Saltie Public Food Database

Southern Style Hometown Original Pork Sausage Biscuits

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Brand Smithfield
UPC Code 070800405893
Data Source USDA

Nutrition Facts

Package Weight 12 oz/340 g
Serving Sizes 1 piece (84g)
piece
Calories 310
Total Fat 23g 29%
Saturated Fat 10g 50%
Cholesterol 30mg 10%
Sodium 620mg 27%
Total Carbohydrate 19g 7%
Dietary Fiber 1g 4%
Sugars 3g
Protein 7g 14%
Daily Value % is based on a 2,000 calorie diet.

Calories per Macronutrient

The macronutrient calorie distribution in 1 piece of Southern Style Hometown Original Pork Sausage Biscuits are 24% in carbs, 67% in fat, and 9% in protein.

carbs: 24%
fat: 67%
protein: 9%

Carbs to Weight Ratio

The carbs to weight ratio of Southern Style Hometown Original Pork Sausage Biscuits is 23%.

This ratio can give you a sense of if this food is higher in carbs or lower in carbs than other foods by weight. Eating foods high in carbs can cause your blood glucose to spike faster than if the food or meal you're eating also contains protein or fat.

Estimated Water to Weight Ratio

The water to weight ratio of Southern Style Hometown Original Pork Sausage Biscuits is estimated to be 42%.

This ratio can estimate how much water this food contains relative to other foods. Water helps regulate body temperature, lubricate joints, flush out waste products, and protect our organs and tissue. Eating foods high in water can help you stay hydrated.

Listed Ingredients

Buttermilk Biscuit: Enriched Bleached Wheat Flour (Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic Acid, Enzyme), Water, Shortening Flakes (Palm Oil With Natural Butter Flavor And Soy Lecithin), Dextrose, High Acid Buttermilk Blend (Buttermilk Solids, Whey Solids, Milk Protein, Lactic Acid), Sugar, Salt, Dough Conditioner (Soy Fiber, Datem, Guar Gum, Cellulose Gum, Xanthan Gum), Sodium Bicarbonate, Sodium Aluminum Phosphate, Sodium Acid Pyrophosphate, Calcium Propionate, L-cysteine. Fully Cooked Pork Sausage Patty: Pork, Contains 2% Or Less Of Salt, Spices, Dextrose, Water, Natural Flavor.

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