Nutrition Facts
Serving Size: 100g
Calories272
Total Fat4.5g
Saturated Fat0.0g
Total Carbs5.2g
Fiber0.3g
Sugars0.6g
Protein1.2g
Macro Breakdown
Glycemic Impact
| Glycemic Index | 82 (High) |
| Glycemic Load | 21 |
| Insulin Index | 121 |
Health Scores (0-10)
9.7
Metabolic
5.0
Inflammation
6.6
Hormonal
5.1
Gut Health
7.7
Skin Health
4.7
Brain Health
6.9
Bone Health
5.5
Sleep
5.5
Exercise
5.0
Longevity
6.5
Detox
7.1
Immunity
5.5
Pral
3.3
Satiety
0.0
Nutrient Density
5.4
Bioavailability
0.4
Electrolyte
5.2
Methylation
๐งฌ How Soup, chicken vegetable with potato and cheese, chunky, ready-to-serve Affects Your Health
Testosterone 1% DV
Zinc (undefined% DV) supports testosterone production. It's a cofactor for 5ฮฑ-reductase and inhibits aromatase.
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.
Glycemic Index: 82 (High)
Glycemic load: 21. Insulin index: 121. Rapid blood sugar rise. Best consumed with protein, fat, or fiber to reduce the spike.
Complete Nutrient Profile
| Nutrient | Amount / 100g | % Daily Value |
|---|---|---|
| Energy Kcal | 272.0 kJ | โ |
| Protein | 1.2 g | 2% DV |
| Total Fat | 4.5 g | 6% DV |
| Carbohydrate | 5.2 g | 2% DV |
| Fiber | 0.3 g | 1% DV |
| Sugar | 0.6 g | 1% DV |
| Cholesterol | 7.0 mg | 2% DV |
| Sodium | 416.0 mg | 18% DV |
| Calcium | 15.0 mg | 1% DV |
| Iron | 0.2 mg | 1% DV |
| Magnesium | 5.0 mg | 1% DV |
| Phosphorus | 19.0 mg | 2% DV |
| Potassium | 73.0 mg | 2% DV |
| Zinc | 0.2 mg | 1% DV |
| Vitamin C | 4.0 mg | 4% DV |
| Vitamin B6 | 0.0 mg | 2% DV |
| Folate | 9.0 ยตg | 2% DV |
| Vitamin A | 19.0 ยตg | 2% DV |
| Vitamin E | 0.1 mg | โ |
| Vitamin K | 2.3 ยตg | 2% DV |
| Selenium | 3.7 ยตg | 7% DV |
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๐ Related Guides: ๐งฌ Thyroid (T3/T4) ๐ซ Gut Health
Frequently Asked Questions
Does Soup, chicken vegetable with potato and cheese, chunky, ready-to-serve contain anti-nutrients?
Oxalates (spinach, beet greens, Swiss chard โ bind calcium). Goitrogens (raw cruciferous โ broccoli, kale, cabbage โ 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).