Legumes

Nutrition Facts Peanut Butter (Creamy)

Peanuts

Peanut Butter (Creamy) is a pulse or legume food that combines carbohydrate, plant protein, and a food matrix affected by soaking, cooking, or processing. It provides protein, dietary fiber, monounsaturated fat, and polyunsaturated fat. Keep the package intact and follow its labeled storage instructions.

Calories632
Protein24g
Carbs22.7g
Fat49.4g
Protein Carbs Fat

Nutrition for 100 g

Calories 632 kcal
Protein 23.99 g
Total Fat 49.43 g
Carbohydrates 22.7 g
Fiber 6.32 g
Total Sugars 10.49 g
Sodium 221 mg

Nutrients

Full nutrient profile

Proximates
Water 1.1 g
Energy (Atwater General Factors) 631.65 kcal
Energy (Atwater Specific Factors) 589.38 kcal
Nitrogen 4.39 g
Protein 23.99 g
Total lipid (fat) 49.43 g
Ash 2.77 g
Energy 2501 kj
Energy 598 kcal
Carbohydrates
Carbohydrate, by difference 22.7 g
Fiber, total dietary 6.32 g
Galactose 0 g
Sugars, Total 10.49 g
Sucrose 10.25 g
Glucose 0.13 g
Maltose 0 g
Starch 3.56 g
Fructose 0.12 g
Lactose 0 g
Lipids
Fatty acids, total saturated 8.42 g
SFA 16:0 4.11 g
SFA 18:0 1.29 g
SFA 20:0 0.68 g
SFA 22:0 1.42 g
SFA 24:0 0.82 g
Fatty acids, total monounsaturated 30.71 g
MUFA 18:1 c 29.76 g
MUFA 20:1 c 0.8 g
MUFA 22:1 n-9 0.13 g
Fatty acids, total polyunsaturated 9.78 g
PUFA 18:2 n-6 c,c 9.73 g
PUFA 20:4 n-6 0 g
PUFA 18:2 CLAs 0.01 g
PUFA 18:3 n-6 c,c,c 0.001 g
Cholesterol 0 mg
PUFA 20:3 n-3 0.01 g
PUFA 18:3i 0 g
PUFA 22:4 0 g
MUFA 14:1 0 g
TFA 16:1 t 0 g
MUFA 24:1 c 0 g
MUFA 15:1 0 g
TFA 18:2 t not further defined 0.03 g
Fatty acids, total trans-polyenoic 0.03 g
SFA 8:0 0 g
SFA 12:0 0 g
SFA 14:0 0.02 g
PUFA 18:3 n-3 c,c,c (ALA) 0.03 g
MUFA 22:1 c 0.04 g
MUFA 17:1 0.03 g
MUFA 16:1 0.03 g
PUFA 20:5 n-3 (EPA) 0 g
SFA 17:0 0.05 g
PUFA 20:3 0.01 g
PUFA 20:2 n-6 c,c 0.008 g
MUFA 16:1 c 0.03 g
SFA 15:0 0.006 g
TFA 18:1 t 0.04 g
TFA 22:1 t 0.001 g
MUFA 20:1 0.58 g
MUFA 22:1 0.05 g
MUFA 18:1 24.81 g
PUFA 18:2 12.26 g
PUFA 18:3 0.03 g
PUFA 20:4 0.02 g
Fatty acids, total trans 0.08 g
Fatty acids, total trans-monoenoic 0.05 g
PUFA 22:5 n-3 (DPA) 0 g
PUFA 22:6 n-3 (DHA) 0 g
PUFA 18:4 0 g
SFA 4:0 0 g
SFA 6:0 0 g
SFA 10:0 0 g
Amino acids
Tryptophan 0.23 g
Threonine 0.81 g
Isoleucine 0.92 g
Leucine 1.88 g
Lysine 0.95 g
Methionine 0.29 g
Phenylalanine 1.5 g
Tyrosine 1.06 g
Valine 1.12 g
Arginine 3.32 g
Histidine 0.68 g
Alanine 1.16 g
Aspartic acid 3.42 g
Glutamic acid 5.82 g
Glycine 1.69 g
Proline 1.24 g
Serine 1.42 g
Hydroxyproline 0.16 g
Cysteine 0.51 g
Cystine 0.23 g
Minerals
Calcium, Ca 49.85 mg
Iron, Fe 1.85 mg
Magnesium, Mg 192.6 mg
Phosphorus, P 393.2 mg
Potassium, K 654 mg
Sodium, Na 220.7 mg
Zinc, Zn 3.06 mg
Copper, Cu 0.54 mg
Manganese, Mn 1.68 mg
Selenium, Se 20.16 ug
Vitamins and other components
Thiamin 0.12 mg
Niacin 17.2 mg
Vitamin B-6 0.38 mg
Biotin 87.81 ug
Folate, total 97.29 ug
Vitamin E (alpha-tocopherol) 5.41 mg
Vitamin K (phylloquinone) 0 ug
Folic acid 0 ug
Lutein + zeaxanthin 0 ug
Cryptoxanthin, beta 0 ug
Lycopene 0 ug
Carotene, beta 0 ug
Carotene, alpha 0 ug
Vitamin D (D2 + D3), International Units 0 iu
Vitamin B-12 0 ug
Retinol 0 ug
Folate, food 87 ug
Tocopherol, delta 0.74 mg
Tocotrienol, gamma 0 mg
Tocotrienol, delta 0 mg
Vitamin C, total ascorbic acid 0 mg
Riboflavin 0.19 mg
Tocopherol, beta 0.52 mg
Tocopherol, gamma 7.62 mg
Tocotrienol, alpha 0 mg
Tocotrienol, beta 0 mg
Pantothenic acid 1.14 mg
Folate, DFE 87 ug
Betaine 0.8 mg
Vitamin E, added 0 mg
Vitamin B-12, added 0 ug
Vitamin A, IU 0 iu
Vitamin A, RAE 0 ug
Choline, total 63 mg
Vitamin D (D2 + D3) 0 ug
Other nutrients
Daidzein 11.46 mg
Genistein 0 mg
Daidzin 0.65 mg
Genistin 1.93 mg
Glycitin 0.41 mg
Caffeine 0 mg
Theobromine 0 mg
Alcohol, ethyl 0 g
More about allergens

This food contains peanut, one of the nine major food allergens recognized in the United States. Check the current ingredient and allergen label on packaged versions and follow individual medical advice.

This general information does not replace the ingredient and allergen label on a packaged product or individual medical advice.

Interesting fact

Soaking changes cooking time; thorough cooking changes safety and digestibility

Soaking hydrates dry pulses and can shorten cooking, but it does not replace cooking. Heat softens the seed structure and reduces heat-sensitive antinutritional proteins; canned beans are already cooked, and rinsing is useful when sodium has been added.

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Recipes with this food

Use peanut butter (creamy) in simple recipes

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These nutrition values are provided for educational purposes only and are not medical advice. Values may vary depending on brand, preparation method, and serving size.