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Carbohydrate-rich plain biscuit
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
4 piece (medium) of Plain petit beurre biscuit (32 g) has 141 calories. That works out to 441 calories per 100 g. It contains 23.8 g of carbs, 2.3 g of protein, 4 g of fat and 0.8 g of fiber. Its 5.8 µg of Selenium covers 10% of the Daily Value. Its glycemic index is 70 (high), so it raises blood sugar quickly.
Selected: 4 piece (medium) · 32 g
141
KCAL / 32G
Carbs
23.8g
· 9% DV
Protein
2.3g
· 5% DV
Fat
4g
· 5% DV
Fiber
0.8g
· 3% 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 | 141 kcal | |
| Total fat | 4 g | 5% |
| Saturated fat | 1.63 g | 8% |
| Trans fat | 0.03 g | |
| Sodium | 125 mg | 5% |
| Total carbohydrate | 23.8 g | 9% |
| Fiber | 0.8 g | 3% |
| Protein | 2.3 g | 5% |
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 |
|---|---|---|
| 4 piece (medium) | 32 g | 141 kcal |
| 1 piece (mini) | 8 g | 35 kcal |
| 2 piece (small) | 16 g | 71 kcal |
| 1 pack (small) | 40 g | 176 kcal |
| 6 piece (large) | 48 g | 212 kcal |
| 1 serving (medium) | 50 g | 221 kcal |
| 1 cup (chopped) | 60 g | 265 kcal |
| 8 piece (extra large) | 64 g | 282 kcal |
| 100 g | 100 g | 441 kcal |
Calculated from 441 calories per 100 g.
A plain petit beurre biscuit is a crisp, lightly sweet rectangular biscuit with a scalloped edge. It is commonly eaten with tea or coffee and used in layered desserts, biscuit cakes, and crumb crusts.
Yes, plain petit beurre biscuits work well in no-bake biscuit cakes. Break them into pieces and fold them into the chocolate mixture; keeping some pieces fairly large gives the finished cake its characteristic mosaic-like slices.
Plain petit beurre biscuits are usually thinner and crisper, while shortbread is richer, more buttery, and more tender or crumbly. Recipes vary by brand, but they are not interchangeable when a recipe relies on shortbread’s buttery texture.
Yes, plain petit beurre biscuits make a suitable cheesecake crust. Crush them finely, mix the crumbs with melted butter, and press the mixture firmly into the pan so the base holds together after chilling.
Yes, plain petit beurre biscuits are often dunked in tea. Their thin, crisp texture softens quickly, so a brief dip is usually enough to soften the biscuit without letting it fall apart in the cup.
Yes, plain petit beurre biscuits can replace graham crackers in many crumb crusts and chilled desserts. They are generally more delicate and less toasty in flavor, so the finished crust may taste milder and need firm pressing.
The scalloped edges are a traditional decorative feature of petit beurre biscuits. Their rectangular shape and patterned border also make them easy to stack, portion, and layer in biscuit-based desserts.
Not always. The name petit beurre suggests butter, but recipes differ between brands and some use other fats. Check the ingredient list if you specifically want a biscuit made with butter.
Keep plain petit beurre biscuits in an airtight container in a cool, dry place after opening. Exposure to moisture makes them lose their crispness, so reseal the packet or transfer the biscuits promptly.
Yes, plain petit beurre biscuits can stand in for ladyfingers in tiramisu, though they are thinner and absorb coffee faster. Dip them very briefly to keep the layers from becoming soggy.
Vitamins
B1
0.1mg · 8% DV
B3
0.99mg · 6% DV
Folate
21.76µg · 5% DV
Biotin
1.02µg · 3% DV
Minerals
Selenium
5.76µg · 10% DV
Manganese
0.2mg · 9% DV
Copper
0.05mg · 6% DV
Sodium
125mg · 5% DV
Potassium ⭐
40mg · 1% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 141 calories in 4 piece (medium) (32 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.
Plain petit beurre biscuit is a crisp, mildly sweet French-style tea biscuit, traditionally made with flour, sugar and fat. It is often enjoyed with tea or coffee as a simple snack, and its neat rectangular shape makes it handy for layering into biscuit cakes and other chilled desserts. The texture softens readily when paired with cream or dipped briefly in a hot drink. Nutritionally, it is mainly a source of carbohydrates, with 74.5 g per 100 g. For a more filling snack, have a few with fruit or yoghurt; when using it in desserts, you can balance its sweetness with unsweetened cream or reduce added sugar.
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
1.63g
MONOUNSATURATED
1.15g
POLYUNSATURATED
0.8g
Omega 6:3 ratio 25.7:1
Above the ideal 4:1 (25.7:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.