Home/Nuts & seeds/Smooth peanut butter, USDA Food Distribution
🥜

Nuts & seeds

Smooth peanut butter, USDA Food Distribution

This smooth peanut butter profile includes products represented in the USDA Food Distribution Program. It is a programme-specific generic reference, not a consumer brand, and is distinct from the catalogue’s salted, unsalted, reduced-fat, fortified and omega-3 peanut butters.

Nutrition per100 g
588kcal
2,460 kJ

DETAILED OVERVIEW

Nutrition facts

Macros

Protein21.9 g
44% RI*
Carbohydrates24.0 g
9% RI*
Fat49.5 g
71% RI*
Saturated fat9.5 g
48% RI*
Fibre5.7 g
23% RI*
Sugars0.0 g
0% RI*

Vitamins

Vitamin C0.0 mg
0% RI*
Vitamin E5.9 mg
50% RI*
Vitamin K0.0 µg
0% RI*
Vitamin B60.6 mg
39% RI*
Folate35.0 µg
18% RI*

Minerals

Calcium54.0 mg
7% RI*
Iron2.2 mg
15% RI*
Magnesium179.0 mg
48% RI*
Phosphorus335.0 mg
48% RI*
Potassium592.0 mg
30% RI*
Sodium476.0 mg
20% RI*

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

GOOD TO KNOW

The whole story
behind smooth peanut butter, usda food distribution

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 21.9 g protein and 5.7 g fibre per 100 g.
  • Provides 5.94 mg vitamin E, 0.551 mg vitamin B6 and 35 micrograms folate per 100 g.
  • Provides 179 mg magnesium, 335 mg phosphorus and 592 mg potassium per 100 g.
  • Provides 40.4 micrograms selenium, 2.16 mg iron and 54 mg calcium per 100 g.
!

THE DOWNSIDE

What to keep in mind

  • Contains 588 kcal and 49.5 g fat per 100 g, so spoon size materially affects energy intake.
  • Contains 476 mg sodium, equivalent to about 1.19 g salt per 100 g.
  • USDA does not report total or added sugar for this record; the database sugar zero is a technical fallback and must not be interpreted as sugar-free.
  • Contains 9.52 g saturated fat per 100 g, and the analysed fatty-acid subclasses do not sum to the entire total fat value.
  • Peanut is a major food allergen and can cause severe reactions; avoid it completely when medically required and check cross-contact information.
  • Food Distribution specifications and suppliers can change; use the current programme specification or package label for an issued product.