File:2020-03-24_20_57_22_An_open_jar_of_Skippy_Creamy_Peanut_Butter_in_the_Dulles_section_of_Sterling,_Loudoun_County,_Virginia.jpg · Wikimedia Commons · See Wikimedia Commons
peanut butter
Sign in to savespread made primarily from ground dry roasted peanuts
OverviewAI-generated
Peanut butter is a food product categorized under peanut butters. Nutritional data for creamy peanut butter indicates an energy value of 632 kcal, with 24 g of protein, 49.4 g of fat, 22.7 g of carbohydrates, 6.32 g of fiber, and 221 mg of sodium. Another dataset lists 575 kcal of energy, 44.5 g of fat, 7.9 g of saturated fat, 21.9 g of carbohydrates, 10.8 g of sugars, 7.1 g of fiber, 24.5 g of protein, and 19.45 g of salt.
The product has a nutriscore of c and a nova classification of 3. It is referenced by 403 other encyclopedia articles. The subject is associated with a Commons category titled "Peanut butter."
Synthesized by Vinony from 26 facts across 5 sources: Wikidata, NASA, Openfoodfacts, Usda Fdc, Vinony graph. Generated from structured data (not the Wikipedia text) and checked against those facts — may still contain errors.
Nutrition · Open Food Facts
Typical values per 100 g · averaged across 102 products
- Energy
- 575 kcal
- Fat
- 44.5 g
- — of which saturates
- 7.9 g
- Carbohydrates
- 21.9 g
- — of which sugars
- 10.8 g
- Fibre
- 7.1 g
- Protein
- 24.5 g
- Salt
- 19.45 g
via Open Food Facts · ODbL
Nutrition
Per 100 g · Peanut butter, creamy
- Energy
- 632 kcal
- Protein
- 24 g
- Fat
- 49.40 g
- Carbohydrate
- 22.70 g
- Fiber
- 6.32 g
- Sodium
- 221 mg
~16 min read
Encyclopedic overview
Similar dishesNut butter Cookbook: Peanut butter Media: Peanut butter
Peanut butter is a food paste or spread made from ground, dry-roasted peanuts. It commonly contains additional ingredients that modify the taste or texture, such as salt, sweeteners, or emulsifiers. Consumed in many countries, it is the most commonly used of the nut butters, a group that also includes cashew butter and almond butter.
Excerpted from Wikipedia’s “peanut butter” article, available under the CC BY-SA 4.0 licence.
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