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Pillsbury vs Archway Home Style Cookies

Nutrition comparison per 100g · USDA SR Legacy & USDA SR Legacy

Pillsbury, Buttermilk Biscuits, Artificial Flavor, refrigerated dough is higher in more vitamins & minerals

Calories (kcal)

Pillsbury 236
Archway Home 400

Protein (g)

Pillsbury 6.40
Archway Home 4.67

Carbs (g)

Pillsbury 47.1
Archway Home 68.2

Fat (g)

Pillsbury 2.79
Archway Home 12.1

Fiber (g)

Pillsbury 1.60
Archway Home 2.10

Quick answers

Which has more protein?

Pillsbury, Buttermilk Biscuits, Artificial Flavor, refrigerated dough — 6.40g vs 4.67g per 100g.

Which has fewer calories?

Pillsbury, Buttermilk Biscuits, Artificial Flavor, refrigerated dough — 236 vs 400 kcal per 100g.

Which is more nutrient-dense?

Pillsbury, Buttermilk Biscuits, Artificial Flavor, refrigerated dough 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 Pillsbury Archway Home Style Cookies
Energy
Energy 236 kcal 400 kcal
Macronutrients
Water 39.9 g 13.5 g
Protein 6.40 g 4.67 g
Total lipid (fat) 2.79 g 12.1 g
Carbohydrate, by difference 47.1 g 68.2 g
Fiber, total dietary 1.60 g 2.10 g
Fats & Fatty Acids
Fatty acids, total saturated 0.420 g 2.76 g
Fatty acids, total monounsaturated — 4.82 g
Fatty acids, total trans 0.590 g 3.36 g
Cholesterol 0 mg 6.00 mg
Vitamins
Vitamin C, total ascorbic acid 0 mg —
Thiamin (Vitamin B1) — 0.280 mg
Riboflavin (Vitamin B2) — 0.170 mg
Niacin (Vitamin B3) — 1.99 mg
Biotin (Vitamin B7) — 56.0 ug
Vitamin A, RAE 0 ug —
Minerals
Calcium, Ca 23.0 mg 28.0 mg
Iron, Fe 2.60 mg 2.26 mg
Potassium, K — 159 mg
Sodium, Na 854 mg 331 mg
Other Nutrients
Energy 985 kj 1673 kj
Ash 3.86 g 1.62 g
Total Sugars 4.46 g 34.3 g
Folic acid (Vitamin B9 — synthetic) — 56.0 ug
Vitamin A, IU 0 IU 13.0 IU
Fatty acids, total polyunsaturated — 1.11 g

* All values per 100g edible portion. Source: USDA SR Legacy and USDA SR Legacy. Diff column shows percentage difference relative to Food B.

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