Fat & Proteins & Carbs
100 g = 381 Calories
Kraft Stove Top Stuffing Mix Chicken Flavor belongs to the Baked Foods food group.
You have 381 calories from 100 grams.The serving weight is 28g – 1 Nlea Serving (Makes 1/2 Cup Prepared) which is equivalent to 107 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
381 Calories = 19% of Daily Value
DVs are based on a 2,000-calorie diet for healthy adults women.
381 Calories = 15% 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 381 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 381 calories for a 125-pound person :
Ski Machine: general: 33 mn
Dancing: disco. ballroom. square : 58 mn
Rollerblading/skating (Casual) : 30 mn
Handball: general : 26 mn
Moving: household furniture : 54 mn
How Long Does It Take to Burn 381 calories for a 155-pound person :
Calisthenics: moderate : 71 mn
Volleyball: competitive. gymnasium play : 41 mn
Snow Shoeing : 40 mn
Running: 10 mph (6 min/mile) : 20 mn
Reading: sitting : 286 mn
How Long Does It Take to Burn 381 calories for a 185-pound person :
Rowing. Stationary: vigorous : 26 mn
Volleyball: competitive. gymnasium play : 54 mn
Snow Shoeing : 39 mn
Running: 10 mph (6 min/mile) : 60 mn
Reading: sitting : 45 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 Kraft Stove Top Stuffing Mix Chicken Flavor. 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 381 calories per 100 grams, Kraft Stove Top Stuffing Mix Chicken Flavor 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 Carbohydrate density
Kraft Stove Top Stuffing Mix Chicken Flavor is high in Carbohydrate, an average adults needs 275 g of Carbohydrate per day. 100 grams have 73.1 g of Carbohydrate, 27% of your total daily needs.
Kraft Stove Top Stuffing Mix Chicken Flavor is high in Fat, an average adults needs 78 g of Fat per day. 100 grams have 4.1 g of Fat, 5% of your total daily needs.
High Iron density
Kraft Stove Top Stuffing Mix Chicken Flavor is high in Iron, an average adults needs 18 mg of Iron per day. 100 grams have 4.32 mg of Iron, 24% of your total daily needs.
High Niacin density
Kraft Stove Top Stuffing Mix Chicken Flavor is high in Niacin B3, an average adults needs 16 mg of Niacin B3 per day. 100 grams have 3.84 mg of Niacin B3, 24% of your total daily needs.
High Protein density
Kraft Stove Top Stuffing Mix Chicken Flavor is high in Protein, an average adults needs 50 g of Protein per day. 100 grams have 12.6 g of Protein, 25% of your total daily needs.
High Riboflavin density
Kraft Stove Top Stuffing Mix Chicken Flavor is high in Riboflavin B2, an average adults needs 1.3 g of Riboflavin B2 per day. 100 grams have 0.29 mg of Riboflavin B2, 22% of your total daily needs.
High sodium density
Kraft Stove Top Stuffing Mix Chicken Flavor is high in sodium, an average adults needs 2,300 mg of sodium per day. 100 grams have 1532 mg of salt, 67% of your total daily needs.
High Thiamin density
Kraft Stove Top Stuffing Mix Chicken Flavor is high in Thiamin B1, an average adults needs 1.2 g of Thiamin B1 per day. 100 grams have 0.39 mg of Thiamin B1, 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
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:
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.
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.
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).
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.
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.
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.
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.