| back to USDA Nutrition Index |
 |
Biscuits, plain or buttermilk, refrigerated dough, higher fat |
|
|
Biscuits, plain or buttermilk, refrigerated dough, higher fat (USDA#18014) |
| Serving Size 1 oz |
|
|
|
| Water 33g |
|
| Calories 322 |
|
| Energy 1349kj |
|
| Protein 6g |
|
| Total Fat 13g |
|
| Ash 3g |
|
| Total Carbohydrates 43g |
|
| Dietary Fiber 0g |
|
| Sugars 7g |
|
| Calcium, Ca 51mg |
|
| Iron, Fe 2mg |
|
| Magnesium, Mg 17mg |
|
| Phosphorus, P 470mg |
|
| Potassium 162mg |
|
| Sodium 999mg |
|
| Zinc, Zn 0mg |
|
| Copper, Cu 8mg |
|
| Manganese, Mn 0mg |
|
| Selenium, Se 8mcg |
|
| Vitamin C, total ascorbic acid 0mg |
|
| Thiamin 0mg |
|
| Riboflavin 0mg |
|
| Niacin 3mg |
|
| Pantothenic acid 0mg |
|
| Vitamin B-6 0mg |
|
| Folate, total 57mcg |
|
| Folic acid 46mcg |
|
| Folate, food 11mcg |
|
| Folate, DFE 89mcg_DFE |
|
| Vitamin B-12 5mcg |
|
| Vitamin B-12, added 0mcg |
|
| Vitamin A, IU 8IU |
|
| Vitamin A, RAE 2mcg_RAE |
|
| Retinol 2mcg |
|
| Vitamin E (alpha-tocopherol) 0mg |
|
| Vitamin E, added 0mg |
|
| Vitamin K (phylloquinone) 6mcg |
|
| Fatty acids, total saturated 3g |
|
| 4:0 0g |
|
| 6:0 0g |
|
| 8:0 0g |
|
| 10:0 0g |
|
| 12:0 0g |
|
| 14:0 1g |
|
| 15:0 0g |
|
| 16:0 1g |
|
| 17:0 0g |
|
| 18:0 1g |
|
| 20:0 4g |
|
| 22:0 4g |
|
| 24:0 0g |
|
| Fatty acids, total monounsaturated 8g |
|
| 14:1 0g |
|
| 15:1 0g |
|
| 16:1 undifferentiated 1g |
|
| 17:1 0g |
|
| 18:1 undifferentiated 8g |
|
| 20:1 0g |
|
| 22:1 undifferentiated 0g |
|
| Fatty acids, total polyunsaturated 0g |
|
| 18:2 undifferentiated 0g |
|
| 18:3 undifferentiated 4g |
|
| 18:3 n-3 c,c,c 4g |
|
| 18:3 n-6 c,c,c 0g |
|
| 20:2 n-6 c,c 0g |
|
| 20:3 undifferentiated 0g |
|
| 20:4 undifferentiated 0g |
|
| 20:5 n-3 0g |
|
| 22:5 n-3 0g |
|
| 22:6 n-3 0g |
|
| Cholesterol 1mg |
|
| Tryptophan 6g |
|
| Threonine 0g |
|
| Isoleucine 0g |
|
| Leucine 0g |
|
| Lysine 0g |
|
| Methionine 9g |
|
| Cystine 0g |
|
| Phenylalanine 0g |
|
| Tyrosine 0g |
|
| Valine 0g |
|
| Arginine 0g |
|
| Histidine 0g |
|
| Alanine 0g |
|
| Aspartic acid 0g |
|
| Glutamic acid 1g |
|
| Glycine 0g |
|
| Proline 0g |
|
| Serine 0g |
|
| Alcohol, ethyl 0g |
|
| Caffeine 0mg |
|
| Theobromine 0mg |
|
| Carotene, beta 0mcg |
|
| Carotene, alpha 0mcg |
|
| Cryptoxanthin, beta 0mcg |
|
| Lycopene 0mcg |
|
| Lutein + zeaxanthin 8mcg |
|
|
|
|
|
|
|
|
Biscuits, plain or buttermilk, refrigerated dough, higher fat usda nutrition - Related Content |
|
 |
|
 |
|
|
|
 |
|
|
|
| It’s hard to resist these light, airy pancakes. Serve them with your favorite syrup or fruit sauce for a tasty breakfast or brunch. |
|
|
 |
|
|
|
| This version of the old-fashioned favorite is made with the distinctive flavor of buttermilk. A cornmeal coating provides an appealing texture. |
|
|
 |
|
|
|
| Tangy buttermilk panna cotta is good plain, but it becomes special when enhanced with fruit such as this orange sauce. |
|
|
 |
|
|
|
| When made with animal pancake molds, the whimsical shapes delight the kids while the taste of these light and moist pancakes are a treat for everyone. Perfect for an Easter breakfast or brunch. |
|
|
 |
|
|
|
| Italian pastry dough that resembles a stuffed turnover when filled. |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
By making a few adjustments to your favorite recipes,you can minimize the fat content in your daily diet. Use thesuggested low-fat substitutions for the ingredients ... |
|
|
|
|
|
|
|
| For many bread recipes the final rising is often the second rising, while other breads may require two or more cycles of rising, punching, and kneading before being shaped and ... |
|
|
|
|
|
|
|
|
Kneading is especially important when preparing yeast breads because it helps to distribute the activated yeast and it enables the protein in the flour to develop into ... |
|
|
|
|
|
|
|
| Purchasing Tips | Cooking Tips | Cooking Oil Care | Olive Oil Tasting
Oils and Fats Purchasing Tips
Purchasing Tips
A product labeled "whipped butter" is ... |
|
|
|
|
|
|
|
| Types of Fat Structures | Fat Composition of Oils and Solid FatsThe Controversy over Coconut Oil | Olive Oil Nutritional Facts
Types of Fat Structures
All edible ... |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
| Similar to a muffin pan or tin, this type of bakeware is lower in height and is made specifically for the shorter biscuit made from bread dough. Biscuit Pans are commonly ... |
|
|
|
|
|
|
|
| Formed into a circle with a handle, this utensil is used to cut the evenly round shapes from biscuit dough when they are being prepared for baking. Typically made from stainless ... |
|
|
|
|
|
|
|
| A kitchen utensil with a handle and a square beveled blade that is used to scrape, cut, and section ingredients when working with dough. Also referred to as a bench knife or ... |
|
|
|
|
|
|
|
| A cooking utensil that enables liquid fat to be gathered and removed from juices that are come from roasted meats, stews, soups and stocks. Fat is typically skimmed off the ... |
|
|
|
|
|
|
|
| Positive Descriptor of wine that fills the mouth. Although “fat” wines typically lack elegance, “fat” wine is highly valued by connoisseurs of sweet dessert wines. |
|
|
|
|
|
|
|
|
|
|
|
 |
|
 |
|
|
|
|
|
|
|
|
|
|
