Babyfood, dinner, macaroni and cheese, strained

grains

GI: 0 (Low)
🥛
280 cal
P:3gC:9gF:2g
0.7g fiber
Nutrition Facts
Serving Size: 100g

Calories280

Total Fat2.1g

Saturated Fat0.0g

Total Carbs8.9g

Fiber0.7g

Sugars1.3g

Protein3.1g

Macro Breakdown

Protein3.1g (19%)
Carbs8.9g (53%)
Fat2.1g (28%)

Glycemic Impact

Glycemic Index0 (Low)
Glycemic Load0
Insulin Index45

Health Scores (0-10)

10.0
Metabolic
4.9
Inflammation
7.0
Hormonal
5.2
Gut Health
6.6
Skin Health
4.7
Brain Health
9.2
Bone Health
5.8
Sleep
5.8
Exercise
5.1
Longevity
6.5
Detox
6.7
Immunity
5.6
Pral
4.1
Satiety
0.0
Nutrient Density
5.0
Bioavailability
1.5
Electrolyte
5.3
Methylation

🧬 How Babyfood, dinner, macaroni and cheese, strained Affects Your Health

💪

Testosterone 4% 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.

🦴

Calcium 5% DV

5% DV. Bone density, muscle contraction, nerve signaling.

Complete Nutrient Profile

NutrientAmount / 100g% Daily Value
Energy Kcal280.0 kJ—
Protein3.1 g6% DV
Total Fat2.1 g3% DV
Carbohydrate8.9 g3% DV
Fiber0.7 g3% DV
Sugar1.3 g3% DV
Cholesterol7.0 mg2% DV
Sodium88.0 mg4% DV
Calcium66.0 mg5% DV
Iron0.2 mg1% DV
Magnesium8.0 mg2% DV
Phosphorus86.0 mg7% DV
Potassium67.0 mg1% DV
Zinc0.4 mg4% DV
Vitamin C0.1 mg—
Vitamin B60.0 mg2% DV
Folate15.0 µg4% DV
Vitamin A15.0 µg2% DV
Vitamin E0.0 mg—
Vitamin K0.2 µg—
Selenium3.8 µg7% DV

Compare Babyfood, dinner, macaroni and cheese, strained With...

Alcoholic beverage, rice (sake)
561 cal
Amaranth grain, cooked
429 cal
Amaranth grain
1554 cal
Amaranth leaves, cooked, boiled, drained
88 cal
Amaranth leaves, cooked, boiled, drained
88 cal
🔗 Related Guides: 🧬 Thyroid (T3/T4)

Frequently Asked Questions

Does Babyfood, dinner, macaroni and cheese, strained 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.