Biscuits, plain or buttermilk, dry mix

514 calories in 1 cup, spooned into cup

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Calories in Biscuits, plain or buttermilk, dry mix
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514 calories in 1 cup, spooned into cup
1 cup, spooned into cup = 120g ≈ 0.265lb ≈ 4.23oz
4.28 calories / gram
11 Weight Watchers points
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Calorie Sources:61% carbohydrates; 32% fats; 8% proteins
Fats:18.48 g (163 calories, 15% by weight)
Carbohydrates:75.96 g (311 calories, 63% by weight)
Proteins:9.60 g (39 calories, 8% by weight)
Alcohol:~
Water:11.04 g (9% by weight)
Fat Composition:59% monounsaturated; 27% saturated; 14% polyunsaturated
Trans Fat :~
Dietary Fiber:2.52 g (2% by weight)
Cholesterol:2.40 mg
Caffeine:~
Serving Sizes: 100 g
1 cup, purchased
1 cup, poured from box
1 cup, spooned into cup
0.3 cup (NLEA serving size)
Food Group:Baked Products
USDA #:18010
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Vitamin A:8 IU
Retinol:2.40 mcg
Retinol Activity Equivalent:2.40 mcg
α-Carotene:~
β-Carotene:~
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:2.40 mcg
Vitamin B-1:684 mcg
Vitamin B-2:516 mcg
Vitamin B-3:5.45 mg
Vitamin B-5:1.06 mg
Vitamin B-6:84 mcg
Vitamin B-9:150 mcg
Food folate:9.60 mcg
Dietary Folate Equivalent:248.40 mcg
Folic acid:140.40 mcg
Vitamin B-12:0.47 mcg
Added Vitamin B-12:~
Choline:13.20 mg
Vitamin C:360 mcg
Vitamin D:0
Vitamin D2 (ergocalciferol):~
Vitamin D3 (cholecalciferol):~
Vitamin D (D2 + D3):~
Vitamin E:156 mcg
Added α-Tocopherol:~
β-Tocopherol:~
δ-Tocopherol:~
γ-Tocopherol:~
Vitamin K:7.80 mcg
Calcium (Ca):0.21 g
Copper (Cu):180 mcg
Fluoride (F):~
Iron (Fe):3.32 mg
Magnesium (Mg):30 mg
Manganese (Mn):408 mcg
Phosphorus (P):0.70 g
Potassium (K):0.20 g
Selenium (Se):9 mcg
Sodium (Na):1.53 g
Zinc (Zn):720 mcg
Cholesterol:2.40 mg
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:75.96 g
Dietary Fiber:2.52 g
Sugars Total:13.98 g
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:9.60 g
Essential amino acids
Phenylalanine:0.47 g
Leucine:0.67 g
Methionine:0.17 g
Lysine:0.25 g
Isoleucine:0.34 g
Valine:0.40 g
Threonine:0.28 g
Tryptophan:0.11 g
Histidine:0.20 g
Arginine:0.37 g
Non-essential amino acids
Alanine:0.31 g
Aspartic acid:0.43 g
Betaine:~
Cystine:0.19 g
Glutamic acid:3.07 g
Glycine:0.32 g
Hydroxyproline:~
Proline:1.07 g
Serine:0.47 g
Tyrosine:0.29 g
Fats Total:18.48 g
Saturated fatty acids:4.75 g
Monounsaturated fatty acids:10.30 g
Polyunsaturated fatty acids:2.41 g
Trans fatty acids:~
Trans-monoenoic:~
Trans-polyenoic:~
Saturated fatty acids
Butanoic/Butyric [4:0]:12 mg
Hexanoic/Caproic [6:0]:3.60 mg
Octanoic/Caprylic [8:0]:2.40 mg
Decanoic/Capric [10:0]:4.80 mg
Dodecanoic/Lauric [12:0]:4.80 mg
Tridecanoic [13:0]:~
Tetradecanoic/Myristic [14:0]:0.11 g
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:2.45 g
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:2.15 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]:9.60 mg
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:10.28 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]:2.28 g
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:0.12 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:4.80 g
Caffeine:~
Theobromine:~
Product Type:Biscuits
Weight Watchers Points:11 point(s)
Atkins Diet (Induction) Rating:1 / 10
Atkins Diet (Maintanence) Rating:5 / 10
Zone Diet Rating:4 / 10
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Did you know?...When preparing garlic for cooking, remove any green sprouts from the center of the garlic clove, as the sprouts add an unpleasant bitterness.
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