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Low GI
High Potassium
💪High Protein

Sweet peanut butter Calories

Sweetened peanut butter with added sugar, energy-dense, rich in protein and fats

CALORIES

588kcal

GI

14low

POTASSIUM

620mg

FIBER

5.8g

Sweet peanut butter Nutrition Facts

Selected: 100 g

588

KCAL / 100G

Carbs

24g

· 15%

Protein

22.5g

· 14%

Fat

49.5g

· 71%

Fiber

5.8g

Sweet peanut butter Vitamins & Minerals

Vitamins

B3

13mg · 81% DV

Biotin

18µg · 60% DV

Vitamin E

6.8mg · 45% DV

B5

1.4mg · 28% DV

Minerals

Phosphorus

335mg · 48% DV

Manganese

1mg · 43% DV

Magnesium

168mg · 40% DV

Zinc

3mg · 27% DV

Sweet peanut butter Glycemic Index

GLYCEMIC INDEX

14
Low
0 Low5570100

GLYCEMIC LOAD

3
Low

Accounts for portion size — a more realistic measure than GI alone.

Is Sweet peanut butter Processed?

NOVA 3

Processed

1. Unprocessed

2. Minimally Processed

3. Processed

4. Ultra-Processed

NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.

Does Sweet peanut butter Contain Allergens?

Contains these allergens:

Gluten free
Dairy free
Eggs free
Peanuts yes
Tree nuts free
Fish free
Soy free
Sesame free

Which Diets Is Sweet peanut butter Good For?

Vegan

✓ Suitable

Vegetarian

✓ Suitable

Gluten-Free

✓ Suitable

Dairy-Free

— Not suitable

Mediterranean

✓ Suitable

Paleo

— Not suitable

Whole30

— Not suitable

DASH

— Not suitable

Keto

— Not suitable

Low FODMAP

— Not suitable

Sweet peanut butter Fat Profile

SATURATED

9.8g

MONOUNSATURATED

24.5g

POLYUNSATURATED

14.2g

⚖️

Omega 6:3 ratio 460:1

Above the ideal 4:1 (460:1).

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Sweet peanut butter — Frequently Asked Questions

Şekerli fıstık kreması kaç kalori?

Şekerli fıstık kreması 100 gramda 588 kalori içerir. Aynı miktarda 49,5 g yağ, 24 g karbonhidrat ve 22,5 g protein bulunur.

Şekerli fıstık kremasının glisemik indeksi düşük mü?

Glisemik indeksi 14'tür; bu değer düşüktür. Ancak ürün işlenmiş bir gıdadır ve yer fıstığı alerjeni içerir.

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Nutrition data compiled from USDA FoodData Central and scientific sources.