Nutrition Facts
Serving Size: 100g
Calories268
Total Fat2.2g
Saturated Fat0.0g
Total Carbs9.1g
Fiber1.1g
Sugars0.0g
Protein1.7g
Macro Breakdown
Health Scores (0-10)
10.0
Metabolic
5.5
Inflammation
7.2
Hormonal
5.7
Gut Health
10.0
Skin Health
5.0
Brain Health
7.4
Bone Health
6.1
Sleep
5.7
Exercise
5.4
Longevity
6.3
Detox
6.5
Immunity
5.7
Pral
3.9
Satiety
0.0
Nutrient Density
5.1
Bioavailability
4.5
Electrolyte
5.1
Methylation
🧬 How Babyfood, dinner, vegetables, noodles and chicken, 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 3% DV
Magnesium (undefined% DV) calms the nervous system. It blocks NMDA receptors and reduces stress-induced cortisol spikes.
Thyroid 6% 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.
Magnesium 3% DV
3% DV. Calms nerves, relaxes muscles, supports sleep.
Sleep Quality
Magnesium (11mg) relaxes muscles and calms the nervous system.
Complete Nutrient Profile
| Nutrient | Amount / 100g | % Daily Value |
|---|---|---|
| Energy Kcal | 268.0 kJ | — |
| Protein | 1.7 g | 3% DV |
| Total Fat | 2.2 g | 3% DV |
| Carbohydrate | 9.1 g | 3% DV |
| Fiber | 1.1 g | 4% DV |
| Sodium | 26.0 mg | 1% DV |
| Calcium | 26.0 mg | 2% DV |
| Iron | 0.5 mg | 3% DV |
| Magnesium | 11.0 mg | 3% DV |
| Phosphorus | 33.0 mg | 3% DV |
| Potassium | 59.0 mg | 1% DV |
| Zinc | 0.3 mg | 3% DV |
| Vitamin C | 0.8 mg | 1% DV |
| Vitamin B6 | 0.0 mg | 1% DV |
| Folate | 3.0 µg | 1% DV |
| Vitamin A | 53.0 µg | 6% DV |
| Selenium | 3.2 µg | 6% DV |
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🔗 Related Guides: 🧬 Thyroid (T3/T4) 🫀 Gut Health
Frequently Asked Questions
Does Babyfood, dinner, vegetables, noodles and chicken, 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).