Comparison

Wheat Thins reduced fat vs Original crackers

Overall, Wheat Thins reduced fat has the better nutritional profile on the measures we compare. It wins on 4 of our comparison points versus 2.

Nutrition per 100 g

NutrientWheat Thins reduced fatOriginal crackers
Nutri-Score — e
NOVA group 3 4
Calories 414 kcal 513 kcal
Fat 12.1 g 27 g
Saturated fat 2 g 11.5 g
Sugars 13.8 g 7.5 g
Salt 1.7 g 1.1 g
Fiber 10.3 g —
Protein 6.9 g 6.5 g
Additives37
AllergensGlutenGluten, Soybeans

Green = better value for that nutrient (less sugar, fat, salt and calories; more fiber and protein).

Key differences

  • Wheat Thins reduced fat has 19% fewer calories (414 kcal vs 513 kcal).
  • Wheat Thins reduced fat has 55% less fat (12.1 g vs 27 g).
  • Wheat Thins reduced fat has 83% less saturated fat (2 g vs 11.5 g).
  • Original crackers has 46% less sugar (7.5 g vs 13.8 g).
  • Original crackers has 38% less salt (1.1 g vs 1.7 g).
  • Wheat Thins reduced fat is less processed (lower NOVA group).
  • Only Original crackers lists: Soybeans.

Ingredients

Wheat Thins reduced fat

WHOLE GRAIN WHEAT FLOUR, SUGAR, CANOLA OIL, CORNSTARCH, MALT SYRUP (FROM CORN AND BARLEY), SALT, REFINER'S SYRUP, LEAVENING (CALCIUM PHOSPHATE AND BAKING SODA)

Original crackers

WHEAT FLOUR, VEGETABLE OIL (CONTAINS ANTIOXIDANTS (307b, 304)), SUGAR, FRUCTOSE SYRUP, IODISED SALT, RAISING AGENTS (500, 341, 503), EMULSIFIER (SOY LECITHIN), ENZYME (CONTAINS WHEAT), MINERALS (IRON, ZINC). VITAMINS (RIBOFLAVIN. THIAMIN. FOLATE).

FAQ

Which is healthier: Wheat Thins reduced fat or Original crackers?

Overall, Wheat Thins reduced fat has the better nutritional profile on the measures we compare. We compare Nutri-Score, processing level and seven nutrients per 100 g. Your own needs (for example low sugar or high protein) may make a different choice better for you.

Which has fewer calories?

Wheat Thins reduced fat has fewer calories: 414 kcal versus 513 kcal per 100 g.

Which has less sugar?

Original crackers has less sugar: 7.5 g versus 13.8 g per 100 g.

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