Nutrition Facts
Serving Size: 100g
Calories182
Total Fat1.7g
Saturated Fat0.0g
Total Carbs5.7g
Fiber1.2g
Sugars2.6g
Protein1.3g
Macro Breakdown
Health Scores (0-10)
9.9
Metabolic
6.1
Inflammation
5.9
Hormonal
5.3
Gut Health
7.6
Skin Health
4.9
Brain Health
10.0
Bone Health
5.9
Sleep
5.8
Exercise
5.1
Longevity
5.2
Detox
6.3
Immunity
5.9
Pral
4.5
Satiety
0.0
Nutrient Density
5.7
Bioavailability
0.8
Electrolyte
5.8
Methylation
🧬 How Restaurant, Chinese, vegetable chow mein, without meat or noodles Affects Your Health
Testosterone 2% DV
Zinc (undefined% DV) supports testosterone production. It's a cofactor for 5α-reductase and inhibits aromatase.
Cortisol & Stress 2% DV
Magnesium (undefined% DV) calms the nervous system. It blocks NMDA receptors and reduces stress-induced cortisol spikes.
Cortisol 5% DV
Vitamin B6 (undefined% DV) helps produce serotonin and GABA — 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.
Complete Nutrient Profile
| Nutrient | Amount / 100g | % Daily Value |
|---|---|---|
| Energy Kcal | 182.0 kJ | — |
| Protein | 1.3 g | 3% DV |
| Total Fat | 1.7 g | 2% DV |
| Carbohydrate | 5.7 g | 2% DV |
| Fiber | 1.2 g | 4% DV |
| Sugar | 2.6 g | 5% DV |
| Sodium | 344.0 mg | 15% DV |
| Calcium | 25.0 mg | 2% DV |
| Iron | 0.4 mg | 2% DV |
| Magnesium | 9.0 mg | 2% DV |
| Phosphorus | 30.0 mg | 2% DV |
| Potassium | 136.0 mg | 3% DV |
| Zinc | 0.2 mg | 2% DV |
| Vitamin C | 7.2 mg | 8% DV |
| Vitamin B6 | 0.1 mg | 5% DV |
| Folate | 40.0 µg | 10% DV |
| Vitamin A | 13.0 µg | 1% DV |
| Vitamin E | 0.5 mg | 3% DV |
| Vitamin K | 18.9 µg | 16% DV |
| Selenium | 0.4 µg | 1% DV |
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Frequently Asked Questions
Does Restaurant, Chinese, vegetable chow mein, without meat or noodles 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).