Nutrition Facts
Serving Size: 100g
Calories2126
Total Fat31.1g
Saturated Fat0.0g
Total Carbs53.4g
Fiber2.8g
Sugars23.7g
Protein10.2g
Macro Breakdown
Glycemic Impact
| Glycemic Index | 39 (Low) |
| Glycemic Load | 3 |
| Insulin Index | 90 |
Health Scores (0-10)
1.9
Metabolic
1.1
Inflammation
10.0
Hormonal
3.1
Gut Health
3.8
Skin Health
1.6
Brain Health
10.0
Bone Health
10.0
Sleep
8.3
Exercise
2.6
Longevity
10.0
Detox
10.0
Immunity
9.4
Pral
0.0
Satiety
0.0
Nutrient Density
5.1
Bioavailability
3.5
Electrolyte
5.5
Methylation
🧬 How Snacks, granola bars, soft, coated, milk chocolate coating, peanut butter Affects Your Health
Testosterone 13% 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 6% DV
Vitamin B6 (undefined% DV) helps produce serotonin and GABA — calming neurotransmitters that counter cortisol.
Thyroid 24% DV
Selenium (undefined% DV) converts T4 to active T3. Essential for thyroid function.
Testosterone Low
zinc + magnesium. Zinc for 5α-reductase and aromatase inhibition. Mg reduces SHBG. D3 activates Leydig cells. Boron si.
Anemia
iron + folate. Iron-deficiency is the most common nutritional deficiency. Vitamin C increases non-heme iron absorpt.
Iron 8% DV
8% 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 | 2126.0 kJ | — |
| Protein | 10.2 g | 20% DV |
| Total Fat | 31.1 g | 40% DV |
| Carbohydrate | 53.4 g | 19% DV |
| Fiber | 2.8 g | 10% DV |
| Sugar | 23.7 g | 47% DV |
| Cholesterol | 12.0 mg | 4% DV |
| Sodium | 193.0 mg | 8% DV |
| Calcium | 108.0 mg | 8% DV |
| Iron | 1.4 mg | 8% DV |
| Magnesium | 67.0 mg | 16% DV |
| Phosphorus | 227.0 mg | 18% DV |
| Potassium | 339.0 mg | 7% DV |
| Zinc | 1.5 mg | 13% DV |
| Vitamin C | 0.6 mg | 1% DV |
| Vitamin B6 | 0.1 mg | 6% DV |
| Folate | 25.0 µg | 6% DV |
| Vitamin A | 5.0 µg | 1% DV |
| Vitamin E | 4.2 mg | 28% DV |
| Vitamin K | 13.2 µg | 11% DV |
| Selenium | 13.1 µg | 24% DV |
Compare Snacks, granola bars, soft, coated, milk chocolate coating, peanut butter With...
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561 calAmaranth grain, cooked
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🔗 Related Guides: 🩸 Iron Deficiency / Low Ferritin 🩸 Magnesium Deficiency 🧬 Testosterone 🧬 Cortisol 🧬 Thyroid (T3/T4) 😴 Sleep Quality
Frequently Asked Questions
Does Snacks, granola bars, soft, coated, milk chocolate coating, peanut butter affect hormones?
Yes — Snacks, granola bars, soft, coated, milk chocolate coating, peanut butter is rich in sugar (47% 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. selenium supports T3 (active thyroid) and Testosterone production. magnesium supports Testosterone and Cortisol production.
Is Snacks, granola bars, soft, coated, milk chocolate coating, peanut butter good for blood pressure?
Yes. Snacks, granola bars, soft, coated, milk chocolate coating, peanut butter provides 339mg 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 1.8.
Can people with diabetes eat Snacks, granola bars, soft, coated, milk chocolate coating, peanut butter?
Snacks, granola bars, soft, coated, milk chocolate coating, peanut butter has a glycemic index of 39 (low) and glycemic load of 3. Its low GI means it releases sugar slowly into the bloodstream — generally fine for diabetics in reasonable portions. Contains 2.8g fiber which helps moderate the blood sugar response.
Does Snacks, granola bars, soft, coated, milk chocolate coating, peanut butter 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.