Nutrition Facts
Serving Size: 100g
Calories215
Total Fat0.9g
Saturated Fat0.0g
Total Carbs9.2g
Fiber1.1g
Sugars0.6g
Protein1.6g
Macro Breakdown
Health Scores (0-10)
10.0
Metabolic
5.5
Inflammation
6.8
Hormonal
5.6
Gut Health
10.0
Skin Health
5.0
Brain Health
7.2
Bone Health
5.8
Sleep
5.5
Exercise
5.4
Longevity
6.2
Detox
6.5
Immunity
5.6
Pral
4.3
Satiety
0.0
Nutrient Density
5.1
Bioavailability
4.8
Electrolyte
5.1
Methylation
🧬 How Babyfood, dinner, chicken and rice Affects Your Health
Testosterone 2% DV
Zinc (undefined% DV) supports testosterone production. It's a cofactor for 5α-reductase and inhibits aromatase.
Cortisol & Stress 2% DV
Magnesium (undefined% DV) calms the nervous system. It blocks NMDA receptors and reduces stress-induced cortisol spikes.
Thyroid 5% DV
Selenium (undefined% DV) converts T4 to active T3. Essential for thyroid function.
Complete Nutrient Profile
| Nutrient | Amount / 100g | % Daily Value |
|---|---|---|
| Energy Kcal | 215.0 kJ | — |
| Protein | 1.6 g | 3% DV |
| Total Fat | 0.9 g | 1% DV |
| Carbohydrate | 9.2 g | 3% DV |
| Fiber | 1.1 g | 4% DV |
| Sugar | 0.6 g | 1% DV |
| Cholesterol | 10.0 mg | 3% DV |
| Sodium | 25.0 mg | 1% DV |
| Calcium | 18.0 mg | 1% DV |
| Iron | 0.2 mg | 1% DV |
| Magnesium | 8.0 mg | 2% DV |
| Phosphorus | 20.0 mg | 2% DV |
| Potassium | 60.0 mg | 1% DV |
| Zinc | 0.3 mg | 2% DV |
| Vitamin C | 1.0 mg | 1% DV |
| Vitamin B6 | 0.0 mg | 2% DV |
| Folate | 3.0 µg | 1% DV |
| Vitamin A | 58.0 µg | 6% DV |
| Vitamin E | 0.1 mg | 1% DV |
| Vitamin K | 1.8 µg | 2% DV |
| Selenium | 3.0 µg | 5% DV |
Compare Babyfood, dinner, chicken and rice With...
Alcoholic beverage, rice (sake)
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561 calAmaranth grain, cooked
429 calAmaranth grain
1554 calAmaranth leaves, cooked, boiled, drained
88 calAmaranth leaves, cooked, boiled, drained
88 cal
🔗 Related Guides: 🧬 Thyroid (T3/T4)
Frequently Asked Questions
Does Babyfood, dinner, chicken and rice contain anti-nutrients?
Phytates (especially in whole grains — bind zinc, iron, calcium). Lectins (wheat germ agglutinin — reduced by cooking). Sourdough fermentation reduces phytates 70-90%. Soaking + cooking helps. Yeast fermentation (bread) partially breaks down phytates. Whole grains have more nutrients but also more phytates — the net effect is still positive.