Babyfood, dinner, turkey and rice, junior

grains

🍗
234 cal
P:2gC:10gF:1g
1.0g fiber
Nutrition Facts
Serving Size: 100g

Calories234

Total Fat0.9g

Saturated Fat0.0g

Total Carbs9.6g

Fiber1.0g

Sugars1.3g

Protein2.4g

Macro Breakdown

Protein2.4g (17%)
Carbs9.6g (68%)
Fat0.9g (15%)

Health Scores (0-10)

10.0
Metabolic
5.4
Inflammation
7.0
Hormonal
5.4
Gut Health
10.0
Skin Health
5.0
Brain Health
8.0
Bone Health
5.9
Sleep
5.8
Exercise
5.2
Longevity
6.3
Detox
6.6
Immunity
5.7
Pral
4.3
Satiety
0.0
Nutrient Density
5.0
Bioavailability
7.5
Electrolyte
5.2
Methylation

🧬 How Babyfood, dinner, turkey and rice, junior Affects Your Health

💪

Testosterone 4% 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.

🧘

Cortisol 3% DV

Vitamin B6 (undefined% DV) helps produce serotonin and GABA — calming neurotransmitters that counter cortisol.

🦋

Thyroid 6% DV

Selenium (undefined% DV) converts T4 to active T3. Essential for thyroid function.

Complete Nutrient Profile

NutrientAmount / 100g% Daily Value
Energy Kcal234.0 kJ—
Protein2.4 g5% DV
Total Fat0.9 g1% DV
Carbohydrate9.6 g3% DV
Fiber1.0 g4% DV
Sugar1.3 g3% DV
Cholesterol4.0 mg1% DV
Sodium23.0 mg1% DV
Calcium24.0 mg2% DV
Iron0.4 mg2% DV
Magnesium9.0 mg2% DV
Phosphorus37.0 mg3% DV
Potassium86.0 mg2% DV
Zinc0.5 mg4% DV
Vitamin C0.3 mg—
Vitamin B60.1 mg3% DV
Folate8.0 µg2% DV
Vitamin A94.0 µg10% DV
Vitamin E0.3 mg2% DV
Vitamin K3.0 µg3% DV
Selenium3.3 µg6% DV

Compare Babyfood, dinner, turkey and rice, junior With...

Alcoholic beverage, rice (sake)
561 cal
Amaranth grain, cooked
429 cal
Amaranth grain
1554 cal
Amaranth leaves, cooked, boiled, drained
88 cal
Amaranth leaves, cooked, boiled, drained
88 cal
🔗 Related Guides: 🧬 Thyroid (T3/T4)

Frequently Asked Questions

Does Babyfood, dinner, turkey and rice, junior 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.