Fat & Proteins & Carbs
100 g = 239 Calories
Pork Steak Or Cutlet Ns As To Cooking Method Lean And Fat Eaten belongs to the Meats food group.
You have 239 calories from 100 grams.The serving weight is 15g – 1 oz, with bone, raw (yield after cooking, bone removed) which is equivalent to 36 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
239 Calories = 12% of Daily Value
DVs are based on a 2,000-calorie diet for healthy adults women.
239 Calories = 10% 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 239 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 239 calories for a 125-pound person :
Aerobics: low impact: 36 mn
Hiking: cross-country : 33 mn
Rock Climbing: rappelling : 25 mn
Chopping & splitting wood : 33 mn
Cooking : 102 mn
How Long Does It Take to Burn 239 calories for a 155-pound person :
Circuit Training: general : 23 mn
Walking: 3.5 mph (17 min/mi) : 54 mn
Sledding. luge. toboggan : 29 mn
Rope Jumping (Slow) : 26 mn
Paint. paper. remodel: inside : 41 mn
How Long Does It Take to Burn 239 calories for a 185-pound person :
Ski Machine: general : 18 mn
Walking: 3.5 mph (17 min/mi) : 57 mn
Sledding. luge. toboggan : 24 mn
Rope Jumping (Slow) : 38 mn
Paint. paper. remodel: inside : 175 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 Steak Or Cutlet Ns As To Cooking Method Lean And Fat Eaten. 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
With 239 calories per 100 grams, Pork Steak Or Cutlet Ns As To Cooking Method Lean And Fat Eaten would be considered a Medium calorie density food.
Very low in carbs
Pork Steak Or Cutlet Ns As To Cooking Method Lean And Fat Eaten is low in Net Carbs, 100 grams have only0.06 g of Net Carbs it is a good choice if you are following a Keto or Ketosis diet.
High Cholesterol density
Pork Steak Or Cutlet Ns As To Cooking Method Lean And Fat Eaten is high in Cholesterol, an average adults needs 300 mg of Cholesterol per day. 100 grams have 82 mg of Cholesterol, 27% of your total daily needs.
High Niacin density
Pork Steak Or Cutlet Ns As To Cooking Method Lean And Fat Eaten is high in Niacin B3, an average adults needs 16 mg of Niacin B3 per day. 100 grams have 4.337 mg of Niacin B3, 27% of your total daily needs.
High Protein density
Pork Steak Or Cutlet Ns As To Cooking Method Lean And Fat Eaten is high in Protein, an average adults needs 50 g of Protein per day. 100 grams have 22.96 g of Protein, 46% of your total daily needs.
High Riboflavin density
Pork Steak Or Cutlet Ns As To Cooking Method Lean And Fat Eaten is high in Riboflavin B2, an average adults needs 1.3 g of Riboflavin B2 per day. 100 grams have 0.46 mg of Riboflavin B2, 35% of your total daily needs.
High Saturated_Fats density
Pork Steak Or Cutlet Ns As To Cooking Method Lean And Fat Eaten is high in Saturated_Fats, an average adults needs 20 g of Saturated_Fatss per day. 100 grams have 5.581 g of Saturated_Fats, 28% of your total daily needs.
High Selenium density
Pork Steak Or Cutlet Ns As To Cooking Method Lean And Fat Eaten is high in Selenium, an average adults needs 55 mcg of Selenium per day. 100 grams have 34.8 mcg of Selenium, 63% of your total daily needs.
High sodium density
Pork Steak Or Cutlet Ns As To Cooking Method Lean And Fat Eaten is high in sodium, an average adults needs 2,300 mg of sodium per day. 100 grams have 491 mg of salt, 21% of your total daily needs.
High Thiamin density
Pork Steak Or Cutlet Ns As To Cooking Method Lean And Fat Eaten is high in Thiamin B1, an average adults needs 1.2 g of Thiamin B1 per day. 100 grams have 0.469 mg of Thiamin B1, 39% of your total daily needs.
High Vitamin B6 density
Pork Steak Or Cutlet Ns As To Cooking Method Lean And Fat Eaten is high in Vitamin B6, an average adults needs 1.7 mcg of Vitamin B6 per day. 100 grams have 0.417 mcg of Vitamin B6, 25% of your total daily needs.
High Vitamin B12 density
Pork Steak Or Cutlet Ns As To Cooking Method Lean And Fat Eaten is high in Vitamin B12, an average adults needs 2.4 mcg of Vitamin B12 per day. 100 grams have 1.1 mcg of Vitamin B12, 46% of your total daily needs.
High Zinc density
Pork Steak Or Cutlet Ns As To Cooking Method Lean And Fat Eaten is high in Zinc, an average adults needs 11 mg of Added Sugars per day. 100 grams have 3.99 mg of Zinc, 36% 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
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.
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.
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.
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.
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.
Vitamin B6 is a water-soluble vitamin represented by three main forms: pyridoxine, pyridoxal, and pyridoxamine.
Present in a wide variety of plant and animal foods, it is necessary for proper cell function, particularly the nervous system and skin.
Isolated B6 deficiency is rare. It is most often associated with multiple vitamin deficiencies, particularly the other B vitamins. These deficiencies are observed in particular in chronic alcoholics.
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.
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.