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Nutrition comparison of ten types of biscuits, are you eating right?
2021-11-15
Many people like to eat biscuits, and they buy them when they see the packaging in the supermarket. But I don’t know that there are many types of biscuits, and their nutritional value is different. Just like choosing skin care products, it is better to choose biscuits that suit you. Here are the ten most common types of biscuits. Don’t buy the wrong ones.
Soda crackers
Features: low cellulose, low vitamin B content
Soda crackers have less sugar and oil, so yeast is added to produce the unique fragrance of fermented products. Some people mistakenly believe that soda biscuits are nutritious and eaten as breakfast. In fact, businesses will add baking soda to the effect, which affects the content of vitamin B, or even disappears completely.
Cookies
Features: high sugar, high fat, low protein
The sugar and fat content in cookies will be slightly higher than other types of cookies. The raw material of crispy and delicious cookies is low-gluten noodles, which has relatively little protein in wheat flour. Cookies were introduced to China from Europe and the United States. At the beginning of the 21st century, they set off an upsurge in Hong Kong, Macau, Taiwan and other places, and then they became popular.
Wafer biscuits
Features: high calories, low density, no feeling of satiety
The butter fat content in the wafers is very high, each piece has a lot of calories, and the density is low, and it is not enough to eat, so it is not easy to notice if you eat too much. In fact, the calories of three chocolate wafers already exceed 200 calories.
Sandwich biscuits
Features: storage resistant, easy to carry, many flavors
Sandwich biscuits are made by adding jam, sugar and other ingredients between two biscuits, such as orange-flavored sandwich biscuits. Of course, they are not real oranges. They are blended by additives in Chengde. Such biscuits have a better taste than ordinary biscuits and are more recognized by consumers.
Graham crackers
Features: nutritious and oily
The cellulose content of graham crackers is relatively high, but the taste is relatively poor, and the cellulose has no taste. In order to improve the taste, some oil is added, so the amount of grease will be higher. The skill of identifying graham biscuits. Whole wheat, oats, rye, etc. ranked lower in the ingredient list are not true graham biscuits.
Tough biscuits
Feature: Less grease
Tough biscuits are a large category of products. The pattern on the surface of the biscuits is flat and concave. The surface is smooth, crisp and refreshing, and has a light fragrance. Under the same weight, its volume is generally larger than that of coarse biscuits and crisp biscuits. The product is mainly eaten as a snack, but it can also be used as a staple food.
Crisp biscuits
Features: Contains nutrients, more oil
Crisp biscuits are made of low-gluten wheat flour as the main raw material. A type of biscuits with a crispy texture and a lot of fat and sugar. This kind of biscuit is in the dough preparation process. Less gluten is formed. The dough lacks extensibility and elasticity. Has good plasticity and stickiness. The product is crispy and fragile. Therefore, it is called crisp biscuits.
Compressed biscuits
Features: denser texture, anti-hungry
Compressed biscuits are suitable for outdoor sports such as traveling and mountaineering. They are small in size and have a lot of energy. The same volume of biscuits, compressed biscuits can improve people's fullness.
Whole grain biscuits
Features: more grease
Coarse grain biscuits are mostly insoluble fibers such as grains and beans. They are relatively coarse and have a solid taste. To take care of the general taste, fats are added. Excessive fat makes the coarse grain biscuits crisp. The shorter the coarse grain biscuits, the more fat.
Nutrition fortified biscuits
Features: high nutritional content
Soda crackers
Features: low cellulose, low vitamin B content
Soda crackers have less sugar and oil, so yeast is added to produce the unique fragrance of fermented products. Some people mistakenly believe that soda biscuits are nutritious and eaten as breakfast. In fact, businesses will add baking soda to the effect, which affects the content of vitamin B, or even disappears completely.
Cookies
Features: high sugar, high fat, low protein
The sugar and fat content in cookies will be slightly higher than other types of cookies. The raw material of crispy and delicious cookies is low-gluten noodles, which has relatively little protein in wheat flour. Cookies were introduced to China from Europe and the United States. At the beginning of the 21st century, they set off an upsurge in Hong Kong, Macau, Taiwan and other places, and then they became popular.
Wafer biscuits
Features: high calories, low density, no feeling of satiety
The butter fat content in the wafers is very high, each piece has a lot of calories, and the density is low, and it is not enough to eat, so it is not easy to notice if you eat too much. In fact, the calories of three chocolate wafers already exceed 200 calories.
Sandwich biscuits
Features: storage resistant, easy to carry, many flavors
Sandwich biscuits are made by adding jam, sugar and other ingredients between two biscuits, such as orange-flavored sandwich biscuits. Of course, they are not real oranges. They are blended by additives in Chengde. Such biscuits have a better taste than ordinary biscuits and are more recognized by consumers.
Graham crackers
Features: nutritious and oily
The cellulose content of graham crackers is relatively high, but the taste is relatively poor, and the cellulose has no taste. In order to improve the taste, some oil is added, so the amount of grease will be higher. The skill of identifying graham biscuits. Whole wheat, oats, rye, etc. ranked lower in the ingredient list are not true graham biscuits.
Tough biscuits
Feature: Less grease
Tough biscuits are a large category of products. The pattern on the surface of the biscuits is flat and concave. The surface is smooth, crisp and refreshing, and has a light fragrance. Under the same weight, its volume is generally larger than that of coarse biscuits and crisp biscuits. The product is mainly eaten as a snack, but it can also be used as a staple food.
Crisp biscuits
Features: Contains nutrients, more oil
Crisp biscuits are made of low-gluten wheat flour as the main raw material. A type of biscuits with a crispy texture and a lot of fat and sugar. This kind of biscuit is in the dough preparation process. Less gluten is formed. The dough lacks extensibility and elasticity. Has good plasticity and stickiness. The product is crispy and fragile. Therefore, it is called crisp biscuits.
Compressed biscuits
Features: denser texture, anti-hungry
Compressed biscuits are suitable for outdoor sports such as traveling and mountaineering. They are small in size and have a lot of energy. The same volume of biscuits, compressed biscuits can improve people's fullness.
Whole grain biscuits
Features: more grease
Coarse grain biscuits are mostly insoluble fibers such as grains and beans. They are relatively coarse and have a solid taste. To take care of the general taste, fats are added. Excessive fat makes the coarse grain biscuits crisp. The shorter the coarse grain biscuits, the more fat.
Nutrition fortified biscuits
Features: high nutritional content
This kind of biscuits is made of fortified minerals and vitamins, and increased dietary fiber, which will help children who are picky eaters. However, the human body's absorption of nutrients is limited, and excessive consumption is useless.
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