Vegetable And Pasta Combinations With Cream Or Cheese Sauce (Broccoli Pasta Carrots Corn Zucchini Peppers Cauliflower Peas Etc.) Cooked

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 = 109 Calories

Vegetable And Pasta Combinations With Cream Or Cheese Sauce (Broccoli Pasta Carrots Corn Zucchini Peppers Cauliflower Peas Etc.) Cooked belongs to the Vegetables food group.
You have 109 calories from 100 grams.The serving weight is 162g1 cup which is equivalent to 177 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

109 Calories = 5% of Daily Value

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

Men

109 Calories = 4% 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 109 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 109 calories for a 125-pound person :

Ski Machine: general: 10 mn
Bowling : 30 mn
Skiing: cross-country : 13 mn
Running: 10 mph (6 min/mile) : 6 mn
Heavy Cleaning: wash car. windows : 20 mn

How Long Does It Take to Burn 109 calories for a 155-pound person :

Calisthenics: vigorous : 11 mn
Kayaking : 18 mn
Scuba or skin diving : 13 mn
Gardening: general : 20 mn
Standing in line : 93 mn

How Long Does It Take to Burn 109 calories for a 185-pound person :

Aerobics: high impact : 11 mn
Kayaking : 21 mn
Scuba or skin diving : 10 mn
Gardening: general : 6 mn
Standing in line : 13 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 Vegetable And Pasta Combinations With Cream Or Cheese Sauce (Broccoli Pasta Carrots Corn Zucchini Peppers Cauliflower Peas Etc.) Cooked. 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 109 calories per 100 grams, Vegetable And Pasta Combinations With Cream Or Cheese Sauce (Broccoli Pasta Carrots Corn Zucchini Peppers Cauliflower Peas Etc.) Cooked would be considered a Medium calorie density food.

High Vitamin K density

Vegetable And Pasta Combinations With Cream Or Cheese Sauce (Broccoli Pasta Carrots Corn Zucchini Peppers Cauliflower Peas Etc.) Cooked is high in Vitamin K, an average adults needs 120 mcg of Vitamin K per day. 100 grams have 26.2 mcg of Vitamin K, 22% 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 109Calories from Fat 48
% Daily Value*5
Total Fat 5.32 g7%
Satured Fat 1.447 g7%
Trans Fat 0 g
Cholesterol 3 mg1%
Sodium 410 mg18%
Total Carbohydrate 12.69 g5%
Dietary Fiber 2.3 g8%
Sugars 2.58 g5%
Protein 3.71 g7%
Vitamin A 19%Vitamin C 19%
Calcium 4%Iron 4%

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

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

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

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

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