Diets Premium
782 views
Download
Crunchy No-Stir Almond Butter – Specialty
1 / 1

Crunchy No-Stir Almond Butter – Specialty

g Crunchy Crispy Butter Almond
653 KCAL KCAL / 100g
18.8g Protein
53.1g Fat
25g Carbohydrates
Crunchy Crispy Butter Almond

Crunchy No-Stir Almond Butter – Specialty

653 KCAL / 100g
18.8g Protein
53.1g Fat
25g Carbohydrates

Nutrients

Nutrients
Name / 100g
Ash 2.5 g
Calcium 250 mg
Carbohydrate 25 g
Cholesterol 1 mg
Fat 53.1 g
Fatty monounsaturated 34.1 g
Fatty polyunsaturated 12.2 g
Fatty saturated 4.69 g
Fiber 9.4 g
Fiber insoluble 7.5 g
Fiber soluble 1.9 g
Iron 3.38 mg
Magnesium 270 mg
Natron 359 g
Omega 3 0.1 g
Omega 6 11.5 g
Phosphorus 480 mg
Potassium 730 mg
Protein 18.8 g
Sodium 359 mg
Sugar 9.38 g
Sugar added 6.2 g
Vitamin B2 (Riboflavin) 1.1 mg
Vitamin B3 (Niacin) 3.6 mg
Vitamin B6 (Pyridoxine) 0.14 mg
Vitamin B9 (Folate) 50 µg
Vitamin E 25.6 mg
Vitamin K 438 µg
Water 1.7 g
Zinc 3.1 mg
Knowledge Hub

Expert Nutrition Insights

Related articles based on current site

Mascarpone: A velvety-smooth fresh cheese with a delicately balanced flavor profile

Mascarpone distinguishes itself with its refined, gently sweet flavor profile complemented by the faintest hint of tanginess. Its luxuriously smooth, snow-white texture bears a striking resemblance to premium butter, rendering it an exceptional substitute in countless culinary contexts. The cheese boasts an impeccably uniform consistency—spreading with effortless ease, entirely free of granular imperfections, and its supple softness ensures seamless integration with accompanying ingredients. It is crucial to note, however, that this fresh cheese contains a substantial fat content exceeding fifty percent of its volume, categorizing it as a calorically dense product. Consequently, moderation in consumption is advised to mitigate potential adverse effects on body weight. Fundamentally, Mascarpone was conceived as a gourmet experience meant to be savored for its distinctive taste attributes rather than consumed in excess. Beyond its palatability, it serves as an excellent source of readily absorbable calcium—a vital mineral for maintaining skeletal and dental health. Introducing it into the diets of children who reject conventional yellow cheeses proves particularly advantageous, as it allows them to meet their daily calcium requirements while indulging in the cheese’s pleasantly mild and agreeable flavor.

View Details

Traditional plum fruit butter: production process and characteristic properties

The production methodology for traditional plum fruit butter relies on relatively straightforward yet meticulously controlled technological procedures. The primary raw material consists of ripe Hungarian prune plums, which undergo mechanical pulverization followed by preliminary thermal treatment to soften the fruit pulp. The subsequent phase involves prolonged simmering of the fruit mass with regulated sucrose supplementation until the moisture content is reduced by fifty percent relative to the initial state. The resulting product exhibits a distinctive thick, slightly viscous texture and a deep, dark brown-to-black hue derived from Maillard browning reactions and sugar caramelization. Owing to its naturally elevated levels of fruit acids, concentrated simple sugars, and the application of pasteurization, the plum butter demonstrates microbial stability without requiring artificial preservative additives.

View Details

Crispiness versus tradition in bread: which option excels in health and sensory terms?

The nutritional value of food products is largely determined by their degree of processing. The technologies employed during food manufacturing play a pivotal role in shaping the final quality of products, which should serve as a key decision-making factor when selecting goods in stores. The underlying principle states that the fewer alterations made to the natural structure of raw ingredients, the more beneficial the outcome for the consumer. Do similar dynamics apply to bread? Which option—crispy, highly brittle varieties or classic, soft loaves—deserves priority in the diet of a health-conscious individual?

View Details

Barley-based morning meals – why they are ideal for colder seasons

Time-honored barley-based recipes, passed down through generations by our ancestors, present an extraordinary range of culinary applications. Beyond serving as the foundation for hearty porridges, these versatile grains can be incorporated into nutrient-dense smoothies, velvety pudding-style desserts, or crispy whole-grain baked goods. Consuming them as part of the first meal of the day ensures an intake of low-glycemic complex carbohydrates, which gradually metabolize to release sustained energy, thereby preventing abrupt spikes in blood sugar concentrations while promoting prolonged satiety.

View Details

Peanuts – nutritional profile, cultivation techniques, and health implications: an examination of dietary value and potential consumption benefits

Annual global peanut production reaches millions of metric tons, with the legume available in diverse forms—ranging from whole kernels to confectionery products, peanut butter, oil, and high-protein food formulations. Due to their cost-efficient protein-to-price ratio, they represent a highly sought-after ingredient for food manufacturers, who continually expand their applications. But does their regular consumption yield measurable health benefits? Are there evidence-based reasons to incorporate them into daily dietary patterns?

View Details

Diverse fresh fruits and hazelnut varieties: distinctive cultivar characteristics

Within the spectrum of hazelnut cultivars, several key varieties are distinguished by their unique morphological and sensory attributes. The Barcelona variety is characterized by fruits of moderate dimensions, whereas Casfor stands out due to its notably large, succulent kernels. The Catalan cultivar is renowned for its distinctive, subtly almond-like aromatic profile, while the Nottingham variety produces medium-sized fruits whose shape tapers into a sharply pointed apex—a defining visual trait of this particular strain.

View Details

Peanuts (Fabaceae family): botanical classification and organoleptic profile

The peanut (*Arachis hypogaea*), botanically classified within the Fabaceae (legume) family, shares close phylogenetic ties with pulse crops such as lentils, soybeans, and lupins. Its geographical origins trace back to South America—primarily modern-day Brazil—from which it disseminated globally through colonial trade networks. A defining agricultural trait of peanuts is their subterranean fruiting mechanism: following above-ground pollination, the floral pegs (termed *gynophores*) elongate downward into the soil, where the characteristic pods containing seeds mature. Organoleptically, peanuts are distinguished by a subtle, mildly sweet flavor profile reminiscent of almonds, rendering them a versatile ingredient in both confectionery and savory culinary applications.

View Details

Cold-extracted sweet almond oil – biochemical profile and versatile uses in culinary arts and skincare

Obtained from the kernels of sweet almonds through a cold-pressing extraction method, this oil is distinguished by its elevated concentrations of heart-healthy polyunsaturated fatty acids, alongside a comprehensive array of fat-soluble vitamins and trace minerals. Its faintly nutty, understated fragrance and mild flavor profile render it an optimal complement to savory meat preparations, confectionery delights with a sweet disposition, and serve as an indispensable component in authentic marzipan formulations, where it imparts the signature smoothness and aromatic depth

View Details

Scan this QR code to access this page quickly on your mobile device.

QR Code