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White almond butter

As traditional almond butter contains only pressed almonds, it contains almond oil as well as the same fiber and protein as the nuts.
The nutritional information for this ingredient corresponds toour nutrition table and is taken into account there. More specific details were not available.
Macronutrient carbohydrates 12.79%
Macronutrient proteins 25.07%
Macronutrient fats 62.14%

The three ratios show the percentage by weight of macronutrients (carbohydrates / proteins / fats) of the dry matter (excl. water).

Ω-6 (LA, <0.1g)
Omega-6 fatty acid such as linoleic acid (LA)
 : Ω-3 (ALA, <0.1g)
Omega-3 fatty acid such as alpha-linolenic acid (ALA)
 = 0:0

Omega-6 ratio to omega-3 fatty acids should not exceed a total of 5:1. Link to explanation.

Values are too small to be relevant.

Nutrient tables

Almond butter is a base ingredient for many vegan recipes. It can be used in a wide variety of ways, to make anything from sauces and desserts to almond milk.

General information:

From Wikipedia: “Almond butter is a food paste made from almonds. Almond butter may be crunchy or smooth, and is generally "stir" (susceptible to oil separation) or "no-stir" (emulsified). Almond butter may be either raw or roasted, describing the almonds themselves prior to grinding. It is recommended that almond butter be refrigerated once opened to prevent spoilage and oil separation.”

Nutritional information:

“Almond butter is high in monounsaturated fats, calcium, potassium, iron and manganese. It’s considered a good source of riboflavin, phosphorus, and copper, and an excellent source of vitamin E, magnesium, and fiber. Almond butter also provides dietary protein.”

Comparison to peanut butter:

“Almond butter is an alternative to peanut butter for those with peanut allergies or who object to its taste. It contains significantly more fiber, calcium, potassium, iron and manganese than peanut butter, and about half the saturated fat, although a slightly higher total fat content. Almonds are not legumes whereas peanuts are, so almond butter can be consumed by those looking to avoid legumes.

A tablespoon of either butter contains 95 calories, 1.5 grams of fibre, 3 g of carbohydrate, 8 grams of fat and 4 grams of protein. Also, the fat in both are mainly unsaturated, thus does not raise blood cholesterol. They are also both good sources of monounsaturated fat. However, almond butter does provide more nutrients than normal peanut butter. It contains more than double the vitamin E, which helps improve your immune system and acts as an antioxidant. Lastly, it contains more calcium and magnesium. Given all this, though, peanut butter does contain more vitamin B. Thus, it is hard to say which is “healthier.” One must still consult the label and make a personal decision based on individual needs. Overall, both are good sources of nutrients. It is also suggested to stay away from the “light” butters, as oftentimes they do contain less fat, but more of other adversarial ingredients.”

Culinary uses:

Almond butter is used as a spread for sandwiches, a base for sauces, and to make almond milk. It is also used in many desserts and has an increasing number of uses in vegan cooking as it is a good replacement for dairy products. White almond butter is currently more widely available in Europe than the United States.

Medicinal uses:

From “”: “They are also rich in dietary fiber, monounsaturated fats, and polyunsaturated fats, fats which potentially may lower LDL cholesterol. Typical of nuts and seeds, almonds also contain phytosterols such as beta-sitosterol, stigmasterol, campesterol, sitostanol, and campestanol, which have been associated with cholesterol-lowering properties.

Preliminary research associates consumption of almonds with elevated blood levels of high density lipoproteins and lower low density lipoproteins.”