Fat & Proteins & CarbsMacronutrients 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 = 141 Calories
Chicken Or Turkey Divan belongs to the Meats food group.
You have 141 calories from 100 grams.The serving weight is 236g – 1 cup which is equivalent to 333 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
141 Calories = 7% of Daily Value
DVs are based on a 2,000-calorie diet for healthy adults women.
141 Calories = 6% 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 141 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 141 calories for a 125-pound person :
Stair Step Machine: general: 20 mn
Whitewater: rafting. kayaking : 24 mn
Basketball: wheelchair : 18 mn
Rope Jumping (Fast) : 10 mn
Standing in line : 121 mn
How Long Does It Take to Burn 141 calories for a 155-pound person :
Ski Machine: general : 12 mn
Golf: using cart : 34 mn
Bicycling: BMX or mountain : 14 mn
Shoveling Snow: by hand : 20 mn
Cooking : 60 mn
How Long Does It Take to Burn 141 calories for a 185-pound person :
Aerobics: high impact : 14 mn
Golf: using cart : 50 mn
Bicycling: BMX or mountain : 12 mn
Shoveling Snow: by hand : 10 mn
Cooking : 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 Chicken Or Turkey Divan. 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 141 calories per 100 grams, Chicken Or Turkey Divan would be considered a Medium calorie density food.
Low in carbs
Chicken Or Turkey Divan is low in Net Carbs, 100 grams have 2.75 g of Net Carbs.
High Cholesterol density
Chicken Or Turkey Divan is high in Cholesterol, an average adults needs 300 mg of Cholesterol per day. 100 grams have 68 mg of Cholesterol, 23% of your total daily needs.
High Protein density
Chicken Or Turkey Divan is high in Protein, an average adults needs 50 g of Protein per day. 100 grams have 16.94 g of Protein, 34% of your total daily needs.
High Selenium density
Chicken Or Turkey Divan is high in Selenium, an average adults needs 55 mcg of Selenium per day. 100 grams have 19 mcg of Selenium, 35% of your total daily needs.
High Vitamin K density
Chicken Or Turkey Divan is high in Vitamin K, an average adults needs 120 mcg of Vitamin K per day. 100 grams have 39.1 mcg of Vitamin K, 33% 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
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.
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.
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 B6 is a water-soluble vitamin represented by three main forms: pyridoxine, pyridoxal, and pyridoxamine.
Present in a wide variety of plant and animal foods, it is necessary for proper cell function, particularly the nervous system and skin.
Isolated B6 deficiency is rare. It is most often associated with multiple vitamin deficiencies, particularly the other B vitamins. These deficiencies are observed in particular in chronic alcoholics.
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.
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.