Nutrition Facts
Serving Size: 100g
Calories82
Total Fat0.3g
Saturated Fat0.0g
Total Carbs3.5g
Fiber0.0g
Sugars0.0g
Protein1.9g
Macro Breakdown
Health Scores (0-10)
10.0
Metabolic
5.6
Inflammation
7.1
Hormonal
5.0
Gut Health
6.3
Skin Health
5.0
Brain Health
7.6
Bone Health
6.8
Sleep
5.9
Exercise
5.0
Longevity
5.2
Detox
6.2
Immunity
6.2
Pral
4.9
Satiety
0.0
Nutrient Density
5.6
Bioavailability
0.7
Electrolyte
5.6
Methylation
๐งฌ How Beans, pinto, mature seeds, sprouted, cooked, boiled, drained Affects Your Health
Testosterone 2% DV
Zinc (undefined% DV) supports testosterone production. It's a cofactor for 5ฮฑ-reductase and inhibits aromatase.
Cortisol & Stress 4% DV
Magnesium (undefined% DV) calms the nervous system. It blocks NMDA receptors and reduces stress-induced cortisol spikes.
Cortisol 3% DV
Vitamin B6 (undefined% DV) helps produce serotonin and GABA โ calming neurotransmitters that counter cortisol.
Thyroid 1% DV
Selenium (undefined% DV) converts T4 to active T3. Essential for thyroid function.
Anemia
vitamin c + folate. Iron-deficiency is the most common nutritional deficiency. Vitamin C increases non-heme iron absorpt.
Iron 4% DV
4% DV. Supports red blood cells and oxygen transport. Low iron = fatigue, brain fog.
Magnesium 4% DV
4% DV. Calms nerves, relaxes muscles, supports sleep.
Sleep Quality
Magnesium (18mg) relaxes muscles and calms the nervous system.
Complete Nutrient Profile
| Nutrient | Amount / 100g | % Daily Value |
|---|---|---|
| Energy Kcal | 82.0 kJ | โ |
| Protein | 1.9 g | 4% DV |
| Total Fat | 0.3 g | โ |
| Carbohydrate | 3.5 g | 1% DV |
| Sodium | 287.0 mg | 12% DV |
| Calcium | 15.0 mg | 1% DV |
| Iron | 0.7 mg | 4% DV |
| Magnesium | 18.0 mg | 4% DV |
| Phosphorus | 30.0 mg | 2% DV |
| Potassium | 98.0 mg | 2% DV |
| Zinc | 0.2 mg | 2% DV |
| Vitamin C | 6.1 mg | 7% DV |
| Vitamin B6 | 0.1 mg | 3% DV |
| Folate | 29.0 ยตg | 7% DV |
| Selenium | 0.6 ยตg | 1% DV |
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๐ Related Guides: ๐ซ Gut Health ๐ค Muscle Cramps
Frequently Asked Questions
Does Beans, pinto, mature seeds, sprouted, cooked, boiled, drained, with salt contain anti-nutrients?
Oxalates (spinach, beet greens, Swiss chard โ bind calcium). Goitrogens (raw cruciferous โ broccoli, kale, cabbage โ can impair thyroid iodine uptake). Cooking cruciferous vegetables deactivates goitrogens. Pair high-oxalate greens with calcium-rich foods (they bind in gut, not kidneys). Avoid green potatoes. Only a concern with very high raw intake + iodine deficiency (for goitrogens) or kidney stone history (for oxalates).