Nutrition Facts
Serving Size: 100g
Calories117
Total Fat0.8g
Saturated Fat0.0g
Total Carbs3.5g
Fiber0.3g
Sugars0.0g
Protein1.6g
Macro Breakdown
Health Scores (0-10)
10.0
Metabolic
5.1
Inflammation
6.6
Hormonal
5.2
Gut Health
5.7
Skin Health
5.0
Brain Health
5.5
Bone Health
5.2
Sleep
5.5
Exercise
5.1
Longevity
6.8
Detox
6.9
Immunity
5.2
Pral
4.7
Satiety
0.0
Nutrient Density
5.0
Bioavailability
0.2
Electrolyte
5.3
Methylation
🧬 How Soup, turkey noodle with equal volume water Affects Your Health
Testosterone 2% DV
Zinc (undefined% DV) supports testosterone production. It's a cofactor for 5α-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 8% DV
Selenium (undefined% DV) converts T4 to active T3. Essential for thyroid function.
Complete Nutrient Profile
| Nutrient | Amount / 100g | % Daily Value |
|---|---|---|
| Energy Kcal | 117.0 kJ | — |
| Protein | 1.6 g | 3% DV |
| Total Fat | 0.8 g | 1% DV |
| Carbohydrate | 3.5 g | 1% DV |
| Fiber | 0.3 g | 1% DV |
| Cholesterol | 2.0 mg | 1% DV |
| Sodium | 334.0 mg | 15% DV |
| Calcium | 5.0 mg | — |
| Iron | 0.4 mg | 2% DV |
| Magnesium | 2.0 mg | — |
| Phosphorus | 20.0 mg | 2% DV |
| Potassium | 31.0 mg | 1% DV |
| Zinc | 0.2 mg | 2% DV |
| Vitamin C | 0.1 mg | — |
| Vitamin B6 | 0.0 mg | 1% DV |
| Folate | 13.0 µg | 3% DV |
| Vitamin B12 | 0.1 µg | 3% DV |
| Vitamin A | 6.0 µg | 1% DV |
| Selenium | 4.4 µg | 8% DV |
Compare Soup, turkey noodle with equal volume water 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
🔗 Related Guides: 🩸 Magnesium Deficiency 🧬 Thyroid (T3/T4)
Frequently Asked Questions
Does Soup, turkey noodle, canned, prepared with equal volume water 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.