Nutrition Facts
Serving Size: 100g
Calories2268
Total Fat32.5g
Saturated Fat0.0g
Total Carbs58.3g
Fiber1.8g
Sugars0.0g
Protein4.9g
Macro Breakdown
Health Scores (0-10)
9.7
Metabolic
3.3
Inflammation
8.1
Hormonal
6.1
Gut Health
5.3
Skin Health
3.4
Brain Health
8.3
Bone Health
6.8
Sleep
7.2
Exercise
5.7
Longevity
6.3
Detox
6.5
Immunity
6.1
Pral
0.0
Satiety
0.0
Nutrient Density
5.0
Bioavailability
0.5
Electrolyte
7.0
Methylation
🧬 How Cookies, shortbread, pecan Affects Your Health
Testosterone 5% 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 6% 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.
Hypothyroid
selenium + zinc. Thyroid hormone synthesis requires iodine + tyrosine for T4 structure, selenium for T4→T3 conversion.
Iron 14% DV
14% 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 (18mg) relaxes muscles and calms the nervous system.
Complete Nutrient Profile
| Nutrient | Amount / 100g | % Daily Value |
|---|---|---|
| Energy Kcal | 2268.0 kJ | — |
| Protein | 4.9 g | 10% DV |
| Total Fat | 32.5 g | 42% DV |
| Carbohydrate | 58.3 g | 21% DV |
| Fiber | 1.8 g | 6% DV |
| Cholesterol | 33.0 mg | 11% DV |
| Sodium | 281.0 mg | 12% DV |
| Calcium | 30.0 mg | 2% DV |
| Iron | 2.4 mg | 14% DV |
| Magnesium | 18.0 mg | 4% DV |
| Phosphorus | 85.0 mg | 7% DV |
| Potassium | 73.0 mg | 2% DV |
| Zinc | 0.6 mg | 5% DV |
| Vitamin B6 | 0.0 mg | 1% DV |
| Folate | 102.0 µg | 26% DV |
| Vitamin B12 | 0.0 µg | — |
| Vitamin A | 1.0 µg | — |
| Selenium | 3.2 µg | 6% DV |
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Frequently Asked Questions
Does Cookies, shortbread, commercially prepared, pecan 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.