Biscuits Plain
8 variants
Biscuits Plain is consistently high in these nutrients across all variants, regardless of preparation or processing.
Sodium > 86% Folate > 84% Thiamine (B1) > 84% Carbohydrate > 73%
Select a nutrient to see how the 8 variants compare.
| Variant | Protein (g) | All foods |
|---|---|---|
| dry mix | 8.0 | > 45% |
| refrigerated dough, lower fat, baked | 7.8 | > 44% |
| dry mix, prepared | 7.3 | > 43% |
| prepared from recipe | 7.0 | > 41% |
| refrigerated dough, higher fat, baked | 6.8 | > 41% |
| refrigerated dough, lower fat | 6.7 | > 40% |
| refrigerated dough, higher fat | 6.7 | > 40% |
| frozen, baked | 6.2 | > 39% |
| Variant | Iron (mg) | All foods |
|---|---|---|
| frozen, baked | 3.3 | > 85% |
| refrigerated dough, lower fat, baked | 3.1 | > 83% |
| prepared from recipe | 2.9 | > 81% |
| dry mix | 2.8 | > 79% |
| refrigerated dough, higher fat, baked | 2.6 | > 76% |
| refrigerated dough, higher fat | 2.5 | > 75% |
| refrigerated dough, lower fat | 2.1 | > 68% |
| dry mix, prepared | 2.0 | > 66% |
| Variant | Magnesium (mg) | All foods |
|---|---|---|
| dry mix | 25.0 | > 62% |
| dry mix, prepared | 25.0 | > 62% |
| prepared from recipe | 18.0 | > 35% |
| refrigerated dough, higher fat, baked | 18.0 | > 35% |
| frozen, baked | 17.0 | > 33% |
| refrigerated dough, higher fat | 17.0 | > 33% |
| refrigerated dough, lower fat, baked | 17.0 | > 32% |
| refrigerated dough, lower fat | 15.0 | > 27% |
| Variant | Zinc (mg) | All foods |
|---|---|---|
| dry mix, prepared | 0.6 | > 36% |
| dry mix | 0.6 | > 36% |
| prepared from recipe | 0.5 | > 34% |
| refrigerated dough, higher fat | 0.5 | > 32% |
| frozen, baked | 0.5 | > 31% |
| refrigerated dough, lower fat, baked | 0.5 | > 30% |
| refrigerated dough, higher fat, baked | 0.4 | > 27% |
| refrigerated dough, lower fat | 0.4 | > 26% |
| Variant | Calcium (mg) | All foods |
|---|---|---|
| prepared from recipe | 235.0 | > 94% |
| dry mix, prepared | 185.0 | > 92% |
| dry mix | 179.0 | > 91% |
| refrigerated dough, higher fat | 51.0 | > 69% |
| frozen, baked | 49.0 | > 69% |
| refrigerated dough, higher fat, baked | 27.0 | > 56% |
| refrigerated dough, lower fat | 26.0 | > 55% |
| refrigerated dough, lower fat, baked | 19.0 | > 46% |
| Variant | Potassium (mg) | All foods |
|---|---|---|
| frozen, baked | 224.0 | > 45% |
| dry mix, prepared | 188.0 | > 37% |
| refrigerated dough, lower fat, baked | 185.0 | > 36% |
| dry mix | 163.0 | > 31% |
| refrigerated dough, higher fat | 162.0 | > 30% |
| refrigerated dough, lower fat | 159.0 | > 30% |
| refrigerated dough, higher fat, baked | 152.0 | > 29% |
| prepared from recipe | 121.0 | > 20% |
| Variant | Phosphorus (mg) | All foods |
|---|---|---|
| dry mix | 585.0 | > 98% |
| dry mix, prepared | 470.0 | > 96% |
| refrigerated dough, higher fat | 470.0 | > 96% |
| refrigerated dough, lower fat, baked | 465.0 | > 96% |
| refrigerated dough, higher fat, baked | 446.0 | > 95% |
| frozen, baked | 430.0 | > 95% |
| refrigerated dough, lower fat | 400.0 | > 94% |
| prepared from recipe | 164.0 | > 52% |
| Variant | Dietary Fiber (g) | All foods |
|---|---|---|
| refrigerated dough, higher fat, baked | 2.8 | > 61% |
| refrigerated dough, lower fat, baked | 2.3 | > 52% |
| dry mix | 2.1 | > 48% |
| refrigerated dough, lower fat | 2.0 | > 45% |
| dry mix, prepared | 1.8 | > 41% |
| prepared from recipe | 1.5 | > 34% |
| frozen, baked | 1.3 | > 29% |
| refrigerated dough, higher fat | 0.7 | > 14% |
| Variant | Vitamin C (mg) | All foods |
|---|---|---|
| dry mix, prepared | 0.4 | > 12% |
| dry mix | 0.3 | > 8% |
| prepared from recipe | 0.2 | > 6% |
| refrigerated dough, higher fat | 0.1 | > 2% |
| refrigerated dough, lower fat | 0.1 | > 1% |
| frozen, baked | trace | n/a |
| refrigerated dough, higher fat, baked | trace | n/a |
| refrigerated dough, lower fat, baked | trace | n/a |
| Variant | Vitamin E (mg) | All foods |
|---|---|---|
| frozen, baked | 1.3 | > 83% |
| refrigerated dough, higher fat | 0.7 | > 70% |
| refrigerated dough, higher fat, baked | 0.7 | > 70% |
| dry mix | 0.1 | > 20% |
| refrigerated dough, lower fat, baked | 0.1 | > 9% |
| refrigerated dough, lower fat | 0.1 | > 8% |
| dry mix, prepared | trace | n/a |
| prepared from recipe | trace | n/a |
| Variant | Vitamin B12 (µg) | All foods |
|---|---|---|
| dry mix | 0.4 | > 28% |
| dry mix, prepared | 0.2 | > 16% |
| frozen, baked | 0.1 | > 11% |
| prepared from recipe | 0.1 | > 7% |
| refrigerated dough, higher fat | 0.1 | > 4% |
| refrigerated dough, higher fat, baked | trace | n/a |
| refrigerated dough, lower fat | trace | n/a |
| refrigerated dough, lower fat, baked | trace | n/a |
| Variant | Folate (µg) | All foods |
|---|---|---|
| dry mix | 189.0 | > 94% |
| refrigerated dough, lower fat | 140.0 | > 92% |
| refrigerated dough, lower fat, baked | 138.0 | > 91% |
| frozen, baked | 111.0 | > 88% |
| refrigerated dough, higher fat, baked | 100.0 | > 87% |
| prepared from recipe | 95.0 | > 86% |
| refrigerated dough, higher fat | 89.0 | > 85% |
| dry mix, prepared | 84.0 | > 84% |
| Variant | Choline (mg) | All foods |
|---|---|---|
| frozen, baked | 20.0 | > 43% |
| refrigerated dough, higher fat, baked | 19.8 | > 43% |
| dry mix | 11.0 | > 26% |
| refrigerated dough, lower fat, baked | 4.1 | > 10% |
| refrigerated dough, lower fat | 3.5 | > 9% |
| dry mix, prepared | trace | n/a |
| prepared from recipe | trace | n/a |
| refrigerated dough, higher fat | trace | n/a |
All foods Per 100g · USDA FoodData Central