Fat & Proteins & Carbs
100 g = 85 Calories
Pork Fresh Variety Meats And By-Products Lungs Raw belongs to the Meats food group.
You have 85 calories from 100 grams.The serving weight is 28.4g – 1 Oz which is equivalent to 24 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
85 Calories = 4% of Daily Value
DVs are based on a 2,000-calorie diet for healthy adults women.
85 Calories = 3% 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 85 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 85 calories for a 125-pound person :
Weight Lifting: vigorous: 12 mn
Softball: general play : 14 mn
Boxing: sparring : 8 mn
Water Polo : 7 mn
Standing in line : 73 mn
How Long Does It Take to Burn 85 calories for a 155-pound person :
Elliptical Trainer: general : 8 mn
Frisbee : 24 mn
Football: competitive : 8 mn
Bicycling: 14-15.9 mph : 7 mn
Sleeping : 116 mn
How Long Does It Take to Burn 85 calories for a 185-pound person :
Aerobics: low impact : 11 mn
Frisbee : 20 mn
Football: competitive : 7 mn
Bicycling: 14-15.9 mph : 6 mn
Sleeping : 15 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 Pork Fresh Variety Meats And By-Products Lungs Raw. 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
Low calorie density foods
With 85 calories per 100 grams, Pork Fresh Variety Meats And By-Products Lungs Raw be considered a Low calorie density food. Low calorie density generally indicates that you can consume a larger amount of food with fewer calories and are generally good choices when dieting.
Very low in carbs
Pork Fresh Variety Meats And By-Products Lungs Raw is low in Net Carbs, 100 grams have only0 g of Net Carbs it is a good choice if you are following a Keto or Ketosis diet.
High Cholesterol density
Pork Fresh Variety Meats And By-Products Lungs Raw is high in Cholesterol, an average adults needs 300 mg of Cholesterol per day. 100 grams have 320 mg of Cholesterol, 107% of your total daily needs.
Pork Fresh Variety Meats And By-Products Lungs Raw is high in Fat, an average adults needs 78 g of Fat per day. 100 grams have 2.72 g of Fat, 3% of your total daily needs.
High Iron density
Pork Fresh Variety Meats And By-Products Lungs Raw is high in Iron, an average adults needs 18 mg of Iron per day. 100 grams have 18.9 mg of Iron, 105% of your total daily needs.
High Niacin density
Pork Fresh Variety Meats And By-Products Lungs Raw is high in Niacin B3, an average adults needs 16 mg of Niacin B3 per day. 100 grams have 3.345 mg of Niacin B3, 21% of your total daily needs.
High Protein density
Pork Fresh Variety Meats And By-Products Lungs Raw is high in Protein, an average adults needs 50 g of Protein per day. 100 grams have 14.08 g of Protein, 28% of your total daily needs.
High Riboflavin density
Pork Fresh Variety Meats And By-Products Lungs Raw is high in Riboflavin B2, an average adults needs 1.3 g of Riboflavin B2 per day. 100 grams have 0.43 mg of Riboflavin B2, 33% of your total daily needs.
High Selenium density
Pork Fresh Variety Meats And By-Products Lungs Raw is high in Selenium, an average adults needs 55 mcg of Selenium per day. 100 grams have 17.8 mcg of Selenium, 32% of your total daily needs.
High Vitamin B12 density
Pork Fresh Variety Meats And By-Products Lungs Raw is high in Vitamin B12, an average adults needs 2.4 mcg of Vitamin B12 per day. 100 grams have 2.75 mcg of Vitamin B12, 115% 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 goal 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 in the context of weight loss or 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:
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.
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.
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.
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 B12, also known as cobalamin, is a water-soluble vitamin essential to the normal functioning of the brain (it participates in the synthesis of neurotransmitters), the nervous system (it is essential for maintaining the integrity of the nervous system and especially the myelin sheath that protects the nerves and optimizes their functioning) and for the formation of blood. It is one of the eight B vitamins. It is normally involved as a cofactor in the metabolism of every cell in the human body, especially in the synthesis of DNA and its regulation, as well as in the synthesis of fatty acids and in energy production.
It exists in several forms belonging to the cobalamin family: cyanocobalamin, hydroxocobalamin, methylcobalamin and adenosylcobalamin, the first two being its stable forms. Cobalamins have a chemical structure similar to heme but the central iron atom is replaced by a cobalt atom, hence their name.
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.
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.