Nutrition Facts
Serving Size: 100g
Calories1749
Total Fat16.6g
Saturated Fat0.0g
Total Carbs70.2g
Fiber3.8g
Sugars28.9g
Protein5.7g
Macro Breakdown
Glycemic Impact
| Glycemic Index | 40 (Low) |
| Glycemic Load | 10 |
| Insulin Index | 55 |
Health Scores (0-10)
2.6
Metabolic
4.7
Inflammation
10.0
Hormonal
2.9
Gut Health
2.6
Skin Health
3.8
Brain Health
10.0
Bone Health
10.0
Sleep
7.7
Exercise
2.2
Longevity
9.4
Detox
10.0
Immunity
8.9
Pral
0.0
Satiety
0.0
Nutrient Density
5.0
Bioavailability
1.6
Electrolyte
5.3
Methylation
🧬 How Snacks, granola bars, soft, uncoated, chocolate chip Affects Your Health
Testosterone 12% DV
Zinc (undefined% DV) supports testosterone production. It's a cofactor for 5α-reductase and inhibits aromatase.
Cortisol & Stress 15% DV
Magnesium (undefined% DV) calms the nervous system. It blocks NMDA receptors and reduces stress-induced cortisol spikes.
Cortisol 4% DV
Vitamin B6 (undefined% DV) helps produce serotonin and GABA — calming neurotransmitters that counter cortisol.
Thyroid 20% 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.
Hypothyroid
selenium + zinc. Thyroid hormone synthesis requires iodine + tyrosine for T4 structure, selenium for T4→T3 conversion.
Iron 12% DV
12% DV. Supports red blood cells and oxygen transport. Low iron = fatigue, brain fog.
Magnesium 15% DV
15% DV. Calms nerves, relaxes muscles, supports sleep.
Complete Nutrient Profile
| Nutrient | Amount / 100g | % Daily Value |
|---|---|---|
| Energy Kcal | 1749.0 kJ | — |
| Protein | 5.7 g | 11% DV |
| Total Fat | 16.6 g | 21% DV |
| Carbohydrate | 70.2 g | 26% DV |
| Fiber | 3.8 g | 14% DV |
| Sugar | 28.9 g | 58% DV |
| Sodium | 291.0 mg | 13% DV |
| Calcium | 41.0 mg | 3% DV |
| Iron | 2.2 mg | 12% DV |
| Magnesium | 64.0 mg | 15% DV |
| Phosphorus | 176.0 mg | 14% DV |
| Potassium | 237.0 mg | 5% DV |
| Zinc | 1.3 mg | 12% DV |
| Vitamin B6 | 0.1 mg | 4% DV |
| Folate | 16.0 µg | 4% DV |
| Vitamin E | 0.3 mg | 2% DV |
| Vitamin K | 14.5 µg | 12% DV |
| Selenium | 11.1 µg | 20% DV |
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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
How does Snacks, granola bars, soft, uncoated, chocolate chip support gut health?
Snacks, granola bars, soft, uncoated, chocolate chip contains 3.8g of fiber per 100g (14% 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 Snacks, granola bars, soft, uncoated, chocolate chip affect hormones?
Yes — Snacks, granola bars, soft, uncoated, chocolate chip is rich in sugar (58% 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, uncoated, chocolate chip good for blood pressure?
Yes. Snacks, granola bars, soft, uncoated, chocolate chip provides 237mg 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 0.8.
Can people with diabetes eat Snacks, granola bars, soft, uncoated, chocolate chip?
Snacks, granola bars, soft, uncoated, chocolate chip 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 3.8g fiber which helps moderate the blood sugar response.
Does Snacks, granola bars, soft, uncoated, chocolate chip 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.