Nutrition Facts
Serving Size: 100g
Calories289
Total Fat2.0g
Saturated Fat0.0g
Total Carbs8.8g
Fiber0.4g
Sugars1.4g
Protein5.1g
Macro Breakdown
Health Scores (0-10)
10.0
Metabolic
5.2
Inflammation
7.2
Hormonal
5.0
Gut Health
10.0
Skin Health
4.9
Brain Health
7.8
Bone Health
5.4
Sleep
6.5
Exercise
4.9
Longevity
7.0
Detox
7.7
Immunity
5.7
Pral
4.4
Satiety
0.0
Nutrient Density
5.2
Bioavailability
8.7
Electrolyte
5.4
Methylation
🧬 How Soup, vegetable chicken with water, low sodium Affects Your Health
Testosterone 8% DV
Zinc (undefined% DV) supports testosterone production. It's a cofactor for 5α-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 9% DV
Selenium (undefined% DV) converts T4 to active T3. Essential for thyroid function.
Skin Health
zinc + vitamin a. Vitamin C is required for collagen cross-linking. Zinc reduces inflammation and sebum. Vitamin A reg.
Hypothyroid
selenium + zinc. Thyroid hormone synthesis requires iodine + tyrosine for T4 structure, selenium for T4→T3 conversion.
Iron 3% DV
3% DV. Supports red blood cells and oxygen transport. Low iron = fatigue, brain fog.
Complete Nutrient Profile
| Nutrient | Amount / 100g | % Daily Value |
|---|---|---|
| Energy Kcal | 289.0 kJ | — |
| Protein | 5.1 g | 10% DV |
| Total Fat | 2.0 g | 3% DV |
| Carbohydrate | 8.8 g | 3% DV |
| Fiber | 0.4 g | 1% DV |
| Sugar | 1.4 g | 3% DV |
| Cholesterol | 7.0 mg | 2% DV |
| Sodium | 35.0 mg | 2% DV |
| Calcium | 11.0 mg | 1% DV |
| Iron | 0.6 mg | 3% DV |
| Magnesium | 4.0 mg | 1% DV |
| Phosphorus | 44.0 mg | 4% DV |
| Potassium | 153.0 mg | 3% DV |
| Zinc | 0.9 mg | 8% DV |
| Vitamin C | 2.3 mg | 3% DV |
| Vitamin B6 | 0.0 mg | 2% DV |
| Folate | 19.0 µg | 5% DV |
| Vitamin A | 138.0 µg | 15% DV |
| Vitamin E | 0.3 mg | 2% DV |
| Vitamin K | 6.2 µg | 5% DV |
| Selenium | 5.1 µg | 9% DV |
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Frequently Asked Questions
Does Soup, vegetable chicken, canned, prepared with water, low sodium 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).