Fat & Proteins & Carbs
100 g = 527 Calories
Pie Crust Standard-Type Prepared From Recipe Baked belongs to the Baked Foods food group.
You have 527 calories from 100 grams.The serving weight is 23g – 1 Piece (1/8 Of 9 Inch Crust) which is equivalent to 121 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
527 Calories = 26% of Daily Value
DVs are based on a 2,000-calorie diet for healthy adults women.
527 Calories = 21% 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 527 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 527 calories for a 125-pound person :
Stretching. Hatha Yoga: 110 mn
Swimming: general : 73 mn
Rollerblading/skating (Casual) : 41 mn
Bicycling: > 20 mph : 27 mn
Reading: sitting : 395 mn
How Long Does It Take to Burn 527 calories for a 155-pound person :
Stretching. Hatha Yoga : 110 mn
Volleyball: non-competitive. general play : 146 mn
Boxing: sparring : 49 mn
Operate Snow Blower: walking : 98 mn
Sleeping : 719 mn
How Long Does It Take to Burn 527 calories for a 185-pound person :
Rowing. Stationary: moderate : 54 mn
Volleyball: non-competitive. general play : 126 mn
Boxing: sparring : 44 mn
Operate Snow Blower: walking : 23 mn
Sleeping : 336 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 Pie Crust Standard-Type Prepared From Recipe Baked. 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 527 calories per 100 grams, Pie Crust Standard-Type Prepared From Recipe Baked 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
Pie Crust Standard-Type Prepared From Recipe Baked is high in Calories, an average adults needs 2000 g of Calories per day. 100 grams have 527 g of Calories, 26% of your total daily needs.
High Fat density
Pie Crust Standard-Type Prepared From Recipe Baked is high in Fat, an average adults needs 78 g of Fat per day. 100 grams have 34.6 g of Fat, 44% of your total daily needs.
High Niacin density
Pie Crust Standard-Type Prepared From Recipe Baked is high in Niacin B3, an average adults needs 16 mg of Niacin B3 per day. 100 grams have 3.307 mg of Niacin B3, 21% of your total daily needs.
High Riboflavin density
Pie Crust Standard-Type Prepared From Recipe Baked is high in Riboflavin B2, an average adults needs 1.3 g of Riboflavin B2 per day. 100 grams have 0.277 mg of Riboflavin B2, 21% of your total daily needs.
High Saturated_Fats density
Pie Crust Standard-Type Prepared From Recipe Baked is high in Saturated_Fats, an average adults needs 20 g of Saturated_Fatss per day. 100 grams have 8.622 g of Saturated_Fats, 43% of your total daily needs.
High Selenium density
Pie Crust Standard-Type Prepared From Recipe Baked is high in Selenium, an average adults needs 55 mcg of Selenium per day. 100 grams have 21.1 mcg of Selenium, 38% of your total daily needs.
High sodium density
Pie Crust Standard-Type Prepared From Recipe Baked is high in sodium, an average adults needs 2,300 mg of sodium per day. 100 grams have 542 mg of salt, 24% of your total daily needs.
High Thiamin density
Pie Crust Standard-Type Prepared From Recipe Baked is high in Thiamin B1, an average adults needs 1.2 g of Thiamin B1 per day. 100 grams have 0.391 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:
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.
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).
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.
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.
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.
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.
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.