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Rich in protein and healthy fats, fiber, source of vitamins and minerals
In season: Spring · Summer · Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 tablespoon (medium) of Peanut hazelnut butter (16 g) has 94 calories. That works out to 590 calories per 100 g. It contains 2.9 g of carbs, 3 g of protein, 8.2 g of fat and 1.2 g of fiber. Its 0.2 mg of Copper covers 21% of the Daily Value. Its glycemic index is 25 (low), so it raises blood sugar slowly.
Selected: 1 tablespoon (medium) · 16 g
94
KCAL / 16G
Carbs
2.9g
· 1% DV
Protein
3g
· 6% DV
Fat
8.2g
· 11% DV
Fiber
1.2g
· 4% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 12% · Protein 12% · Fat 76%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 94 kcal | |
| Total fat | 8.2 g | 11% |
| Saturated fat | 1.2 g | 6% |
| Trans fat | 0 g | |
| Sodium | 0.8 mg | 0% |
| Total carbohydrate | 2.9 g | 1% |
| Fiber | 1.2 g | 4% |
| Protein | 3 g | 6% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 tablespoon (medium) | 16 g | 94 kcal |
| 1 teaspoon (small) | 5 g | 30 kcal |
| 1 slice (thin) | 20 g | 118 kcal |
| 2 tablespoon (large) | 32 g | 189 kcal |
| 1 slice (thick) | 35 g | 207 kcal |
| 1 piece (medium) | 40 g | 236 kcal |
| 1 serving (medium) | 50 g | 295 kcal |
| 100 g | 100 g | 590 kcal |
| 1 pack (medium) | 100 g | 590 kcal |
| 1 cup (large) | 250 g | 1475 kcal |
Calculated from 590 calories per 100 g.
Peanut hazelnut butter is made by grinding peanuts and hazelnuts into a spread. Some versions also contain added sugar, salt, or oil, so the exact ingredients depend on the recipe or product.
To make peanut hazelnut butter, blend roasted peanuts and hazelnuts in a sturdy food processor until smooth, stopping to scrape down the sides. Add a little salt if you like; extra oil is usually unnecessary.
No. Peanut hazelnut butter combines peanuts with hazelnuts, while peanut butter is made primarily from peanuts. The hazelnuts give the blend a different, more rounded nutty flavor.
Oil can rise to the top of peanut hazelnut butter because the nuts’ natural oils separate from the ground solids over time. This alone does not mean it has spoiled; stir it before serving.
Not always. Keep commercial peanut hazelnut butter tightly closed in a cool place and follow its package directions; refrigerating homemade batches is a good way to keep them fresh.
Yes, peanut hazelnut butter can be frozen in an airtight, freezer-safe container. Leave a little room at the top, then thaw it in the refrigerator and stir it well, since the texture may change slightly.
Peanut hazelnut butter goes well on toast, in oatmeal, or blended into smoothies. It also works as a dip for apple or banana slices, or as a nutty addition to baking.
Peanut hazelnut butter can be a nourishing choice because its nuts provide protein, fiber, and mostly unsaturated fats. Versions with added sugar or salt differ, so check the ingredients if you want a simpler spread.
Peanut hazelnut butter does not cause weight gain by itself, but it is energy-dense and large servings can add substantially to your intake. Measure the amount you spread or stir into meals if portion size matters to you.
Yes, people with diabetes can often include peanut hazelnut butter in a meal, particularly a variety without added sugar. The right portion can vary with medication and individual needs, so ask your healthcare professional for personal guidance.
Vitamins
Biotin
2.88µg · 10% DV
Vitamin E
1.36mg · 9% DV
B1
0.07mg · 6% DV
B3
0.67mg · 4% DV
Minerals
Copper
0.19mg · 21% DV
Manganese
0.27mg · 12% DV
Phosphorus
56mg · 8% DV
Magnesium
29mg · 7% DV
Potassium ⭐
104mg · 3% DV
Sodium
0.8mg · 0% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 94 calories in 1 tablespoon (medium) (16 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Peanut hazelnut butter is a spread made by grinding peanuts and hazelnuts together. Depending on the product, it may be smooth or have a little crunch, and some versions include added sweetener. Spread it on toast, stir a spoonful into porridge, or pair it with sliced fruit; it also works as a quick snack between meals.
It is energy-dense and provides protein, fibre and mostly unsaturated fats. A modest serving can add richness and staying power to breakfast, while a thinner spread keeps the meal lighter. Try it with banana or apple, or mix a little into plain yoghurt.
High
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
NOVA 2
Minimally 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.
Contains these allergens:
Vegan
✓ Suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
✓ Suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
1.2g
MONOUNSATURATED
4.64g
POLYUNSATURATED
2.19g
Omega 6:3 ratio 108:1
Above the ideal 4:1 (108:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.