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 = 35 Calories
Turnip Greens Cooked From Canned Made With Margarine belongs to the Vegetables food group.
You have 35 calories from 100 grams.The serving weight is 164g – 1 cup, canned which is equivalent to 57 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
35 Calories = 2% of Daily Value
DVs are based on a 2,000-calorie diet for healthy adults women.
35 Calories = 1% 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 35 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 35 calories for a 125-pound person :
Calisthenics: vigorous: 3 mn
Badminton: general : 7 mn
Bicycling: 12-13.9 mph : 4 mn
Raking lawn : 7 mn
Moving: household furniture : 5 mn
How Long Does It Take to Burn 35 calories for a 155-pound person :
Aerobics. Step: high impact : 3 mn
Swimming: general : 5 mn
Basketball: playing a game : 4 mn
Bicycling: 16-19 mph : 2 mn
Moving: household furniture : 5 mn
How Long Does It Take to Burn 35 calories for a 185-pound person :
Bicycling. Stationary: moderate : 4 mn
Swimming: general : 8 mn
Basketball: playing a game : 3 mn
Bicycling: 16-19 mph : 3 mn
Moving: household furniture : 22 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 Turnip Greens Cooked From Canned Made With Margarine. 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 35 calories per 100 grams, Turnip Greens Cooked From Canned Made With Margarine 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
Turnip Greens Cooked From Canned Made With Margarine is low in Net Carbs, 100 grams have only1.53 g of Net Carbs it is a good choice if you are following a Keto or Ketosis diet.
Turnip Greens Cooked From Canned Made With Margarine is high in Fat, an average adults needs 78 g of Fat per day. 100 grams have 2.19 g of Fat, 3% of your total daily needs.
High Folate density
Turnip Greens Cooked From Canned Made With Margarine is high in Folate B9, an average adults needs 400 mcg of Folate B9 per day. 100 grams have 84 mcg of Folate B9, 21% of your total daily needs.
High Vitamin A density
Turnip Greens Cooked From Canned Made With Margarine is high in Vitamin A, an average adults needs 900 mcg of Vitamin A per day. 100 grams have 313 mcg of Vitamin A, 35% of your total daily needs.
High Vitamin K density
Turnip Greens Cooked From Canned Made With Margarine is high in Vitamin K, an average adults needs 120 mcg of Vitamin K per day. 100 grams have 279.2 mcg of Vitamin K, 233% 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:
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.
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 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.
Vitamin E is a fat-soluble vitamin covering a set of eight organic molecules, four tocopherols and four tocotrienols. The most biologically active form is α-tocopherol, the most abundant in the diet being γ-tocopherol. These molecules are present in large quantities in vegetable oils. They act, along with vitamin C and glutathione, essentially as antioxidants against reactive oxygen derivatives produced in particular by the oxidation of fatty acids.
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.