Nutrition Facts
Serving Size: 100g
Calories285
Total Fat1.6g
Saturated Fat0.0g
Total Carbs11.6g
Fiber0.9g
Sugars0.2g
Protein1.8g
Macro Breakdown
Health Scores (0-10)
10.0
Metabolic
5.2
Inflammation
7.3
Hormonal
5.5
Gut Health
7.5
Skin Health
4.9
Brain Health
8.1
Bone Health
6.0
Sleep
5.5
Exercise
5.3
Longevity
6.6
Detox
6.7
Immunity
5.6
Pral
3.7
Satiety
0.0
Nutrient Density
5.0
Bioavailability
0.1
Electrolyte
5.0
Methylation
๐งฌ How Soup, chicken with rice, condensed Affects Your Health
Testosterone 2% DV
Zinc (undefined% DV) supports testosterone production. It's a cofactor for 5ฮฑ-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.
Thyroid 7% DV
Selenium (undefined% DV) converts T4 to active T3. Essential for thyroid function.
Sleep Quality
Magnesium (10mg) relaxes muscles and calms the nervous system.
Complete Nutrient Profile
| Nutrient | Amount / 100g | % Daily Value |
|---|---|---|
| Energy Kcal | 285.0 kJ | โ |
| Protein | 1.8 g | 4% DV |
| Total Fat | 1.6 g | 2% DV |
| Carbohydrate | 11.6 g | 4% DV |
| Fiber | 0.9 g | 3% DV |
| Sugar | 0.2 g | โ |
| Cholesterol | 4.0 mg | 1% DV |
| Sodium | 645.0 mg | 28% DV |
| Calcium | 41.0 mg | 3% DV |
| Iron | 0.3 mg | 1% DV |
| Magnesium | 10.0 mg | 2% DV |
| Phosphorus | 42.0 mg | 3% DV |
| Potassium | 34.0 mg | 1% DV |
| Zinc | 0.2 mg | 2% DV |
| Vitamin B6 | 0.0 mg | 1% DV |
| Folate | 1.0 ยตg | โ |
| Vitamin A | 25.0 ยตg | 3% DV |
| Vitamin E | 0.1 mg | โ |
| Vitamin K | 0.3 ยตg | โ |
| Selenium | 4.1 ยตg | 7% DV |
Compare Soup, chicken with rice, condensed With...
Alcoholic beverage, rice (sake)
561 calAmaranth grain, cooked
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1554 calAmaranth leaves, cooked, boiled, drained
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561 calAmaranth grain, cooked
429 calAmaranth grain
1554 calAmaranth leaves, cooked, boiled, drained
88 calAmaranth leaves, cooked, boiled, drained
88 cal
๐ Related Guides: ๐งฌ Thyroid (T3/T4)
Frequently Asked Questions
Does Soup, chicken with rice, canned, condensed contain anti-nutrients?
Phytates (especially in whole grains โ bind zinc, iron, calcium). Lectins (wheat germ agglutinin โ 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 โ the net effect is still positive.