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Processed biscuit made with quinoa; typically grain-based and moderately energy-dense.
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
2 piece (medium) of Quinoa biscuit (24 g) has 113 calories. That works out to 470 calories per 100 g. It contains 16.3 g of carbs, 2 g of protein, 4.3 g of fat and 1.1 g of fiber. Its 0.2 mg of Manganese covers 7% of the Daily Value. Its glycemic index is 62 (medium), so it raises blood sugar at a moderate pace.
Selected: 2 piece (medium) · 24 g
113
KCAL / 24G
Carbs
16.3g
· 6% DV
Protein
2g
· 4% DV
Fat
4.3g
· 6% DV
Fiber
1.1g
· 4% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 58% · Protein 7% · Fat 35%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 113 kcal | |
| Total fat | 4.3 g | 6% |
| Saturated fat | 1.25 g | 6% |
| Trans fat | 0.02 g | |
| Sodium | 77 mg | 3% |
| Total carbohydrate | 16.3 g | 6% |
| Fiber | 1.1 g | 4% |
| 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 |
|---|---|---|
| 2 piece (medium) | 24 g | 113 kcal |
| 1 piece (small) | 12 g | 56 kcal |
| 1 pack (mini) | 25 g | 118 kcal |
| 1 serving (small) | 30 g | 141 kcal |
| 1 serving (medium) | 45 g | 212 kcal |
| 4 piece (large) | 48 g | 226 kcal |
| 1 pack (small) | 50 g | 235 kcal |
| 6 piece (extra large) | 72 g | 338 kcal |
| 100 g | 100 g | 470 kcal |
Calculated from 470 calories per 100 g.
A quinoa biscuit is a baked snack made with quinoa or quinoa flour in its dough. Recipes vary: some use quinoa flour, while others add quinoa grains alongside other flours and ingredients.
Quinoa biscuits may have a mild, nutty or earthy flavor, but it is usually balanced by the other ingredients. The taste and texture vary with the amount and form of quinoa used.
Not necessarily. Adding quinoa changes the ingredients, but it does not automatically make a biscuit a healthier choice; the amount of sugar, fat and other ingredients depends on the recipe or product.
To make quinoa biscuits, combine quinoa flour or cooked quinoa with flour, fat and a sweetener, then shape and bake the dough. Recipes differ, so the texture can range from crisp to crumbly.
Quinoa biscuits are not a weight-loss food by themselves. They can fit as a measured snack, but their energy density makes it easy to eat more than intended straight from a large packet.
Store quinoa biscuits in an airtight container in a cool, dry place after opening. Keeping moisture out helps preserve their crisp texture; follow the package’s storage directions if they differ.
Yes, quinoa biscuits can usually be frozen, although their texture may change slightly after thawing. Seal them in a freezer-safe container, thaw at room temperature, and avoid refreezing once they have thawed.
No, quinoa biscuits are not a balanced breakfast on their own. Pairing one with a protein-rich food such as yogurt, eggs or milk makes a more substantial meal than relying on biscuits alone.
People with diabetes can include quinoa biscuits, but they still contain carbohydrates that can affect blood glucose. Portion size and the rest of the meal matter; a clinician or dietitian can help tailor advice to an individual’s glucose plan.
Yes, children can have quinoa biscuits as an occasional snack if the texture is appropriate for their age and chewing ability. They should not replace more nourishing meals, and young children should be supervised while eating.
Vitamins
B1
0.04mg · 3% DV
Biotin
0.96µg · 3% DV
B3
0.5mg · 3% DV
Vitamin E
0.34mg · 2% DV
Minerals
Manganese
0.17mg · 7% DV
Phosphorus
43mg · 6% DV
Copper
0.04mg · 4% DV
Selenium
1.92µg · 3% DV
Sodium
77mg · 3% DV
Potassium ⭐
50mg · 1% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 113 calories in 2 piece (medium) (24 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.
Quinoa biscuit is a grain-based baked snack made with quinoa, the seed of a plant long cultivated in the Andes. Depending on the recipe, it may have a subtly nutty flavour, while its texture is typically crisp. It can be eaten on its own or served with tea or coffee; in many places, it also works as a convenient lunchbox or between-meal snack. Quinoa gives it a distinctive grain ingredient, but it is still a biscuit rather than a whole-grain meal. Per 100 g, it provides 470 kcal and 8.5 g of protein. For a more balanced snack, pair a modest portion with fruit or 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.
Medium
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
1.25g
MONOUNSATURATED
1.46g
POLYUNSATURATED
0.98g
Omega 6:3 ratio 45.5:1
Above the ideal 4:1 (45.5:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.