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Classic plain tea biscuit, often served with tea
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
3 piece (medium) of Petiborn biscuit (18 g) has 79 calories. That works out to 440 calories per 100 g. It contains 13.5 g of carbs, 1.3 g of protein, 2.2 g of fat and 0.4 g of fiber. Its glycemic index is 70 (high), so it raises blood sugar quickly.
Selected: 3 piece (medium) · 18 g
79
KCAL / 18G
Carbs
13.5g
· 5% DV
Protein
1.3g
· 3% DV
Fat
2.2g
· 3% DV
Fiber
0.4g
· 1% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 68% · Protein 7% · Fat 25%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 79 kcal | |
| Total fat | 2.2 g | 3% |
| Saturated fat | 0.81 g | 4% |
| Trans fat | 0.02 g | |
| Sodium | 63 mg | 3% |
| Total carbohydrate | 13.5 g | 5% |
| Fiber | 0.4 g | 1% |
| Protein | 1.3 g | 3% |
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 |
|---|---|---|
| 3 piece (medium) | 18 g | 79 kcal |
| 1 piece (small) | 6 g | 26 kcal |
| 1 serving (medium) | 25 g | 110 kcal |
| 5 piece (large) | 30 g | 132 kcal |
| 1 pack (small) | 60 g | 264 kcal |
| 10 piece (jumbo) | 60 g | 264 kcal |
| 100 g | 100 g | 440 kcal |
| 1 pack (large) | 100 g | 440 kcal |
Calculated from 440 calories per 100 g.
A Petiborn biscuit is a plain, crisp tea biscuit commonly eaten as a snack or used in desserts. It can be served with tea, crushed for a crumb base, or layered with pudding in a no-bake cake.
You can make mosaic cake, layered biscuit cake, cheesecake crust, and other no-bake desserts with Petiborn biscuits. Use whole biscuits for layers, break them into chunks for mosaic cake, or crush them finely when a recipe calls for crumbs.
Break Petiborn biscuits into chunks and mix them with a chocolate-and-cocoa mixture to make mosaic cake. Shape the mixture, then chill it until firm; keeping some larger pieces gives the finished cake its characteristic patterned slices.
Yes, crushed Petiborn biscuits can form a cheesecake crust. Mix the crumbs with melted butter until they hold together when pressed into a pan, then chill or bake the base according to your cheesecake recipe.
Yes, Petiborn biscuits can replace graham crackers in many crumb-based dessert recipes. Their flavor and sweetness may differ, so taste the crumbs before adding extra sugar and adjust the butter until the mixture presses together.
Dip Petiborn biscuits briefly in milk before arranging them in a layered cake. Take them out as soon as they are moistened; leaving them submerged can make them fall apart and leave the cake overly soft.
Keep Petiborn biscuits in a cool, dry place and close the package tightly after opening. An airtight container helps preserve their crisp texture by keeping out moisture; use the package’s date as a guide to freshness.
Petiborn biscuits are not a necessary food for babies, and their crisp texture may not suit a young child. Choose textures appropriate for the child’s stage, supervise eating, and review the ingredients before offering a packaged biscuit.
Yes, Petiborn biscuits can raise blood sugar because they contain carbohydrates that are digested into glucose. If you have diabetes, discuss portions and how to fit them into your eating plan with your healthcare professional.
Petiborn biscuits are convenient, but they are best treated as a snack rather than a nutrient-rich food. Pairing a small serving with a more filling food can make a snack more satisfying than eating biscuits alone.
Vitamins
B2
0.02mg · 2% DV
B1
0.02mg · 2% DV
B3
0.22mg · 1% DV
B5
0.05mg · 1% DV
Minerals
Sodium
63mg · 3% DV
Iron
0.36mg · 2% DV
Selenium
1.08µg · 2% DV
Manganese
0.05mg · 2% DV
Potassium ⭐
16mg · 0% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 79 calories in 3 piece (medium) (18 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.
Petiborn biscuit is a plain, lightly sweet, crisp tea biscuit in the petit-beurre style. Popular in Turkey, it is eaten on its own and used as a base or layer in no-bake desserts such as biscuit cake. Its mild flavour and dry crunch make it easy to pair with other ingredients.
In Turkey, it commonly appears alongside tea at home or when guests visit; elsewhere, it works just as well with coffee or as a simple snack. It is mainly a source of carbohydrates, with 75 g per 100 g. For a lighter snack, have a few biscuits with unsweetened tea, or pair them with fruit and plain yogurt.
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 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
0.81g
MONOUNSATURATED
0.72g
POLYUNSATURATED
0.5g
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Nutrition data compiled from USDA FoodData Central and scientific sources.