Fat & Proteins & Carbs
100 g = 412 Calories
Cake Snack Cakes Not Chocolate With Icing Or Filling Low-Fat With Added Fiber belongs to the Baked Foods food group.
You have 412 calories from 100 grams.The serving weight is 27g – 1 Cake 1 Serving which is equivalent to 111 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
412 Calories = 21% of Daily Value
DVs are based on a 2,000-calorie diet for healthy adults women.
412 Calories = 16% 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 412 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 412 calories for a 125-pound person :
Elliptical Trainer: general: 38 mn
Frisbee : 118 mn
Tennis: general : 49 mn
Running: 6 mph (10 min/mile) : 34 mn
Food Shopping: with cart : 117 mn
How Long Does It Take to Burn 412 calories for a 155-pound person :
Stretching. Hatha Yoga : 86 mn
Walking: 4 mph (15 min/mi) : 71 mn
Ice Skating: general : 49 mn
Bicycling: 14-15.9 mph : 34 mn
Sleeping : 562 mn
How Long Does It Take to Burn 412 calories for a 185-pound person :
Calisthenics: vigorous : 37 mn
Walking: 4 mph (15 min/mi) : 99 mn
Ice Skating: general : 45 mn
Bicycling: 14-15.9 mph : 54 mn
Sleeping : 263 mn
Comparison with ordinary productsThis 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 Cake Snack Cakes Not Chocolate With Icing Or Filling Low-Fat With Added Fiber. 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
High calorie density
With 412 calories per 100 grams, Cake Snack Cakes Not Chocolate With Icing Or Filling Low-Fat With Added Fiber would be considered a High calorie density food. Be careful, high calorie density foods tend to add up calories quickly and you need to be careful about your portion sizes if you are trying to lose weight.
High calorie density
Cake Snack Cakes Not Chocolate With Icing Or Filling Low-Fat With Added Fiber is high in Calories, an average adults needs 2000 g of Calories per day. 100 grams have 412 g of Calories, 21% of your total daily needs.
High Carbohydrate density
Cake Snack Cakes Not Chocolate With Icing Or Filling Low-Fat With Added Fiber is high in Carbohydrate, an average adults needs 275 g of Carbohydrate per day. 100 grams have 74.3 g of Carbohydrate, 27% of your total daily needs.
High Cholesterol density
Cake Snack Cakes Not Chocolate With Icing Or Filling Low-Fat With Added Fiber is high in Cholesterol, an average adults needs 300 mg of Cholesterol per day. 100 grams have 93 mg of Cholesterol, 31% of your total daily needs.
High Fiber density
Cake Snack Cakes Not Chocolate With Icing Or Filling Low-Fat With Added Fiber is high in Fiber, an average adults needs 28 g of Fiber per day. 100 grams have 14.9 g of Fiber, 53% of your total daily needs.
High Riboflavin density
Cake Snack Cakes Not Chocolate With Icing Or Filling Low-Fat With Added Fiber is high in Riboflavin B2, an average adults needs 1.3 g of Riboflavin B2 per day. 100 grams have 0.301 mg of Riboflavin B2, 23% of your total daily needs.
High Selenium density
Cake Snack Cakes Not Chocolate With Icing Or Filling Low-Fat With Added Fiber is high in Selenium, an average adults needs 55 mcg of Selenium per day. 100 grams have 22.1 mcg of Selenium, 40% of your total daily needs.
High Sugars density
Cake Snack Cakes Not Chocolate With Icing Or Filling Low-Fat With Added Fiber is high in Sugars, an average adults needs 50 g of Sugars per day. 100 grams have 29.71 g of Sugars, 59% of your total daily needs.
High Thiamin density
Cake Snack Cakes Not Chocolate With Icing Or Filling Low-Fat With Added Fiber is high in Thiamin B1, an average adults needs 1.2 g of Thiamin B1 per day. 100 grams have 0.302 mg of Thiamin B1, 25% of your total daily needs.
These quick stats highlight the main nutritional characteristics of Pillsbury Golden Layer Buttermilk Biscuits Artificial Flavor Refrigerated Dough
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 Elements by %DV
Macronutrients by Daily Value (%DV)
Minerals by Daily Value (%DV)
Vitamins by Daily Value (%DV)
Nutrition Elements Summary
Carbs and Sugars
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 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.
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:
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.
The International Union of Pure and Applied Chemistry (IUPAC) defines carbohydrates as a class of organic compounds containing one carbonyl group (aldehyde or ketone) and at least two hydroxyl groups (-OH). Included in this class are substances derived from monosaccharides by reduction of the carbonyl group, by oxidation of at least one functional group at the end of the chain to a carboxylic acid or by replacement of one or more hydroxyl groups by an atom of hydrogen, an amino group, a thiol group or any similar atom.
Cholesterol is a lipid present in the body in the liver, brain and spinal cord. About 70% of cholesterol is made by the body, the rest comes from food. It is then found in many foods of animal origin. Cholesterol allows, among other things, to synthesize certain hormones as well as vitamin D. It is also a constituent of cell membranes. While a normal level of cholesterol is vital for the body, excess cholesterol can be dangerous for cardiovascular health. A distinction must be made between good cholesterol: HDL and bad cholesterol: LDL.
Fat is one of the three main groups of macronutrients in the human diet, along with carbohydrates and protein, and the main components of common food products such as milk, butter, tallow, lard, bacon and cooking oils. They are an important and dense source of food energy for many animals and play important structural and metabolic functions in most living things, including energy storage, waterproofing, and thermal insulation. The human body can produce the fat it needs from other food ingredients except for a few essential fatty acids which must be included in the diet. Dietary fats are also the carriers of certain flavor and aroma ingredients and vitamins which are not soluble in water.
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.
Vitamin B9, another name for folic acid (folate, folacin or vitamin M, pteroyl-L-glutamic acid, pteroyl-L-glutamate and pteroylmonoglutamic acid), is a water soluble vitamin.
Folic acid is the metabolic precursor of a coenzyme, tetrahydrofolate (FH4 or THF4), involved in particular in the synthesis of nucleic bases, purines and pyrimidines, constituting the nucleic acids (DNA and RNA) of the genetic material. THF is also involved in the synthesis of amino acids such as methionine, histidine and serine.
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.
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.
Saturated fatty acids are lipid molecules in which all carbon atoms carry the maximum possible hydrogen atoms. No hydrogen atoms can be added, the fat is said to be “saturated” and all bonds between carbon atoms are single (no carbon-carbon double bonds).
The impact of saturated fats on the body depends on the food you eat and its quantity. In excess saturated fatty acids form bad cholesterol in the body, which leads to clogged arteries. But, in reasonable amounts, saturated fatty acids are good for the body because they provide energy and vitamins (A, D, E, K).
Selenium is a trace element that is a constituent of selenoproteins, which include the main intracellular antioxidant, glutathione peroxidase . It is found in eggs (16-48% of the average daily requirement, depending on whether it is a duck, chicken, goose or turkey egg and on the farming system) , pork or beef kidneys, garlic, fish and shellfish. Western nutrition more than meets daily requirements for this element , but it is impossible to predict body selenium levels from dietary intake because its utilization and retention are dependent on the presence of folic acid, vitamin B12 and negatively affected by the presence of homocysteine.
Consuming sugar provides short-term chemical energy, but it is not a form of energy storage for the body. Some of the sugar consumed can be used immediately for energy if needed within minutes, some will be stored in the liver and muscles (as glycogen) for use within hours, and, if there is an excess, some will be converted to fat (triglycerides) for storage in fat cells.
As soon as we consume glucose, a component of sugar, insulin is secreted: its main role is to promote the use of glucose by all the cells in the body. Insulin also stimulates glycolysis, blocks lipolysis (use of stored fat) and promotes lipogenesis through an enzyme (triglyceride synthase), i.e. the production of fat in adipose tissue. Indeed, the hepatic glycogen stock is limited and the muscular glycogen can only be used by the muscles themselves.
This regulation of glucose, with a system of storage and release, provides a continuous supply of glucose to the brain. Although the brain accounts for only 2% of body weight, it uses 20% to 30% of the available glucose, which is its only source of energy (apart from ketone bodies synthesized during prolonged fasting).
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.