Nutrition Facts
Serving Size: 100g
Calories2156
Total Fat26.1g
Saturated Fat0.0g
Total Carbs60.5g
Fiber3.7g
Sugars50.8g
Protein9.6g
Macro Breakdown
Glycemic Impact
| Glycemic Index | 40 (Low) |
| Glycemic Load | 10 |
| Insulin Index | 55 |
Health Scores (0-10)
0.0
Metabolic
3.4
Inflammation
8.9
Hormonal
0.0
Gut Health
2.8
Skin Health
3.0
Brain Health
10.0
Bone Health
10.0
Sleep
8.1
Exercise
0.0
Longevity
6.6
Detox
7.3
Immunity
9.5
Pral
0.0
Satiety
0.0
Nutrient Density
5.0
Bioavailability
10.0
Electrolyte
6.1
Methylation
🧬 How Candies, MARS SNACKFOOD US, M&M's Peanut Chocolate Candies Affects Your Health
Testosterone 16% DV
Zinc (undefined% DV) supports testosterone production. It's a cofactor for 5α-reductase and inhibits aromatase.
Cortisol & Stress 16% DV
Magnesium (undefined% DV) calms the nervous system. It blocks NMDA receptors and reduces stress-induced cortisol spikes.
Cortisol 5% DV
Vitamin B6 (undefined% DV) helps produce serotonin and GABA — calming neurotransmitters that counter cortisol.
Thyroid 7% DV
Selenium (undefined% DV) converts T4 to active T3. Essential for thyroid function.
Anemia
iron + folate. Iron-deficiency is the most common nutritional deficiency. Vitamin C increases non-heme iron absorpt.
Pcos
magnesium + zinc. Insulin resistance drives 70%+ of PCOS. These nutrients improve insulin sensitivity, reduce androgen.
Iron 6% DV
6% DV. Supports red blood cells and oxygen transport. Low iron = fatigue, brain fog.
Magnesium 16% DV
16% DV. Calms nerves, relaxes muscles, supports sleep.
Complete Nutrient Profile
| Nutrient | Amount / 100g | % Daily Value |
|---|---|---|
| Energy Kcal | 2156.0 kJ | — |
| Protein | 9.6 g | 19% DV |
| Total Fat | 26.1 g | 34% DV |
| Carbohydrate | 60.5 g | 22% DV |
| Fiber | 3.7 g | 13% DV |
| Sugar | 50.8 g | 101% DV |
| Cholesterol | 8.0 mg | 3% DV |
| Sodium | 50.0 mg | 2% DV |
| Calcium | 102.0 mg | 8% DV |
| Iron | 1.2 mg | 6% DV |
| Magnesium | 69.0 mg | 16% DV |
| Phosphorus | 190.0 mg | 15% DV |
| Potassium | 347.0 mg | 7% DV |
| Zinc | 1.8 mg | 16% DV |
| Vitamin B6 | 0.1 mg | 5% DV |
| Folate | 55.0 µg | 14% DV |
| Vitamin A | 22.0 µg | 2% DV |
| Vitamin E | 2.9 mg | 19% DV |
| Vitamin K | 3.0 µg | 3% DV |
| Selenium | 4.1 µg | 7% DV |
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🔗 Related Guides: 🏥 PCOS (Polycystic Ovary Syndrome) 🩸 Iron Deficiency / Low Ferritin 🩸 Magnesium Deficiency 🧬 Testosterone 🧬 Cortisol 🧬 Thyroid (T3/T4)
Frequently Asked Questions
How does Candies, MARS SNACKFOOD US, M&M's Peanut Chocolate Candies support gut health?
Candies, MARS SNACKFOOD US, M&M's Peanut Chocolate Candies contains 3.7g of fiber per 100g (13% DV). Fiber feeds beneficial gut bacteria, which produce short-chain fatty acids (butyrate) that reduce inflammation, strengthen the gut barrier, and improve insulin sensitivity.
Does Candies, MARS SNACKFOOD US, M&M's Peanut Chocolate Candies affect hormones?
Yes — Candies, MARS SNACKFOOD US, M&M's Peanut Chocolate Candies is rich in sugar (101% DV), which Rapid blood sugar spikes → insulin surges → cellular insulin resistance over time. High sugar intake correlates with elevated cortisol.. sugar supports Insulin and Cortisol production. zinc supports Testosterone and DHT production. magnesium supports Testosterone and Cortisol production.
Is Candies, MARS SNACKFOOD US, M&M's Peanut Chocolate Candies good for blood pressure?
Yes. Candies, MARS SNACKFOOD US, M&M's Peanut Chocolate Candies provides 347mg of potassium per 100g (7% DV). Potassium helps lower blood pressure by counteracting sodium's effects and relaxing blood vessel walls. The sodium-to-potassium ratio is 6.9.
Can people with diabetes eat Candies, MARS SNACKFOOD US, M&M's Peanut Chocolate Candies?
Candies, MARS SNACKFOOD US, M&M's Peanut Chocolate Candies has a glycemic index of 40 (low) and glycemic load of 10. Its low GI means it releases sugar slowly into the bloodstream — generally fine for diabetics in reasonable portions. Contains 3.7g fiber which helps moderate the blood sugar response.
Does Candies, MARS SNACKFOOD US, M&M's Peanut Chocolate Candies 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.