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Plain carbohydrate- and energy-dense biscuit
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
4 piece (medium) of Plain square biscuit (28 g) has 124 calories. That works out to 443 calories per 100 g. It contains 20.5 g of carbs, 2 g of protein, 3.8 g of fat and 0.7 g of fiber. Its 5 µg of Selenium covers 9% of the Daily Value. Its glycemic index is 70 (high), so it raises blood sugar quickly.
Selected: 4 piece (medium) · 28 g
124
KCAL / 28G
Carbs
20.5g
· 7% DV
Protein
2g
· 4% DV
Fat
3.8g
· 5% DV
Fiber
0.7g
· 3% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 66% · Protein 6% · Fat 28%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 124 kcal | |
| Total fat | 3.8 g | 5% |
| Saturated fat | 1.15 g | 6% |
| Trans fat | 0.01 g | |
| Sodium | 143 mg | 6% |
| Total carbohydrate | 20.5 g | 7% |
| Fiber | 0.7 g | 3% |
| Protein | 2 g | 4% |
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) | 28 g | 124 kcal |
| 1 piece (mini) | 7 g | 31 kcal |
| 2 piece (small) | 14 g | 62 kcal |
| 1 pack (small) | 40 g | 177 kcal |
| 6 piece (large) | 42 g | 186 kcal |
| 8 piece (extra large) | 56 g | 248 kcal |
| 10 piece (jumbo) | 70 g | 310 kcal |
| 1 pack (large) | 80 g | 354 kcal |
| 100 g | 100 g | 443 kcal |
Calculated from 443 calories per 100 g.
Yes, plain square biscuits can replace graham crackers in many crumb crusts. Their flavour is usually milder, so the finished base may taste less toasted; crush them finely and combine with melted butter until the crumbs hold together.
Not always. Plain square biscuit describes a simple biscuit’s shape and flavour, while Marie biscuit refers to a particular style that is typically round and lightly sweet. They can often be swapped in recipes, though the texture may differ.
Plain square biscuits are commonly made with wheat flour, sugar and vegetable fat, with raising agents or flavourings depending on the recipe. Ingredients vary by brand, so check the pack if you need details about a particular biscuit.
Yes, plain square biscuits work well in chocolate biscuit cake. Break them into uneven pieces so they hold their shape when mixed with the chocolate mixture, then chill the cake until firm before slicing.
Plain square biscuits absorb tea quickly, which softens them and makes them break apart. Dip one briefly and lift it out straight away; a biscuit with cracks or broken edges will soften even faster.
Put plain square biscuits in a sealed bag and crush them with a rolling pin, or pulse them in a food processor. For a crust, aim for evenly fine crumbs so the base presses together without loose pieces.
Keep plain square biscuits in an airtight container in a cool, dry place after opening. Moisture makes them lose their crispness, and storing them away from strongly scented foods helps prevent them from picking up unwanted smells.
Yes, crushed plain square biscuits make a useful cheesecake base. Mix the fine crumbs with melted butter, press them firmly into the tin, and chill the base before adding the filling so it is less likely to crumble.
Plain square biscuits are fine as an occasional snack before bed, but they may not keep you full for long on their own. If you are hungry, pair a small serving with yogurt or another more filling food.
Yes, plain square biscuits can form layers in a trifle. They soften as they absorb cream or custard, so add them in layers rather than crushing them if you want the dessert to retain some texture.
Vitamins
B1
0.09mg · 8% DV
B3
0.87mg · 5% DV
Biotin
1.43µg · 5% DV
Folate
17.36µg · 4% DV
Minerals
Selenium
5.04µg · 9% DV
Manganese
0.18mg · 8% DV
Sodium
143mg · 6% DV
Copper
0.04mg · 4% DV
Potassium ⭐
35mg · 1% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 124 calories in 4 piece (medium) (28 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 square biscuit is a simple, lightly sweet biscuit, usually made with flour, sugar and fat and baked into small squares. It has a dry, crisp bite and is commonly enjoyed with tea or coffee as a quick snack. In home baking, it can also be crumbled into dessert bases or layered into no-bake treats.
It is mainly a source of carbohydrates and energy: 100 g provides 443 kcal. For a more substantial snack, pair a few biscuits with fruit or yogurt; their mild flavour also makes them easy to serve alongside a hot drink.
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
1.15g
MONOUNSATURATED
1.32g
POLYUNSATURATED
1.12g
Omega 6:3 ratio 54.5:1
Above the ideal 4:1 (54.5:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.