Restaurant, Chinese, beef and vegetables Nutrition Facts & Health Impact

Nutrition Facts

Serving Size: 100g

Calories440

Total Fat5.3g

Saturated Fat0.0g

Total Carbs7.3g

Fiber1.5g

Sugars2.4g

Protein7.1g

Macro Breakdown

Protein7.1g (27%)

Carbs7.3g (28%)

Fat5.3g (45%)

Glycemic Impact

Glycemic Index	0 (Low)
Glycemic Load	0
Insulin Index	51

Health Scores (0-10)

10.0

Metabolic

6.5

Inflammation

9.0

Hormonal

5.5

Gut Health

10.0

Skin Health

4.8

Brain Health

8.4

Bone Health

6.5

Sleep

7.2

Exercise

5.2

Longevity

7.7

Detox

10.0

Immunity

6.4

Pral

4.4

Satiety

0.0

Nutrient Density

6.2

Bioavailability

1.0

Electrolyte

5.9

Methylation

🧬 How Restaurant, Chinese, beef and vegetables Affects Your Health

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Testosterone 14% DV

Zinc (undefined% DV) supports testosterone production. It's a cofactor for 5α-reductase and inhibits aromatase.

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Cortisol & Stress 4% DV

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

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Cortisol 9% DV

Vitamin B6 (undefined% DV) helps produce serotonin and GABA — calming neurotransmitters that counter cortisol.

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Thyroid 12% DV

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

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Skin Health

vitamin c + zinc. Vitamin C is required for collagen cross-linking. Zinc reduces inflammation and sebum. Vitamin A reg.

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Anemia

iron + vitamin c. Iron-deficiency is the most common nutritional deficiency. Vitamin C increases non-heme iron absorpt.

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Iron 6% DV

6% DV. Supports red blood cells and oxygen transport. Low iron = fatigue, brain fog.

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Magnesium 4% DV

4% DV. Calms nerves, relaxes muscles, supports sleep.

Complete Nutrient Profile

Nutrient	Amount / 100g	% Daily Value
Energy Kcal	440.0 kJ	—
Protein	7.1 g	14% DV
Total Fat	5.3 g	7% DV
Carbohydrate	7.3 g	3% DV
Fiber	1.5 g	5% DV
Sugar	2.4 g	5% DV
Cholesterol	14.0 mg	5% DV
Sodium	409.0 mg	18% DV
Calcium	22.0 mg	2% DV
Iron	1.1 mg	6% DV
Magnesium	15.0 mg	4% DV
Phosphorus	76.0 mg	6% DV
Potassium	204.0 mg	4% DV
Zinc	1.5 mg	14% DV
Vitamin C	11.6 mg	13% DV
Vitamin B6	0.2 mg	9% DV
Folate	45.0 µg	11% DV
Vitamin A	63.0 µg	7% DV
Vitamin E	0.8 mg	5% DV
Vitamin D	0.1 µg	1% DV
Vitamin K	2.0 µg	2% DV
Selenium	6.7 µg	12% DV

Compare Restaurant, Chinese, beef and vegetables With...

Acorn stew (Apache)
399 cal Alcoholic beverage, wine, table, white, Chardonnay
351 cal Artichokes, (globe or french), cooked, boiled, drained
211 cal Artichokes, (globe or french), cooked, boiled, drained
220 cal Artichokes, (globe or french), cooked, boiled, drained
188 cal

Frequently Asked Questions

Does Restaurant, Chinese, beef and vegetables affect hormones?

Yes — Restaurant, Chinese, beef and vegetables is rich in zinc (14% DV), which Cofactor for 5α-reductase (T→DHT). Required for androgen receptor function. Inhibits aromatase (T→estradiol).. zinc supports Testosterone and DHT production. selenium supports T3 (active thyroid) and Testosterone production.

Is Restaurant, Chinese, beef and vegetables good for blood pressure?

Yes. Restaurant, Chinese, beef and vegetables provides 204mg of potassium per 100g (4% DV). Potassium helps lower blood pressure by counteracting sodium's effects and relaxing blood vessel walls. The sodium-to-potassium ratio is 0.5.

Does Restaurant, Chinese, beef and vegetables contain anti-nutrients?

Oxalates (spinach, beet greens, Swiss chard — bind calcium). Goitrogens (raw cruciferous — broccoli, kale, cabbage — 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).