Fat & Proteins & Carbs
100 g = 476 Calories
Nabisco Nabisco Oreo Crunchies Cookie Crumb Topping belongs to the Baked Foods food group.
You have 476 calories from 100 grams.The serving weight is 11g – 1 Serving which is equivalent to 52 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
476 Calories = 24% of Daily Value
DVs are based on a 2,000-calorie diet for healthy adults women.
476 Calories = 19% 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 476 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 476 calories for a 125-pound person :
Stretching. Hatha Yoga: 99 mn
Frisbee : 136 mn
Skiing: cross-country : 58 mn
Running: 7.5 mph (8 min/mile) : 32 mn
Moving: household furniture : 68 mn
How Long Does It Take to Burn 476 calories for a 155-pound person :
Weight Lifting: general : 132 mn
Frisbee : 136 mn
Volleyball: beach : 50 mn
Gardening: general : 88 mn
Paint. paper. remodel: inside : 81 mn
How Long Does It Take to Burn 476 calories for a 185-pound person :
Stretching. Hatha Yoga : 85 mn
Frisbee : 57 mn
Volleyball: beach : 43 mn
Gardening: general : 76 mn
Paint. paper. remodel: inside : 76 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 Nabisco Nabisco Oreo Crunchies Cookie Crumb Topping. 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 476 calories per 100 grams, Nabisco Nabisco Oreo Crunchies Cookie Crumb Topping 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
Nabisco Nabisco Oreo Crunchies Cookie Crumb Topping is high in Calories, an average adults needs 2000 g of Calories per day. 100 grams have 476 g of Calories, 24% of your total daily needs.
High Carbohydrate density
Nabisco Nabisco Oreo Crunchies Cookie Crumb Topping is high in Carbohydrate, an average adults needs 275 g of Carbohydrate per day. 100 grams have 70.23 g of Carbohydrate, 26% of your total daily needs.
High Copper density
Nabisco Nabisco Oreo Crunchies Cookie Crumb Topping is high in Copper, an average adults needs 0.9 mg of Copper per day. 100 grams have 0.27 mg of Copper, 30% of your total daily needs.
High Fat density
Nabisco Nabisco Oreo Crunchies Cookie Crumb Topping is high in Fat, an average adults needs 78 g of Fat per day. 100 grams have 21.5 g of Fat, 28% of your total daily needs.
High Iron density
Nabisco Nabisco Oreo Crunchies Cookie Crumb Topping is high in Iron, an average adults needs 18 mg of Iron per day. 100 grams have 4.9 mg of Iron, 27% of your total daily needs.
High Saturated_Fats density
Nabisco Nabisco Oreo Crunchies Cookie Crumb Topping is high in Saturated_Fats, an average adults needs 20 g of Saturated_Fatss per day. 100 grams have 4.14 g of Saturated_Fats, 21% of your total daily needs.
High sodium density
Nabisco Nabisco Oreo Crunchies Cookie Crumb Topping is high in sodium, an average adults needs 2,300 mg of sodium per day. 100 grams have 528 mg of salt, 23% of your total daily needs.
High Sugars density
Nabisco Nabisco Oreo Crunchies Cookie Crumb Topping is high in Sugars, an average adults needs 50 g of Sugars per day. 100 grams have 36 g of Sugars, 72% 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.
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.
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.
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.
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).
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).
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.