Food Guts - Ingredient Information

Ingredient Lookup

Peanut Butter

Nutritional Information

1 tbsp, peanut butter

  • Calories 94
  • Calories from Fat 72.54
  • Amount%DV
  • Total Fat 8.06g12%
  • Saturated Fat 1.647g8%
  • Monounsaturated Fat 3.794g
  • Polyunsaturated Fat 2.219g
  • Cholestreol 0mg0%
  • Sodium 73mg3%
  • Potassium 104mg3%
  • Total Carbohydrate 3.13g1%
  • Dietary Fiber 1g4%
  • Sugars 1.48g
  • Protein 4.01g8%
  • Calcium 1mg0%
  • Iron 2mg11%
  • Vitamin A 0%
  • Vitamin C 0%

Peanut Butter Cooking Considerations:

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Peanut Butter Storage Considerations:

Opened Peanut Butter can be stored in your cupboard for up to six weeks. If you feel the container will not be finished before then, you should transfer to refrigerator.

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Peanut Butter on Wikipedia:

Editing of this article by new or unregistered users is currently disabled until April 25, 2010 due to vandalism. See the protection policy and protection log for more details. If you cannot edit this article and you wish to make a change, you can request an edit, discuss changes on the talk page, request unprotection, log in, or create an account. ``Smooth`` peanut butter in a jar.

Peanut butter is a food paste made from ground dry roasted peanuts, which is sold as either ``crunchy`` or ``smooth``/``creamy`` variety. Major consumer-brand peanut butter contains hydrogenated vegetable oil to stabilise it and prevent oil separation, salt to prevent spoilage, and dextrose or other sweeteners to enhance flavour. Peanut butter marketed as natural or organic might only contain peanuts and salt.[citation needed] It is popular in North America and The Netherlands, where it is used mainly as a sandwich spread, and a key ingredient in the peanut butter and jelly sandwich, as well as peanut butter flavored chocolate bars. Peanut butter may also be added to desserts such as cakes and biscuits. The United States[1] and China are leading exporters of peanut butter.

January 24 is National Peanut Butter Day.[2]

In some types of peanut butter, chocolate, jelly, or other ingredients may be added.



Evidence of modern peanut butter comes from US patent #306727 issued to Marcellus Gilmore Edson of Montreal, Quebec, Canada in 1884, for a process of milling roasted peanuts between heated surfaces until the peanuts reached ``a fluid or semi-fluid state.`` As the product cooled, it set into what Edson described as ``a consistency like that of butter, lard, or ointment.`` Edson's patent is based on the preparation of a peanut paste as an intermediate to the production of peanut candies. While Edson's patent does not describe the modern confection we know as peanut butter, it does show the initial steps necessary for the production of peanut butter.

J.H. Kellogg, of cereal fame, secured US patent #580787 in 1897 for his ``Process of Preparing Nutmeal,`` which produced a ``pasty adhesive substance`` that Kellogg called ``nut-butter.``

Dr. Ambrose Straub, a physician in St. Louis, Missouri pursued a method for providing toothless elderly with protein in the 1890s. His peanut butter making machine was patented in 1903.[3]


Peanut butter, smooth style, without salt Nutritional value per 100 g (3.5 oz) Energy 2,462 kJ (588 kcal) Carbohydrates 20 g Starch 4.8 g Sugars 9.2 g Dietary fiber 6 g Fat 50 g Protein 25 g Water 1.8 g Alcohol 0 g Caffeine 0 mg Sodium 0 mg (0%) Percentages are relative to US recommendations for adults. Source: USDA Nutrient database

Health benefits

Peanut butter may protect against a high risk of cardiovascular disease due to high levels of monounsaturated fats and resveratrol; butter prepared with the skin of the peanuts has a greater level of resveratrol and other health-aiding agents.[4] Peanut butter (and peanuts) provide protein, vitamins B3 and E, magnesium, folate, dietary fiber, arginine,[5] and high levels of the antioxidant p-coumaric acid.

Health concerns

For people with a peanut allergy, peanut butter can cause reactions including anaphylactic shock which has led to its banning in some schools.[6]

The peanut plant is susceptible to the mold Aspergillus flavus which produces a carcinogenic substance called aflatoxin.[7] Since it is impossible to completely remove every instance of aflatoxins, contamination of peanuts and peanut butter is monitored in many countries to ensure safe levels of this carcinogen. Average American peanut butter contains about 13 parts per billion of aflatoxins, a thousand times below the maximum recommended safe level.[citation needed]

Some brands of peanut butter may contain a small amount of added partially hydrogenated vegetable oils, which are high in trans fatty acids, thought to be a cause of atherosclerosis, coronary heart disease, and stroke; these oils are added to make the butter easier to spread. Natural peanut butter, and peanuts, do not contain partially hydrogenated oils. A US Agricultural Research Service (ARS) survey of commercial peanut butters in the US showed the presence of trans fat, but at very low levels.[8] This survey was conducted in 2001, and it unclear what the current state of trans fats is in peanut butter products that contain partially hydrogenated oils. By law, if a serving size on the nutrition label contains less than 0.5 grams of trans fats, then the manufacturer is legally allowed to claim that that the product contains ``0g Trans Fats per serving.`` Some manufacturers have decreased the serving size of their products in order to be able to claim that the product contains ``No Trans Fat per serving.``[citation needed]

At least one study has found that peanut oil caused relatively heavy clogging of arteries. Robert Wissler of the University of Chicago reported that diets high in peanut oil, when combined with cholesterol intake, clogged the arteries of Rhesus monkeys more than butterfat. [Atherosclerosis 20: 303, 1974]

Peanut butter can harbor salmonella and cause salmonellosis, as in the salmonella outbreak in the United States in 2007.[9] In 2009, due to mishandling and apparent criminal negligence at a single Peanut Corporation of America factory in Blakely, Georgia, salmonella was found in 46 states[10] in peanut-butter-based products such as crackers, peanut-butter cookies, and dog treats. It has claimed at least nine human lives as of 17 March 2009 (2009 -03-17)[update], and made at least 691 people sick in the United States.[11][12]

Other uses