Nutrition Facts
Serving Size: 100g
Calories222
Total Fat3.7g
Saturated Fat0.0g
Total Carbs4.5g
Fiber0.2g
Sugars1.7g
Protein1.0g
Macro Breakdown
Health Scores (0-10)
9.5
Metabolic
4.8
Inflammation
5.3
Hormonal
4.9
Gut Health
5.7
Skin Health
4.8
Brain Health
6.4
Bone Health
5.2
Sleep
5.4
Exercise
4.8
Longevity
5.2
Detox
5.4
Immunity
5.2
Pral
3.6
Satiety
0.0
Nutrient Density
5.0
Bioavailability
4.1
Electrolyte
5.2
Methylation
🧬 How Soup, cream of mushroom, low sodium, ready-to-serve 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.
Thyroid 1% DV
Selenium (undefined% DV) converts T4 to active T3. Essential for thyroid function.
Complete Nutrient Profile
| Nutrient | Amount / 100g | % Daily Value |
|---|---|---|
| Energy Kcal | 222.0 kJ | — |
| Protein | 1.0 g | 2% DV |
| Total Fat | 3.7 g | 5% DV |
| Carbohydrate | 4.5 g | 2% DV |
| Fiber | 0.2 g | 1% DV |
| Sugar | 1.7 g | 3% DV |
| Cholesterol | 1.0 mg | — |
| Sodium | 20.0 mg | 1% DV |
| Calcium | 19.0 mg | 1% DV |
| Iron | 0.2 mg | 1% DV |
| Magnesium | 2.0 mg | — |
| Phosphorus | 20.0 mg | 2% DV |
| Potassium | 41.0 mg | 1% DV |
| Zinc | 0.2 mg | 2% DV |
| Vitamin C | 0.4 mg | — |
| Vitamin B6 | 0.0 mg | 1% DV |
| Folate | 9.0 µg | 2% DV |
| Vitamin A | 7.0 µg | 1% DV |
| Vitamin E | 0.4 mg | 2% DV |
| Vitamin K | 0.8 µg | 1% DV |
| Selenium | 0.6 µg | 1% DV |
Compare Soup, cream of mushroom, low sodium, ready-to-serve With...
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399 calAlcoholic beverage, wine, table, white, Chardonnay
351 calArtichokes, (globe or french), cooked, boiled, drained
211 calArtichokes, (globe or french), cooked, boiled, drained
220 calArtichokes, (globe or french), cooked, boiled, drained
188 cal
🔗 Related Guides: 🩸 Magnesium Deficiency 🫀 Gut Health
Frequently Asked Questions
Does Soup, cream of mushroom, low sodium, ready-to-serve, canned 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).