Peanut butter

File:US306727 Manufacture of Peanut Candy.png

The earliest references to peanut butter can be traced to Aztec and Inca civilizations, who ground roasted peanuts into a paste.{{cite web |title=Who Invented Peanut Butter? |url=https://www.nationalpeanutboard.org/peanut-info/who-invented-peanut-butter.htm |access-date=15 June 2021 |website=National Peanut Board |id={{Better source needed|reason=The current source is insufficiently reliable (WP:NOTRS).|date=February 2023}}}} The Bainbridge Post-Searchlight reports that 16th-century Aztecs used peanut paste for aching gums.{{Cite web |last=Kramer |first=Joyce |date=2023-11-12 |title=Life is Better with Peanuts |url=https://thepostsearchlight.com/2023/11/12/life-is-better-with-peanuts/ |access-date=2025-05-17 |website=The Post-Searchlight |language=en}}

However, several people can be credited with the invention of modern peanut butter and the processes involved in making it. The U.S. National Peanut Board credits three modern inventors with the earliest patents related to the production of modern peanut butter.{{cite web |title=Who Invented Peanut Butter? |url=https://www.nationalpeanutboard.org/peanut-info/who-invented-peanut-butter.htm |website=National Peanut Board |access-date=15 June 2021}} Marcellus Gilmore Edson of Montreal, Quebec, Canada, obtained the first patent for a method of producing peanut butter from roasted peanuts using heated surfaces in 1884.{{cite web|url=http://pdfpiw.uspto.gov/.piw?Docid=00306727&homeurl=http%3A%2F%2Fpatft.uspto.gov%2Fnetacgi%2Fnph-Parser%3FSect1%3DPTO2%2526Sect2%3DHITOFF%2526p%3D1%2526u%3D%25252Fnetahtml%25252FPTO%25252Fsearch-bool.html%2526r%3D1%2526f%3DG%2526l%3D50%2526co1%3DAND%2526d%3DPALL%2526s1%3D0306727.PN.%2526OS%3DPN%2F0306727%2526RS%3DPN%2F0306727&PageNum=&Rtype=&SectionNum=&idkey=NONE&Input=View+first+page|title=Manufacture of peanut candy, US Patent #306727|publisher=US Patent Office|date=October 21, 1884|access-date=May 8, 2017|url-status=live|archive-url=https://web.archive.org/web/20170405145402/http://pdfpiw.uspto.gov/.piw?Docid=00306727&homeurl=http%3A%2F%2Fpatft.uspto.gov%2Fnetacgi%2Fnph-Parser%3FSect1%3DPTO2%2526Sect2%3DHITOFF%2526p%3D1%2526u%3D%25252Fnetahtml%25252FPTO%25252Fsearch-bool.html%2526r%3D1%2526f%3DG%2526l%3D50%2526co1%3DAND%2526d%3DPALL%2526s1%3D0306727.PN.%2526OS%3DPN%2F0306727%2526RS%3DPN%2F0306727&PageNum=&Rtype=&SectionNum=&idkey=NONE&Input=View+first+page|archive-date=April 5, 2017}} Edson's cooled product had "a consistency like that of butter, lard, or ointment" according to his patent application which described a process of milling roasted peanuts until the peanuts reached "a fluid or semi-fluid state". He mixed sugar into the paste to harden its consistency.

A businessman from St. Louis named George Bayle produced and sold peanut butter in the form of a snack food in 1894.{{cite web |url=https://www.newyorker.com/books/page-turner/a-chunky-history-of-peanut-butter |title=A chunky history of peanut butter |last=Michaud |first=Jon |date=November 28, 2012 |website=www.newyorker.com |publisher=New Yorker |access-date=May 9, 2017 |url-status=live |archive-url=https://web.archive.org/web/20170331194928/http://www.newyorker.com/books/page-turner/a-chunky-history-of-peanut-butter |archive-date=March 31, 2017 }} By 1917, American consumers used peanut products during periods of meat rationing, with government promotions of "meatless Mondays" when peanut butter was a favored choice.

John Harvey Kellogg, known for his line of prepared breakfast cereals, was an advocate of using plant foods as a healthier dietary choice than meat.{{cite web |author1=Kate Wheeling |title=A brief history of peanut butter |url=https://www.smithsonianmag.com/innovation/brief-history-peanut-butter-180976525/ |publisher=Smithsonian Magazine |access-date=16 January 2021 |date=1 January 2021}} He was issued a patent for a "Process of Producing Alimentary Products" on May 24, 1898, and used peanuts, although he boiled the peanuts rather than roasting them.{{cite web|url=https://patents.google.com/patent/US580787A/en|title=Process of preparing nutmeal|publisher=United States Patent Office|via=Google Patents|language=en-US|url-status=live|date=May 24, 1898|access-date=January 6, 2024|archive-date=January 6, 2024|archive-url=https://archive.today/20240106055709/https://patents.google.com/patent/US580787A/en}}{{cite web|url=http://pdfpiw.uspto.gov/.piw?docid=00604493&PageNum=1&IDKey=611D5B869ACB&HomeUrl=http://patft.uspto.gov/netacgi/nph-Parser?Sect2=PTO1%2526Sect2=HITOFF%2526p=1%2526u=%25252Fnetahtml%25252FPTO%25252Fsearch-bool.html%2526r=1%2526f=G%2526l=50%2526d=PALL%2526S1=0604493.PN.%2526OS=PN/0604493%2526RS=PN/0604493|title=Process of producing alimentary products, US Patent #604493|publisher=US Patent Office|date=May 24, 1898|access-date=May 8, 2017|url-status=live|archive-url=https://web.archive.org/web/20170405172017/http://pdfpiw.uspto.gov/.piw?docid=00604493&PageNum=1&IDKey=611D5B869ACB&HomeUrl=http%3A%2F%2Fpatft.uspto.gov%2Fnetacgi%2Fnph-Parser%3FSect2%3DPTO1%2526Sect2%3DHITOFF%2526p%3D1%2526u%3D%25252Fnetahtml%25252FPTO%25252Fsearch-bool.html%2526r%3D1%2526f%3DG%2526l%3D50%2526d%3DPALL%2526S1%3D0604493.PN.%2526OS%3DPN%2F0604493%2526RS%3DPN%2F0604493|archive-date=April 5, 2017}} Kellogg's Western Health Reform Institute served peanut butter to patients because they needed a food that contained a large amount of protein that could be eaten without chewing. At first, peanut butter was a food for wealthy people, as it became popular initially as a product served at expensive health care institutes.

Although often credited with its invention, George Washington Carver did not invent peanut butter.{{Citation |author=National Peanut Board |author-link=National Peanut Board |title=Who Invented Peanut Butter? |url=http://nationalpeanutboard.org/peanut-info/who-invented-peanut-butter.htm |access-date=November 24, 2016 |postscript=. |url-status=live |archive-url=https://web.archive.org/web/20161125044806/http://nationalpeanutboard.org/peanut-info/who-invented-peanut-butter.htm |archive-date=November 25, 2016}} By the time Carver published his document about peanuts, entitled "How to Grow the Peanut and 105 Ways of Preparing it For Human Consumption" in 1916,[http://nationalpeanutboard.org/the-facts/george-washington-carver/ "George Washington Carver"] {{webarchive|url=https://web.archive.org/web/20151101124402/http://nationalpeanutboard.org/the-facts/george-washington-carver/ |date=November 1, 2015 }}, National Peanut Board. many methods of preparation of peanut butter had already been developed or patented by various pharmacists, doctors, and food scientists working in the US and Canada.{{cite web|url = http://pdfpiw.uspto.gov/.piw?Docid=00306727&homeurl=http%3A%2F%2Fpatft.uspto.gov%2Fnetacgi%2Fnph-Parser%3FSect1%3DPTO2%2526Sect2%3DHITOFF%2526p%3D1%2526u%3D%25252Fnetahtml%25252FPTO%25252Fsearch-bool.html%2526r%3D1%2526f%3DG%2526l%3D50%2526co1%3DAND%2526d%3DPALL%2526s1%3D0306727.PN.%2526OS%3DPN%2F0306727%2526RS%3DPN%2F0306727&PageNum=&Rtype=&SectionNum=&idkey=NONE&Input=View+first+page|title = US Patent #306727|url-status = live|archive-url = https://web.archive.org/web/20170218070237/http://pdfpiw.uspto.gov/.piw?Docid=00306727&homeurl=http%3A%2F%2Fpatft.uspto.gov%2Fnetacgi%2Fnph-Parser%3FSect1%3DPTO2%2526Sect2%3DHITOFF%2526p%3D1%2526u%3D%25252Fnetahtml%25252FPTO%25252Fsearch-bool.html%2526r%3D1%2526f%3DG%2526l%3D50%2526co1%3DAND%2526d%3DPALL%2526s1%3D0306727.PN.%2526OS%3DPN%2F0306727%2526RS%3DPN%2F0306727&PageNum=&Rtype=&SectionNum=&idkey=NONE&Input=View+first+page|archive-date = February 18, 2017|df = mdy-all}}{{cite web|url = http://pdfpiw.uspto.gov/.piw?docid=00604493&PageNum=1&IDKey=611D5B869ACB&HomeUrl=http://patft.uspto.gov/netacgi/nph-Parser?Sect2=PTO1%2526Sect2=HITOFF%2526p=1%2526u=%25252Fnetahtml%25252FPTO%25252Fsearch-bool.html%2526r=1%2526f=G%2526l=50%2526d=PALL%2526S1=0604493.PN.%2526OS=PN/0604493%2526RS=PN/0604493|title = US Patent #604493|url-status = live|archive-url = https://web.archive.org/web/20170405172017/http://pdfpiw.uspto.gov/.piw?docid=00604493&PageNum=1&IDKey=611D5B869ACB&HomeUrl=http%3A%2F%2Fpatft.uspto.gov%2Fnetacgi%2Fnph-Parser%3FSect2%3DPTO1%2526Sect2%3DHITOFF%2526p%3D1%2526u%3D%25252Fnetahtml%25252FPTO%25252Fsearch-bool.html%2526r%3D1%2526f%3DG%2526l%3D50%2526d%3DPALL%2526S1%3D0604493.PN.%2526OS%3DPN%2F0604493%2526RS%3DPN%2F0604493|archive-date = April 5, 2017|df = mdy-all}}

Early peanut-butter-making machines were developed by Joseph Lambert, who had worked at Kellogg's Battle Creek Sanitarium, and Dr. Ambrose Straub who obtained a patent for a peanut-butter-making machine in 1903.{{cite web |url=https://www.huffingtonpost.com/2012/01/22/peanut-butter-history_n_1222585.html |title=The History of Peanut Butter |author= |date=August 31, 2012 |publisher=Huffington Post |access-date=October 3, 2016 |url-status=live |archive-url=https://web.archive.org/web/20160926145236/http://www.huffingtonpost.com/2012/01/22/peanut-butter-history_n_1222585.html |archive-date=September 26, 2016 }}{{cite web |author=Innovate St. Louis |url=http://www.innovatestl.org/stlouishistory.html |title=Innovation in St. Louis History – Innovate St. Louis |publisher=Innovatestl.org |date=August 25, 2011 |access-date=December 18, 2011 |url-status=dead |archive-url=https://web.archive.org/web/20111227090829/http://www.innovatestl.org/stlouishistory.html |archive-date=December 27, 2011 }}

In 1922, chemist Joseph L. Rosefield invented a process for making smooth peanut butter that kept the oil from separating by using partially hydrogenated oil; Rosefield licensed his invention to the company that created Peter Pan peanut butter in 1928. In 1932 he began producing his own peanut butter under the name Skippy. Under the Skippy brand, Rosefield developed a new method of churning creamy peanut butter, giving it a smoother consistency. He also mixed fragments of peanuts into peanut butter, creating the first "chunky"-style peanut butter. In 1955, Procter & Gamble launched a peanut butter named Jif, which was sweeter than other brands due to the use of sugar and molasses in its recipe.

In South Africa, the first peanut butter was produced in 1926 by Alderton Limited in Potgietersrus (now Mokopane),{{Cite web|title=Our Story Black Cat Peanut Butter|url=https://www.blackcat.co.za/our-story|access-date=2021-08-15|website=Black Cat|language=en}} The product proved so popular that Tiger Brands (then Tiger Oats Company) took over the manufacture under the brand name Black Cat, which it still produces.{{Cite web|title=Tiger Brands Food and Beverage Company|url=https://rg-sitecore-xpscale-cd.azurewebsites.net/|access-date=2021-08-15|website=Tiger Brands|language=en|archive-date=August 15, 2021|archive-url=https://web.archive.org/web/20210815065625/https://rg-sitecore-xpscale-cd.azurewebsites.net/|url-status=dead}}

A related dish named {{Lang|srn|pinda-dokkunnu}} ({{Gloss|peanut cheese}} in Sranan Tongo) existed in Suriname by 1783. This was more solid than modern peanut butter and could be cut and served in slices like cheese. {{Lang|srn|Pinda bravoe}}, a soup-like peanut-based dish, also existed in Suriname around that time.{{cite web |last=van Donselaar |first=Door J. |title=Pindakaas, een oud woord uit Suriname |url=http://www.fryske-akademy.nl/fileadmin/Afbeeldingen/Hoofdpagina/pdf_files/pindakaas.pdf |archive-url=https://web.archive.org/web/20140303161412/http://www.fryske-akademy.nl/fileadmin/Afbeeldingen/Hoofdpagina/pdf_files/pindakaas.pdf |archive-date=3 March 2014 |url-status=dead |language=Dutch |publisher=www.fryske-akademy.nl |access-date=11 January 2022}} Peanut butter is referred to as {{Lang|nl|pindakaas}} ({{Gloss|peanut cheese}}) in Dutch for this reason, as Suriname was a Dutch colony at that time.{{Cite book|last1=Zwan|first1=Kees|url=https://books.google.com/books?id=SR-rCwAAQBAJ|title=Waar komt pindakaas vandaan?: en 99 andere vragen over woorden|last2=Eerten|first2=Laura van|last3=Noë|first3=Raymond|date=2016-03-04|publisher=Amsterdam University Press|isbn=978-90-485-2707-6|language=nl}} When peanut butter was brought onto the market in the Netherlands in 1948, it was not allowed to do so under the name peanut butter. The word butter was specifically reserved for real butter, to avoid confusion with margarine.

Similar to nut milks, nut butters and peanut butter are related to an equivalent dairy product that people are familiar with. Butter is a dairy product usually made from cow's milk and processed into a solid that can be spread on food. Although peanut butter is not solid at normal room temperatures, it is thick and spreadable.

A slang term for peanut butter in World War II was monkey butter.{{cite book |author=Jacobs, Jay |title=The Eaten Word: The Language of Food, the Food in Our Language |publisher=Carol Publishing Corporation |year=1995 |isbn=1-55972-285-1 |url=https://archive.org/details/eatenwordlanguag00jaco }}

Among the types of peanut butter are

• conventional peanut butter, which consists of up to 10% salt, sugars, and hydrogenated vegetable oil{{cite web | url=https://www.foodandwine.com/beans-legumes/peanut/difference-between-natural-and-conventional-peanut-butter | title=The Difference Between Natural and Conventional Peanut Butter }}
• crunchy or chunky peanut butter, which includes coarsely-ground peanut fragments to give extra texture{{cite web | url=https://www.nationalpeanutboard.org/peanut-info/journey-peanut-butter-jar-from-manufacturers-to-your-home.htm | title=Journey of a Peanut Butter Jar: From Manufacturers to Your Home | National Peanut Board }}
• smooth peanut butter, in which the peanuts are ground uniformly, possibly with the addition of corn syrup and vegetable oil, to create a thick, creamy texture like butter{{cite web |title=How peanut butter is made |url=http://sites.psu.edu/anthoniageorge/wp-content/uploads/sites/37046/2015/12/Peanut-butter-technical-description-pdf.pdf |publisher=Pennsylvania State University |access-date=23 March 2022 |date=December 2015 |archive-date=August 11, 2017 |archive-url=https://web.archive.org/web/20170811143640/http://sites.psu.edu/anthoniageorge/wp-content/uploads/sites/37046/2015/12/Peanut-butter-technical-description-pdf.pdf |url-status=dead }}
• natural peanut butter, which normally contains only peanuts and salt and is sold without emulsifiers that bind the peanut oils with the peanut paste, and so requires stirring to recombine the ingredients before consumption
• organic and artisanal peanut butter, whose markets are small;{{cite book |last=Wright|first=Simon |date=2012|title=Handbook of Organic Food Processing and Production |publisher=Springer Science & Business Media |page=129 }} artisanal peanut butter is usually preservative-free, additive-free, and handmade in a cottage industry-style setup used first around 1970.{{Cite magazine|url=https://www.newyorker.com/books/page-turner/a-chunky-history-of-peanut-butter|title=A Chunky History of Peanut Butter|last=Michaud|first=Jon|magazine=The New Yorker|date=November 28, 2012|language=en|access-date=2020-04-22}}

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Due to weather conditions, peanuts are usually planted in spring. The peanut comes from a yellow flower that bends over and penetrates the soil after blooming and wilting, and the peanut starts to grow in the soil. Peanuts are harvested from late August to October, while the weather is clear.{{cite web |last=Sideman |first=Eva|title=Peanut Butter {{!}} Encyclopedia.com |url=https://www.encyclopedia.com/sports-and-everyday-life/food-and-drink/food-and-cooking/peanut-butter |website=www.encyclopedia.com}} This weather allows for dry soil so that when picked, the soil does not stick to the stems and pods. The peanuts are then removed from vines and transported to a peanut shelling machine for mechanical drying. After cropping, the peanuts are delivered to warehouses for cleaning, where they are stored unshelled in silos.

Shelling must be conducted carefully lest the seeds be damaged during the shell removal. The moisture of the unshelled peanuts is controlled to avoid excessive frangibility of the shells and kernels, reducing the dust in the plant. Afterwards, the peanuts are sent to a series of rollers set specifically for the batch of peanuts, where they are cracked. After cracking, the peanuts go through a screening process where they are inspected for contaminants.

The dry roasting process employs either the batch or continuous method. In the batch method, peanuts are heated in large quantities in a revolving oven at about {{convert|800|F|C|-1}}.{{cite web |url=https://www3.epa.gov/ttnchie1/ap42/ch09/final/c9s10-2b.pdf |title=AP 42 Compilation of Air Pollutant Emission Factors § 9.10.2.2 Peanut Processing |work=United States Environmental Protection Agency |access-date=August 8, 2018 |date=January 1995 }} Next, the peanuts in each batch are uniformly held and roasted in the oven at {{convert|320|F|C}} for about 40 to 60 minutes. This method is good to use when the peanuts differ in moisture content. A hot air roaster is employed in the continuous method. The peanuts pass through the roaster while being rocked to permit even roasting. A photometer indicates the completion of dry roasting.{{Cite web |last=George |first=Anthonia |date=Fall 2015 |title=How Peanut Butter Is Made |url=http://sites.psu.edu/anthoniageorge/wp-content/uploads/sites/37046/2015/12/Peanut-butter-technical-description-pdf.pdf |url-status=live |archive-url=https://web.archive.org/web/20170811143640/http://sites.psu.edu/anthoniageorge/wp-content/uploads/sites/37046/2015/12/Peanut-butter-technical-description-pdf.pdf |archive-date=11 August 2017 |access-date=23 February 2022}} Large manufacturers favor this method since it can lower the rate of spoilage and requires less labor.

After dry roasting, peanuts are removed from the oven as quickly as possible and directly placed in a blower-cooler cylinder. There are suction fans in the metal cylinder that can pull a large volume of air through, so the peanuts can be cooled more efficiently. The peanuts will not be dried out because cooling retains some oil and moisture. The cooling process is completed when the temperature in the cylinder reaches {{convert|86|F|C}}.

After the kernels have been cooled down, the peanuts will undergo either heat blanching or water blanching to remove the remaining seed coats. Compared to heat blanching, water blanching is a new process. Water blanching first appeared in 1949.

Peanuts are heated by hot air at {{Convert|280|F|C}} for not more than 20 minutes in order to soften and split the skins. After that, the peanuts are exposed to continuous steam in a blanching machine. The skins are then removed using either bristles or soft rubber belts. After that, these skins are separated and blown into waste bags. Meanwhile, the hearts of peanuts are segregated through inspection.

After the kernels are arranged in troughs, the skin of the kernel is cracked on opposite sides by rolling it through sharp, stationary blades. While the skins are removed, the kernels are brought through a one-minute hot water bath and placed on a swinging pad with canvas on top. The swinging action of the pad rubs off the skins. Afterward, the blanched kernels are dried for at least six hours by hot air at {{convert|120|F|C}}.

After blanching, the peanuts are screened and inspected to eliminate the burnt and rotten peanuts. A blower is also used to remove light peanuts and discolored peanuts are removed using a color sorting machine.

After blanching the peanuts are sent to grinding to be manufactured into peanut butter. The peanuts are then sent through two sizes of grinders. The first grinder produces a medium grind, and the second produces a fine grind. At this point, salt, sugar, and vegetable oil stabilizer may be added to the fine grind; this adds flavor and allows the peanut butter to stay as a homogeneous mixture.{{Cite web|url=http://www.ift.org/knowledge-center/learn-about-food-science/become-a-food-scientist/introduction-to-the-food-industry/lesson-2/making-peanut-butter.aspx|title=Subject Matter: Making Peanut Butter - IFT.org|website=www.ift.org|language=en|access-date=August 11, 2017|url-status=live|archive-url=https://web.archive.org/web/20170811144913/http://www.ift.org/knowledge-center/learn-about-food-science/become-a-food-scientist/introduction-to-the-food-industry/lesson-2/making-peanut-butter.aspx|archive-date=August 11, 2017}} Chopped peanuts may also be added at this stage to produce "chunky" peanut butter.

Before packaging, the peanut butter must be cooled to be sealed in jars. The mixture is pumped into a heat exchanger in order to cool it to about {{convert|120|F|C}}. The jars are then labeled and set aside until crystallization occurs. The peanut butter jars are then packaged into cartons and distributed to retailers, where they are stored at room temperature and sold to consumers.

A 2012 article stated that China and India are the first and second-largest producers of peanuts. The United States is the third-largest producer of peanuts. Georgia and Texas are the two major peanut-producing states, and more than half of the American peanut crop is used to make peanut butter.

The United States is a leading exporter of peanut butter and one of the largest consumers of peanut butter annually per capita.{{cite web|last1=Chakravorty|first1=Rup|title=Breeding a better peanut butter|url=https://www.agronomy.org/science-news/breeding-better-peanut-butter|publisher=American Society of Agronomy|access-date=October 15, 2015|url-status=dead|archive-url=https://web.archive.org/web/20151110080259/https://www.agronomy.org/science-news/breeding-better-peanut-butter|archive-date=November 10, 2015}} January 24 is National Peanut Butter Day in the United States.{{cite web|title=American Holidays – United States National Holidays|url=http://www.statesymbolsusa.org/National_Symbols/American_Hollidays.html|url-status=live|archive-url=https://web.archive.org/web/20111217022213/http://www.statesymbolsusa.org/National_Symbols/American_Hollidays.html|archive-date=December 17, 2011|access-date=December 18, 2011|publisher=Statesymbolsusa.org}} In March 2020 during the COVID-19 pandemic, retail sales of peanut butter in the United States increased by 75% over the level in March 2019.{{cite web |author1=Elaine Watson |title=Pandemic fuels peanut butter, snacking peanuts, as US per capita consumption rises to all-time high |url=https://www.foodnavigator-usa.com/Article/2020/09/24/Pandemic-fuels-peanut-butter-snacking-peanuts-as-US-per-capita-consumption-rises-to-all-time-high |publisher=Food-Navigator-USA.com, William Reed Business Media, Ltd. |access-date=27 January 2021 |date=24 September 2020}}

According to Jon Krampner's 2013 book on peanut butter, per capita consumption of peanut butter in Canada and the Netherlands {{ndash}} the largest consumer per capita in Europe {{ndash}} exceeds that of the United States.{{cite book |author1=Jon Krampner |title=Creamy & Crunchy: An Informal History of Peanut Butter, the All-American Food |date=2013 |publisher=Columbia University Press |isbn=978-0231162326 |pages=127–9 |url=https://books.google.com/books?id=vIp45leiLXEC&pg=PA127|access-date=27 January 2021}}

In Israel, the peanut-butter-flavored puffcorn snack Bamba accounts for 25% of the snack market;{{cite news |author1=Leah Granof |title=The Bisli Snack attack |url=https://www.jpost.com/arts-and-culture/the-bisli-snack-attack |work=The Jerusalem Post |date=11 January 2007}} its consumption by infants has been linked to a low incidence of peanut allergies among Israelis.{{Cite journal|last1=Hindley|first1=James P.|last2=Filep|first2=Stephanie|last3=Block|first3=Denise S.|last4=King|first4=Eva M.|last5=Chapman|first5=Martin D.|date=2018-02-01|title=Dose of allergens in a peanut snack (Bamba) associated with prevention of peanut allergy|url=https://www.jacionline.org/article/S0091-6749(17)31092-8/abstract|journal=Journal of Allergy and Clinical Immunology|language=en|volume=141|issue=2|pages=780–782|doi=10.1016/j.jaci.2017.05.050|issn=0091-6749|pmid=28709966|doi-access=free|url-access=subscription}}

{{nutritionalvalue| name = Peanut butter,
smooth style (survey) | kcal=597 | protein=22.5 g | fat=51.1 g | satfat=10.1 | monofat=25.4 | polyfat=12.3 | carbs=22.3 g | starch=4.8 g | sugars=10.5 g | fiber = 4.8 g | sodium_mg=429 | vitA_ug=0 | vitC_mg=0 | thiamin_mg=0.138 | riboflavin_mg=0.191 | niacin_mg=13.3 | pantothenic_mg=1.1 | folate_ug=86 | vitE_mg=9.1 | vitK_ug=0.3 | iron_mg=1.7 | magnesium_mg=169 | manganese_mg=1.5 |phosphorus_mg=339|potassium_mg=564 | zinc_mg=2.54|copper_mg=0.42|selenium_ug=4.1 | calcium_mg=49 | vitB6_mg=0.44 | water=1.1 g | note=[https://fdc.nal.usda.gov/fdc-app.html#/food-details/1100559/nutrients Link to USDA Database entry]

}}

In a 100 gram amount, smooth peanut butter supplies 597 calories and is composed of 51% fat, 22% protein, 22% carbohydrates (including 5% dietary fiber), and 1% water (table). Both crunchy and smooth peanut butter are sources of saturated and monounsaturated fats (mainly oleic acid) as 25% of total serving amount, and polyunsaturated fat (12% of total), primarily as linoleic acid).{{cite web |title=Peanut butter (survey); nutrient contents per 100 grams; FDC ID: 1100559 |url=https://fdc.nal.usda.gov/fdc-app.html#/food-details/1100559/nutrients |publisher=FoodData Central, USDA National Nutrient Database |access-date=19 January 2021 |date=30 October 2020 |archive-date=April 3, 2019 |archive-url=https://web.archive.org/web/20190403171801/https://fdc.nal.usda.gov/fdc-app.html#/food-details/1100559/nutrients |url-status=dead }}

Peanut butter is a rich source (20% or more of the Daily Value, DV) of dietary fiber, vitamin E, pantothenic acid, folate, niacin, and vitamin B₆ (table, USDA FoodData Central). Also high in content are the dietary minerals manganese, magnesium, phosphorus, zinc, copper, and sodium (added as salt during manufacturing). Peanut butter is a moderate source (10–19% DV) of thiamin, riboflavin, iron, and potassium (table).

For people with a peanut allergy, peanut butter can cause a variety of possible allergic reactions, including life-threatening anaphylaxis.{{cite web|url=https://www.cdc.gov/healthyyouth/foodallergies/|title=Food allergies in schools|publisher=Centers for Disease Control, US Department of Health and Human Services|date=2015|access-date=May 3, 2015|url-status=live|archive-url=https://web.archive.org/web/20150429042213/http://www.cdc.gov/HealthyYouth/foodallergies/|archive-date=April 29, 2015}} This potential effect has led to banning peanut butter, among other common foods, in some schools.{{cite news|url = https://query.nytimes.com/gst/fullpage.html?sec=health&res=9D0CEEDB1539F934A1575AC0A96E958260|title = Dear Mr. Carver. This Is a Cease and Desist Order.|author = James Barron|date = September 27, 1998|work = The New York Times|url-status = live|archive-url = https://web.archive.org/web/20100910215819/http://query.nytimes.com/gst/fullpage.html?sec=health&res=9D0CEEDB1539F934A1575AC0A96E958260|archive-date = September 10, 2010|df = mdy-all}}{{cite web|url=http://www.dailytelegraph.com.au/schools-banned-food-list-has-gone-nuts/story-e6freuy9-1225825025812|title=Schools' banned food list has gone nuts|author=Labi S|date=January 31, 2010|publisher=The Daily Telegraph, Sydney, Australia|access-date=May 3, 2015}}

Symptoms include:{{cite web |last1=Mayo Clinic |title=Peanut Allergy |url=https://www.mayoclinic.org/diseases-conditions/peanut-allergy/symptoms-causes/syc-20376175 |publisher=Mayo Clinic |access-date=24 October 2019}}

• Shortness of breath
• Wheezing
• Tightening of the throat
• Itching
• Skin reactions such as hives and swelling
• Digestive problems

Peanut butter's flavor combines well with other flavors, such as oatmeal, cheese, cured meats, savory sauces, and various breads and crackers. The creamy or crunchy, fatty, salty taste pairs very well with complementary soft and sweet ingredients like fruit preserves, bananas, apples, and honey. The taste can also be enhanced by similarly salty things like bacon.

One snack for children is called "ants on a log", with a celery stick acting as the "log". The groove in the celery stick is filled with peanut butter and raisins arranged in a row along the top are "ants".{{cite web |url=http://fit.webmd.com/jr/food/article/ants-on-a-log-recipe |title=Kids' Recipe: Ants on a Log |publisher=Fit.webmd.com |date=April 24, 2012 |access-date=October 19, 2013 |url-status=live |archive-url=https://web.archive.org/web/20131013022748/http://fit.webmd.com/jr/food/article/ants-on-a-log-recipe |archive-date=October 13, 2013 }}

Plumpy'nut is a peanut butter-based food used to fight malnutrition in famine-stricken countries. A single pack contains 500 calories, can be stored unrefrigerated for two years, and requires no cooking or preparation.{{cite news|url = https://www.nytimes.com/2005/08/08/international/africa/08niger.html |title = Hope for Hungry Children, Arriving in a Foil Packet|author = Michael Wines|work = The New York Times|date = August 8, 2005|url-status = live|archive-url = https://web.archive.org/web/20131219221312/http://www.nytimes.com/2005/08/08/international/africa/08niger.html |archive-date = December 19, 2013|df = mdy-all}}

File:Stacked peanut butter chocolate chip cookies detail, November 2009.jpg|Peanut butter cookies, a popular type of cookie made from peanut butter and other ingredients

File:Buckeyes Peanut Butter Balls(cropped).jpg|Buckeyes, a type of peanut-butter-based confectionery product

Peanut butter inside a hollow chew toy is a method to occupy a dog with a flavored treat.{{cite news |url=http://pets.webmd.com/dogs/how-to-stuff-a-kong |title=KONG and Other Food Puzzle Toys for Dogs: Usage and Recipes |work=WebMD |publisher=Pets.webmd.com |access-date=October 19, 2013 |url-status=live |archive-url=https://web.archive.org/web/20131012235624/http://pets.webmd.com/dogs/how-to-stuff-a-kong |archive-date=October 12, 2013 }} A common outdoor bird feeder is a coating of peanut butter on a pine cone with an overlying layer of bird seed.{{cite web|url = http://www.dnr.state.wi.us/org/caer/ce/eek/cool/birdfeed.htm|title = Pine Cone Bird Feeder|publisher = Wisconsin State Environmental Education for Kids!|url-status = live|archive-url = https://web.archive.org/web/20090211112901/http://www.dnr.state.wi.us/org/caer/ce/eek/cool/birdfeed.htm|archive-date = February 11, 2009|df = mdy-all}}

{{main|Rheology of peanut butter}}

Peanut butter is a viscoelastic food that exhibits both solid and fluid behaviors. It consists of ground-up peanuts and may contain additional additives, such as stabilizers, sugars, or salt. Its characteristic soft, spreadable texture can be further defined through rheology {{ndash}} the study of flow and deformation of matter, affecting texture, consistency, and mouthfeel. Specifically for peanut butter, rheology can be used to define characteristics, such as spreadability and grittiness more accurately.

{{portal|Food}}

• List of peanut dishes – includes dishes that use peanut butter as a main ingredient
• List of spreads
• Ruth Desmond, "Peanut Butter Grandmother"{{Cite news |last=Sugarman |first=Carole |date=1988-10-05 |title=THE 'PEANUT BUTTER GRANDMOTHER' |language=en-US |newspaper=Washington Post |url=https://www.washingtonpost.com/archive/lifestyle/food/1988/10/05/the-peanut-butter-grandmother/b631c8db-4d08-4924-aed2-1f429a0be073/ |access-date=2022-09-13 |issn=0190-8286}}

{{Reflist}}

• Cumo, Christopher, ed. Foods That Changed History: How Foods Shaped Civilization from the Ancient World to the Present (Facts on File, 2015)
• Johnson, Sylvia A. Tomatoes, Potatoes, Corn, and Beans: How the Foods of the Americas Changed Eating around the World (Atheneum Books, 1997).
• Krampner, Jon. Creamy and Crunchy: An Informal History of Peanut Butter, the All-American Food (Columbia University Press, 2013).{{ISBN|9780231162333}}

{{sister project links}}

• [http://www.ecfr.gov/cgi-bin/text-idx?SID=4f3461376c656ab97bb23ead843ecf5a&node=21:2.0.1.1.37.2.1.3&rgn=div8 US Code of Federal Regulations, Peanut butter; part 164.150; last amended 24 March 1998] {{Webarchive|url=https://web.archive.org/web/20210427222132/https://www.ecfr.gov/cgi-bin/text-idx?SID=4f3461376c656ab97bb23ead843ecf5a&node=21:2.0.1.1.37.2.1.3&rgn=div8 |date=April 27, 2021 }}

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