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High protein, healthy fats, source of fiber
In season: Spring · Summer · Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
2 tablespoon (medium) of Plain tulaf paste (32 g) has 182 calories. That works out to 570 calories per 100 g. It contains 5.8 g of carbs, 7 g of protein, 14.4 g of fat and 2.6 g of fiber. Its 0.4 mg of Copper covers 43% of the Daily Value. Its glycemic index is 35 (low), so it raises blood sugar slowly.
Selected: 2 tablespoon (medium) · 32 g
182
KCAL / 32G
Carbs
5.8g
· 2% DV
Protein
7g
· 14% DV
Fat
14.4g
· 18% DV
Fiber
2.6g
· 9% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 13% · Protein 15% · Fat 72%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 182 kcal | |
| Total fat | 14.4 g | 18% |
| Saturated fat | 2.24 g | 11% |
| Trans fat | 0 g | |
| Sodium | 1.6 mg | 0% |
| Total carbohydrate | 5.8 g | 2% |
| Fiber | 2.6 g | 9% |
| Protein | 7 g | 14% |
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 |
|---|---|---|
| 2 tablespoon (medium) | 32 g | 182 kcal |
| 1 tablespoon (small) | 16 g | 91 kcal |
| 1 piece (mini) | 20 g | 114 kcal |
| 1 ounce (small) | 28 g | 160 kcal |
| 1 serving (medium) | 32 g | 182 kcal |
| 3 tablespoon (large) | 48 g | 274 kcal |
| 2 ounce (large) | 56 g | 319 kcal |
| 100 g | 100 g | 570 kcal |
| 1 pack (jumbo) | 100 g | 570 kcal |
Calculated from 570 calories per 100 g.
Plain tulaf paste is commonly spread on toast, stirred into porridge, or blended into a smoothie. Its thick, nutty texture also works with sliced apple or banana when you want a simple snack.
Oil rises in plain tulaf paste because the natural peanut oil separates from the ground nuts during storage. Stir it thoroughly from the bottom before serving; separation alone does not mean the paste has spoiled.
Yes. Blend roasted peanuts in a food processor until they release their oils and turn smooth, stopping to scrape down the sides as needed. Extra oil or sweetener is optional, not essential for a plain paste.
Keep plain tulaf paste tightly closed in a cool, dry place. Refrigeration can slow oil separation and rancidity, but it also makes the paste firmer and less spreadable.
Yes, plain tulaf paste blends well into smoothies with banana, milk, or a plant-based drink. Start the blender with enough liquid to help the thick paste circulate instead of sticking to the sides.
Yes, plain tulaf paste can replace peanut butter in most recipes because it is a ground-peanut spread. If its texture is thicker or its oil has separated, stir it first and adjust the recipe’s liquid slightly.
Yes, plain tulaf paste makes a creamy base for savoury sauces and dressings. Mix it with soy sauce, lime juice, or warm water, adding liquid gradually until it reaches a pourable consistency.
Plain tulaf paste can fit into a diabetes-conscious meal, but it is best paired with foods that provide fibre rather than sweetened spreads or desserts. Its carbohydrate content still counts toward the meal, so individual meal plans matter.
Plain tulaf paste does not cause weight gain by itself, but it is energy-dense and easy to eat in large amounts. Using it as a measured spread or recipe ingredient can help keep portions from creeping up.
No. Plain tulaf paste contains peanuts, so it is not safe for someone with a peanut allergy. Even a small amount can trigger a reaction, and cross-contact with other foods may also be a concern.
Vitamins
B3
3.84mg · 24% DV
Biotin
4.8µg · 16% DV
Vitamin E
2.24mg · 15% DV
B1
0.16mg · 13% DV
Minerals
Copper
0.38mg · 42% DV
Manganese
0.54mg · 23% DV
Phosphorus
112mg · 16% DV
Magnesium
51mg · 12% DV
Potassium ⭐
224mg · 7% DV
Sodium
1.6mg · 0% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 182 calories in 2 tablespoon (medium) (32 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.
Plain tulaf paste is a spread made by grinding peanuts, with no added flavouring or sweetener. Depending on how finely it is ground, it can be smooth or slightly grainy, with a rich, roasted-nut taste. It works on toast, stirred into porridge or smoothies, or paired with apple or banana slices. In many places it is a familiar breakfast and snack spread; it can also add body to sauces and baking. It provides protein and fibre, while its high fat content makes it energy-dense. A thin spread with fruit is an easy way to enjoy it without making a snack too heavy.
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.
High
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
✓ Suitable
Low FODMAP
— Not suitable
SATURATED
2.24g
MONOUNSATURATED
7.68g
POLYUNSATURATED
4.64g
Omega 6:3 ratio 44.8:1
Above the ideal 4:1 (44.8:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.