Nutrition Facts
Serving Size: 100g
Calories102
Total Fat0.8g
Saturated Fat0.0g
Total Carbs2.9g
Fiber0.3g
Sugars0.1g
Protein1.4g
Macro Breakdown
Health Scores (0-10)
10.0
Metabolic
5.1
Inflammation
5.7
Hormonal
5.2
Gut Health
6.0
Skin Health
5.0
Brain Health
5.5
Bone Health
5.0
Sleep
5.5
Exercise
5.1
Longevity
5.8
Detox
5.9
Immunity
5.1
Pral
4.8
Satiety
0.0
Nutrient Density
5.0
Bioavailability
0.3
Electrolyte
5.0
Methylation
🧬 How Soup, chicken with rice with equal volume water Affects Your Health
Testosterone 1% DV
Zinc (undefined% DV) supports testosterone production. It's a cofactor for 5α-reductase and inhibits aromatase.
Thyroid 4% DV
Selenium (undefined% DV) converts T4 to active T3. Essential for thyroid function.
Complete Nutrient Profile
| Nutrient | Amount / 100g | % Daily Value |
|---|---|---|
| Energy Kcal | 102.0 kJ | — |
| Protein | 1.4 g | 3% DV |
| Total Fat | 0.8 g | 1% DV |
| Carbohydrate | 2.9 g | 1% DV |
| Fiber | 0.3 g | 1% DV |
| Sugar | 0.1 g | — |
| Cholesterol | 3.0 mg | 1% DV |
| Sodium | 238.0 mg | 10% DV |
| Calcium | 9.0 mg | 1% DV |
| Iron | 0.3 mg | 2% DV |
| Phosphorus | 9.0 mg | 1% DV |
| Potassium | 41.0 mg | 1% DV |
| Zinc | 0.1 mg | 1% DV |
| Vitamin C | 0.1 mg | — |
| Vitamin B6 | 0.0 mg | 1% DV |
| Vitamin A | 9.0 µg | 1% DV |
| Vitamin E | 0.0 mg | — |
| Vitamin K | 0.1 µg | — |
| Selenium | 2.1 µg | 4% DV |
Compare Soup, chicken with rice with equal volume water With...
Alcoholic beverage, rice (sake)
561 calAmaranth grain, cooked
429 calAmaranth grain
1554 calAmaranth leaves, cooked, boiled, drained
88 calAmaranth leaves, cooked, boiled, drained
88 cal
561 calAmaranth grain, cooked
429 calAmaranth grain
1554 calAmaranth leaves, cooked, boiled, drained
88 calAmaranth leaves, cooked, boiled, drained
88 cal
Frequently Asked Questions
Does Soup, chicken with rice, canned, prepared with equal volume 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.