Fast foods, biscuit, with egg and bacon

458 calories in 1 biscuit

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Total Calories:458 calories in 1 biscuit
Serving Weight:1 biscuit = 150g ≈ 0.331lb ≈ 5.29oz
Caloric Density:3.05 calories / gram
Weight Watchers Counter:12 Weight Watchers points
 
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Calorie Sources:60% fats; 25% carbohydrates; 16% proteins
Fats:31.09 g (274 calories, 21% by weight)
Carbohydrates:28.59 g (113 calories, 19% by weight)
Proteins:16.99 g (71 calories, 11% by weight)
Alcohol:~
Water:70 g (47% by weight)
Fat Composition:47% monounsaturated; 28% saturated; 26% polyunsaturated
Trans Fat :~
Dietary Fiber:0.75 g (1% by weight)
Cholesterol:0.35 g
Caffeine:~
Serving Sizes: 100 g
1 biscuit
Food Group:Fast Foods
USDA #:21003
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Vitamin A:350 IU
Retinol:93 mcg
Retinol Activity Equivalent:94.50 mcg
α-Carotene:~
β-Carotene:21 mcg
β-Cryptoxanthin:4.50 mcg
Lycopene:~
Lutein + Zeaxanthin:160.50 mcg
Vitamin B-1:135 mcg
Vitamin B-2:225 mcg
Vitamin B-3:2.40 mg
Vitamin B-5:1.22 mg
Vitamin B-6:135 mcg
Vitamin B-9:60 mcg
Food folate:30 mcg
Dietary Folate Equivalent:81 mcg
Folic acid:30 mcg
Vitamin B-12:1.03 mcg
Added Vitamin B-12:~
Choline:0.15 g
Vitamin C:2.70 mg
Vitamin D:38
Vitamin D2 (ergocalciferol):~
Vitamin D3 (cholecalciferol):~
Vitamin D (D2 + D3):0.90 mcg
Vitamin E:2 mg
Added α-Tocopherol:~
β-Tocopherol:~
δ-Tocopherol:~
γ-Tocopherol:~
Vitamin K:6.45 mcg
Calcium (Ca):0.19 g
Copper (Cu):105 mcg
Fluoride (F):~
Iron (Fe):3.74 mg
Magnesium (Mg):24 mg
Manganese (Mn):270 mcg
Phosphorus (P):0.24 g
Potassium (K):0.25 g
Selenium (Se):30.90 mcg
Sodium (Na):1.00 g
Zinc (Zn):1.63 mg
Cholesterol:0.35 g
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:28.59 g
Dietary Fiber:0.75 g
Sugars Total:3.29 g
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:16.99 g
Essential amino acids
Phenylalanine:0.81 g
Leucine:1.31 g
Methionine:0.42 g
Lysine:1.02 g
Isoleucine:0.81 g
Valine:0.94 g
Threonine:0.67 g
Tryptophan:0.21 g
Histidine:0.42 g
Arginine:0.93 g
Non-essential amino acids
Alanine:0.82 g
Aspartic acid:1.33 g
Betaine:~
Cystine:0.28 g
Glutamic acid:3.04 g
Glycine:0.76 g
Hydroxyproline:~
Proline:1.08 g
Serine:0.93 g
Tyrosine:0.58 g
Fats Total:31.09 g
Saturated fatty acids:7.95 g
Monounsaturated fatty acids:13.44 g
Polyunsaturated fatty acids:7.47 g
Trans fatty acids:~
Trans-monoenoic:~
Trans-polyenoic:~
Saturated fatty acids
Butanoic/Butyric [4:0]:15 mg
Hexanoic/Caproic [6:0]:12 mg
Octanoic/Caprylic [8:0]:9 mg
Decanoic/Capric [10:0]:30 mg
Dodecanoic/Lauric [12:0]:30 mg
Tridecanoic [13:0]:~
Tetradecanoic/Myristic [14:0]:0.21 g
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:5.11 g
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:2.46 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]:0.52 g
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:12.87 g
[18:1 cis]:~
[18:1 trans]:~
Eicosenoic/Gadoleic [20:1]:15 mg
Docosenoic/Erucic [22:1]:1.50 mg
[22:1 cis]:~
[22:1 trans]:~
Cis-Tetracosenoic/Nervonic [24:1 cis]:~
Polyunsaturated fatty acids
Octadecadienoic/Linoleic [18:2]:6.83 g
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:0.51 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]:90 mg
[20:4 Ω-6]:~
Eicosapentaenoic/Timnodonic [20:5 Ω-3]:1.50 mg
Heneicosapentaenoic (HPA) [21:5]:~
Docosatetraenoic/Adrenic [22:4]:~
Docosapentaenoic/Clupanodonic [22:5 Ω-3]:~
Docosahexaenoic (DHA) [22:6 Ω-3]:15 mg
Ash:3.60 g
Caffeine:~
Theobromine:~
Product Type:Fast
Weight Watchers Points:12 point(s)
Atkins Diet (Induction) Rating:5 / 10
Atkins Diet (Maintanence) Rating:7 / 10
Zone Diet Rating:3 / 10
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Did you know?...Onions come in three colors - yellow, red, and white. Approximately 88 percent of the onion crop is devoted to yellow onion production, with about 7 percent red onions and 5 percent white onions.
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