Peanut butter
Condiments & seasonings
- 632kcal
- 24 gprotein
- 6.3 gfibre
Per 100 g, raw.
What 100 g is made of
- Protein 24 g
- Fat 49.4 g
- Carbohydrate 22.7 g
- Water and other 3.9 g
“Water and other” is what is left of 100 g after protein, fat and carbohydrate (mostly water, plus ash).
Vitamins and minerals in 100 g
Bars show the share of the US adult daily value. The rank compares 260 ingredients.
- Sodium221 mg · 10% · #45 of 258
- Potassium654 mg · 14% · #42 of 256
- Calcium49.9 mg · 4% · #107 of 258
- Iron1.9 mg · 10% · #89 of 259
- Magnesium193 mg · 46% · #24 of 256
- Zinc3.1 mg · 28% · #41 of 256
- Vitamin C0 mg · 0% · #154 of 239
- Folate97.3 µg · 24% · #38 of 237
- Vitamin A0 µg · 0% · #163 of 237
- Vitamin B120 µg · 0% · #66 of 236
Where it comes from
- 1884Marcellus Gilmore Edson received a patent for a peanut butter production method.Canada
- 1894George Bayle produced and sold peanut butter as a snack.United States of America
- 1917Peanut butter was a favored choice during meat rationing.United States of America
- 1922Joseph L. Rosefield invented a process to reduce oil separation in smooth peanut butter.
- 1926Alderton Limited first produced peanut butter in South Africa.South Africa
- 1948Peanut butter entered the Dutch market under a name other than peanut butter.Netherlands (Kingdom of the)
Used in GlobeCooks dishes from: Africa (1)
Native range and history are drawn from Wikipedia and Wikidata by GlobeCooks.
More condiments & seasonings
Nutrients: USDA FoodData Central (food 174294, 2262072), public domain. Identity: Wikidata Q147651. Compiled by GlobeCooks.