White Potato Skins With Adhering Flesh Fried

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 = 418 Calories

White Potato Skins With Adhering Flesh Fried belongs to the Fast Foods food group.
You have 418 calories from 100 grams.

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

418 Calories = 21% of Daily Value

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

Men

418 Calories = 17% 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 418 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 418 calories for a 125-pound person :

Calisthenics: vigorous: 41 mn
Whitewater: rafting. kayaking : 70 mn
Snow Shoeing : 44 mn
Rope Jumping (Fast) : 30 mn
Playing w/kids: moderate effort : 89 mn

How Long Does It Take to Burn 418 calories for a 155-pound person :

Aerobics. Step: high impact : 35 mn
Golf: using cart : 100 mn
Football: touch. flag. general : 44 mn
Bicycling: > 20 mph : 21 mn
Heavy Cleaning: wash car. windows : 77 mn

How Long Does It Take to Burn 418 calories for a 185-pound person :

Elliptical Trainer: general : 33 mn
Golf: using cart : 60 mn
Football: touch. flag. general : 25 mn
Bicycling: > 20 mph : 30 mn
Heavy Cleaning: wash car. windows : 75 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 White Potato Skins With Adhering Flesh Fried. 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 418 calories per 100 grams, White Potato Skins With Adhering Flesh Fried 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 calorie density

White Potato Skins With Adhering Flesh Fried is high in Calories, an average adults needs 2000 g of Calories per day. 100 grams have 418 g of Calories, 21% of your total daily needs.

High Carbohydrate density

White Potato Skins With Adhering Flesh Fried is high in Carbohydrate, an average adults needs 275 g of Carbohydrate per day. 100 grams have 71.89 g of Carbohydrate, 26% of your total daily needs.

High Copper density

White Potato Skins With Adhering Flesh Fried is high in Copper, an average adults needs 0.9 mg of Copper per day. 100 grams have 1.131 mg of Copper, 126% of your total daily needs.

High Fiber density

White Potato Skins With Adhering Flesh Fried is high in Fiber, an average adults needs 28 g of Fiber per day. 100 grams have 10.4 g of Fiber, 37% of your total daily needs.

High Iron density

White Potato Skins With Adhering Flesh Fried is high in Iron, an average adults needs 18 mg of Iron per day. 100 grams have 8.45 mg of Iron, 47% of your total daily needs.

High Niacin density

White Potato Skins With Adhering Flesh Fried is high in Niacin B3, an average adults needs 16 mg of Niacin B3 per day. 100 grams have 4.513 mg of Niacin B3, 28% of your total daily needs.

High Potassium density

White Potato Skins With Adhering Flesh Fried is high in Potassium, an average adults needs 4700 mg of Potassium per day. 100 grams have 1001 mg of Potassium, 21% of your total daily needs.

High sodium density

White Potato Skins With Adhering Flesh Fried is high in sodium, an average adults needs 2,300 mg of sodium per day. 100 grams have 723 mg of salt, 31% of your total daily needs.

High Vitamin B6 density

White Potato Skins With Adhering Flesh Fried is high in Vitamin B6, an average adults needs 1.7 mcg of Vitamin B6 per day. 100 grams have 0.922 mcg of Vitamin B6, 54% of your total daily needs.

High Vitamin C density

White Potato Skins With Adhering Flesh Fried is high in Vitamin C, an average adults needs 90 mg of Vitamin C per day. 100 grams have 21.4 mg of Vitamin C, 24% of your total daily needs.

High Vitamin C density

White Potato Skins With Adhering Flesh Fried is high in Vitamin C, an average adults needs 90 mg of Vitamin C per day. 100 grams have 21.4 mg of Vitamin C, 24% 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 418Calories from Fat 112
% Daily Value*21
Total Fat 12.44 g16%
Satured Fat 3.111 g16%
Trans Fat 0 g
Cholesterol 0 mg0%
Sodium 723 mg31%
Total Carbohydrate 71.89 g26%
Dietary Fiber 10.4 g37%
Sugars 3.09 g6%
Protein 6.66 g13%
Vitamin A 0%Vitamin C 24%
Calcium 3%Iron 47%

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

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

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

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

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

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).
https://en.wikipedia.org/wiki/Iron

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

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

Inorganic phosphorus in the form of the phosphate PO3−4 is required for all known forms of life. Phosphorus plays a major role in the structural framework of DNA and RNA. Living cells use phosphate to transport cellular energy with adenosine triphosphate (ATP), necessary for every cellular process that uses energy. ATP is also important for phosphorylation, a key regulatory event in cells. Phospholipids are the main structural components of all cellular membranes. Calcium phosphate salts assist in stiffening bones. Biochemists commonly use the abbreviation “Pi” to refer to inorganic phosphate.
https://en.wikipedia.org/wiki/Phosphorus

Potassium is an essential nutrient in the human diet.
Potassium in the form of the cation K+ is the major intracellular ion in the body. There is a concentration gradient in favor of the exit of the ion from the intracellular compartment to the extracellular compartment. This gradient is maintained by pumps located in the cell membranes, in particular the sodium-potassium pump is responsible for the existence of a negative resting potential present in all living cells.
https://en.wikipedia.org/wiki/Potassium

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).
https://en.wikipedia.org/wiki/Saturated_fat

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

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

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.
https://en.wikipedia.org/wiki/Vitamin_B6

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