Biscuits vs Shortening
Nutrition comparison per 100g · USDA SR Legacy & USDA SR Legacy
Biscuits, plain or buttermilk, refrigerated dough, higher fat is higher in more vitamins & minerals
Calories (kcal)
Biscuits 307
Shortening 884
Protein (g)
Biscuits 6.66
Shortening 0
Carbs (g)
Biscuits 46.3
Shortening 0
Fat (g)
Biscuits 10.6
Shortening 100
Fiber (g)
Biscuits 0.700
Shortening 0
Quick answers
Which has more protein?
Biscuits, plain or buttermilk, refrigerated dough, higher fat — 6.66g vs 0g per 100g.
Which has fewer calories?
Biscuits, plain or buttermilk, refrigerated dough, higher fat — 307 vs 884 kcal per 100g.
Which is more nutrient-dense?
Biscuits, plain or buttermilk, refrigerated dough, higher fat 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 | Shortening | Diff |
|---|---|---|---|
| Energy | |||
| Energy | 307 kcal | 884 kcal | -65% |
| Macronutrients | |||
| Water | 33.2 g | 0 g | |
| Protein | 6.66 g | 0 g | |
| Total lipid (fat) | 10.6 g | 100 g | -89% |
| Carbohydrate, by difference | 46.3 g | 0 g | |
| Fiber, total dietary | 0.700 g | 0 g | |
| Fats & Fatty Acids | |||
| Fatty acids, total saturated | 2.81 g | 18.8 g | -85% |
| Fatty acids, total monounsaturated | 6.56 g | 71.0 g | -91% |
| Fatty acids, total trans | 3.44 g | 42.9 g | -92% |
| Cholesterol | 1.00 mg | 0 mg | |
| Vitamins | |||
| Vitamin C, total ascorbic acid | 0.100 mg | 0 mg | |
| Thiamin (Vitamin B1) | 0.391 mg | 0 mg | |
| Riboflavin (Vitamin B2) | 0.290 mg | 0 mg | |
| Niacin (Vitamin B3) | 3.31 mg | 0 mg | |
| Pantothenic acid (Vitamin B5) | 0.346 mg | 0 mg | |
| Vitamin B-6 — Pyridoxine | 0.063 mg | 0 mg | |
| Biotin (Vitamin B7) | 57.0 ug | 0 ug | |
| Folate, total (Vitamin B9) | 46.0 ug | 0 ug | |
| Choline, total | — | 0.200 mg | |
| Vitamin B-12 — Cobalamin | 0.050 ug | 0 ug | |
| Vitamin A, RAE | 2.00 ug | 0 ug | |
| Carotene, beta | 0 ug | 0 ug | = |
| Carotene, alpha | 0 ug | 0 ug | = |
| Vitamin E (alpha-tocopherol) | 0.690 mg | 6.13 mg | -89% |
| Minerals | |||
| Calcium, Ca | 51.0 mg | 0 mg | |
| Iron, Fe | 2.48 mg | 0 mg | |
| Magnesium, Mg | 17.0 mg | 0 mg | |
| Phosphorus, P | 470 mg | 0 mg | |
| Potassium, K | 162 mg | 0 mg | |
| Sodium, Na | 977 mg | 0 mg | |
| Zinc, Zn | 0.500 mg | 0 mg | |
| Copper, Cu | 0.090 mg | 0 mg | |
| Manganese, Mn | 0.438 mg | — | |
| Selenium, Se | 8.00 ug | 0 ug | |
| Other Nutrients | |||
| Energy | 1285 kj | 3699 kj | -65% |
| Ash | 3.30 g | 0 g | |
| Total Sugars | 7.40 g | 0 g | |
| Folic acid (Vitamin B9 — synthetic) | 11.0 ug | 0 ug | |
| Folate, DFE (Vitamin B9 — dietary folate equivalents) | 89.0 ug | 0 ug | |
| Vitamin B-12, added | 0 ug | 0 ug | = |
| Retinol | 2.00 ug | 0 ug | |
| Beta-carotene (Provitamin A) | 0 ug | 0 ug | = |
| Vitamin A, IU | 8.00 IU | 0 IU | |
| Beta-cryptoxanthin (Provitamin A) | 0 ug | 0 ug | = |
| Lycopene | 8.00 ug | 0 ug | |
| Vitamin E, added | 0 mg | 0 mg | = |
| Vitamin E — Beta-Tocopherol (β-Tocopherol) | — | 0.440 mg | |
| Vitamin E — Gamma-Tocopherol (γ-Tocopherol) | — | 32.3 mg | |
| Vitamin E — Delta-Tocopherol (δ-Tocopherol) | — | 15.4 mg | |
| Vitamin E — Delta-Tocotrienol (δ-Tocotrienol) | 0 mg | — | |
| Vitamin K1 — Phylloquinone | 6.20 ug | 43.0 ug | -86% |
| SFA 4:0 (Butyric acid) | 0 g | 0 g | = |
| SFA 6:0 (Caproic acid) | 0 g | 0 g | = |
| SFA 8:0 (Caprylic acid) | 0 g | 0 g | = |
| SFA 10:0 (Capric acid) | 0 g | 0 g | = |
| SFA 12:0 (Lauric acid) | 0 g | 0 g | = |
| SFA 14:0 (Myristic acid) | 0.013 g | 0.094 g | -86% |
| SFA 15:0 (Pentadecanoic acid) | 0 g | 0 g | = |
| SFA 16:0 (Palmitic acid) | 1.20 g | 10.6 g | -89% |
| SFA 17:0 (Margaric acid) | 0.010 g | 0.114 g | -91% |
| SFA 18:0 (Stearic acid) | 1.51 g | 7.28 g | -79% |
| SFA 20:0 (Arachidic acid) | 0.036 g | 0.316 g | -89% |
| SFA 22:0 (Behenic acid) | 0.035 g | 0.346 g | -90% |
| SFA 24:0 (Lignoceric acid) | 0 g | — | |
| MUFA 14:1 (Myristoleic acid) | 0 g | — | |
| MUFA 15:1 (Pentadecenoic acid) | 0 g | — | |
| MUFA 16:1 (Omega-7, Palmitoleic acid) | 0.009 g | 0.057 g | -84% |
| MUFA 16:1 c (Omega-7, Palmitoleic acid — cis) | — | 0.057 g | |
| MUFA 17:1 (Heptadecenoic acid) | 0 g | — | |
| MUFA 18:1 (Omega-9, Oleic acid family) | 6.53 g | 71.0 g | -91% |
| MUFA 18:1 c (Omega-9, Oleic acid — cis) | — | 30.8 g | |
| MUFA 20:1 (Omega-9, Gondoic / Gadoleic acid) | 0.025 g | 0 g | |
| MUFA 22:1 (Omega-9, Erucic acid family) | 0 g | 0 g | = |
| Fatty acids, total polyunsaturated | 0.681 g | 5.40 g | -87% |
| PUFA 18:2 (Omega-6, Linoleic acid) | 0.645 g | 5.00 g | -87% |
| PUFA 18:2 n-6 (Omega-6, LA — Linoleic acid) | — | 2.67 g | |
| PUFA 18:2 i | — | 2.33 g | |
| PUFA 18:3 (Omega-3, Alpha-linolenic family) | 0.036 g | 0 g | |
| PUFA 18:3 n-3 (Omega-3, ALA — Alpha-linolenic acid) | 0.036 g | 0 g | |
| PUFA 18:3 n-6 (Omega-6, GLA — Gamma-linolenic acid) | 0 g | — | |
| PUFA 18:3i | — | 0.400 g | |
| PUFA 18:4 n-3 (Omega-3, SDA — Stearidonic acid) | — | 0 g | |
| PUFA 20:2 n-6 (Omega-6, Eicosadienoic acid) | 0 g | — | |
| PUFA 20:3 (DGLA family — Dihomo-gamma-linolenic acid) | 0 g | — | |
| PUFA 20:4 (Omega-6, Arachidonic acid family) | 0 g | 0 g | = |
| PUFA 20:5 n-3 (Omega-3, EPA — Eicosapentaenoic acid) | 0 g | 0 g | = |
| PUFA 22:5 n-3 (Omega-3, DPA — Docosapentaenoic acid) | 0 g | 0 g | = |
| PUFA 22:6 n-3 (Omega-3, DHA — Docosahexaenoic acid) | 0 g | 0 g | = |
| Fatty acids, total trans-monoenoic | — | 40.1 g | |
| TFA 18:1 t | — | 40.1 g | |
| Fatty acids, total trans-polyenoic | — | 2.73 g | |
| Phytosterols | — | 200 mg | |
| Tryptophan (EAA) | 0.064 g | 0 g | |
| Threonine (EAA) | 0.171 g | 0 g | |
| Isoleucine (EAA, BCAA) | 0.215 g | 0 g | |
| Leucine (EAA, BCAA) | 0.393 g | 0 g | |
| Lysine (EAA) | 0.206 g | 0 g | |
| Methionine (EAA) | 0.095 g | 0 g | |
| Cystine (conditionally essential) | 0.123 g | 0 g | |
| Phenylalanine (EAA) | 0.240 g | 0 g | |
| Tyrosine (conditionally essential) | 0.101 g | 0 g | |
| Valine (EAA, BCAA) | 0.256 g | 0 g | |
| Arginine (conditionally essential) | 0.210 g | 0 g | |
| Histidine (EAA) | 0.121 g | 0 g | |
| Alanine | 0.172 g | 0 g | |
| Aspartic acid | 0.266 g | 0 g | |
| Glutamic acid | 1.58 g | 0 g | |
| Glycine (conditionally essential) | 0.177 g | 0 g | |
| Proline (conditionally essential) | 0.574 g | 0 g | |
| Serine | 0.246 g | 0 g | |
| Alcohol, ethyl | 0 g | 0 g | = |
| Caffeine | 0 mg | 0 mg | = |
| Theobromine | 0 mg | 0 mg | = |
* 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 nutrition facts Shortening, industrial, soy (partially hydrogenated ) for baking and confections nutrition facts Compare other foods →
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