Fat & Proteins & Carbs
100 g = 151 Calories
White Potato Skins With Adhering Flesh Baked belongs to the Vegetables food group.
You have 151 calories from 100 grams.The serving weight is 33g – Skin from 1 small (1-3/4″ to 2-1/4″ dia, raw) which is equivalent to 50 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
151 Calories = 8% of Daily Value
DVs are based on a 2,000-calorie diet for healthy adults women.
151 Calories = 6% 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 151 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 151 calories for a 125-pound person :
Aerobics: low impact: 23 mn
Volleyball: non-competitive. general play : 42 mn
Snow Shoeing : 16 mn
Running: 6 mph (10 min/mile) : 13 mn
Standing in line : 129 mn
How Long Does It Take to Burn 151 calories for a 155-pound person :
Circuit Training: general : 15 mn
Tai Chi : 31 mn
Skiing: cross-country : 18 mn
Chopping & splitting wood : 21 mn
Playing w/kids: moderate effort : 32 mn
How Long Does It Take to Burn 151 calories for a 185-pound person :
Stretching. Hatha Yoga : 27 mn
Tai Chi : 22 mn
Skiing: cross-country : 15 mn
Chopping & splitting wood : 7 mn
Playing w/kids: moderate effort : 24 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 White Potato Skins With Adhering Flesh Baked. 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 151 calories per 100 grams, White Potato Skins With Adhering Flesh Baked would be considered a Medium calorie density food.
High Copper density
White Potato Skins With Adhering Flesh Baked is high in Copper, an average adults needs 0.9 mg of Copper per day. 100 grams have 0.554 mg of Copper, 62% of your total daily needs.
White Potato Skins With Adhering Flesh Baked is high in Fat, an average adults needs 78 g of Fat per day. 100 grams have 0.1 g of Fat, 0% of your total daily needs.
High Iron density
White Potato Skins With Adhering Flesh Baked is high in Iron, an average adults needs 18 mg of Iron per day. 100 grams have 4.13 mg of Iron, 23% of your total daily needs.
High Vitamin B6 density
White Potato Skins With Adhering Flesh Baked is high in Vitamin B6, an average adults needs 1.7 mcg of Vitamin B6 per day. 100 grams have 0.475 mcg of Vitamin B6, 28% 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
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.
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.
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).
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.
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.
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 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.