Nutrition Facts
Serving Size: 100g
Calories134
Total Fat0.5g
Saturated Fat0.0g
Total Carbs5.4g
Fiber1.5g
Sugars0.0g
Protein1.4g
Macro Breakdown
Glycemic Impact
| Glycemic Index | 39 (Low) |
| Glycemic Load | 8 |
| Insulin Index | 45 |
Health Scores (0-10)
10.0
Metabolic
5.6
Inflammation
6.9
Hormonal
5.9
Gut Health
5.1
Skin Health
5.0
Brain Health
6.5
Bone Health
6.1
Sleep
5.7
Exercise
5.6
Longevity
5.9
Detox
6.0
Immunity
5.8
Pral
5.1
Satiety
0.0
Nutrient Density
5.0
Bioavailability
3.8
Electrolyte
5.0
Methylation
๐งฌ How Stew, pinto bean and hominy, badufsuki (Hopi) Affects Your Health
Testosterone 2% DV
Zinc (undefined% DV) supports testosterone production. It's a cofactor for 5ฮฑ-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.
Thyroid 4% DV
Selenium (undefined% DV) converts T4 to active T3. Essential for thyroid function.
Magnesium 3% DV
3% DV. Calms nerves, relaxes muscles, supports sleep.
Sleep Quality
Magnesium (11mg) relaxes muscles and calms the nervous system.
Glycemic Index: 39 (Low)
Glycemic load: 8. Insulin index: 45. Slow, steady energy release โ good for blood sugar control.
Complete Nutrient Profile
| Nutrient | Amount / 100g | % Daily Value |
|---|---|---|
| Energy Kcal | 134.0 kJ | โ |
| Protein | 1.4 g | 3% DV |
| Total Fat | 0.5 g | 1% DV |
| Carbohydrate | 5.4 g | 2% DV |
| Fiber | 1.5 g | 5% DV |
| Sodium | 45.0 mg | 2% DV |
| Calcium | 7.0 mg | 1% DV |
| Iron | 0.4 mg | 2% DV |
| Magnesium | 11.0 mg | 3% DV |
| Phosphorus | 25.0 mg | 2% DV |
| Potassium | 86.0 mg | 2% DV |
| Zinc | 0.2 mg | 2% DV |
| Vitamin B6 | 0.0 mg | 2% DV |
| Vitamin E | 0.0 mg | โ |
| Vitamin K | 0.2 ยตg | โ |
| Selenium | 2.2 ยตg | 4% DV |
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Frequently Asked Questions
Does Stew, pinto bean and hominy, badufsuki (Hopi) contain anti-nutrients?
Phytates (reduce zinc, iron, calcium absorption 20-60%). Lectins (can irritate gut lining โ destroyed by proper cooking). Soaking 12-24h reduces phytates 30-50%. Cooking destroys lectins and protease inhibitors. Fermentation (tempeh, miso) reduces all anti-nutrients. Sprouting increases nutrient bioavailability. Benefits (fiber, protein, minerals) far outweigh anti-nutrient concerns for most people.