Nutrition Facts
Serving Size: 100g
Calories96
Total Fat0.6g
Saturated Fat0.0g
Total Carbs3.7g
Fiber0.1g
Sugars0.3g
Protein0.8g
Macro Breakdown
Health Scores (0-10)
10.0
Metabolic
5.0
Inflammation
6.4
Hormonal
5.0
Gut Health
5.1
Skin Health
5.0
Brain Health
5.8
Bone Health
5.3
Sleep
5.3
Exercise
5.0
Longevity
6.5
Detox
6.6
Immunity
5.2
Pral
4.5
Satiety
0.0
Nutrient Density
5.0
Bioavailability
0.1
Electrolyte
5.2
Methylation
🧬 How Soup, chicken noodle, dry, mix with water Affects Your Health
Cortisol & Stress 1% DV
Magnesium (undefined% DV) calms the nervous system. It blocks NMDA receptors and reduces stress-induced cortisol spikes.
Thyroid 7% DV
Selenium (undefined% DV) converts T4 to active T3. Essential for thyroid function.
Complete Nutrient Profile
| Nutrient | Amount / 100g | % Daily Value |
|---|---|---|
| Energy Kcal | 96.0 kJ | — |
| Protein | 0.8 g | 2% DV |
| Total Fat | 0.6 g | 1% DV |
| Carbohydrate | 3.7 g | 1% DV |
| Fiber | 0.1 g | — |
| Sugar | 0.3 g | 1% DV |
| Cholesterol | 4.0 mg | 1% DV |
| Sodium | 229.0 mg | 10% DV |
| Calcium | 2.0 mg | — |
| Iron | 0.2 mg | 1% DV |
| Magnesium | 3.0 mg | 1% DV |
| Phosphorus | 12.0 mg | 1% DV |
| Potassium | 13.0 mg | — |
| Zinc | 0.1 mg | 1% DV |
| Vitamin B6 | 0.0 mg | 1% DV |
| Folate | 11.0 µg | 3% DV |
| Vitamin A | 1.0 µg | — |
| Vitamin E | 0.1 mg | — |
| Vitamin K | 1.4 µg | 1% DV |
| Selenium | 3.8 µg | 7% DV |
Compare Soup, chicken noodle, dry, mix with water With...
Alcoholic beverage, rice (sake)
561 calAmaranth grain, cooked
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561 calAmaranth grain, cooked
429 calAmaranth grain
1554 calAmaranth leaves, cooked, boiled, drained
88 calAmaranth leaves, cooked, boiled, drained
88 cal
🔗 Related Guides: 🧬 Thyroid (T3/T4)
Frequently Asked Questions
Does Soup, chicken noodle, dry, mix, prepared with water 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.