Nutrition Facts
Serving Size: 100g
Calories199
Total Fat0.1g
Saturated Fat0.0g
Total Carbs10.1g
Fiber0.3g
Sugars0.1g
Protein1.7g
Macro Breakdown
Health Scores (0-10)
10.0
Metabolic
5.1
Inflammation
5.2
Hormonal
5.2
Gut Health
5.0
Skin Health
5.0
Brain Health
7.1
Bone Health
5.2
Sleep
7.9
Exercise
5.1
Longevity
5.0
Detox
5.0
Immunity
5.1
Pral
4.1
Satiety
0.0
Nutrient Density
5.0
Bioavailability
10.0
Electrolyte
5.0
Methylation
🧬 How Cereals, MALT-O-MEAL, original, plain with water Affects Your Health
Cortisol & Stress 2% DV
Magnesium (undefined% DV) calms the nervous system. It blocks NMDA receptors and reduces stress-induced cortisol spikes.
Cortisol 9% DV
Vitamin B6 (undefined% DV) helps produce serotonin and GABA — calming neurotransmitters that counter cortisol.
Hypothyroid
iron. Thyroid hormone synthesis requires iodine + tyrosine for T4 structure, selenium for T4→T3 conversion.
Anemia
iron. Iron-deficiency is the most common nutritional deficiency. Vitamin C increases non-heme iron absorpt.
Iron 29% DV
29% DV. Supports red blood cells and oxygen transport. Low iron = fatigue, brain fog.
Complete Nutrient Profile
| Nutrient | Amount / 100g | % Daily Value |
|---|---|---|
| Energy Kcal | 199.0 kJ | — |
| Protein | 1.7 g | 3% DV |
| Total Fat | 0.1 g | — |
| Carbohydrate | 10.1 g | 4% DV |
| Fiber | 0.3 g | 1% DV |
| Sugar | 0.1 g | — |
| Calcium | 37.0 mg | 3% DV |
| Iron | 5.2 mg | 29% DV |
| Magnesium | 2.0 mg | — |
| Phosphorus | 22.0 mg | 2% DV |
| Potassium | 14.0 mg | — |
| Zinc | 0.1 mg | 1% DV |
| Vitamin B6 | 0.1 mg | 9% DV |
| Vitamin E | 0.0 mg | — |
Compare Cereals, MALT-O-MEAL, original, plain with water With...
Alcoholic beverage, rice (sake)
561 calAmaranth grain, cooked
429 calAmaranth grain
1554 calAmaranth leaves, cooked, boiled, drained
88 calAmaranth leaves, cooked, boiled, drained
88 cal
561 calAmaranth grain, cooked
429 calAmaranth grain
1554 calAmaranth leaves, cooked, boiled, drained
88 calAmaranth leaves, cooked, boiled, drained
88 cal
Frequently Asked Questions
Does Cereals, MALT-O-MEAL, original, plain, prepared with water, without salt 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.