Legume
Paste
Peanut paste is concentrated ground product for flavouring liquids and doughs. Loosen with liquid before hot pans; refrigerate natural pastes after opening when needed. Wipe pans of excess fat before deglazing if you want a bright sauce.
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Characteristics
Preparations
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 0.83 g
- Saturated Fat 0.2 g
- Trans Fat 0 g
- Monounsaturated Fat 0.19 g
- Polyunsaturated Fat 0.32 g
- Cholesterol 0 mg
- Sodium 10.4 mg
- Salt 0.02 g
- Total Carbohydrate 20 g
- Dietary Fibre 5.67 g
- Total Sugars 2.02 g
- Complex / starch 11.4 g
- Protein 8.56 g
- Water 64.8 g
- Energy 114 kcal
- Water 64.8 g
- Carbohydrates 20 g
- Protein 8.56 g
- Fat 0.83 g
- Saturated Fat 0.2 g
- Monounsaturated Fat 0.19 g
- Polyunsaturated Fat 0.32 g
- Omega-3 0.03 g
- Vitamins 167 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.29 mg
- Vitamin B2 — Riboflavin 0.12 mg
- Vitamin B3 — Niacin 1.71 mg
- Vitamin B5 — Pantothenic Acid 0.57 mg
- Vitamin B6 0.22 mg
- Vitamin B7 — Biotin 5.6 µg
- Vitamin B9 — Folate 132 µg
- Vitamin C 2 mg
- Vitamin E 0.54 mg
- Vitamin K 8.6 µg
- Minerals 300 mg
- Major Minerals 298 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.02 g
Vitamins
vitamin-c: 2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.29 · vitamin-b2-riboflavin: 0.12 · vitamin-b3-niacin: 1.71 · vitamin-b5-pantothenic-acid: 0.57 · vitamin-b6: 0.22 · vitamin-b7-biotin: 5.6 · vitamin-b9-folate: 132.4 · vitamin-e: 0.54 · vitamin-k: 8.6 ·
Minerals
Paste of Peanut: composition reflects this culinary part relative to the whole ingredient.
History
Industrial shelling and milling made peanut flours, butters and oils widely available, including named paste portions.
Allergy labelling and specialty grades refined how kitchens buy peanut, including named paste portions.
Industrial shelling and milling made peanut flours, butters and oils widely available, including named paste portions.