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 = 355 Calories
Cream Of Wheat 2 1/2 Minute Cook Time Dry belongs to the Breakfast Cereals food group.
You have 355 calories from 100 grams.The serving weight is 33g – 3 Tablespoon (1 Nlea Serving) which is equivalent to 117 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
355 Calories = 18% of Daily Value
DVs are based on a 2,000-calorie diet for healthy adults women.
355 Calories = 14% 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 355 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 355 calories for a 125-pound person :
Aerobics. Step: low impact: 42 mn
Badminton: general : 76 mn
Walk/Jog: jog <10 min. : 49 mn
Rock Climbing: ascending : 38 mn
Playing w/kids: moderate effort : 76 mn
How Long Does It Take to Burn 355 calories for a 155-pound person :
Calisthenics: vigorous : 35 mn
Dancing: disco. ballroom. square : 54 mn
Scuba or skin diving : 42 mn
Rope Jumping (Fast) : 25 mn
Sleeping : 484 mn
How Long Does It Take to Burn 355 calories for a 185-pound person :
Weight Lifting: vigorous : 42 mn
Dancing: disco. ballroom. square : 51 mn
Scuba or skin diving : 42 mn
Rope Jumping (Fast) : 46 mn
Sleeping : 42 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 Cream Of Wheat 2 1/2 Minute Cook Time Dry. 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 355 calories per 100 grams, Cream Of Wheat 2 1/2 Minute Cook Time Dry 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 Calcium density
Cream Of Wheat 2 1/2 Minute Cook Time Dry is high in Calcium, an average adults needs 1300 mg of Calcium per day. 100 grams have 882 mg of Calcium, 68% of your total daily needs.
High Carbohydrate density
Cream Of Wheat 2 1/2 Minute Cook Time Dry is high in Carbohydrate, an average adults needs 275 g of Carbohydrate per day. 100 grams have 71.79 g of Carbohydrate, 26% of your total daily needs.
High Copper density
Cream Of Wheat 2 1/2 Minute Cook Time Dry is high in Copper, an average adults needs 0.9 mg of Copper per day. 100 grams have 0.206 mg of Copper, 23% of your total daily needs.
Cream Of Wheat 2 1/2 Minute Cook Time Dry is high in Fat, an average adults needs 78 g of Fat per day. 100 grams have 1.41 g of Fat, 2% of your total daily needs.
High Iron density
Cream Of Wheat 2 1/2 Minute Cook Time Dry is high in Iron, an average adults needs 18 mg of Iron per day. 100 grams have 32.02 mg of Iron, 178% of your total daily needs.
High Manganese density
Cream Of Wheat 2 1/2 Minute Cook Time Dry is high in Manganese, an average adults needs 2,3 mg of Manganese per day. 100 grams have 1.367 mg of Manganese, 59% of your total daily needs.
High Niacin density
Cream Of Wheat 2 1/2 Minute Cook Time Dry is high in Niacin B3, an average adults needs 16 mg of Niacin B3 per day. 100 grams have 8.475 mg of Niacin B3, 53% of your total daily needs.
High Phosphorus density
Cream Of Wheat 2 1/2 Minute Cook Time Dry is high in Phosphorus, an average adults needs 1250 mg of Phosphorus per day. 100 grams have 398 mg of Phosphorus, 32% of your total daily needs.
High Protein density
Cream Of Wheat 2 1/2 Minute Cook Time Dry is high in Protein, an average adults needs 50 g of Protein per day. 100 grams have 11.61 g of Protein, 23% of your total daily needs.
High Riboflavin density
Cream Of Wheat 2 1/2 Minute Cook Time Dry is high in Riboflavin B2, an average adults needs 1.3 g of Riboflavin B2 per day. 100 grams have 0.417 mg of Riboflavin B2, 32% of your total daily needs.
High Thiamin density
Cream Of Wheat 2 1/2 Minute Cook Time Dry is high in Thiamin B1, an average adults needs 1.2 g of Thiamin B1 per day. 100 grams have 0.76 mg of Thiamin B1, 63% 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.
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.
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.
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).
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.
Manganese is a trace element (necessary for humans to survive), manganese deficiency (less than 2 to 3 mg / day for an average adult), leads – depending on the animal model – to reproductive disorders for both sexes, bone malformations, depigmentations, ataxia and alteration of the central nervous system.
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.
A precursor and constituent of coenzyme A, vitamin B5 promotes the growth and resistance of the skin and mucous membranes. It is necessary for the metabolism of carbohydrates, lipids and proteins and participates in the synthesis of certain hormones. Pantothenic acid is destroyed by heat in aqueous solution.
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.
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.
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.