Stinging Nettles Blanched (Northern Plains Indians)

Fat & Proteins & Carbs

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.

100 g = 42 Calories

Stinging Nettles Blanched (Northern Plains Indians) belongs to the American Indian food group.
You have 42 calories from 100 grams.The serving weight is 89g1 Cup which is equivalent to 37 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

Women

42 Calories = 2% of Daily Value

DVs are based on a 2,000-calorie diet for healthy adults women.

Men

42 Calories = 2% 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 42 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 42 calories for a 125-pound person :

Calisthenics: moderate: 8 mn
Skiing: downhill : 6 mn
Wrestling : 6 mn
Bicycling: 16-19 mph : 3 mn
Heavy Cleaning: wash car. windows : 8 mn

How Long Does It Take to Burn 42 calories for a 155-pound person :

Weight Lifting: general : 12 mn
Badminton: general : 9 mn
Football: competitive : 4 mn
Shoveling Snow: by hand : 6 mn
Cooking : 18 mn

How Long Does It Take to Burn 42 calories for a 185-pound person :

Bicycling. Stationary: moderate : 4 mn
Badminton: general : 10 mn
Football: competitive : 4 mn
Shoveling Snow: by hand : 5 mn
Cooking : 48 mn

Comparison with ordinary products

This 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 Stinging Nettles Blanched (Northern Plains Indians). 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 42 calories per 100 grams, Stinging Nettles Blanched (Northern Plains Indians) 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.

High Calcium density

Stinging Nettles Blanched (Northern Plains Indians) is high in Calcium, an average adults needs 1300 mg of Calcium per day. 100 grams have 481 mg of Calcium, 37% of your total daily needs.

Very low in carbs

Stinging Nettles Blanched (Northern Plains Indians) is low in Net Carbs, 100 grams have only0.59 g of Net Carbs it is a good choice if you are following a Keto or Ketosis diet.

Low Fat

Stinging Nettles Blanched (Northern Plains Indians) is high in Fat, an average adults needs 78 g of Fat per day. 100 grams have 0.11 g of Fat, 0% of your total daily needs.

High Fiber density

Stinging Nettles Blanched (Northern Plains Indians) is high in Fiber, an average adults needs 28 g of Fiber per day. 100 grams have 6.9 g of Fiber, 25% of your total daily needs.

High Manganese density

Stinging Nettles Blanched (Northern Plains Indians) is high in Manganese, an average adults needs 2,3 mg of Manganese per day. 100 grams have 0.779 mg of Manganese, 34% of your total daily needs.

High Vitamin K density

Stinging Nettles Blanched (Northern Plains Indians) is high in Vitamin K, an average adults needs 120 mcg of Vitamin K per day. 100 grams have 498.6 mcg of Vitamin K, 416% of your total daily needs.

Quick stats

These quick stats highlight the main nutritional characteristics of Pillsbury Golden Layer Buttermilk Biscuits Artificial Flavor Refrigerated Dough

Nutrition Facts

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 Facts

Serving Size 100g

,

Calories 42Calories from Fat 1
% Daily Value*2
Total Fat 0.11 g0%
Satured Fat 0 g0%
Trans Fat 0 g
Cholesterol 0 mg0%
Sodium 4 mg0%
Total Carbohydrate 7.49 g3%
Dietary Fiber 6.9 g25%
Sugars 0.25 g1%
Protein 2.71 g5%
Vitamin A 11%Vitamin C 0%
Calcium 37%Iron 9%

Nutrition Elements by %DV

Macronutrients by Daily Value (%DV)

Minerals by Daily Value (%DV)

Vitamins by Daily Value (%DV)

Nutrition Elements Summary

Macronutrients

Minerals

Vitamins

Others

Carbs and Sugars

Fats

Amino Acids

Glossary

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:
Carbohydrates: 55%
Protein: 15%
Fat: 30%

Calcium is by far the most abundant metallic element in the body (1 to 2% by mass). It is mainly stored in the bones, of which it is an integral part. It contributes to the formation of the latter, as well as that of the teeth, and to the maintenance of their health. The mechanisms for maintaining a normal plasma ionized calcium concentration are, if necessary, at the expense of the skeleton and too great a decrease in calcium intake as well as an increase in excretion poses a risk to the skeleton and health. (osteoporosis in adults, rickets in children, increased risk of lead poisoning, etc.).
Calcium also plays an essential role in blood clotting, the maintenance of blood pressure and the contraction of muscles, including the heart, through its importance in neuromuscular functions. It is involved in the functioning of many enzymatic processes.
https://en.wikipedia.org/wiki/Calcium

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.
https://en.wikipedia.org/wiki/Fiber

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.
https://en.wikipedia.org/wiki/Magnesium

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.
https://en.wikipedia.org/wiki/Manganese

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.
https://en.wikipedia.org/wiki/Riboflavin

Vitamin A is a fat soluble vitamin.
In the body, it exists as retinol, retinal, retinoic acid (tretinoin) and retinyl phosphate. These molecules are altered by oxygen in the air, alterations accelerated by light and heat.
Foods of animal origin (meat, dairy products and especially liver) contain retinol and retinol esters while plants mainly contain carotenes which are precursors of retinol. A beta-carotene molecule, by hydrolysis of the 15-15 ′ bond under the influence of a carotenoid mono-oxygenase (ββ-carotene 15,15 ′ mono-oxygenase), gives two molecules of vitamin A. On the other hand, the other two carotenes (alpha and gamma) only give rise to a single vitamin A molecule.
https://en.wikipedia.org/wiki/Vitamin_A

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.
https://en.wikipedia.org/wiki/Vitamin_K