Cereals ready-to-eat, MALT-O-MEAL, COCO-ROOS

grains

🌾
1626 cal
P:3gC:87gF:5g
3.3g fiber
Nutrition Facts
Serving Size: 100g
Calories1626
Total Fat4.6g
Saturated Fat0.0g
Total Carbs86.8g
Fiber3.3g
Sugars48.1g
Protein3.4g

Macro Breakdown

Protein3.4g (3%)
Carbs86.8g (86%)
Fat4.6g (10%)

Health Scores (0-10)

0.0
Metabolic
7.5
Inflammation
10.0
Hormonal
0.0
Gut Health
10.0
Skin Health
6.0
Brain Health
10.0
Bone Health
8.2
Sleep
10.0
Exercise
0.0
Longevity
7.1
Detox
10.0
Immunity
7.0
Pral
0.0
Satiety
0.0
Nutrient Density
7.0
Bioavailability
1.1
Electrolyte
10.0
Methylation

🧬 How Cereals ready-to-eat, MALT-O-MEAL, COCO-ROOS Affects Your Health

💪

Testosterone 114% DV

Zinc (undefined% DV) supports testosterone production. It's a cofactor for 5α-reductase and inhibits aromatase.

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Cortisol & Stress 6% DV

Magnesium (undefined% DV) calms the nervous system. It blocks NMDA receptors and reduces stress-induced cortisol spikes.

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Testosterone 16% DV

Vitamin D (undefined% DV) activates Leydig cells for T production. Low D is linked to low T.

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Cortisol 98% DV

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

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Thyroid 9% DV

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

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Anemia

iron + vitamin c. Iron-deficiency is the most common nutritional deficiency. Vitamin C increases non-heme iron absorpt.

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Hypothyroid

selenium + zinc. Thyroid hormone synthesis requires iodine + tyrosine for T4 structure, selenium for T4→T3 conversion.

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Iron 167% DV

167% DV. Supports red blood cells and oxygen transport. Low iron = fatigue, brain fog.

Complete Nutrient Profile

NutrientAmount / 100g% Daily Value
Energy Kcal1626.0 kJ—
Protein3.4 g7% DV
Total Fat4.6 g6% DV
Carbohydrate86.8 g32% DV
Fiber3.3 g12% DV
Sugar48.1 g96% DV
Sodium350.0 mg15% DV
Calcium333.0 mg26% DV
Iron30.0 mg167% DV
Magnesium27.0 mg6% DV
Phosphorus72.0 mg6% DV
Potassium201.0 mg4% DV
Zinc12.5 mg114% DV
Vitamin C20.0 mg22% DV
Vitamin B61.7 mg98% DV
Folate1121.0 µg280% DV
Vitamin B125.0 µg208% DV
Vitamin A481.0 µg53% DV
Vitamin E0.0 mg—
Vitamin D3.3 µg16% DV
Selenium5.2 µg9% DV

Compare Cereals ready-to-eat, MALT-O-MEAL, COCO-ROOS With...

Alcoholic beverage, rice (sake)
561 calAmaranth grain, cooked
429 calAmaranth grain
1554 calAmaranth leaves, cooked, boiled, drained
88 calAmaranth leaves, cooked, boiled, drained
88 cal
🔗 Related Guides: 🩸 Iron Deficiency / Low Ferritin 🩸 Magnesium Deficiency 🩸 Vitamin D Deficiency 🩸 Vitamin B12 Deficiency 🧬 Testosterone 🧬 Cortisol

Frequently Asked Questions

How does Cereals ready-to-eat, MALT-O-MEAL, COCO-ROOS support gut health?
Cereals ready-to-eat, MALT-O-MEAL, COCO-ROOS contains 3.3g of fiber per 100g (12% DV). Fiber feeds beneficial gut bacteria, which produce short-chain fatty acids (butyrate) that reduce inflammation, strengthen the gut barrier, and improve insulin sensitivity.
Does Cereals ready-to-eat, MALT-O-MEAL, COCO-ROOS affect hormones?
Yes — Cereals ready-to-eat, MALT-O-MEAL, COCO-ROOS is rich in zinc (114% DV), which Cofactor for 5α-reductase (T→DHT). Required for androgen receptor function. Inhibits aromatase (T→estradiol).. zinc supports Testosterone and DHT production. vitamin b6 supports Progesterone and Dopamine production. sugar supports Insulin and Cortisol production.
Is Cereals ready-to-eat, MALT-O-MEAL, COCO-ROOS good for blood pressure?
Yes. Cereals ready-to-eat, MALT-O-MEAL, COCO-ROOS provides 201mg of potassium per 100g (4% DV). Potassium helps lower blood pressure by counteracting sodium's effects and relaxing blood vessel walls. The sodium-to-potassium ratio is 0.6.
Does Cereals ready-to-eat, MALT-O-MEAL, COCO-ROOS boost immunity?
Yes. Cereals ready-to-eat, MALT-O-MEAL, COCO-ROOS provides 20mg of vitamin C per 100g (22% DV) — one of the best food sources. Vitamin C supports white blood cell production, acts as an antioxidant, and strengthens skin barrier defense.
Does Cereals ready-to-eat, MALT-O-MEAL, COCO-ROOS 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.