Peanut Butter Nutrition Facts

Peanut butter nutrition facts

1 Tbsp worth of peanut butter nutrition facts (commercial):

90 cal;
3.8 gm protein (incomplete);
7.7 gm fat;
2.8 gm carbohydrate;
9 mg calcium;
58 mg phosphorus;
.29 mg iron;
92 mg sodium;
96 mg potassium;
.02 mg B-1;
.02 mg B-2;
2.2 mg niacin;
1.3 gm saturated fatty acids;
2.1 gm linoleic acid;
26 mg magnesium.

Nutritionally, peanut butter closely parallels the value of the peanuts from which it is made, with two teaspoons of peanut butter providing about one teaspoon of oil. However, there are factors that can make a difference in the nutritional value of peanut butter. Luckily this food is protected by law from the addition of non-nutritive sweeteners, artificial flavors or colors, or preservatives, and must contain at least 90 percent peanuts. Seasonings may be added the most heathful has only salt added. This law, however, does not apply to products such as “peanut swirl” only to peanut butter. Many commercial brands of peanut butter are homogenized and/or hydrogenated. Homogenization keeps the oil from separating and rising to the top of the jar. Hydrogenation is done mainly to extend the shelf life of peanut butter. The hydrogenation process (discussed more fully in oils and fats) destroys the linoleic acid and vitamin E in the oils, raises the cholesterol level, and increases the need for the B vitamin cholin.

Homemade peanut butter can be made by putting unsalted nuts in a blender (add oil as needed for consistency) and blending them, scraping them down from the sides as necessary until they reach the proper consistency. Peanut butter, whether commercial or homemade, should be stored in the refrigerator to prevent the oil in it from coming rancid. Nut butters from other nuts are available, or can be made, with the nutritional value and taste of the basic ingredients.