Bread Gluten-Free White Made With Rice Flour Corn Starch And/or Tapioca

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 = 248 Calories

Bread Gluten-Free White Made With Rice Flour Corn Starch And/or Tapioca belongs to the Baked Foods food group.
You have 248 calories from 100 grams.The serving weight is 35g1 Slice which is equivalent to 87 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

248 Calories = 12% of Daily Value

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

Men

248 Calories = 10% 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 248 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 248 calories for a 125-pound person :

Aerobics. Step: low impact: 30 mn
Kayaking : 41 mn
Volleyball: beach : 26 mn
Bicycling: 14-15.9 mph : 21 mn
Food Shopping: with cart : 70 mn

How Long Does It Take to Burn 248 calories for a 155-pound person :

Weight Lifting: vigorous : 34 mn
Dancing: Fast. ballet. twist : 34 mn
Racquetball: casual. general : 30 mn
Bicycling: 14-15.9 mph : 21 mn
Standing in line : 213 mn

How Long Does It Take to Burn 248 calories for a 185-pound person :

Aerobics: low impact : 32 mn
Dancing: Fast. ballet. twist : 60 mn
Racquetball: casual. general : 25 mn
Bicycling: 14-15.9 mph : 18 mn
Standing in line : 39 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 Bread Gluten-Free White Made With Rice Flour Corn Starch And/or Tapioca. 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 248 calories per 100 grams, Bread Gluten-Free White Made With Rice Flour Corn Starch And/or Tapioca would be considered a Medium calorie density food.

High Riboflavin density

Bread Gluten-Free White Made With Rice Flour Corn Starch And/or Tapioca is high in Riboflavin B2, an average adults needs 1.3 g of Riboflavin B2 per day. 100 grams have 0.505 mg of Riboflavin B2, 39% of your total daily needs.

High Thiamin density

Bread Gluten-Free White Made With Rice Flour Corn Starch And/or Tapioca is high in Thiamin B1, an average adults needs 1.2 g of Thiamin B1 per day. 100 grams have 0.375 mg of Thiamin B1, 31% 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 248Calories from Fat 47
% Daily Value*12
Total Fat 5.24 g7%
Satured Fat 0.977 g5%
Trans Fat 0.01 g
Cholesterol 0 mg0%
Sodium 447 mg19%
Total Carbohydrate 45.78 g17%
Dietary Fiber 4.3 g15%
Sugars 3.53 g7%
Protein 4.31 g9%
Vitamin A 0%Vitamin C 0%
Calcium 11%Iron 15%

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
Calcium is by far the most abundant metallic element in the body (1 to 2% by mass). It is mainly stored in the bones, of which it is an integral part. It contributes to the formation of the latter, as well as that of the teeth, and to the maintenance of their health. The mechanisms for maintaining a normal plasma ionized calcium concentration are, if necessary, at the expense of the skeleton and too great a decrease in calcium intake as well as an increase in excretion poses a risk to the skeleton and health. (osteoporosis in adults, rickets in children, increased risk of lead poisoning, etc.).
Calcium also plays an essential role in blood clotting, the maintenance of blood pressure and the contraction of muscles, including the heart, through its importance in neuromuscular functions. It is involved in the functioning of many enzymatic processes.
https://en.wikipedia.org/wiki/Calcium

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

Iron is a trace element and is one of the essential mineral salts found in food, but can be toxic in some forms. An iron deficiency is a source of anemia and can affect the cognitive and socio-emotional development of the childs brain or exacerbate the effects of certain intoxications (lead poisoning, for example).
https://en.wikipedia.org/wiki/Iron

B vitamins facilitate the conversion of food (carbohydrates) into energy (glucose). Niacin is helpful in the process of regulating stress hormones and improves blood circulation. These vitamins are water soluble and the body does not store them.
https://en.wikipedia.org/wiki/Niacin

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

Thiamine or vitamin B1 (or aneurine) is a metabolic precursor of thiamine pyrophosphate (TPP), a coenzyme essential to certain decarboxylases. In animals, thiamine is a water-soluble vitamin from the family of B vitamins that they must find in their diet. On the other hand, it is synthesized by bacteria, plants and fungi. It is essential for the transformation of carbohydrates into energy by the Krebs cycle and is necessary for the proper functioning of the nervous system and muscles. It is in fact essential for the transformation of pyruvate produced by glycolysis and toxic for the nervous system.
In humans, a dietary vitamin B1 deficiency causes beriberi and can also cause Gayet-Wernicke encephalopathy.
https://en.wikipedia.org/wiki/Thiamine