benefits
- Whole wheat provides dietary fiber and B vitamins
- High fiber content promotes satiety and digestive health
- Simple ingredient list (typically just whole wheat, oil, salt)
- Versatile base for both sweet and savory toppings
- Provides plant-based protein (8.94g per 100g)
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The name 'Triscuit' is believed to be a portmanteau of 'tri' (for the three ingredients originally used: whole wheat, oil, and salt) and 'biscuit'.
Full nutrition (USDA data · scales with serving)
| Water | 2.8 g |
| Energy | 441 kcal |
| Protein | 8.9 g |
| Total lipid (fat) | 15.3 g |
| Carbohydrate, by difference | 70.1 g |
| Fiber, total dietary | 8.6 g |
| Total Sugars | 8.3 g |
| Calcium, Ca | 64.0 mg |
| Iron, Fe | 3.0 mg |
| Magnesium, Mg | 91.0 mg |
| Phosphorus, P | 316 mg |
| Potassium, K | 314 mg |
| Sodium, Na | 750 mg |
| Zinc, Zn | 2.1 mg |
| Copper, Cu | 0.35 mg |
| Selenium, Se | 10.0 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.23 mg |
| Riboflavin | 0.08 mg |
| Niacin | 4.3 mg |
| Vitamin B-6 | 0.21 mg |
| Folate, total | 33.0 ug |
| Folic acid | 1.0 ug |
| Folate, food | 32.0 ug |
| Folate, DFE | 34.0 ug |
| Choline, total | 27.2 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 | 2.0 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 180 ug |
| Vitamin E (alpha-tocopherol) | 1.5 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3) | 0.00 ug |
| Vitamin K (phylloquinone) | 20.7 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 2.6 g |
| SFA 4:0 | 0.00 g |
| SFA 6:0 | 0.00 g |
| SFA 8:0 | 0.03 g |
| SFA 10:0 | 0.02 g |
| SFA 12:0 | 0.17 g |
| SFA 14:0 | 0.08 g |
| SFA 16:0 | 1.6 g |
| SFA 18:0 | 0.62 g |
| Fatty acids, total monounsaturated | 3.4 g |
| MUFA 16:1 | 0.01 g |
| MUFA 18:1 | 3.3 g |
| MUFA 20:1 | 0.04 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 7.7 g |
| PUFA 18:2 | 6.8 g |
| PUFA 18:3 | 0.92 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 |
Amino acid profile (per 100g)
Estimated from Crackers, cheese, sandwich-type with cheese filling — USDA does not publish this profile for Crackers.
| Tryptophan | 0.11 g |
| Threonine | 0.33 g |
| Isoleucine | 0.36 g |
| Leucine | 0.64 g |
| Lysine | 0.39 g |
| Methionine | 0.15 g |
| Cystine | 0.15 g |
| Phenylalanine | 0.35 g |
| Tyrosine | 0.25 g |
| Valine | 0.38 g |
| Arginine | 0.29 g |
| Histidine | 0.17 g |
| Alanine | 0.30 g |
| Aspartic acid | 0.52 g |
| Glutamic acid | 2.2 g |
| Glycine | 0.24 g |
| Proline | 0.77 g |
| Serine | 0.40 g |
FAQ
Are Triscuit crackers gluten-free?
No. Triscuits are made from whole wheat, which contains gluten. They are not suitable for individuals with celiac disease or gluten sensitivity.
How do Triscuits differ from regular saltines?
Triscuits are woven from whole wheat, giving them a denser, chewier texture and higher fiber content. Saltines are made from refined white flour, are lighter, flakier, and typically lower in fiber.
What is the best way to store them to maintain crispness?
Keep them in their original sealed packaging or an airtight container at room temperature. If they lose their crispness, you can refresh them in a 300°F (150°C) oven 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 4.41 kcal/g · 8% calories from protein · 8.6 g fiber · 8.3 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: 2.39 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.