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Calories in Pillsbury Crescent rolls reduced fat
90Calories
| Amount Per 1 roll | |||
| Calories | 90 Kcal (377 kJ) | ||
| Calories from fat | 40.5 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.5g | 7% | |
|---|---|---|---|
| Saturated Fat | 2g | 10% | |
| Sodium | 220mg | 9% | |
| Total Carbs | 12g | 4% | |
| Sugars | 2g | 8% | |
| Protein | 2g | 4% | |
| Iron | 0.6mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
Ingredients And Nutrition Overview
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WeightWatchers Points: 2.2, PointsPlus: 3, SmartPoints: 3
WeightWatchers Points are estimated by carbohydrates, fats, protein and fiber in product. They are not an affirmation of better quality or nutritional value of the product or its manufacturer. Only way to count for dieters. Less points are better.
Read more at Weight watchers diet review -
Contains trans-fats! Even if label says 0!
Consumption of food containing trans-fat has unequivocally been shown to increase the risk of heart disease by raising levels of LDL (bad cholesterol), and lowering levels of HDL (good cholesterol). Why do the nutrition labels on some products say that there are no trans fats, while Fooducate insists there are? Unfortunately there is an FDA loop hole here. If the amount of trans-fat in a product is less than half a gram per serving, manufacturers can round it down to 0. But even 0.49 grams of trans-fat is bad for you. And don't even get us started on the actual consumption versus the tiny serving size. So how do you know if a product does have trans fat in it? Look for "partially hydrogenated" oils and fats in the ingredient list. Sources: ----------- Mensink RPM, Katan MB. Effect of dietary trans fatty acids on high-density and low-density lipoprotein cholesterol levels in healthy subjects. N Engl J Med 1990;323:439-45. Zock PL, Katan MB. Hydrogenation alternatives: effects of trans fatty acids and stearic acid versus linoleic acid on serum lipids and lipoproteins in humans. J Lipid Res l992;33:399-4l0. Judd JT, Clevidence BA, Muesing RA, Wittes J, Sunkin ME, Podczasy JJ. Dietary trans fatty acids: effects of plasma lipids and lipoproteins of healthy men and women. Am J Clin Nutr 1994;59:861-8. Lichtenstein AH, Ausman LM, Jalbert SM, Schaefer EJ. Effects of different forms of dietary hydrogenated fats on serum lipoprotein cholesterol levels. N Engl J Med 1999;340:1933–1940 Hu FB, Stampfer MJ, Manson JE, Rimm E, Colditz GA, Rosner BA, et al. Dietary fat intake and the risk of coronary heart disease in women. N Engl J Med. 1997;337:1491–9. Mozaffarian D, Katan MB, Ascherio A, Stampfer MJ, Willett WC. Trans fatty acids and cardiovascular disease. N Engl J Med. 2006;354:1601–1613.
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Contains controversial artificial colors
Once upon a time, there were no food colorings. Then folks figured out that food looks better and sells more when it can be enlivened through dyes. For most of food history, the dyes were from natural sources – beet juice for red, turmeric for yellow,etc… However, in the quest to increase color intensity and lower manufacturing costs, cheap artificial dyes were introduced to market. Unfortunately they pose a risk for hyperactivity in children, cancer, and allergic reactions. ----------- Sources: Feingold BF. Hyperkinesis and learning disabilities linked to artificial food flavors and colors. Am J Nurs 1975; 75-5: 797-803. Harley JP, Matthews CG, Eichman P. Synthetic Food Colors and Hyperactivity in Children: A double-blind challenge experiment. Pediatrics 1978; 62: 975-983. Kobylewski S, Jacobson M. Toxicology of food dyes. Int J Occup Env Heal 2012; 18-3: 220-246. McCann D, Barrett A, Cooper A, Crumpler D, Dalen L, Grimshaw K, Kitchin E, Lok K, Porteous L, Prince E, Sonuga-Garke E, OWarner J, Stevenson J. Food additives and hyperactive behavior in 3-year-old and 8/9-year-old children in the community: a randomized, double-blinded, placebo-controlled trial. Lancet 2007; 370: 1560-67. Schab DW, Trinh NT. Do artificial food colors promote hyperactivity in children with hyperactive syndromes? A meta-analysis of double-blind placebo-controlled trials. J Dev Behav Pediatr 2004; 25: 423-434. Sonuga-Barke EJS, Hollis C, Brandeis D, Konofal E, Cortese S, Lecendreux M, Daley D, Wong I, Ferrin M, Sergeant J, Holtmann M, Stevenson J, Danckaerts M, Van Der Oord S, Dopfner M, Dittmann R, Simonoff E, Zuddas A, Banaschewski T, Buitelaar J, Coghill D. Nonharmacological interventions for ADHA: Systematic review and meta-analyses of randomized controlled trials of dietary and psychological treatments. Am J Psychiatry 2013; 170-3: 275-289. Stevens LJ, Kuczek T, Burgess JR, Hurt E, Arnold LE. Dietary sensitivities and ADHD symptoms: Thirty-five years of research. Clin Pediatr 2011; 50:279-293. Williams JI, Cram DM, Tausig FT, Webster E. Relative effects of drugs and diet on hyperactive behaviors: An experimental study. Pediatrics 1978; 61-6: 811-817.
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For dieters: FoodPoints value is 3
* FoodPoints are calculated by Fooducate based on fats, carbs, fiber, and protein. They are not an endorsement or approval of the product or its manufacturer. The fewer points - the better.
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Controversial additive TBHQ in here
TBHQ (tertiary butylhydroquinone) is an antioxidant used to keep oils from going rancid. It is a petroleum derivative. Yummy. The food industry pushed the FDA for years to get it approved as a preservative despite the fact that ingestion of large doses (a thirtieth of an ounce) can cause nausea, delirium, and ringing of the ears. (Anyone remember what Jack Nicholson had for lunch in “The Shining”?) TBHQ cannot exceed 0.02% of the oil and fat content in a food.
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Contains fully hydrogenated oils
Although these oils are not trans fat, they do cause an oil to contain more saturated fats than it originally had. Which is not good. ---- Sources: Lefevre M, Mensink RP, Kris-Etherton PM, Petersen B, Smith K, Flickinger BD. Predicted changes in fatty acid intakes, plasma lipids, and cardiovascular disease risk following replacement of trans fatty acid-containing soybean oil with application-appropriate alternatives. Lipids. 2012;47(10):951-62. FAQs about Fats - American Heart Association
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Highly Processed!
This product is highly processed. If you'll take a look at its ingredient list, you'll discover new words to add to your vocabulary. Many of theses ingredients are required to increase the shelf life of the product and improve the flavor that disappears when food is not fresh.
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No whole grains here
Whole grains are a great source of fiber and other nutrients. Fiber is one of the most important nutrients lacking in the modern American diet. Unfortunately, this product does not contain enough whole grains, if any. If there is fiber in here, it's probably added fiber and not naturally occurring. Whole grains are not the only way to consuming fiber, BUT by choosing them instead of processed grains you've made a smart choice. If you'd like to eat a bit better, try for something that contains whole grains.
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One of the worst products in its category
This product is in the bottom 10% of the products in its category
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Contains glycerides
Mono and diglycerides are commonly used in processed foods to maintain stability in liquid products and "improve" quality in baked goods. These glycerides could be created using both hydrogenated and partially hydrogenated oils or animal fats. In theory, this may transfer a small amount of trans fats into the product. The glycerides are synthesized into phosphates by reacting with phosphorus pentoxide, a potential environmental hazard. But that's only part of the problem . . . The presence of mono and diglycerides should discourage you from buying a product for more than just these reasons: their inclusion in a product indicates that it is industrially processed. Choose products without mono and diglycerides not only for health reasons, but because you are getting a better quality food item overall.
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Learn about Xanthan Gum, found here
Xanthan gum is an emulsifier. It helps ingredients blend more effectively and stay blended while waiting on a shelf. For example – water and oil mixtures, as well as bits of spice in a salad dressing. Xanthan Gum is made by fermenting corn sugar with a bacteria, Xanthomonas campestris. It’s the same bacteria that creates black spots on broccoli and cauliflower. The result is a slimy goo that is then dried up and ground into a fine white powder.
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Sodium Aluminum Phosphate
This product contains sodium aluminum phosphate. Food manufacturers will tell you that this additive is not a problem. And yes, normally, people will have some amount of aluminum in their body by means of inhalation, ingestion or dermal contact. The Department of Health and Human services says most this aluminum will leave your body quickly through feces, and the small amount that enters your bloodstream will leave via urine, but . . . they also say that excess aluminum can cause problems. Some research has implicated aluminum with Alzheimer's and research both supports and refutes this. Doctors blame aluminum of exacerbating the effects of kidney disease and causing bone or brain diseases. Bottom line: There's no tangible benefit of consuming products with sodium aluminum phosphate. To err on the side of safety, particularly with products you consume everyday, choose ones without added aluminum.
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% RDI of Main Nutrition Facts
5%
of RDI* (90 calories) 28 g
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Cal: 4.5 %
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Fat: 6.9 %
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Carb: 4 %
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Prot: 4 %
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0%25%75%RDI norm*
Calories Breakdown
- Carbs (47.5%)
- Fat (44.6%)
- Protein (7.9%)
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