Fat & Proteins & Carbs
100 g = 280 Calories
Cheese Mozzarella Low Sodium belongs to the Dairy and Egg Products food group.
You have 280 calories from 100 grams.The serving weight is 132g – 1 Cup, Diced which is equivalent to 370 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
280 Calories = 14% of Daily Value
DVs are based on a 2,000-calorie diet for healthy adults women.
280 Calories = 11% 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 280 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 280 calories for a 125-pound person :
Weight Lifting: general: 78 mn
Dancing: disco. ballroom. square : 42 mn
Boxing: sparring : 26 mn
Running: cross-country : 27 mn
Sleeping : 382 mn
How Long Does It Take to Burn 280 calories for a 155-pound person :
Stretching. Hatha Yoga : 58 mn
Swimming: general : 39 mn
Racquetball: casual. general : 33 mn
Operate Snow Blower: walking : 52 mn
Standing in line : 240 mn
How Long Does It Take to Burn 280 calories for a 185-pound person :
Calisthenics: vigorous : 25 mn
Swimming: general : 40 mn
Racquetball: casual. general : 33 mn
Operate Snow Blower: walking : 40 mn
Standing in line : 50 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 Cheese Mozzarella Low Sodium. 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 280 calories per 100 grams, Cheese Mozzarella Low Sodium would be considered a Medium calorie density food.
High Calcium density
Cheese Mozzarella Low Sodium is high in Calcium, an average adults needs 1300 mg of Calcium per day. 100 grams have 731 mg of Calcium, 56% of your total daily needs.
Low in carbs
Cheese Mozzarella Low Sodium is low in Net Carbs, 100 grams have 3.1 g of Net Carbs.
High Fat density
Cheese Mozzarella Low Sodium is high in Fat, an average adults needs 78 g of Fat per day. 100 grams have 17.1 g of Fat, 22% of your total daily needs.
High Phosphorus density
Cheese Mozzarella Low Sodium is high in Phosphorus, an average adults needs 1250 mg of Phosphorus per day. 100 grams have 524 mg of Phosphorus, 42% of your total daily needs.
High Protein density
Cheese Mozzarella Low Sodium is high in Protein, an average adults needs 50 g of Protein per day. 100 grams have 27.5 g of Protein, 55% of your total daily needs.
High Riboflavin density
Cheese Mozzarella Low Sodium is high in Riboflavin B2, an average adults needs 1.3 g of Riboflavin B2 per day. 100 grams have 0.34 mg of Riboflavin B2, 26% of your total daily needs.
High Saturated_Fats density
Cheese Mozzarella Low Sodium is high in Saturated_Fats, an average adults needs 20 g of Saturated_Fatss per day. 100 grams have 10.867 g of Saturated_Fats, 54% of your total daily needs.
High Selenium density
Cheese Mozzarella Low Sodium is high in Selenium, an average adults needs 55 mcg of Selenium per day. 100 grams have 15.7 mcg of Selenium, 29% of your total daily needs.
High Vitamin B12 density
Cheese Mozzarella Low Sodium is high in Vitamin B12, an average adults needs 2.4 mcg of Vitamin B12 per day. 100 grams have 0.92 mcg of Vitamin B12, 38% of your total daily needs.
High Zinc density
Cheese Mozzarella Low Sodium is high in Zinc, an average adults needs 11 mg of Added Sugars per day. 100 grams have 3.13 mg of Zinc, 28% 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
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.
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.
Inorganic phosphorus in the form of the phosphate PO3−4 is required for all known forms of life. Phosphorus plays a major role in the structural framework of DNA and RNA. Living cells use phosphate to transport cellular energy with adenosine triphosphate (ATP), necessary for every cellular process that uses energy. ATP is also important for phosphorylation, a key regulatory event in cells. Phospholipids are the main structural components of all cellular membranes. Calcium phosphate salts assist in stiffening bones. Biochemists commonly use the abbreviation “Pi” to refer to inorganic phosphate.
Proteins are assemblages of amino acids, 9 of which are essential for the body. There are two sources of protein sources: proteins of animal origin and proteins of plant origin.Proteins are essential for all functions of the body because they provide amino acids. Amino acids are the building blocks of all body tissues, including muscle and body tissues. Eating protein at every meal can also make you feel full for a longer period of time.
Whether you eat protein to lose fat, gain muscle, or both, it is important to look for lean protein, or protein that contains very little fat. Some fats are important (see next section), but the type of fat is very important, so not all fat-rich proteins are equally healthy. Examples of lean proteins include skinless chicken, tuna, tilapia, extra-lean ground beef, egg whites, Greek yogurt and low-fat or fat-free cottage cheese, and tofu.
When reading a label, be sure to check the protein-to-fat ratio. Lean protein has much more protein than fat (for example, egg whites are fat-free but have a lot of protein).
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.
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.
Vitamin B12, also known as cobalamin, is a water-soluble vitamin essential to the normal functioning of the brain (it participates in the synthesis of neurotransmitters), the nervous system (it is essential for maintaining the integrity of the nervous system and especially the myelin sheath that protects the nerves and optimizes their functioning) and for the formation of blood. It is one of the eight B vitamins. It is normally involved as a cofactor in the metabolism of every cell in the human body, especially in the synthesis of DNA and its regulation, as well as in the synthesis of fatty acids and in energy production.
It exists in several forms belonging to the cobalamin family: cyanocobalamin, hydroxocobalamin, methylcobalamin and adenosylcobalamin, the first two being its stable forms. Cobalamins have a chemical structure similar to heme but the central iron atom is replaced by a cobalt atom, hence their name.
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.