Home/Nuts & seeds/Almond butter, plain, unsalted
🥄

Nuts & seeds

Almond butter, plain, unsalted

Plain unsalted almond butter is a smooth or coarse paste made from ground almonds without added salt. It provides concentrated energy, plant protein, fibre, predominantly unsaturated fat, vitamin E and minerals.

Nutrition per100 g
614kcal
2,570 kJ

DETAILED OVERVIEW

Nutrition facts

Macros

Protein21.0 g
42% RI*
Carbohydrates18.8 g
7% RI*
Fat55.5 g
79% RI*
Saturated fat4.2 g
21% RI*
Fibre10.3 g
41% RI*
Sugars4.4 g
5% RI*

Vitamins

Vitamin C0.0 mg
0% RI*
Vitamin E24.2 mg
100% RI*
Vitamin K0.0 µg
0% RI*
Vitamin B60.1 mg
7% RI*
Folate53.0 µg
27% RI*

Minerals

Calcium347.0 mg
43% RI*
Iron3.5 mg
25% RI*
Magnesium279.0 mg
74% RI*
Phosphorus508.0 mg
73% RI*
Potassium748.0 mg
37% RI*
Sodium7.0 mg
0% RI*

* Reference intake for an average adult. Values may vary by variety, producer and preparation.

GOOD TO KNOW

The whole story
behind almond butter, plain, unsalted

Nutrition is rarely simply “good” or “bad”. Here is the balanced picture to help you decide what fits your diet.

+

THE UPSIDE

Why it can be a great choice

  • Provides 21.0 g protein and 10.3 g fibre per 100 g, combining concentrated plant protein with dietary fibre.
  • Provides 24.2 mg vitamin E per 100 g, together with substantial magnesium, phosphorus, potassium and calcium.
  • Most of the 55.5 g total fat is unsaturated, including 32.4 g monounsaturated and 13.6 g polyunsaturated fat in the USDA profile.
  • Contains only 7 mg sodium per 100 g in the USDA unsalted profile, making sodium easier to control than in salted nut butters.
!

THE DOWNSIDE

What to keep in mind

  • Contains about 614 kcal per 100 g, and spoonfuls are easy to underestimate because the product is compact and spreadable.
  • Almond is a tree-nut allergen and can cause severe reactions; shared grinders and production lines may create cross-contact.
  • Texture does not remove choking risk for infants: CDC lists chunks or spoonfuls of nut butter as hazards, while NHS advises using it as a spread or mixed into food.
  • Products containing sugar, salt, palm oil or other added oils are nutritionally different and require their own package-specific profile.
  • Natural oil separation is normal, but warm or oxygen-exposed butter can become rancid; stir as directed, seal well and discard stale or paint-like smelling product.