Food Nutrition Facts

Biscuits

Origin of the term "Biscuit" is in middle France that means- "cooked twice". A biscuit is a solid baked product made from wheat flour, some form of fat like oil, butter, sugar/caramel with various types of additional items like chocolate, cocoanut, dry fruits etc like a small flat cake. The term biscuit also relevant to sandwich like biscuits, where a thin layer of creamy icing in placed in between the two layers of biscuits. The cream may be flavored with orange, pineapple, vanilla, rose, chocolate etc.
In most parts of the world, a special form of biscuit called "Digestive biscuit" is getting popularity day by day. The thought was originated in Britain. Digestive biscuit is traditionally taken with tea. The persons take tea as delicacy; use to “dunk” biscuits in tea. It allows some tea to get absorbed into biscuit and make it taste great.
In recent times, biscuits having no sugar are developed keeping in mind to the diabetics.

Benefits of taking Biscuits

Great in taste.
Digestive biscuits contain more fiber.
Therefore, it helps to regularize passage of stool.
Biscuits containing chocolate, dry fruits give us extra nutrition.

Risk

There is as such no risk of taking biscuits. Diabetic patients may avoid such types that contain high level of sugar.

Suggestions

Doctors advise to keep a pack ok low sugar biscuits inside the handbag of Diabetics taking sugar-lowering medication. This may come handy if their blood sugar level falls below the critical level.

Recommended daily use

Depending upon the total calorie intake, you can easily have 2-3 small sized biscuits