Nutrition Facts
Serving Size: 100g
Calories200
Total Fat1.2g
Saturated Fat0.0g
Total Carbs6.2g
Fiber1.2g
Sugars1.3g
Protein3.2g
Macro Breakdown
Glycemic Impact
| Glycemic Index | 0 (Low) |
| Glycemic Load | 0 |
| Insulin Index | 51 |
Health Scores (0-10)
10.0
Metabolic
5.7
Inflammation
7.1
Hormonal
5.5
Gut Health
10.0
Skin Health
4.9
Brain Health
8.7
Bone Health
6.0
Sleep
6.3
Exercise
5.3
Longevity
6.2
Detox
7.0
Immunity
6.0
Pral
5.0
Satiety
0.0
Nutrient Density
5.4
Bioavailability
1.1
Electrolyte
5.2
Methylation
🧬 How Soup, beef and vegetables, ready-to-serve Affects Your Health
Testosterone 5% 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 7% DV
Vitamin B6 (undefined% DV) helps produce serotonin and GABA — calming neurotransmitters that counter cortisol.
Thyroid 5% DV
Selenium (undefined% DV) converts T4 to active T3. Essential for thyroid function.
Skin Health
zinc + vitamin a. Vitamin C is required for collagen cross-linking. Zinc reduces inflammation and sebum. Vitamin A reg.
Iron 3% DV
3% DV. Supports red blood cells and oxygen transport. Low iron = fatigue, brain fog.
Sleep Quality
Magnesium (10mg) relaxes muscles and calms the nervous system.
Complete Nutrient Profile
| Nutrient | Amount / 100g | % Daily Value |
|---|---|---|
| Energy Kcal | 200.0 kJ | — |
| Protein | 3.2 g | 6% DV |
| Total Fat | 1.2 g | 1% DV |
| Carbohydrate | 6.2 g | 2% DV |
| Fiber | 1.2 g | 4% DV |
| Sugar | 1.3 g | 3% DV |
| Cholesterol | 7.0 mg | 2% DV |
| Sodium | 326.0 mg | 14% DV |
| Calcium | 18.0 mg | 1% DV |
| Iron | 0.5 mg | 3% DV |
| Magnesium | 10.0 mg | 2% DV |
| Phosphorus | 48.0 mg | 4% DV |
| Potassium | 174.0 mg | 4% DV |
| Zinc | 0.6 mg | 5% DV |
| Vitamin C | 3.6 mg | 4% DV |
| Vitamin B6 | 0.1 mg | 7% DV |
| Folate | 9.0 µg | 2% DV |
| Vitamin A | 115.0 µg | 13% DV |
| Vitamin E | 0.5 mg | 3% DV |
| Vitamin K | 6.0 µg | 5% DV |
| Selenium | 3.0 µg | 5% DV |
Compare Soup, beef and vegetables, ready-to-serve With...
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211 calArtichokes, (globe or french), cooked, boiled, drained
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188 cal
Frequently Asked Questions
Does Soup, beef and vegetables, canned, ready-to-serve 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).