Beet Greens Cooked Ns As To Fat Added In Cooking

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 = 46 Calories

Beet Greens Cooked Ns As To Fat Added In Cooking belongs to the Vegetables food group.
You have 46 calories from 100 grams.The serving weight is 149g1 cup which is equivalent to 69 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

46 Calories = 2% of Daily Value

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

Men

46 Calories = 2% 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 46 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 46 calories for a 125-pound person :

Stair Step Machine: general: 6 mn
Whitewater: rafting. kayaking : 8 mn
Football: touch. flag. general : 5 mn
Mowing lawn: push. power : 9 mn
Reading: sitting : 35 mn

How Long Does It Take to Burn 46 calories for a 155-pound person :

Ski Machine: general : 4 mn
Horseback Riding: general : 20 mn
Wrestling : 6 mn
Rope Jumping (Fast) : 3 mn
Playing w/kids: moderate effort : 10 mn

How Long Does It Take to Burn 46 calories for a 185-pound person :

Weight Lifting: general : 11 mn
Horseback Riding: general : 9 mn
Wrestling : 3 mn
Rope Jumping (Fast) : 3 mn
Playing w/kids: moderate effort : 11 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 Beet Greens Cooked Ns As To Fat Added In Cooking. 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

Low calorie density foods

With 46 calories per 100 grams, Beet Greens Cooked Ns As To Fat Added In Cooking be considered a Low calorie density food. Low calorie density generally indicates that you can consume a larger amount of food with fewer calories and are generally good choices when dieting.

Very low in carbs

Beet Greens Cooked Ns As To Fat Added In Cooking is low in Net Carbs, 100 grams have only2.46 g of Net Carbs it is a good choice if you are following a Keto or Ketosis diet.

High Copper density

Beet Greens Cooked Ns As To Fat Added In Cooking is high in Copper, an average adults needs 0.9 mg of Copper per day. 100 grams have 0.242 mg of Copper, 27% of your total daily needs.

Low Fat

Beet Greens Cooked Ns As To Fat Added In Cooking is high in Fat, an average adults needs 78 g of Fat per day. 100 grams have 2.48 g of Fat, 3% of your total daily needs.

High Riboflavin density

Beet Greens Cooked Ns As To Fat Added In Cooking is high in Riboflavin B2, an average adults needs 1.3 g of Riboflavin B2 per day. 100 grams have 0.279 mg of Riboflavin B2, 21% of your total daily needs.

High sodium density

Beet Greens Cooked Ns As To Fat Added In Cooking is high in sodium, an average adults needs 2,300 mg of sodium per day. 100 grams have 512 mg of salt, 22% of your total daily needs.

High Vitamin A density

Beet Greens Cooked Ns As To Fat Added In Cooking is high in Vitamin A, an average adults needs 900 mcg of Vitamin A per day. 100 grams have 392 mcg of Vitamin A, 44% of your total daily needs.

High Vitamin C density

Beet Greens Cooked Ns As To Fat Added In Cooking is high in Vitamin C, an average adults needs 90 mg of Vitamin C per day. 100 grams have 23.9 mg of Vitamin C, 27% of your total daily needs.

High Vitamin C density

Beet Greens Cooked Ns As To Fat Added In Cooking is high in Vitamin C, an average adults needs 90 mg of Vitamin C per day. 100 grams have 23.9 mg of Vitamin C, 27% of your total daily needs.

High Vitamin K density

Beet Greens Cooked Ns As To Fat Added In Cooking is high in Vitamin K, an average adults needs 120 mcg of Vitamin K per day. 100 grams have 466.9 mcg of Vitamin K, 389% 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 46Calories from Fat 22
% Daily Value*2
Total Fat 2.48 g3%
Satured Fat 1.156 g6%
Trans Fat 0 g
Cholesterol 4 mg1%
Sodium 512 mg22%
Total Carbohydrate 5.26 g2%
Dietary Fiber 2.8 g10%
Sugars 0.58 g1%
Protein 2.49 g5%
Vitamin A 44%Vitamin C 27%
Calcium 9%Iron 10%

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
Where do the calories come from ?
Macronutrients are made up of carbohydrates, fats and proteins. Their goal 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 in the context of weight loss or muscle gain.
To calculate its macronutrients we must calculate in grams, calories or percentage, the amounts of protein, fat and carbohydrates that our body needs to be at the top of its form. The official distribution recommendations for a healthy and balanced diet are as follows:
Carbohydrates: 55%
Protein: 15%
Fat: 30%

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

Magnesium is involved in more than 400 biochemical reactions. It is particularly involved in the osmotic transport of glucose, the insulin transport of glucose and in all stages of energy production. A major mechanism of biochemical activation, consisting of adding a phosphate group to a protein, magnesium is a cofactor of phosphorylation. It is also an actor in homeostasis, a mechanism allowing the conservation of an internal balance (cell, heart rate, urination, digestion, body temperature, etc.) and an essential cofactor in the polymerization of nucleic acids.
https://en.wikipedia.org/wiki/Magnesium

Potassium is an essential nutrient in the human diet.
Potassium in the form of the cation K+ is the major intracellular ion in the body. There is a concentration gradient in favor of the exit of the ion from the intracellular compartment to the extracellular compartment. This gradient is maintained by pumps located in the cell membranes, in particular the sodium-potassium pump is responsible for the existence of a negative resting potential present in all living cells.
https://en.wikipedia.org/wiki/Potassium

Vitamin B2, corresponding to riboflavin, or lactoflavin, is a water-soluble vitamin necessary for the synthesis of flavin adenine dinucleotide (FAD) and flavin mononucleotide (FMN), two cofactors essential to flavoproteins.
Vitamin B2 plays an important role in transforming simple foods (carbohydrates, fats and proteins) into energy. It is involved in the repair metabolism of the muscles.
https://en.wikipedia.org/wiki/Riboflavin

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

Vitamin A is a fat soluble vitamin.
In the body, it exists as retinol, retinal, retinoic acid (tretinoin) and retinyl phosphate. These molecules are altered by oxygen in the air, alterations accelerated by light and heat.
Foods of animal origin (meat, dairy products and especially liver) contain retinol and retinol esters while plants mainly contain carotenes which are precursors of retinol. A beta-carotene molecule, by hydrolysis of the 15-15 ′ bond under the influence of a carotenoid mono-oxygenase (ββ-carotene 15,15 ′ mono-oxygenase), gives two molecules of vitamin A. On the other hand, the other two carotenes (alpha and gamma) only give rise to a single vitamin A molecule.
https://en.wikipedia.org/wiki/Vitamin_A

Vitamin C is an enzymatic cofactor involved in a number of physiological reactions (hydroxylation). It is required in the synthesis of collagen and red blood cells and contributes to the immune system3. It also plays a role in iron metabolism as a promoter of its absorption, its use is therefore not recommended in patients with iron overload and particularly hemochromatosis. In its oxidized form (dehydroascorbic acid), it crosses the blood-brain barrier to reach the brain4 and several organs with high vitamin C concentrations. Skeletal muscle responds quickly to vitamin C intake, but also loses it quickly if the vitamin is not taken in sufficiently5. It is an antioxidant, a molecule capable of countering the harmful action of oxidants such as radicals. D-ascorbic acid is also used for this purpose, but unlike L-ascorbic acid, it has no vitamin activity.
https://en.wikipedia.org/wiki/Vitamin_C

Vitamin E is a fat-soluble vitamin covering a set of eight organic molecules, four tocopherols and four tocotrienols. The most biologically active form is α-tocopherol, the most abundant in the diet being γ-tocopherol. These molecules are present in large quantities in vegetable oils. They act, along with vitamin C and glutathione, essentially as antioxidants against reactive oxygen derivatives produced in particular by the oxidation of fatty acids.
https://en.wikipedia.org/wiki/Vitamin_E

The K vitamins are a group of fat-soluble vitamins required for the post-translational modifications of certain proteins involved primarily in blood coagulation but also in the metabolism of bones and other tissues. The use of the letter K comes from the German Koagulation.
They are mainly synthesized by bacteria fermenting certain cheeses or plants, intestinal bacteria, or come from food (especially green plant foods, as they are linked to chloroplasts). They are also found in animal fats.
They promote the synthesis of blood clotting factors, the fixation of calcium by the bones, the flexibility of arteries and the good condition of blood vessels in general, tendons, cartilage and other connective tissues. New properties have been discovered more recently, for example in the control of inflammatory states, in cell division, in cell migration, in cell specialization, etc.
https://en.wikipedia.org/wiki/Vitamin_K