Nut butter: Difference between revisions
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{{Short description|Spreadable paste of nuts}} |
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{{More citations needed|date=August 2021}} |
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| name = Nut butter |
| name = Nut butter |
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| image = File:PeanutButter.jpg |
| image = File:PeanutButter.jpg |
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| type = [[Spread (food)|Spread]] |
| type = [[Spread (food)|Spread]] |
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| served = |
| served = |
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| main_ingredient = [[ |
| main_ingredient = [[Nut (food)|Nuts]] |
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| variations = |
| variations = |
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| calories = |
| calories = |
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}} |
}} |
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A '''nut butter''' is a [[Spread (food)|spreadable]] foodstuff made by grinding [[Nut ( |
A '''nut butter''' is a [[Spread (food)|spreadable]] foodstuff made by grinding [[Nut (food)|nuts]] into a paste. The result has a high fat content and can be spread like true [[butter]], but is otherwise unrelated. Nut butters include: |
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* [[Acorn]] |
* [[Acorn]] |
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* [[Almond butter]] |
* [[Almond butter|Almond]] |
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* [[Cashew butter]] |
* [[Cashew butter|Cashew]] |
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* [[Hazelnut butter]] |
* [[Hazelnut butter|Hazelnut]] |
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* [[Macadamia]] |
* [[Macadamia]] |
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* [[Peanut butter]] |
* [[Peanut butter|Peanut]] |
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* [[Pecan]] |
* [[Pecan]] |
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* [[Pistachio]] |
* [[Pistachio]] |
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* [[Walnut]] |
* [[Walnut]] |
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The almond, cashew, macadamia, peanut, pecan, pistachio and walnut are not true nuts in a botanical sense. However, because they are considered [[ |
The almond, cashew, macadamia, peanut, pecan, pistachio and walnut are not [[nut (fruit)|true nuts in a botanical sense]]. However, because they are considered [[nut (food)|nuts in a culinary sense]], their crushed spreads are called nut butters. Similar spreads can also be made from seeds not considered nuts in a culinary sense: |
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* [[Pepita|Pumpkin seed]] |
* [[Pepita|Pumpkin seed]] |
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* [[Sesame seed]] |
* [[Sesame seed]] (usually called [[tahini]]) |
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* [[Soybean]] |
* [[Soybean]] – made from [[soynuts]] (roasted soybeans)<ref>Shurtleff, W.; Aoyagi, A.. 2012. "History of Soynuts and Soynut Butter... (1068–2012)." Lafayette, California: Soyinfo Center. 590 pp. (1,336 references, 114 photos and illustrations. Free online).</ref> |
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* [[Sunflower seed butter]] |
* [[Sunflower seed butter|Sunflower seed]] |
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* [[Hummus]] or chickpea spread |
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Nut and seed butters have a high content of [[protein]], [[Dietary fiber|fiber]], and [[essential fatty acid]]s, and can be used to replace [[butter]] or [[margarine]] on [[bread]] or [[toast]]. |
Nut and seed butters have a high content of [[protein]], [[Dietary fiber|fiber]], and [[essential fatty acid]]s, and can be used to replace [[butter]] or [[margarine]] on [[bread]] or [[Toast (food)|toast]]. Nut butters can also be used as dipping sauces for apples and bananas, toppings for oatmeal or smoothie bowls, and ingredients in Asian sauces. |
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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."<ref>{{Cite web|url=https://archive.aramcoworld.com/issue/200604/cooking.with.the.caliphs.htm|title = Saudi Aramco World : Cooking with the Caliphs}}</ref> Hazelnut butter was mixed with chocolate to overcome shortages during the Napoleonic wars and WWII, which led to the invention of [[Gianduja (chocolate)|gianduja chocolate spreads]] (e.g. [[Nutella]]).<ref>https://hazelnuthill.com/history-of-gianduja-chocolate-hazelnut-spread/ {{Dead link|date=February 2022}}</ref> |
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== Nutritional properties == |
== Nutritional properties == |
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The following table gives some approximate [[nutrition]]al properties of some nut and seed butters. Many of these contain additional oils or other ingredients that may alter the nut butter's nutritional content.<ref> |
The following table gives some approximate [[nutrition]]al properties (for a reference serving of 1 [[tablespoon]] or approximately 15 grams) of some nut and seed butters. Many of these contain additional oils or other ingredients that may alter the nut butter's nutritional content.<ref> |
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{{cite web |
{{cite web |
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| url=http://www.vrg.org/journal/vj2001nov/2001novnuts.htm |
| url=http://www.vrg.org/journal/vj2001nov/2001novnuts.htm |
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| publisher=Vegetarian Journal |
| publisher=Vegetarian Journal |
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| author= |
| author=Reed Mangels |
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| author-link=Reed Mangels |
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| date=November–December 2001 |
| date=November–December 2001 |
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| accessdate=2006-08-07 |
| accessdate=2006-08-07 |
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{| class="wikitable sortable" |
{| class="wikitable sortable" |
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! Butter !! |
! Butter !! Food energy <br /> kJ (kcal) !! Protein<br />(g) !! Fat<br />(g) !! Calcium<br />(mg) !! Zinc<br />(mg) |
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|- |
|- |
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| Almond butter |
| Almond butter |
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| align="right" | 101 |
| align="right" | {{cvt|101|kcal|kJ|order=flip|abbr=values}} |
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| align="right" | 2.4 |
| align="right" | 2.4 |
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| align="right" | 9.5 |
| align="right" | 9.5 |
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| Line 61: | Line 67: | ||
|- |
|- |
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| Cashew butter |
| Cashew butter |
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| align="right" | 93 |
| align="right" | {{cvt|93|kcal|kJ|order=flip|abbr=values}} |
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| align="right" | 2.8 |
| align="right" | 2.8 |
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| align="right" | 8 |
| align="right" | 8 |
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| Line 68: | Line 74: | ||
|- |
|- |
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| Hazelnut butter |
| Hazelnut butter |
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| align="right" | 94 |
| align="right" | {{cvt|94|kcal|kJ|order=flip|abbr=values}} |
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| align="right" | 2 |
| align="right" | 2 |
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| align="right" | 9.5 |
| align="right" | 9.5 |
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|- |
|- |
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| Peanut butter – natural |
| Peanut butter – natural |
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| align="right" | 94 |
| align="right" | {{cvt|94|kcal|kJ|order=flip|abbr=values}} |
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| align="right" | 3.8 |
| align="right" | 3.8 |
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| align="right" | 8 |
| align="right" | 8 |
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| Line 82: | Line 88: | ||
|- |
|- |
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| Peanut butter – reduced fat |
| Peanut butter – reduced fat |
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| align="right" | 95 |
| align="right" | {{cvt|95|kcal|kJ|order=flip|abbr=values}} |
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| align="right" | 4 |
| align="right" | 4 |
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| align="right" | 6 |
| align="right" | 6 |
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| Line 89: | Line 95: | ||
|- |
|- |
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| Sunflower butter |
| Sunflower butter |
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| align="right" | 80 |
| align="right" | {{cvt|80|kcal|kJ|order=flip|abbr=values}} |
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| align="right" | 3 |
| align="right" | 3 |
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| align="right" | 7 |
| align="right" | 7 |
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|- |
|- |
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| Soy butter (sweetened) |
| Soy butter (sweetened) |
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| align="right" | 85 |
| align="right" | {{cvt|85|kcal|kJ|order=flip|abbr=values}} |
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| align="right" | 4 |
| align="right" | 4 |
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| align="right" | 5.5 |
| align="right" | 5.5 |
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| Line 103: | Line 109: | ||
|- |
|- |
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| Soy butter (unsweetened) |
| Soy butter (unsweetened) |
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| align="right" | 80 |
| align="right" | {{cvt|80|kcal|kJ|order=flip|abbr=values}} |
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| align="right" | 4 |
| align="right" | 4 |
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| align="right" | 6.5 |
| align="right" | 6.5 |
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|- |
|- |
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| Soy-peanut butter (added sweetener) |
| Soy-peanut butter (added sweetener) |
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| align="right" | 50 |
| align="right" | {{cvt|50|kcal|kJ|order=flip|abbr=values}} |
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| align="right" | 2 |
| align="right" | 2 |
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| align="right" | 1.2 |
| align="right" | 1.2 |
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| Line 117: | Line 123: | ||
|- |
|- |
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| [[Tahini]] |
| [[Tahini]] |
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| align="right" | 89 |
| align="right" | {{cvt|89|kcal|kJ|order=flip|abbr=values}} |
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| align="right" | 2.6 |
| align="right" | 2.6 |
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| align="right" | 8 |
| align="right" | 8 |
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== References == |
== References == |
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{{Reflist}} |
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<references/> |
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{{DEFAULTSORT:Nut Butter}} |
{{DEFAULTSORT:Nut Butter}} |
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[[Category:Nut and seed butters| ]] |
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[[Category:Food paste]] |
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[[Category:Spreads (food)]] |
[[Category:Spreads (food)]] |
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[[Category:Acorns]] |
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[[pl:Masło orzechowe]] |
[[pl:Masło orzechowe]] |
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Revision as of 16:59, 31 October 2023
 | This article needs additional citations for verification. (August 2021) |
 Peanut butter | |
| Type | Spread |
|---|---|
| Main ingredients | Nuts |
A nut butter is a spreadable foodstuff made by grinding nuts into a paste. The result has a high fat content and can be spread like true butter, but is otherwise unrelated. Nut butters include:
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. Similar spreads can also be made from seeds not considered nuts in a culinary sense:
- Pumpkin seed
- Sesame seed (usually called tahini)
- Soybean – made from soynuts (roasted soybeans)[1]
- Sunflower seed
- Hummus or chickpea spread
Nut and seed butters have a high content of protein, 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 dipping sauces for apples and bananas, toppings for oatmeal or smoothie bowls, 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."[2] 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).[3]
Nutritional properties
The following table gives some approximate nutritional properties (for a reference serving of 1 tablespoon or approximately 15 grams) of some nut and seed butters. Many of these contain additional oils or other ingredients that may alter the nut butter's nutritional content.[4]
| Butter | Food energy kJ (kcal) |
Protein (g) |
Fat (g) |
Calcium (mg) |
Zinc (mg) |
|---|---|---|---|---|---|
| Almond butter | 420 (101) | 2.4 | 9.5 | 43 | 0.5 |
| Cashew butter | 390 (93) | 2.8 | 8 | 7 | 0.8 |
| Hazelnut butter | 390 (94) | 2 | 9.5 | N/A | N/A |
| Peanut butter – natural | 390 (94) | 3.8 | 8 | 7 | 0.4 |
| Peanut butter – reduced fat | 400 (95) | 4 | 6 | N/A | 0.4 |
| Sunflower butter | 330 (80) | 3 | 7 | N/A | N/A |
| Soy butter (sweetened) | 360 (85) | 4 | 5.5 | 50 | N/A |
| Soy butter (unsweetened) | 330 (80) | 4 | 6.5 | 30 | N/A |
| Soy-peanut butter (added sweetener) | 210 (50) | 2 | 1.2 | 40 | N/A |
| Tahini | 370 (89) | 2.6 | 8 | 64 | 0.7 |
See also
References
- ^ Shurtleff, W.; Aoyagi, A.. 2012. "History of Soynuts and Soynut Butter... (1068–2012)." Lafayette, California: Soyinfo Center. 590 pp. (1,336 references, 114 photos and illustrations. Free online).
- ^ "Saudi Aramco World : Cooking with the Caliphs".
- ^ https://hazelnuthill.com/history-of-gianduja-chocolate-hazelnut-spread/ [dead link]
- ^ Reed Mangels (November–December 2001). "Guide to Nuts and Nut Butters". Vegetarian Journal. Retrieved 2006-08-07.