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Cranberry Oat Crisp Crackers, Cranberry Oat

Processing Score
5.8Highly Processed
Nutrition Score
5/10Good

The processing score reflects 16 ingredients, including enriched flour or grain. The nutrition score reflects high sugar.

Nutrition Highlights

Little Or No Cholesterol ListedGood Protein SourceGood Fiber Source

Nutrient Alerts

High Sugar
Cranberry Oat Crisp Crackers, Cranberry Oat Cookies & Crackers
Data Updated
Oct 18, 2026
UPC
011110055651
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Nutrition Facts
Serving size28 g
Amount per serving
Calories
110
% Daily Value*
Total Fat 2g
3%
Saturated Fat 0g
0%
Trans Fat 0g
Cholesterol 0mg
0%
Sodium 160mg
7%
Total Carbohydrate 21g
8%
Dietary Fiber 1g
4%
Total Sugars 9g
Includes 5g Added Sugars
10%
Protein 3g
Vitamin D 0mcg
0%
Calcium 30mg
2%
Iron 1mg
6%
Potassium 60mg
1%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Ingredients

10 listed · 2 flagged for review

BUTTERMILK (PARTLY SKIMMED MILK, SALT, BACTERIAL CULTURE), UNENRICHED UNBLEACHED WHEAI FLOUR, SUGAR, DRIED CRANBERRIES (CRANBERRIES, SUGAR, SUNFLOWER OIL), PUMPKIN SEEDS, FLAX SEEDS, MILLET, OATS, BAKING SODA, SEA SALT.

Listed in source order (heaviest first). Select any ingredient to see its category bucket and other products that contain it.

What These Ingredients Tell Us

We group Cranberry Oat Crisp Crackers, Cranberry Oat's ingredients into ingredient categories and note how each relates to food processing. The notes below describe the category, not this specific product's formulation.

Sugars & Natural SweetenersProcessing indicator

In this product: Sugar, Dried Cranberries (Cranberries, Sugar, Sunflower Oil).

Natural sugars acceptable in moderation, excessive amounts indicate UPF.

Food Bases & AlkalisProcessing indicator

In this product: Baking Soda.

Common in baking, excessive use indicates processing.

Salt & SodiumProcessing indicator

In this product: Sea Salt.

Basic preservative, but high amounts indicate processing.

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