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Kitchen Dictionary: peanut butter

peanut butter

A St. Louis physician invented peanut butter in 1890 to provide his patients with an easy-to-digest, high protein food. Several dozen commercial brands of peanut butter were on the market by 1914, and in 1923 a process was invented to keep the oil and peanut butter from separating. Peanut butter is a blend of ground shelled peanuts, vegetable oil and salt. You can make it yourself in a blender or food processor.

plural: peanut butter


Season: available year-round

How to select: Sold in both creamy and chunky (with bits of peanuts) style. Natural peanut butter does not contain any additives to keep the oil from separating.

How to store: Natural peanut butter must be refrigerated after opening and will last 6 months this way, while other commericial kinds will last as long at room temperature.

How to prepare: Used commonly as a sandwich spread, a favorite of children, as well as a primary ingredient in many desserts as well as savory sauces.

Substitutions: almond butter, cashew butter or other nut butter

More Peanut Butter Recipes
Popular Peanut Butter Recipes
Impossible Peanut Butter Cookies
Big Grandma's Best Peanut Butter Cookies
Creamy Peanut Butter Frosting

Nutrition Facts

Calculated for 1 cup
Amount Per Serving %DV
Calories 1519
Calories from Fat 1159 (76%)
Total Fat 128.8g 198%
Saturated Fat 20.8g 104%
Monounsaturated Fat 0.0g
Polyunsaturated Fat 38.2g
Trans Fat 0.0g
Cholesterol 0mg 0%
Sodium 1253mg 52%
Potassium 1922mg 54%
Total Carbohydrate 55.7g 18%
Dietary Fiber 20.6g 82%
Sugars 20.6g
Protein 62.1g 124%

How is this calculated?