RecipeTips.Com Home usda nutrition | Food Nutrition | Biscuits, plain or buttermilk, refrigerated dough, higher fat, baked
Join Now | Sign In | RSS Feeds RSS Feeds
Biscuits, plain or buttermilk, refrigerated dough, higher fat, baked: USDA Nutrition Facts: RecipeTips.com
Recipes Cooking Tips & Advice Glossary Community Videos
hints
e-Newsletter
RecipeTips.com Newsletter Sign Up
back to USDA Nutrition Index

Biscuits, plain or buttermilk, refrigerated dough, higher fat, baked

Biscuits, plain or buttermilk, refrigerated dough, higher fat, baked (USDA#18015)

Serving Size 1 oz
Water 27g
Calories 352
Energy 1472kj
Protein 7g
Total Fat 15g
Ash 3g
Total Carbohydrates 46g
Dietary Fiber 0g
Sugars 8g
Calcium, Ca 54mg
Iron, Fe 2mg
Magnesium, Mg 18mg
Phosphorus, P 511mg
Potassium 177mg
Sodium 1080mg
Zinc, Zn 0mg
Copper, Cu 8mg
Manganese, Mn 0mg
Selenium, Se 8mcg
Fluoride, F 26mcg
Vitamin C, total ascorbic acid 0mg
Thiamin 0mg
Riboflavin 0mg
Niacin 3mg
Pantothenic acid 0mg
Vitamin B-6 6mg
Folate, total 43mcg
Folic acid 35mcg
Folate, food 9mcg
Folate, DFE 68mcg_DFE
Choline, total 19mg
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 0g
15:0 0g
16:0 1g
17:0 5g
18:0 2g
20:0 4g
22:0 4g
24:0 0g
Fatty acids, total monounsaturated 8g
14:1 0g
15:1 0g
16:1 undifferentiated 5g
17:1 0g
18:1 undifferentiated 8g
20:1 3g
22:1 undifferentiated 0g
Fatty acids, total polyunsaturated 0g
18:2 undifferentiated 0g
18:3 undifferentiated 5g
18:3 n-3 c,c,c 5g
18:3 n-6 c,c,c 0g
18:4 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
Fatty acids, total trans 4g
Cholesterol 1mg
Tryptophan 6g
Threonine 0g
Isoleucine 0g
Leucine 0g
Lysine 0g
Methionine 0g
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 7mcg

Biscuits, plain or buttermilk, refrigerated dough, higher fat, baked usda nutrition - Related Content

Recipes view more
Baked Salmon

Baked Salmon

This turns out very tender.
Baked Fan Potatoes

Baked Fan Potatoes

Great alternative for baked potatoes.
Baked Beans

Baked Beans

Not your standard baked beans recipe—this tasty three bean combination features a bold flavor that is reminiscent of the American Southwest.
Baked Chilean Sea Bass

Baked Chilean Sea Bass

This is a quick and easy way to prepare Chilean Sea Bass.
Baked Scrod

Baked Scrod

Scrod baked in the oven.
Cooking Tips & Advice
Low-fat Recipe Substitutions

Low-fat Recipe Substitutions

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 ...
Proofing Dough

Proofing Dough

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 Dough Hand Kneading

Kneading Dough Hand Kneading

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 ...
Oils and Fats Tips and Techniques

Oils and Fats Tips and Techniques

Purchasing Tips | Cooking Tips | Cooking Oil Care | Olive Oil Tasting   Oils and Fats Purchasing Tips Purchasing Tips A product labeled "whipped butter" is ...
Oils and Fats Nutritional Facts

Oils and Fats Nutritional Facts

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 ...
Glossary Terms
Baked Brown Bread

Baked Brown Bread

A type of quick bread that is very similar to Boston brown bread except that it is baked rather than steamed. Baked brown bread is prepared with cornmeal, wheat flour, and rye ...
Biscuit Pan

Biscuit Pan

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 ...
Biscuit Cutter

Biscuit Cutter

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 ...
Baked Cheese

Baked Cheese

A specialty cheese, common in Scandinavian countries, that is baked as it is produced. It develops a golden brown, baked surface that has an appearance similar to a baked crepe. ...
Dough Scraper

Dough Scraper

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 ...
USDA Nutrition Facts

Biscuits plain or buttermilk refrigerated dough higher fat

Biscuits plain or buttermilk refrigerated dough lower fat baked

PILLSBURY GRANDS Buttermilk Biscuits refrigerated dough

Biscuits plain or buttermilk refrigerated dough lower fat

Cookies sugar refrigerated dough baked

Clip and save Coupons available
Advertise With Us ADVERTISEMENT
Daily Feature
Chipotle Sloppy Joes with Crunchy Cole Slaw Recipe
view past daily features
Party Planner
RecipeTips.Com Home usda nutrition | Food Nutrition | Biscuits, plain or buttermilk, refrigerated dough, higher fat, baked
Join Now | Sign In | RSS Feeds RSS Feeds
Reproduction in whole or in part without written permission is strictly prohibited.
© Copyright 2008 Tecstra Systems, All Rights Reserved, RecipeTips.Com