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Sweet buttery biscuits
CALORIES
GI
POTASSIUM
FIBER
4 piece (medium) of Biancoforno Ventaglini Biscuits (30 g) has 166 calories. That works out to 553 calories per 100 g. It contains 16.2 g of carbs, 0 g of protein, 10.2 g of fat and 0 g of fiber. Its 4.8 µg of Selenium covers 9% of the Daily Value. Its glycemic index is 70 (high), so it raises blood sugar quickly.
Selected: 100 g
553
KCAL / 100G
Carbs
54g
· 20% DV
Protein
0g
· 0% DV
Fat
34g
· 44% DV
Fiber
0g
· 0% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 41% · Protein 0% · Fat 59%
Vitamins
B1
0.32mg · 27% DV
B3
2.7mg · 17% DV
Biotin
5.2µg · 17% DV
B2
0.18mg · 14% DV
Minerals
Selenium
16µg · 29% DV
Phosphorus
108mg · 15% DV
Sodium
315mg · 14% DV
Iron
2mg · 11% DV
Low
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Low
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 553 calories in 100 g:
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
NOVA 3
Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Contains these allergens:
Vegan
— Not suitable
Vegetarian
✓ Suitable
Gluten-Free
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
— Not suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
9.2g
MONOUNSATURATED
5.4g
POLYUNSATURATED
2.3g
Omega 6:3 ratio 26.9:1
Above the ideal 4:1 (26.9:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.