Nuts

Butter

Brazil nut butter is a lush, high-oil spread ground from creamy Amazon kernels until spoonable. Stir natural jars as oil rises; refrigerate for quality. Scorching turns the tropical richness acrid. Because kernels can be selenium-rich, treat daily spoonfuls as measured food, not unlimited condiment. Good butter smells clean and creamy; varnish means discard. Excellent in dairy-free cheeses and sweets when fresh. Tree-nut allergen.

Track this ingredient

Quantity

Unit

Kg Liters Whole

Note

Characteristics

Preparations

GroundSpreadStirred

Traits

CreamyGround PasteOil SeparationOilyRichSpreadable

Nutrition

Typical values per 100 g edible portion. Nutrient names open the reference page.

Nutrition Facts

Per 100 g edible portion

Calories 733

Amount per 100 g

Total Fat 81 g
Saturated Fat 57.5 g
Trans Fat 0 g
Monounsaturated Fat 20.9 g
Polyunsaturated Fat 2.62 g
Cholesterol 0 mg
Sodium 5.16 mg
Salt 0.01 g
Total Carbohydrate 0.1 g
Dietary Fibre 0 g
Total Sugars 0 g
Complex / starch 0 g
Protein 0.9 g
Water 16 g

Detailed nutrients

Energy 733 kcal
Water 16 g
Carbohydrates 0.1 g
Protein 0.9 g
Fat 81 g
- Saturated Fat 57.5 g
- Monounsaturated Fat 20.9 g
- Polyunsaturated Fat 2.62 g
  - Omega-3 0.39 g
Vitamins 86.2 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.22 mg
- Vitamin B2 — Riboflavin 0.16 mg
- Vitamin B3 — Niacin 2.12 mg
- Vitamin B5 — Pantothenic Acid 0.52 mg
- Vitamin B6 0.16 mg
- Vitamin B7 — Biotin 15.4 µg
- Vitamin B9 — Folate 40.7 µg
- Vitamin C 2 mg
- Vitamin E 5 mg
- Vitamin K 4.9 µg
Minerals 371 mg
- Major Minerals 369 mg
  - Calcium 67 mg
  - Sodium 5.16 mg
  - Potassium 297 mg
- Trace Minerals 1.5 mg
  - Iron 1.5 mg
Salt 0.01 g

Vitamins

vitamin-c: 2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.22 · vitamin-b2-riboflavin: 0.16 · vitamin-b3-niacin: 2.12 · vitamin-b5-pantothenic-acid: 0.52 · vitamin-b6: 0.16 · vitamin-b7-biotin: 15.4 · vitamin-b9-folate: 40.7 · vitamin-e: 5 · vitamin-k: 4.9 ·

Minerals

Sodium: 5.16 · Potassium: 297 · Calcium: 67 · Iron: 1.5 ·

Butter of Brazil Nut: composition reflects this culinary part relative to the whole ingredient.

History

1980

Ground Brazil-nut butters and pastes entered natural-food markets with other seed butters.

2015

Dairy-free cheese makers favoured Brazil-nut pastes for creamy body.