Nutrition Facts
Serving Size: 100g
Calories146
Total Fat1.6g
Saturated Fat0.0g
Total Carbs3.8g
Fiber0.3g
Sugars0.0g
Protein1.3g
Macro Breakdown
Glycemic Impact
| Glycemic Index | 0 (Low) |
| Glycemic Load | 0 |
| Insulin Index | 51 |
Health Scores (0-10)
10.0
Metabolic
5.0
Inflammation
5.7
Hormonal
5.2
Gut Health
7.9
Skin Health
4.9
Brain Health
5.6
Bone Health
5.4
Sleep
5.6
Exercise
5.1
Longevity
5.0
Detox
5.3
Immunity
5.4
Pral
4.4
Satiety
0.0
Nutrient Density
5.0
Bioavailability
0.3
Electrolyte
5.1
Methylation
🧬 How Soup, mushroom with beef stock with equal volume water Affects Your Health
Testosterone 5% DV
Zinc (undefined% DV) supports testosterone production. It's a cofactor for 5α-reductase and inhibits aromatase.
Cortisol & Stress 1% DV
Magnesium (undefined% DV) calms the nervous system. It blocks NMDA receptors and reduces stress-induced cortisol spikes.
Complete Nutrient Profile
| Nutrient | Amount / 100g | % Daily Value |
|---|---|---|
| Energy Kcal | 146.0 kJ | — |
| Protein | 1.3 g | 3% DV |
| Total Fat | 1.6 g | 2% DV |
| Carbohydrate | 3.8 g | 1% DV |
| Fiber | 0.3 g | 1% DV |
| Cholesterol | 3.0 mg | 1% DV |
| Sodium | 397.0 mg | 17% DV |
| Calcium | 4.0 mg | — |
| Iron | 0.3 mg | 2% DV |
| Magnesium | 4.0 mg | 1% DV |
| Phosphorus | 15.0 mg | 1% DV |
| Potassium | 65.0 mg | 1% DV |
| Zinc | 0.6 mg | 5% DV |
| Vitamin C | 0.4 mg | — |
| Vitamin B6 | 0.0 mg | 1% DV |
| Folate | 4.0 µg | 1% DV |
| Vitamin A | 26.0 µg | 3% DV |
Compare Soup, mushroom with beef stock with equal volume water With...
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351 calArtichokes, (globe or french), cooked, boiled, drained
211 calArtichokes, (globe or french), cooked, boiled, drained
220 calArtichokes, (globe or french), cooked, boiled, drained
188 cal
🔗 Related Guides: 🧬 Testosterone 🫀 Gut Health
Frequently Asked Questions
Does Soup, mushroom with beef stock, canned, prepared with equal volume water 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).