Product Code Database
A nut butter is a spreadable foodstuff made by grinding nuts or into a paste. The result has a high fat content and can be spread like dairy butter. True nut butters include:
Similar spreads can also be made from seeds that are not considered nuts in a botanical sense:
The almond, cashew, macadamia, peanut, pecan, pistachio and walnut are not true nuts in a botanical sense. However, because they are considered nuts in a culinary sense, their crushed spreads are called nut butters. Nut and seed butters have a high content of protein, Dietary fiber, and essential fatty acids, and can be used to replace butter or margarine on bread or toast. Nut butters can also be used as for and , toppings for oatmeal or , and ingredients in Asian sauces.
The grinding of nuts into a paste has a long history. Almond paste or marzipan was highly prized by the caliphs of Baghdad. The Kitab al-Tabikh or Book of Recipes was a collection of recipes from the court of ninth-century Baghdad. The most esteemed sweet was lauziinaq, an almond paste much like marzipan. Hazelnut butter was mixed with chocolate to overcome shortages during the Napoleonic wars and WWII, which led to the invention of gianduja chocolate spreads (e.g. Nutella).
| Almond butter | 2.4 | 9.5 | 43 | 0.5 | |
| Cashew butter | 2.8 | 8 | 7 | 0.8 | |
| Hazelnut butter | 2 | 9.5 | N/A | N/A | |
| Peanut butter – natural | 3.8 | 8 | 7 | 0.4 | |
| Peanut butter – reduced fat | 4 | 6 | N/A | 0.4 | |
| Sunflower butter | 3 | 7 | N/A | N/A | |
| Soy butter (sweetened) | 4 | 5.5 | 50 | N/A | |
| Soy butter (unsweetened) | 4 | 6.5 | 30 | N/A | |
| Soy-peanut butter (added sweetener) | 2 | 1.2 | 40 | N/A | |
| Tahini | 2.6 | 8 | 64 | 0.7 |
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