Biscuits, plain or buttermilk, frozen, baked
* The % Daily Value 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.
Macronutrients
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| Nutrient | Amount | % DV | |
|---|---|---|---|
| Vitamin C, total ascorbic acid | 0 MG | 0% | |
| Thiamin | 0.4 MG | 36% | |
| Riboflavin | 0.3 MG | 22% | |
| Niacin | 3.4 MG | 21% | |
| Pantothenic acid | 0.3 MG | 6% | |
| Vitamin B-6 | 0.0 MG | 3% | |
| Folate, total | 70 UG | 18% | |
| Choline, total | 20 MG | 4% | |
| Vitamin B-12 | 0.1 UG | 6% | |
| Vitamin A, RAE | 0 UG | 0% | |
| Vitamin E (alpha-tocopherol) | 1.3 MG | 9% | |
| Vitamin D (D2 + D3) | 0 UG | 0% | |
| Vitamin K (phylloquinone) | 4.1 UG | 3% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 49 MG | 4% | |
| Iron, Fe | 3.3 MG | 18% | |
| Magnesium, Mg | 17 MG | 4% | |
| Phosphorus, P | 430 MG | 34% | |
| Potassium, K | 224 MG | 5% | |
| Sodium, Na | 942 MG | 41% | |
| Zinc, Zn | 0.5 MG | 4% | |
| Copper, Cu | 0.1 MG | 9% | |
| Manganese, Mn | 0.4 MG | 17% | |
| Selenium, Se | 18.8 UG | 34% |
Nutrition Highlights
- Good source of Phosphorus, P (34% DV).
- Good source of Sodium, Na (41% DV).
- Good source of Selenium, Se (34% DV).
- Good source of Thiamin (36% DV).
- Good source of Riboflavin (22% DV).
- Good source of Niacin (21% DV).
About Biscuits, plain or buttermilk, frozen, baked
These baked goods are a staple in many cuisines, known for their flaky texture and rich flavor. They are typically made from a simple combination of flour, fat, and a leavening agent, often buttermilk, which contributes to their tender crumb and slightly tangy taste. When prepared from frozen and baked, they offer a convenient option for those seeking a quick, homemade-style treat. While they are calorie-dense, providing around 338 calories per 100 grams, they also deliver a moderate amount of protein at 6.2 grams, making them a modest source of this essential nutrient.
Nutritionally, these baked goods are primarily a source of carbohydrates, with 53.9 grams per 100 grams, which can provide a quick energy boost. However, they are relatively low in fiber, containing only 1.3 grams, so they may not contribute significantly to digestive health. The fat content, at 11 grams per 100 grams, comes largely from the butter or shortening used in the dough, adding to their rich flavor but also increasing their saturated fat content. They are versatile in the kitchen, often enjoyed as a side with meals, split and filled with savory or sweet toppings, or used as a base for dishes like biscuits and gravy. For those mindful of their diet, they can be balanced with nutrient-dense sides like vegetables or lean proteins.
Compare Biscuits, plain or buttermilk, frozen, baked
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