Nutrition Facts
Serving Size: 100g
Calories761
Total Fat5.0g
Saturated Fat0.0g
Total Carbs30.8g
Fiber1.4g
Sugars0.0g
Protein3.5g
Macro Breakdown
Health Scores (0-10)
10.0
Metabolic
5.3
Inflammation
6.8
Hormonal
5.8
Gut Health
5.3
Skin Health
4.8
Brain Health
6.8
Bone Health
6.4
Sleep
5.9
Exercise
5.6
Longevity
5.0
Detox
5.3
Immunity
6.0
Pral
0.7
Satiety
0.0
Nutrient Density
5.0
Bioavailability
0.3
Electrolyte
5.0
Methylation
🧬 How Restaurant, Latino, Arroz con grandules (rice and pigeonpeas) Affects Your Health
Testosterone 7% 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.
Magnesium 3% DV
3% DV. Calms nerves, relaxes muscles, supports sleep.
Sleep Quality
Magnesium (14mg) relaxes muscles and calms the nervous system.
Sustained Energy
31g carbs with 1.4g fiber — steady energy release.
Complete Nutrient Profile
| Nutrient | Amount / 100g | % Daily Value |
|---|---|---|
| Energy Kcal | 761.0 kJ | — |
| Protein | 3.5 g | 7% DV |
| Total Fat | 5.0 g | 6% DV |
| Carbohydrate | 30.8 g | 11% DV |
| Fiber | 1.4 g | 5% DV |
| Sodium | 583.0 mg | 25% DV |
| Calcium | 8.0 mg | 1% DV |
| Iron | 0.3 mg | 2% DV |
| Magnesium | 14.0 mg | 3% DV |
| Phosphorus | 54.0 mg | 4% DV |
| Potassium | 84.0 mg | 2% DV |
| Zinc | 0.7 mg | 7% DV |
| Vitamin B6 | 0.0 mg | 2% DV |
| Vitamin E | 0.7 mg | 5% DV |
Compare Restaurant, Latino, Arroz con grandules (rice and pigeonpeas) 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
561 calAmaranth grain, cooked
429 calAmaranth grain
1554 calAmaranth leaves, cooked, boiled, drained
88 calAmaranth leaves, cooked, boiled, drained
88 cal
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Frequently Asked Questions
Does Restaurant, Latino, Arroz con grandules (rice and pigeonpeas) 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.