Fat & Proteins & CarbsMacronutrients 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 = 388 Calories
Toaster Pastries Fruit (Includes Apple Blueberry Cherry Strawberry) belongs to the Baked Foods food group.
You have 388 calories from 100 grams.The serving weight is 28.4g – 1 Oz which is equivalent to 110 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
388 Calories = 19% of Daily Value
DVs are based on a 2,000-calorie diet for healthy adults women.
388 Calories = 16% 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 388 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 388 calories for a 125-pound person :
Aerobics. Step: low impact: 46 mn
Walking: 3.5 mph (17 min/mi) : 88 mn
Ice Skating: general : 46 mn
Handball: general : 27 mn
Heavy Cleaning: wash car. windows : 72 mn
How Long Does It Take to Burn 388 calories for a 155-pound person :
Bicycling. Stationary: moderate : 46 mn
Horseback Riding: general : 166 mn
Walk/Jog: jog <10 min. : 54 mn
Rope Jumping (Fast) : 28 mn
Playing w/kids: moderate effort : 83 mn
How Long Does It Take to Burn 388 calories for a 185-pound person :
Elliptical Trainer: general : 31 mn
Horseback Riding: general : 55 mn
Walk/Jog: jog <10 min. : 35 mn
Rope Jumping (Fast) : 55 mn
Playing w/kids: moderate effort : 448 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 Toaster Pastries Fruit (Includes Apple Blueberry Cherry Strawberry). 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 388 calories per 100 grams, Toaster Pastries Fruit (Includes Apple Blueberry Cherry Strawberry) 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 Carbohydrate density
Toaster Pastries Fruit (Includes Apple Blueberry Cherry Strawberry) is high in Carbohydrate, an average adults needs 275 g of Carbohydrate per day. 100 grams have 70.32 g of Carbohydrate, 26% of your total daily needs.
High Folate density
Toaster Pastries Fruit (Includes Apple Blueberry Cherry Strawberry) is high in Folate B9, an average adults needs 400 mcg of Folate B9 per day. 100 grams have 111 mcg of Folate B9, 28% of your total daily needs.
High Iron density
Toaster Pastries Fruit (Includes Apple Blueberry Cherry Strawberry) is high in Iron, an average adults needs 18 mg of Iron per day. 100 grams have 5.51 mg of Iron, 31% of your total daily needs.
High Niacin density
Toaster Pastries Fruit (Includes Apple Blueberry Cherry Strawberry) is high in Niacin B3, an average adults needs 16 mg of Niacin B3 per day. 100 grams have 6.791 mg of Niacin B3, 42% of your total daily needs.
High Riboflavin density
Toaster Pastries Fruit (Includes Apple Blueberry Cherry Strawberry) is high in Riboflavin B2, an average adults needs 1.3 g of Riboflavin B2 per day. 100 grams have 0.558 mg of Riboflavin B2, 43% of your total daily needs.
High Sugars density
Toaster Pastries Fruit (Includes Apple Blueberry Cherry Strawberry) is high in Sugars, an average adults needs 50 g of Sugars per day. 100 grams have 26.13 g of Sugars, 52% of your total daily needs.
High Thiamin density
Toaster Pastries Fruit (Includes Apple Blueberry Cherry Strawberry) is high in Thiamin B1, an average adults needs 1.2 g of Thiamin B1 per day. 100 grams have 0.649 mg of Thiamin B1, 54% of your total daily needs.
High Vitamin A density
Toaster Pastries Fruit (Includes Apple Blueberry Cherry Strawberry) is high in Vitamin A, an average adults needs 900 mcg of Vitamin A per day. 100 grams have 202 mcg of Vitamin A, 22% of your total daily needs.
High Vitamin B6 density
Toaster Pastries Fruit (Includes Apple Blueberry Cherry Strawberry) is high in Vitamin B6, an average adults needs 1.7 mcg of Vitamin B6 per day. 100 grams have 0.52 mcg of Vitamin B6, 31% 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.
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).
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).
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 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.
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.
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.