Beans Baked Canned With Pork

Fat & Proteins & Carbs

Macronutrients are made up of carbohydrates, fats and proteins. Their purpose is to provide energy to our body and to ensure the proper functioning of vital functions. A good distribution of macros, according to its needs, its morphology and its physical activity, allows to optimize its results, whether it is within the framework of a weight loss or a muscle gain.

100 g = 106 Calories

Beans Baked Canned With Pork belongs to the Beans and Lentils food group.
You have 106 calories from 100 grams.The serving weight is 253g1 Cup which is equivalent to 268 calories.

Percent Daily Value

The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet.
You can get an estimate of the number of calories you need daily based on criteria such as age, gender, weight, height and activity on our calculator

Women

106 Calories = 5% of Daily Value

DVs are based on a 2,000-calorie diet for healthy adults women.

Men

106 Calories = 4% of Daily Value

DVs are based on a 2,500-calorie diet for healthy adults men.

Estimated amounts of calories needed

.Calories needed to maintain the energy balance of different age groups at three different levels of physical activity.

  • Sedentary means a lifestyle that includes only light physical activity associated with typical daily living.
  • Moderately active means a lifestyle that includes physical activity equivalent to walking approximately 1.5 to 3 miles per day at a speed of 3 to 4 miles per hour, in addition to the light physical activity associated with typical daily living.
  • Active means a lifestyle that includes physical activity equivalent to walking more than 3 miles per day at a speed of 3 to 4 miles per hour, in addition to the light physical activity associated with typical daily living.

How long would it take to burn off 106 calories?

Everyone’s metabolism is responsible for turning food into energy. Being a natural process of our body, metabolism is best activated by exercise to burn calories. Some factors that define this process are body structure, gender and age.

How Long Does It Take to Burn 106 calories for a 125-pound person :

Aerobics: high impact: 13 mn
Whitewater: rafting. kayaking : 18 mn
Basketball: playing a game : 11 mn
Shoveling Snow: by hand : 15 mn
Food Shopping: with cart : 30 mn

How Long Does It Take to Burn 106 calories for a 155-pound person :

Elliptical Trainer: general : 10 mn
Dancing: Fast. ballet. twist : 15 mn
Rollerblading/skating (Fast) : 8 mn
Swimming: laps. vigorous : 9 mn
Food Shopping: with cart : 30 mn

How Long Does It Take to Burn 106 calories for a 185-pound person :

Calisthenics: moderate : 17 mn
Dancing: Fast. ballet. twist : 15 mn
Rollerblading/skating (Fast) : 9 mn
Swimming: laps. vigorous : 6 mn
Food Shopping: with cart : 122 mn

Comparison with ordinary products

This table lists the amount of calories in 100g of different everyday foods. For the same amount you can easily compare the calories of these foods with Beans Baked Canned With Pork. For information, 100g of Nutella contains 539 calories, 100g of French Fries contains 312 calories, 100g of Pizza contains 266 calories, 100g of Chicken contains 239 calories, 100g of Pasta contains 131 calories, 100g of Rice contains 130c calories, 100g of Banana contains 89 calories.

Pros and Cons

With 106 calories per 100 grams, Beans Baked Canned With Pork would be considered a Medium calorie density food.

High Copper density

Beans Baked Canned With Pork is high in Copper, an average adults needs 0.9 mg of Copper per day. 100 grams have 0.215 mg of Copper, 24% of your total daily needs.

Low Fat

Beans Baked Canned With Pork is high in Fat, an average adults needs 78 g of Fat per day. 100 grams have 1.55 g of Fat, 2% of your total daily needs.

Quick stats

These quick stats highlight the main nutritional characteristics of Pillsbury Golden Layer Buttermilk Biscuits Artificial Flavor Refrigerated Dough

Nutrition Facts

The Nutrition Facts label is required by the Food and Drug Administration (FDA) on most packaged foods and beverages. The Nutrition Facts label provides detailed information about the nutrient content of a food, such as the amount of fat, sugar, sodium and fibre it contains.

Nutrition Facts

Serving Size 100g

,

Calories 106Calories from Fat 14
% Daily Value*5
Total Fat 1.55 g2%
Satured Fat 0.599 g3%
Trans Fat 0 g
Cholesterol 7 mg2%
Sodium 414 mg18%
Total Carbohydrate 19.99 g7%
Dietary Fiber 5.5 g20%
Sugars 0 g0%
Protein 5.19 g10%
Vitamin A 0%Vitamin C 2%
Calcium 4%Iron 9%

Nutrition Elements by %DV

Macronutrients by Daily Value (%DV)

Minerals by Daily Value (%DV)

Vitamins by Daily Value (%DV)

Nutrition Elements Summary

Macronutrients

Minerals

Vitamins

Others

Carbs and Sugars

Fats

Amino Acids

Glossary

Source: Nutrient data for this listing was provided by USDA
Copper is a trace element essential for life (humans, plants, animals, and micro-organisms). The human body normally contains copper at a concentration of about 1.4 to 2.1 mg per kg. Copper is found in the liver, muscles and bones. Copper is carried in the bloodstream by means of a protein called ceruleoplasmin71. After copper is absorbed from the intestine, it is transported to the liver, bound to albumin. The metabolism and excretion of copper is controlled by the delivery of ceruleoplasmin to the liver, and the copper is excreted in the bile. At the cellular level, copper is present in a number of enzymes and proteins, including cytochrome c oxidase and certain superoxide dismutases (SOD). Copper is used for the biological transport of electrons, e.g. the “copper blue” proteins, azurine and plastocyanine. The name “copper blue” comes from their intense blue color due to an absorption band (around 600 nm) by ligand / metal charge transfer (LMCT). Many mollusks and some arthropods, such as horseshoe crab, use a copper-based pigment, hemocyanin, for oxygen transport, rather than hemoglobin, which has an iron nucleus, and their blood is therefore blue, and not red, when it is oxygenated72.
https://en.wikipedia.org/wiki/Copper

Fiber: Fiber is a substance of plant origin that is neither digested nor absorbed by our digestive tract. However, our intestinal flora, by breaking them down, allows us to absorb carbohydrates in a variable and partial way, hence their participation in our energy intake. They therefore have an effect on our transit, but also allow us to reduce our energy intake (the satiating effect of Fiber), lower our total cholesterol level and limit the increase in blood sugar levels after a meal.
https://en.wikipedia.org/wiki/Fiber

Manganese is a trace element (necessary for humans to survive), manganese deficiency (less than 2 to 3 mg / day for an average adult), leads – depending on the animal model – to reproductive disorders for both sexes, bone malformations, depigmentations, ataxia and alteration of the central nervous system.
https://en.wikipedia.org/wiki/Manganese

Sodium is a mineral that plays an important role in the body’s state of hydration. It is present in the blood and in the extracellular fluid in which cells are bathed. Sodium also helps maintain the acid-base balance and is essential in the transmission of nerve impulses and muscle contraction. However, in excess it can have deleterious consequences. This is why current recommendations aim to limit sodium consumption.
https://en.wikipedia.org/wiki/Sodium

In very small quantities, zinc in assimilable form is an important trace element, essential to plant and animal organisms. When properly assimilated by organisms, it activates enzymes, influences growth, and promotes biochemical reactions and controls in the lung surfaces. The human body contains 2 g to 4 g. Daily requirements can be estimated at a minimum of 15 mg for a normal man, and up to twice that amount for a nursing woman.
Zinc is contained in a variety of yeasts (up to 100 mg per kilogram), in red beef (in the range of 50 mg to 120 mg per kilogram), and in a variety of commercial foods.
The bioavailability of zinc in food is not known. The bioavailability of zinc from plants is sometimes questioned. While it is true that plants contain antinutrients that decrease zinc absorption, zinc deficiency does not appear to be more common among vegans.
https://en.wikipedia.org/wiki/Zinc