Nutrition Facts
Serving Size: 100g
Calories256
Total Fat1.1g
Saturated Fat0.0g
Total Carbs9.9g
Fiber1.9g
Sugars3.2g
Protein3.2g
Macro Breakdown
Health Scores (0-10)
10.0
Metabolic
5.7
Inflammation
7.6
Hormonal
5.7
Gut Health
5.4
Skin Health
4.9
Brain Health
7.2
Bone Health
6.5
Sleep
6.1
Exercise
5.3
Longevity
6.4
Detox
6.8
Immunity
6.0
Pral
4.9
Satiety
0.0
Nutrient Density
5.1
Bioavailability
0.4
Electrolyte
5.0
Methylation
🧬 How Soup, pea, green with equal volume water Affects Your Health
Testosterone 6% DV
Zinc (undefined% DV) supports testosterone production. It's a cofactor for 5α-reductase and inhibits aromatase.
Cortisol & Stress 4% 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.
Anemia
copper. Iron-deficiency is the most common nutritional deficiency. Vitamin C increases non-heme iron absorpt.
Iron 4% DV
4% DV. Supports red blood cells and oxygen transport. Low iron = fatigue, brain fog.
Magnesium 4% DV
4% DV. Calms nerves, relaxes muscles, supports sleep.
Sleep Quality
Magnesium (15mg) relaxes muscles and calms the nervous system.
Complete Nutrient Profile
| Nutrient | Amount / 100g | % Daily Value |
|---|---|---|
| Energy Kcal | 256.0 kJ | — |
| Protein | 3.2 g | 6% DV |
| Total Fat | 1.1 g | 1% DV |
| Carbohydrate | 9.9 g | 4% DV |
| Fiber | 1.9 g | 7% DV |
| Sugar | 3.2 g | 6% DV |
| Sodium | 336.0 mg | 15% DV |
| Calcium | 12.0 mg | 1% DV |
| Iron | 0.7 mg | 4% DV |
| Magnesium | 15.0 mg | 4% DV |
| Phosphorus | 47.0 mg | 4% DV |
| Potassium | 71.0 mg | 2% DV |
| Zinc | 0.6 mg | 6% DV |
| Vitamin C | 0.6 mg | 1% DV |
| Vitamin B6 | 0.0 mg | 1% DV |
| Folate | 1.0 µg | — |
| Vitamin A | 3.0 µg | — |
| Vitamin E | 0.1 mg | 1% DV |
| Vitamin K | 0.2 µg | — |
| Selenium | 3.6 µg | 7% DV |
Compare Soup, pea, green with equal volume water With...
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123 calBabyfood, peas, dices, toddler
268 calBeans, adzuki, mature seed, cooked, boiled
536 calBeans, adzuki, mature seeds
992 calBeans, adzuki, mature seeds, cooked, boiled
536 cal
Frequently Asked Questions
Does Soup, pea, green, canned, prepared with equal volume water contain anti-nutrients?
Phytates (reduce zinc, iron, calcium absorption 20-60%). Lectins (can irritate gut lining — destroyed by proper cooking). Soaking 12-24h reduces phytates 30-50%. Cooking destroys lectins and protease inhibitors. Fermentation (tempeh, miso) reduces all anti-nutrients. Sprouting increases nutrient bioavailability. Benefits (fiber, protein, minerals) far outweigh anti-nutrient concerns for most people.