Nutrition Facts
Serving Size: 100g
Calories255
Total Fat2.0g
Saturated Fat0.0g
Total Carbs8.2g
Fiber0.3g
Sugars1.3g
Protein2.6g
Macro Breakdown
Glycemic Impact
| Glycemic Index | 0 (Low) |
| Glycemic Load | 0 |
| Insulin Index | 45 |
Health Scores (0-10)
9.8
Metabolic
4.9
Inflammation
6.9
Hormonal
5.0
Gut Health
8.3
Skin Health
4.8
Brain Health
8.3
Bone Health
5.7
Sleep
5.7
Exercise
4.9
Longevity
6.5
Detox
6.8
Immunity
5.5
Pral
3.9
Satiety
0.0
Nutrient Density
5.1
Bioavailability
0.5
Electrolyte
5.4
Methylation
🧬 How Babyfood, dinner, macaroni and cheese, junior Affects Your Health
Testosterone 3% 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 7% DV
Selenium (undefined% DV) converts T4 to active T3. Essential for thyroid function.
Complete Nutrient Profile
| Nutrient | Amount / 100g | % Daily Value |
|---|---|---|
| Energy Kcal | 255.0 kJ | — |
| Protein | 2.6 g | 5% DV |
| Total Fat | 2.0 g | 3% DV |
| Carbohydrate | 8.2 g | 3% DV |
| Fiber | 0.3 g | 1% DV |
| Sugar | 1.3 g | 3% DV |
| Cholesterol | 6.0 mg | 2% DV |
| Sodium | 183.0 mg | 8% DV |
| Calcium | 51.0 mg | 4% DV |
| Iron | 0.3 mg | 2% DV |
| Magnesium | 7.0 mg | 2% DV |
| Phosphorus | 59.0 mg | 5% DV |
| Potassium | 44.0 mg | 1% DV |
| Zinc | 0.3 mg | 3% DV |
| Vitamin C | 1.3 mg | 1% DV |
| Vitamin B6 | 0.0 mg | 1% DV |
| Folate | 18.0 µg | 5% DV |
| Vitamin A | 30.0 µg | 3% DV |
| Vitamin E | 0.0 mg | — |
| Vitamin K | 0.2 µg | — |
| Selenium | 3.8 µg | 7% DV |
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🔗 Related Guides: 🧬 Thyroid (T3/T4)
Frequently Asked Questions
Does Babyfood, dinner, macaroni and cheese, 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.