Nutrition Facts
Serving Size: 100g
Calories201
Total Fat0.8g
Saturated Fat0.0g
Total Carbs8.0g
Fiber0.0g
Sugars0.0g
Protein2.1g
Macro Breakdown
Glycemic Impact
| Glycemic Index | 0 (Low) |
| Glycemic Load | 0 |
| Insulin Index | 51 |
Health Scores (0-10)
10.0
Metabolic
5.1
Inflammation
6.5
Hormonal
5.0
Gut Health
8.6
Skin Health
5.0
Brain Health
6.4
Bone Health
5.7
Sleep
5.7
Exercise
5.0
Longevity
5.8
Detox
6.1
Immunity
5.5
Pral
4.0
Satiety
0.0
Nutrient Density
5.1
Bioavailability
1.8
Electrolyte
5.1
Methylation
🧬 How Babyfood, dinner, vegetables and dumplings and beef, junior Affects Your Health
Testosterone 3% 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 4% DV
Selenium (undefined% DV) converts T4 to active T3. Essential for thyroid function.
Iron 3% DV
3% DV. Supports red blood cells and oxygen transport. Low iron = fatigue, brain fog.
Complete Nutrient Profile
| Nutrient | Amount / 100g | % Daily Value |
|---|---|---|
| Energy Kcal | 201.0 kJ | — |
| Protein | 2.1 g | 4% DV |
| Total Fat | 0.8 g | 1% DV |
| Carbohydrate | 8.0 g | 3% DV |
| Sodium | 52.0 mg | 2% DV |
| Calcium | 14.0 mg | 1% DV |
| Iron | 0.5 mg | 3% DV |
| Magnesium | 7.0 mg | 2% DV |
| Phosphorus | 29.0 mg | 2% DV |
| Potassium | 47.0 mg | 1% DV |
| Zinc | 0.3 mg | 3% DV |
| Vitamin C | 0.8 mg | 1% DV |
| Vitamin B6 | 0.0 mg | 3% DV |
| Folate | 7.0 µg | 2% DV |
| Vitamin A | 33.0 µg | 4% DV |
| Selenium | 2.1 µg | 4% DV |
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🔗 Related Guides: 🫀 Gut Health
Frequently Asked Questions
Does Babyfood, dinner, vegetables and dumplings and beef, junior contain anti-nutrients?
Oxalates (spinach, beet greens, Swiss chard — bind calcium). Goitrogens (raw cruciferous — broccoli, kale, cabbage — can impair thyroid iodine uptake). Cooking cruciferous vegetables deactivates goitrogens. Pair high-oxalate greens with calcium-rich foods (they bind in gut, not kidneys). Avoid green potatoes. Only a concern with very high raw intake + iodine deficiency (for goitrogens) or kidney stone history (for oxalates).