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Gluten-free honey graham-style biscuits
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
419
KCAL / 100G
Carbs
67.7g
· 63%
Protein
3.2g
· 3%
Fat
16.1g
· 34%
Fiber
3.2g
Vitamins
Vitamin E
1.5mg · 10% DV
B1
0.05mg · 4% DV
B3
0.5mg · 3% DV
Biotin
0.8µg · 3% DV
Minerals
Sodium
323mg · 14% DV
Phosphorus
55mg · 8% DV
Selenium
4µg · 7% DV
Iron
1mg · 6% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
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
✓ 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
7.1g
MONOUNSATURATED
5.6g
POLYUNSATURATED
2.2g
Omega 6:3 ratio 42:1
Above the ideal 4:1 (42:1).
Schar Honeygrams Biscuits provide 419 calories per 100g. They are relatively calorie-dense, so portion size matters.
Yes, they contain 67.7g of carbohydrates per 100g. That makes them a carb-heavy processed snack.
No, they are not high in protein. They provide 3.2g of protein per 100g.
Yes, they contain 3.2g of fiber per 100g. That is a modest amount rather than a high-fiber level.
They contain 16.1g of fat per 100g. This gives them a moderate-to-high fat content for a biscuit product.
The glycemic index is 68. This suggests they may raise blood sugar relatively quickly.
They are ultra-processed and provide 419 calories per 100g, with 67.7g carbs. If included in a weight-loss diet, portion control is important.
Yes, they are suitable for a gluten-free diet. They are also compatible with vegetarian and flexitarian eating patterns.
They contain soy. Anyone with a soy allergy should avoid or carefully check suitability before eating them.
They fit gluten-free and vegetarian diets, but they are classified as ultra-processed. Their nutrition profile and processing level should both be considered.
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Nutrition data compiled from USDA FoodData Central and scientific sources.