Nutrition Facts
Serving Size: 100g
Calories311
Total Fat3.2g
Saturated Fat0.0g
Total Carbs7.8g
Fiber1.7g
Sugars2.7g
Protein3.5g
Macro Breakdown
Health Scores (0-10)
10.0
Metabolic
5.6
Inflammation
7.1
Hormonal
5.6
Gut Health
10.0
Skin Health
4.9
Brain Health
8.1
Bone Health
6.3
Sleep
6.2
Exercise
5.3
Longevity
6.2
Detox
6.4
Immunity
6.1
Pral
4.4
Satiety
0.0
Nutrient Density
5.0
Bioavailability
10.0
Electrolyte
5.3
Methylation
🧬 How Babyfood, dinner, chicken noodle, junior Affects Your Health
Testosterone 4% 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.
Cortisol 4% DV
Vitamin B6 (undefined% DV) helps produce serotonin and GABA — calming neurotransmitters that counter cortisol.
Thyroid 5% DV
Selenium (undefined% DV) converts T4 to active T3. Essential for thyroid function.
Iron 3% DV
3% DV. Supports red blood cells and oxygen transport. Low iron = fatigue, brain fog.
Magnesium 3% DV
3% DV. Calms nerves, relaxes muscles, supports sleep.
Sleep Quality
Magnesium (13mg) relaxes muscles and calms the nervous system.
Complete Nutrient Profile
| Nutrient | Amount / 100g | % Daily Value |
|---|---|---|
| Energy Kcal | 311.0 kJ | — |
| Protein | 3.5 g | 7% DV |
| Total Fat | 3.2 g | 4% DV |
| Carbohydrate | 7.8 g | 3% DV |
| Fiber | 1.7 g | 6% DV |
| Sugar | 2.7 g | 5% DV |
| Cholesterol | 8.0 mg | 3% DV |
| Sodium | 25.0 mg | 1% DV |
| Calcium | 27.0 mg | 2% DV |
| Iron | 0.5 mg | 3% DV |
| Magnesium | 13.0 mg | 3% DV |
| Phosphorus | 52.0 mg | 4% DV |
| Potassium | 143.0 mg | 3% DV |
| Zinc | 0.4 mg | 4% DV |
| Vitamin C | 0.1 mg | — |
| Vitamin B6 | 0.1 mg | 4% DV |
| Folate | 15.0 µg | 4% DV |
| Vitamin A | 87.0 µg | 10% DV |
| Vitamin E | 0.1 mg | 1% DV |
| Vitamin K | 1.6 µg | 1% DV |
| Selenium | 3.0 µg | 5% DV |
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🔗 Related Guides: 🧬 Thyroid (T3/T4)
Frequently Asked Questions
Does Babyfood, dinner, chicken noodle, junior 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.