Almond butter

Almond butter
Type Spread
Main ingredients Almonds

Almond butter is a food paste made from almonds. Almond butter may be crunchy or smooth, and is generally "stir" (susceptible to oil separation) or "no-stir" (emulsified). Almond butter may be either raw or roasted, describing the almonds themselves prior to grinding. It is recommended that almond butter be refrigerated once opened to prevent spoilage and oil separation.

Nutrition

Almond butter, plain,
without salt added
Nutritional value per 100 g (3.5 oz)
Energy 2,648 kJ (633 kcal)
21 g
Dietary fiber 3.7 g
59 g
Saturated 5.6 g
Monounsaturated 38.3 g
Polyunsaturated 12.4 g
15 g
Minerals Quantity %DV†
Zinc
32%
3 mg
†Percentages are roughly approximated using US recommendations for adults.
Source: USDA Nutrient Database

Almond butter is high in monounsaturated fats,[1] calcium, potassium, iron and manganese.[2] It’s considered a good source of riboflavin, phosphorus, and copper,[2] and an excellent source of vitamin E,[3] magnesium, and fiber.[1] Almond butter also provides dietary protein.

Almond butter is an alternative to peanut butter for those with peanut allergies or who dislike the taste of peanuts. Almond butter contains significantly more fiber, calcium, potassium, iron, and manganese than peanut butter,[2] and about half the saturated fat,[4] although a slightly higher total fat content. Almonds are not legumes whereas peanuts are, so almond butter can be consumed by those looking to avoid legumes.

See also

References

  1. 1 2 "Calories in Almonds - Nutrition and Health Facts". About.com. Archived from the original on 31 March 2014. Retrieved 18 September 2015.
  2. 1 2 3 USDA.gov Archived 2011-10-22 at the Wayback Machine. Sunflower Seed Butter and Almond Butter as Nutrient-Rich Alternatives to Peanut Butter
  3. ↑ Vitamin E and Minerals: Eye Nutrition from Nuts Archived 2010-07-01 at the Wayback Machine. - AllAboutVision.com
  4. ↑ Jenny Sugar. "Nutritional Comparison of Peanut Butter and Almond Butter". POPSUGAR Fitness. Archived from the original on 24 December 2013. Retrieved 18 September 2015.
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