Nutrition and health of peanut butter

The current peanut butter is usually made with full-fat peanut. Since the oil content of full-fat peanut is too high, the production of new peanut butter that reduces the oil content has become the development trend. The new peanut butter changes the formula of raw material that improves protein content accordingly. There is no significant difference in the appearance of the new peanut butter and traditional peanut butter. The main difference in the production process is that, part of the skim peanuts are used in raw material ratio. However, there is significant difference between the nutrition ingredient and nutritional value of the these two kinds of peanut butters, ordinary peanut butter contains about 47% of oils and fats, while new peanut butter contains only 20% ~ 35%. The protein content of new peanut butter increases by 15%, carbohydrate also increases; the difference of moisture, ash content and fiber is not too big; calorific value of new peanut butter is correspondingly lower.

The wide application of peanut butter encourages more and more people to produce peanut butter with peanut butter machine both for commercial or individual use.

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