Nutrition Facts
Serving Size: 100g
Calories2350
Total Fat35.3g
Saturated Fat0.0g
Total Carbs52.9g
Fiber3.5g
Sugars30.9g
Protein8.1g
Macro Breakdown
Glycemic Impact
| Glycemic Index | 40 (Low) |
| Glycemic Load | 10 |
| Insulin Index | 55 |
Health Scores (0-10)
0.0
Metabolic
0.6
Inflammation
5.9
Hormonal
2.5
Gut Health
2.0
Skin Health
1.2
Brain Health
9.9
Bone Health
6.7
Sleep
7.9
Exercise
1.8
Longevity
7.9
Detox
8.0
Immunity
6.5
Pral
0.0
Satiety
0.0
Nutrient Density
5.0
Bioavailability
1.2
Electrolyte
6.5
Methylation
๐งฌ How Cookie, with peanut butter filling, chocolate-coated Affects Your Health
Testosterone 2% DV
Zinc (undefined% DV) supports testosterone production. It's a cofactor for 5ฮฑ-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.
Cortisol 6% DV
Vitamin B6 (undefined% DV) helps produce serotonin and GABA โ calming neurotransmitters that counter cortisol.
Thyroid 13% 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.
Inflammation
vitamin e + fiber. Omega-3 EPA/DHA โ resolvins (pro-resolving mediators). Antioxidants neutralize free radicals. Fiber .
Iron 12% DV
12% DV. Supports red blood cells and oxygen transport. Low iron = fatigue, brain fog.
Magnesium 4% DV
4% DV. Calms nerves, relaxes muscles, supports sleep.
Complete Nutrient Profile
| Nutrient | Amount / 100g | % Daily Value |
|---|---|---|
| Energy Kcal | 2350.0 kJ | โ |
| Protein | 8.1 g | 16% DV |
| Total Fat | 35.3 g | 45% DV |
| Carbohydrate | 52.9 g | 19% DV |
| Fiber | 3.5 g | 13% DV |
| Sugar | 30.9 g | 62% DV |
| Sodium | 371.0 mg | 16% DV |
| Calcium | 35.0 mg | 3% DV |
| Iron | 2.1 mg | 12% DV |
| Magnesium | 17.0 mg | 4% DV |
| Phosphorus | 37.0 mg | 3% DV |
| Potassium | 217.0 mg | 5% DV |
| Zinc | 0.2 mg | 2% DV |
| Vitamin B6 | 0.1 mg | 6% DV |
| Folate | 74.0 ยตg | 19% DV |
| Vitamin E | 4.3 mg | 29% DV |
| Vitamin K | 4.7 ยตg | 4% DV |
| Selenium | 7.3 ยตg | 13% DV |
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๐ Related Guides: ๐ฅ Chronic Inflammation ๐ฉธ Iron Deficiency / Low Ferritin ๐งฌ Cortisol ๐งฌ Thyroid (T3/T4) ๐ค Muscle Cramps
Frequently Asked Questions
How does Cookie, with peanut butter filling, chocolate-coated support gut health?
Cookie, with peanut butter filling, chocolate-coated contains 3.5g 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 Cookie, with peanut butter filling, chocolate-coated affect hormones?
Yes โ Cookie, with peanut butter filling, chocolate-coated is rich in sugar (62% DV), which Rapid blood sugar spikes โ insulin surges โ 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. fiber supports Estrogen and Insulin production.
Is Cookie, with peanut butter filling, chocolate-coated good for blood pressure?
Yes. Cookie, with peanut butter filling, chocolate-coated provides 217mg of potassium per 100g (5% DV). Potassium helps lower blood pressure by counteracting sodium's effects and relaxing blood vessel walls. The sodium-to-potassium ratio is 0.6.
Can people with diabetes eat Cookie, with peanut butter filling, chocolate-coated?
Cookie, with peanut butter filling, chocolate-coated has a glycemic index of 40 (low) and glycemic load of 10. Its low GI means it releases sugar slowly into the bloodstream โ generally fine for diabetics in reasonable portions. Contains 3.5g fiber which helps moderate the blood sugar response.
Does Cookie, with peanut butter filling, chocolate-coated contain anti-nutrients?
Phytates (especially in whole grains โ bind zinc, iron, calcium). Lectins (wheat germ agglutinin โ 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 โ the net effect is still positive.