Nutrition Facts
Serving Size: 100g
Calories67
Total Fat0.2g
Saturated Fat0.0g
Total Carbs3.5g
Fiber1.5g
Sugars0.0g
Protein0.8g
Macro Breakdown
Health Scores (0-10)
10.0
Metabolic
5.9
Inflammation
6.4
Hormonal
5.9
Gut Health
8.3
Skin Health
5.0
Brain Health
7.4
Bone Health
6.3
Sleep
5.6
Exercise
5.6
Longevity
5.1
Detox
5.6
Immunity
5.9
Pral
5.5
Satiety
0.0
Nutrient Density
5.3
Bioavailability
0.5
Electrolyte
5.4
Methylation
🧬 How Beans, snap, all styles, seasoned, solids and liquids Affects Your Health
Testosterone 1% 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 3% DV
Vitamin B6 (undefined% DV) helps produce serotonin and GABA — calming neurotransmitters that counter cortisol.
Thyroid
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 | 67.0 kJ | — |
| Protein | 0.8 g | 2% DV |
| Total Fat | 0.2 g | — |
| Carbohydrate | 3.5 g | 1% DV |
| Fiber | 1.5 g | 5% DV |
| Sodium | 373.0 mg | 16% DV |
| Calcium | 22.0 mg | 2% DV |
| Iron | 0.5 mg | 3% DV |
| Magnesium | 13.0 mg | 3% DV |
| Phosphorus | 16.0 mg | 1% DV |
| Potassium | 93.0 mg | 2% DV |
| Zinc | 0.1 mg | 1% DV |
| Vitamin C | 3.1 mg | 3% DV |
| Vitamin B6 | 0.0 mg | 3% DV |
| Folate | 18.0 µg | 5% DV |
| Vitamin A | 26.0 µg | 3% DV |
| Selenium | 0.2 µg | — |
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Frequently Asked Questions
Does Beans, snap, canned, all styles, seasoned, solids and liquids 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.