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peanut butter

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

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peanut butter

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spread 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

cNutri-Score
3NOVA · Processed food
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
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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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