Biscuits, plain or buttermilk, refrigerated dough, higher fat

Plant foods · Grains · Baked goods

g
Macronutrients 89 / 100 How is this scored?

Composition

Energy

Protein 6.7 g · 27 kcal/100g
Fat 10.6 g · 95 kcal/100g
Carbs 46.3 g · 185 kcal/100g
Fiber 0.7 g
Water 33 g
Total energy 307 kcal

Energy is predominantly from carbs (60%); EFSA recommends 45–60% for a balanced diet

Fat quality 60 / 100 How is this scored?
Total fat
10.6g
Saturated
2.8g
Monounsat.
6.6g
Polyunsat.
0.7g
Omega-3
0.04g
Omega-6
0.65g

Saturated fat is 8.2% of energy, within the WHO limit of 10%. ω-6:ω-3 ratio is 17.9 (target ≤ 4).

Protein quality 69 / 100 How is this scored?
Histidine 100%
Isoleucine 100%
Leucine 100%
Lysine 69%
Methionine + Cysteine 100%
Phenylalanine + Tyrosine 100%
Threonine 100%
Tryptophan 100%
Valine 99%

Limiting amino acid is Lysine (69% of FAO reference). Combining with complementary protein sources raises the overall score.

Micronutrients 53 / 100 How is this scored?

Vitamins

Vitamin A 2 µg
Vitamin C 0.1 mg
Vitamin E 0.7 mg
Vitamin K 6 µg
Thiamin (B1) 0.39 mg
Riboflavin (B2) 0.29 mg
Niacin (B3) 3.3 mg
Pantothenic (B5) 0.3 mg
Vitamin B6 0.06 mg
Folate (B9) 57 µg
Vitamin B12 0.05 µg

Minerals

Calcium 51 mg
Iron 2.5 mg
Magnesium 17 mg
Phosphorus 470 mg
Potassium 162 mg
Sodium 977 mg
Zinc 0.5 mg
Copper 0.09 mg
Manganese 0.44 mg
Selenium 8.0 µg

Notable source of Phosphorus (67% of EU NRV per 100 g). Score averages coverage across 20 tracked nutrients.