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Detailed nutrition analysis with calories, glycemic index, vitamins and minerals.
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 piece (medium) of Biscuit piece (12 g) has 58 calories. That works out to 480 calories per 100 g. It contains 8.6 g of carbs, 0.8 g of protein, 2.3 g of fat and 0.3 g of fiber. Its glycemic index is 70 (high), so it raises blood sugar quickly.
Selected: 1 piece (medium) · 12 g
58
KCAL / 12G
Carbs
8.6g
· 3% DV
Protein
0.8g
· 2% DV
Fat
2.3g
· 3% DV
Fiber
0.3g
· 1% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 59% · Protein 5% · Fat 36%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 58 kcal | |
| Total fat | 2.3 g | 3% |
| Saturated fat | 0.9 g | 5% |
| Trans fat | 0.02 g | |
| Sodium | 42 mg | 2% |
| Total carbohydrate | 8.6 g | 3% |
| Fiber | 0.3 g | 1% |
| Protein | 0.8 g | 2% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 piece (medium) | 12 g | 58 kcal |
| 1 piece (mini) | 6 g | 29 kcal |
| 1 piece (small) | 8 g | 38 kcal |
| 1 piece (thin) | 10 g | 48 kcal |
| 1 piece (thick) | 15 g | 72 kcal |
| 1 piece (large) | 18 g | 86 kcal |
| 1 piece (extra large) | 20 g | 96 kcal |
| 2 piece (double) | 24 g | 115 kcal |
| 1 piece (jumbo) | 25 g | 120 kcal |
| 100 g | 100 g | 480 kcal |
Calculated from 480 calories per 100 g.
A biscuit piece is a broken or cut portion of a biscuit, usually a sweet baked biscuit in this context. It can be eaten as a small snack or used as a crunchy addition to desserts and baking.
Keep biscuit pieces in an airtight container in a cool, dry place. Exposure to moisture makes them lose their crispness, while an open container can let them absorb strong smells from other foods.
Yes. Crush the biscuit pieces finely, mix them with melted butter, and press the mixture firmly into the pan. Larger chunks can make the base uneven and more likely to crumble when you slice the cheesecake.
Yes, biscuit pieces work well in a no-bake biscuit cake. Fold them into a cocoa-and-butter mixture, shape it into a log, and chill until firm; keeping some pieces larger gives the slices a pleasant crunch.
Layer biscuit pieces with custard, fruit, or cream in a trifle. Add them shortly before serving if you want them crisp; assembling the dessert earlier lets the moisture soften the biscuits, which gives a softer, pudding-like texture.
Yes, biscuit pieces make a crunchy ice-cream mix-in. Stir them through softened ice cream just before refreezing, or scatter them on top at serving; mixing them in too early can leave them soft.
Usually, yes, if the recipe calls for crushed biscuits or biscuit layers. Use pieces of similar size and check the texture as you mix, since fine crumbs absorb moisture differently from larger chunks.
Yes, biscuit pieces can be served with tea or coffee. Because small pieces soften and break apart quickly when dipped, eat them alongside the drink or dip them briefly rather than leaving them in the cup.
Sometimes. Spread slightly softened biscuit pieces on a tray, warm them briefly in a low oven, and let them cool completely. Discard pieces that are moldy or have an unusual smell rather than trying to refresh them.
Yes, seal biscuit pieces in a freezer-safe bag or container before freezing. Freezing is usually unnecessary for dry biscuits, but it can help preserve leftovers; thaw them while still sealed to reduce moisture forming on the pieces.
Vitamins
B2
0.02mg · 2% DV
B1
0.01mg · 1% DV
B3
0.14mg · 1% DV
B5
0.03mg · 1% DV
Minerals
Sodium
42mg · 2% DV
Manganese
0.03mg · 1% DV
Copper
0.01mg · 1% DV
Phosphorus
7.2mg · 1% DV
Potassium ⭐
11mg · 0% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 58 calories in 1 piece (medium) (12 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.
A Biscuit piece is a broken or cut portion of a sweet baked biscuit—the crisp, cookie-like kind meant here, rather than a soft American-style biscuit. Pieces may be plain or flavoured, depending on the biscuit they come from. They are commonly nibbled with tea or coffee, or used to add crunch to desserts such as layered puddings and cheesecake bases. Their sweet, crumbly texture also works well with fruit or yogurt.
Biscuit pieces are energy-dense for their size, with 480 kcal per 100 g. If you want a more filling snack, pair a modest portion with fresh fruit or plain yogurt rather than eating the pieces on their own.
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.
NOVA 4
Ultra-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
0.9g
MONOUNSATURATED
0.78g
POLYUNSATURATED
0.42g
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Nutrition data compiled from USDA FoodData Central and scientific sources.