Babyfood, green beans, dices, toddler

legumes

🫘
123 cal
P:1gC:6gF:0g
1.3g fiber
Nutrition Facts
Serving Size: 100g

Calories123

Total Fat0.2g

Saturated Fat0.0g

Total Carbs5.7g

Fiber1.3g

Sugars1.1g

Protein1.2g

Macro Breakdown

Protein1.2g (16%)
Carbs5.7g (78%)
Fat0.2g (6%)

Health Scores (0-10)

10.0
Metabolic
5.7
Inflammation
7.0
Hormonal
5.6
Gut Health
7.7
Skin Health
5.0
Brain Health
10.0
Bone Health
6.9
Sleep
5.7
Exercise
5.4
Longevity
5.2
Detox
5.5
Immunity
6.3
Pral
5.0
Satiety
0.0
Nutrient Density
5.2
Bioavailability
6.3
Electrolyte
5.6
Methylation

🧬 How Babyfood, green beans, dices, toddler Affects Your Health

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Cortisol & Stress 5% DV

Magnesium (undefined% DV) calms the nervous system. It blocks NMDA receptors and reduces stress-induced cortisol spikes.

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Thyroid 1% DV

Selenium (undefined% DV) converts T4 to active T3. Essential for thyroid function.

⚡

Magnesium 5% DV

5% DV. Calms nerves, relaxes muscles, supports sleep.

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Sleep Quality

Magnesium (19mg) relaxes muscles and calms the nervous system.

Complete Nutrient Profile

NutrientAmount / 100g% Daily Value
Energy Kcal123.0 kJ—
Protein1.2 g2% DV
Total Fat0.2 g—
Carbohydrate5.7 g2% DV
Fiber1.3 g5% DV
Sugar1.1 g2% DV
Sodium37.0 mg2% DV
Calcium27.0 mg2% DV
Iron0.4 mg2% DV
Magnesium19.0 mg5% DV
Phosphorus22.0 mg2% DV
Potassium116.0 mg2% DV
Zinc0.1 mg1% DV
Vitamin C1.7 mg2% DV
Vitamin B60.0 mg2% DV
Folate32.0 µg8% DV
Vitamin A24.0 µg3% DV
Vitamin E0.3 mg2% DV
Vitamin K11.0 µg9% DV
Selenium0.4 µg1% DV

Compare Babyfood, green beans, dices, toddler With...

Babyfood, peas, dices, toddler
268 cal
Beans, adzuki, mature seed, cooked, boiled
536 cal
Beans, adzuki, mature seeds
992 cal
Beans, adzuki, mature seeds, cooked, boiled
536 cal
Beans, baked, no salt added
438 cal
🔗 Related Guides: 🩸 Magnesium Deficiency 🧬 Cortisol 🤒 Muscle Cramps

Frequently Asked Questions

Does Babyfood, green beans, dices, toddler contain anti-nutrients?
Phytates (reduce zinc, iron, calcium absorption 20-60%). Lectins (can irritate gut lining — 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.