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Biscuit Nutrition Facts

365 calories in 100 g

Calories in Biscuit
Biscuits, plain or buttermilk, commercially baked
365 calories in Biscuit, 100 g
100g ≈ 0.220lb ≈ 3.53oz
3.65 calories / gram
8 Weight Watchers points
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Calorie Sources:53% carbohydrates; 40% fats; 7% proteins
Fats:16.50 g (145 calories, 17% by weight)
Carbohydrates:48.50 g (194 calories, 49% by weight)
Proteins:6.20 g (25 calories, 6% by weight)
Alcohol:~
Water:26.70 g (27% by weight)
Fat Composition:44% monounsaturated; 40% polyunsaturated; 16% saturated
Trans Fat :~
Dietary Fiber:1.30 g (1% by weight)
Cholesterol:1 mg
Caffeine:~
Serving Sizes: 100 g
1 oz
1 biscuit
1 large
1 medium
1 small
1 biscuit (2-1/2" dia)
Food Group:Baked Products
USDA #:18009
Related Foods: Fast foods, biscuit, with egg
Vitamin A:2 IU
Retinol:~
Retinol Activity Equivalent:~
α-Carotene:~
β-Carotene:~
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:9 mcg
Vitamin B-1:420 mcg
Vitamin B-2:290 mcg
Vitamin B-3:3.35 mg
Vitamin B-5:300 mcg
Vitamin B-6:40 mcg
Vitamin B-9:70 mcg
Food folate:7 mcg
Dietary Folate Equivalent:114 mcg
Folic acid:63 mcg
Vitamin B-12:0.14 mcg
Added Vitamin B-12:~
Choline:8.90 mg
Vitamin C:~
Vitamin D:0
Vitamin D2 (ergocalciferol):~
Vitamin D3 (cholecalciferol):~
Vitamin D (D2 + D3):~
Vitamin E:1.32 mg
Added α-Tocopherol:~
β-Tocopherol:~
δ-Tocopherol:~
γ-Tocopherol:~
Vitamin K:4.10 mcg
Calcium (Ca):49 mg
Copper (Cu):80 mcg
Fluoride (F):~
Iron (Fe):3.30 mg
Magnesium (Mg):17 mg
Manganese (Mn):390 mcg
Phosphorus (P):0.43 g
Potassium (K):0.22 g
Selenium (Se):18.80 mcg
Sodium (Na):1.05 g
Zinc (Zn):480 mcg
Cholesterol:1 mg
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:48.50 g
Dietary Fiber:1.30 g
Sugars Total:3.48 g
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:6.20 g
Essential amino acids
Phenylalanine:0.30 g
Leucine:0.43 g
Methionine:0.11 g
Lysine:0.16 g
Isoleucine:0.22 g
Valine:0.26 g
Threonine:0.17 g
Tryptophan:70 mg
Histidine:0.13 g
Arginine:0.24 g
Non-essential amino acids
Alanine:0.19 g
Aspartic acid:0.27 g
Betaine:43 mg
Cystine:0.12 g
Glutamic acid:1.97 g
Glycine:0.21 g
Hydroxyproline:~
Proline:0.69 g
Serine:0.30 g
Tyrosine:0.19 g
Fats Total:16.50 g
Saturated fatty acids:2.49 g
Monounsaturated fatty acids:6.90 g
Polyunsaturated fatty acids:6.20 g
Trans fatty acids:~
Trans-monoenoic:~
Trans-polyenoic:~
Saturated fatty acids
Butanoic/Butyric [4:0]:2 mg
Hexanoic/Caproic [6:0]:1 mg
Octanoic/Caprylic [8:0]:1 mg
Decanoic/Capric [10:0]:1 mg
Dodecanoic/Lauric [12:0]:2 mg
Tridecanoic [13:0]:~
Tetradecanoic/Myristic [14:0]:20 mg
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:1.65 g
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:0.80 g
Eicosanoic/Arachidic [20:0]:~
Docosanoic/Behenic [22:0]:~
Tetracosanoic/Lignoceric [24:0]:~
Monounsaturated fatty acids
Tetradecenoic/Myristoleic [14:1]:~
Pentadecenoic [15:1]:~
Hexadecenoic/Palmitoleic [16:1]:60 mg
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:6.82 g
[18:1 cis]:~
[18:1 trans]:~
Eicosenoic/Gadoleic [20:1]:~
Docosenoic/Erucic [22:1]:~
[22:1 cis]:~
[22:1 trans]:~
Cis-Tetracosenoic/Nervonic [24:1 cis]:~
Polyunsaturated fatty acids
Octadecadienoic/Linoleic [18:2]:5.76 g
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:0.42 g
[18:3 Ω-3 c,c,c]:~
[18:3 Ω-6 c,c,c]:~
[18:3 i]:~
Octadecatetraenoic/Parinaric [18:4]:~
Eicosadienoic [20:2 Ω-6 c,c]:~
Eicosatrienoic [20:3]:~
[20:3 Ω-3]:~
[20:3 Ω-6]:~
Eicosatetraenoic/Arachidonic [20:4]:~
[20:4 Ω-6]:~
Eicosapentaenoic/Timnodonic [20:5 Ω-3]:~
Heneicosapentaenoic (HPA) [21:5]:~
Docosatetraenoic/Adrenic [22:4]:~
Docosapentaenoic/Clupanodonic [22:5 Ω-3]:~
Docosahexaenoic (DHA) [22:6 Ω-3]:~
Ash:2.20 g
Caffeine:~
Theobromine:~
Product Type:Biscuit
Weight Watchers Points:8 point(s)
Atkins Diet (Induction) Rating:2 / 10
Atkins Diet (Maintanence) Rating:5 / 10
Zone Diet Rating:4 / 10
Shorter URL for this page:http://calobonga.com/_jU
Did you know?...Olive oil should be stored in a cool, dark place. Properly stored, olive oil can keep for at least two years. It is, however, at its peak within a year of production, and is its most flavorful for the first two months. Olive oil should not be stored in the refrigerator. If chilled, olive oil will become cloudy and eventually solidify or crystallize. Should this happen, the oil is perfectly fine; just leave the oil at room temperature for a time to restore it to its natural state.
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