Biscuits vs Archway Home Style Cookies
Nutrition comparison per 100g · USDA SR Legacy & USDA SR Legacy
Biscuits, plain or buttermilk, refrigerated dough, higher fat, baked is higher in more vitamins & minerals
Calories (kcal)
Biscuits 324
Archway Home 400
Protein (g)
Biscuits 6.79
Archway Home 4.67
Carbs (g)
Biscuits 49.0
Archway Home 68.2
Fat (g)
Biscuits 11.2
Archway Home 12.1
Fiber (g)
Biscuits 2.80
Archway Home 2.10
Quick answers
Which has more protein?
Biscuits, plain or buttermilk, refrigerated dough, higher fat, baked — 6.79g vs 4.67g per 100g.
Which has fewer calories?
Biscuits, plain or buttermilk, refrigerated dough, higher fat, baked — 324 vs 400 kcal per 100g.
Which is more nutrient-dense?
Biscuits, plain or buttermilk, refrigerated dough, higher fat, baked scores higher in more vitamins and minerals per 100g, though both foods can be part of a healthy diet.
Full Nutrition Comparison
All values per 100g edible portion. Green = Food A higher · Blue = Food B higher
| Nutrient | Biscuits | Archway Home Style Cookies | Diff |
|---|---|---|---|
| Energy | |||
| Energy | 324 kcal | 400 kcal | -19% |
| Macronutrients | |||
| Water | 29.7 g | 13.5 g | +120% |
| Protein | 6.79 g | 4.67 g | +45% |
| Total lipid (fat) | 11.2 g | 12.1 g | -7% |
| Carbohydrate, by difference | 49.0 g | 68.2 g | -28% |
| Fiber, total dietary | 2.80 g | 2.10 g | +33% |
| Fats & Fatty Acids | |||
| Fatty acids, total saturated | 5.51 g | 2.76 g | +100% |
| Fatty acids, total monounsaturated | 2.31 g | 4.82 g | -52% |
| Fatty acids, total trans | 0.224 g | 3.36 g | -93% |
| Cholesterol | 0 mg | 6.00 mg | -100% |
| Vitamins | |||
| Vitamin C, total ascorbic acid | 0 mg | — | |
| Thiamin (Vitamin B1) | 0.447 mg | 0.280 mg | +60% |
| Riboflavin (Vitamin B2) | 0.299 mg | 0.170 mg | +76% |
| Niacin (Vitamin B3) | 3.68 mg | 1.99 mg | +85% |
| Pantothenic acid (Vitamin B5) | 0.382 mg | — | |
| Vitamin B-6 — Pyridoxine | 0.046 mg | — | |
| Biotin (Vitamin B7) | 63.0 ug | 56.0 ug | +13% |
| Folate, total (Vitamin B9) | 53.0 ug | — | |
| Choline, total | 19.8 mg | — | |
| Vitamin B-12 — Cobalamin | 0 ug | — | |
| Vitamin A, RAE | 0 ug | — | |
| Carotene, beta | 0 ug | — | |
| Carotene, alpha | 0 ug | — | |
| Vitamin E (alpha-tocopherol) | 0.670 mg | — | |
| Vitamin D (D2 + D3) | 0 ug | — | |
| Vitamin K2 — Menaquinone-4 (MK-4) | 0 ug | — | |
| Minerals | |||
| Calcium, Ca | 27.0 mg | 28.0 mg | -4% |
| Iron, Fe | 2.57 mg | 2.26 mg | +14% |
| Magnesium, Mg | 18.0 mg | — | |
| Phosphorus, P | 446 mg | — | |
| Potassium, K | 152 mg | 159 mg | -4% |
| Sodium, Na | 1002 mg | 331 mg | +203% |
| Zinc, Zn | 0.410 mg | — | |
| Copper, Cu | 0.086 mg | — | |
| Manganese, Mn | 0.490 mg | — | |
| Selenium, Se | 13.6 ug | — | |
| Other Nutrients | |||
| Energy | 1357 kj | 1673 kj | -19% |
| Ash | 3.25 g | 1.62 g | +101% |
| Total Sugars | 8.19 g | 34.3 g | -76% |
| Sucrose | 3.56 g | — | |
| Glucose | 2.53 g | — | |
| Fructose | 0.710 g | — | |
| Lactose | 0 g | — | |
| Maltose | 1.28 g | — | |
| Galactose | 0.100 g | — | |
| Starch | 36.4 g | — | |
| Folic acid (Vitamin B9 — synthetic) | 10.0 ug | 56.0 ug | -82% |
| Folate, DFE (Vitamin B9 — dietary folate equivalents) | 100 ug | — | |
| Vitamin B-12, added | 0 ug | — | |
| Retinol | 0 ug | — | |
| Beta-carotene (Provitamin A) | 0 ug | — | |
| Vitamin A, IU | 2.00 IU | 13.0 IU | -85% |
| Beta-cryptoxanthin (Provitamin A) | 0 ug | — | |
| Lycopene | 8.00 ug | — | |
| Vitamin E, added | 0 mg | — | |
| Vitamin E — Beta-Tocopherol (β-Tocopherol) | 0.100 mg | — | |
| Vitamin E — Gamma-Tocopherol (γ-Tocopherol) | 3.70 mg | — | |
| Vitamin E — Delta-Tocopherol (δ-Tocopherol) | 1.45 mg | — | |
| Vitamin E — Alpha-Tocotrienol (α-Tocotrienol) | 0.040 mg | — | |
| Vitamin E — Beta-Tocotrienol (β-Tocotrienol) | 0.150 mg | — | |
| Vitamin E — Gamma-Tocotrienol (γ-Tocotrienol) | 0.150 mg | — | |
| Vitamin E — Delta-Tocotrienol (δ-Tocotrienol) | 0 mg | — | |
| Vitamin D (D2 + D3 — total) | 0 IU | — | |
| Vitamin K1 — Phylloquinone | 9.50 ug | — | |
| Vitamin K (Dihydrophylloquinone — K1 reduced form) | 3.80 ug | — | |
| SFA 4:0 (Butyric acid) | 0 g | — | |
| SFA 6:0 (Caproic acid) | 0 g | — | |
| SFA 8:0 (Caprylic acid) | 0 g | — | |
| SFA 10:0 (Capric acid) | 0.006 g | — | |
| SFA 12:0 (Lauric acid) | 0.008 g | — | |
| SFA 14:0 (Myristic acid) | 0.049 g | — | |
| SFA 15:0 (Pentadecanoic acid) | 0.007 g | — | |
| SFA 16:0 (Palmitic acid) | 2.59 g | — | |
| SFA 17:0 (Margaric acid) | 0.015 g | — | |
| SFA 18:0 (Stearic acid) | 2.75 g | — | |
| SFA 20:0 (Arachidic acid) | 0.042 g | — | |
| SFA 22:0 (Behenic acid) | 0.028 g | — | |
| SFA 24:0 (Lignoceric acid) | 0.013 g | — | |
| MUFA 14:1 (Myristoleic acid) | 0 g | — | |
| MUFA 15:1 (Pentadecenoic acid) | 0 g | — | |
| MUFA 16:1 (Omega-7, Palmitoleic acid) | 0.007 g | — | |
| MUFA 16:1 c (Omega-7, Palmitoleic acid — cis) | 0.007 g | — | |
| MUFA 17:1 (Heptadecenoic acid) | 0.003 g | — | |
| MUFA 18:1 (Omega-9, Oleic acid family) | 2.28 g | — | |
| MUFA 18:1 c (Omega-9, Oleic acid — cis) | 2.09 g | — | |
| MUFA 20:1 (Omega-9, Gondoic / Gadoleic acid) | 0.017 g | — | |
| MUFA 22:1 (Omega-9, Erucic acid family) | 0 g | — | |
| MUFA 22:1 c (Omega-9, Erucic acid — cis) | 0 g | — | |
| MUFA 24:1 c (Omega-9, Nervonic acid — cis) | 0 g | — | |
| Fatty acids, total polyunsaturated | 2.69 g | 1.11 g | +142% |
| PUFA 18:2 (Omega-6, Linoleic acid) | 2.41 g | — | |
| PUFA 18:2 n-6 (Omega-6, LA — Linoleic acid) | 2.38 g | — | |
| PUFA 18:2 CLAs | 0.005 g | — | |
| PUFA 18:3 (Omega-3, Alpha-linolenic family) | 0.271 g | — | |
| PUFA 18:3 n-3 (Omega-3, ALA — Alpha-linolenic acid) | 0.263 g | — | |
| PUFA 18:3 n-6 (Omega-6, GLA — Gamma-linolenic acid) | 0.008 g | — | |
| PUFA 18:3i | 0 g | — | |
| PUFA 18:4 n-3 (Omega-3, SDA — Stearidonic acid) | 0 g | — | |
| PUFA 20:2 n-6 (Omega-6, Eicosadienoic acid) | 0.001 g | — | |
| PUFA 20:3 (DGLA family — Dihomo-gamma-linolenic acid) | 0 g | — | |
| PUFA 20:3 n-3 (Omega-3, Eicosatrienoic acid) | 0 g | — | |
| PUFA 20:4 n-6 (Omega-6, AA — Arachidonic acid) | 0 g | — | |
| PUFA 20:4 (Omega-6, Arachidonic acid family) | 0.004 g | — | |
| PUFA 20:5 n-3 (Omega-3, EPA — Eicosapentaenoic acid) | 0 g | — | |
| PUFA 22:4 (Omega-6, Adrenic acid) | 0 g | — | |
| PUFA 22:5 n-3 (Omega-3, DPA — Docosapentaenoic acid) | 0 g | — | |
| PUFA 22:6 n-3 (Omega-3, DHA — Docosahexaenoic acid) | 0 g | — | |
| Fatty acids, total trans-monoenoic | 0.193 g | — | |
| TFA 16:1 t | 0 g | — | |
| TFA 18:1 t | 0.193 g | — | |
| TFA 22:1 t | 0 g | — | |
| TFA 18:2 t not further defined | 0.032 g | — | |
| Fatty acids, total trans-polyenoic | 0.032 g | — | |
| Alcohol, ethyl | 0 g | — | |
| Caffeine | 0 mg | — | |
| Theobromine | 0 mg | — | |
| Iodine | |||
| Iodine mcg/100gB | 2.50 mcg | — | |
* All values per 100g edible portion. Source: USDA SR Legacy and USDA SR Legacy. Diff column shows percentage difference relative to Food B.
Biscuits, plain or buttermilk, refrigerated dough, higher fat, baked nutrition facts Archway Home Style Cookies, Date Filled Oatmeal nutrition facts Compare other foods →
Dig deeper — biggest differences
Sodium, Na +203% in Biscuits, plain or buttermilk, refrigerated dough, higher fat, baked Niacin (Vitamin B3) +85% in Biscuits, plain or buttermilk, refrigerated dough, higher fat, baked Riboflavin (Vitamin B2) +76% in Biscuits, plain or buttermilk, refrigerated dough, higher fat, baked Thiamin (Vitamin B1) +60% in Biscuits, plain or buttermilk, refrigerated dough, higher fat, baked
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