NutrIn
PO Box 65048,
Washington, DC 20035
Tel (202)466-2990 Fax (815) 550-6246 Toll-Free (888)
718-3235
Standard Peanut Butter
Source |
This product is produced from peanuts that have been cleaned, shelled,
electronically sorted, laser-sorted, dry-roasted
and blanched, sorted again, visually inspected, and mechanically ground into a paste. The paste is then mixed
with stabilizers, dextrose, and salt to produce peanut butter. |
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Description |
The product comprises paste, ranging in color from light gold to
golden brown, and possessing a flavor and aroma characteristic of roasted
peanuts. |
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Physicochemical
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(Typical
Analysis) |
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Color
Hunter L. |
53 |
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Specific
gravity |
0.90-0.92 |
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Peroxide
Value, meq/kg |
<10 |
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Moisture,
% |
<3 |
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Impurities,
% |
<1 |
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Free
Fatty Acid (as oleic), % |
<2 |
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Granulation |
This product is ground in
a mill to a particle size less than <5 mils. |
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Microbiological
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Total Plate Count Yeast
and Mold Coliforms E.
Coli Salmonella,
Staph Aureus, Lysteria |
<5,000 <200 <10 <3 Negative |
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Packaging |
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Shelf Life |
Twelve months at
0-12ºC, 55% - 65% relative humidity, in the dark, in absence of oxygen. |
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Ingredient Label |
Peanuts, Dextrose, Stabilizer (comprising one
or more of Hydrogenated Rapeseed, Oil, Hydrogenated Cotton Seed Oil, and
Hydrogenated Soy Oil), Salt. |
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Preservatives/ Special
Services |
On
special order, this product can be supplied with an antioxidant or other
ingredients. The standard formulation is: Peanuts 91.75%, Dextrose 4.5%,
Stabilizer: 2.25%, and Salt: 1.5%. |
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The specifications issued on this page are typical for our products, and are subject to change without notice. Guaranteed specifications are issued on a case by case basis, and are only binding upon Nutrin Corporation when issued in writing by an officer on the Company.
Biological variability may cause some analytical values to differ from those stated herein.
NutrIn
PO Box 65048, Washington, DC 20035
Tel (202)466-2990 Fax (815) 550-6246 Toll-Free (888)
718-3235
http://www nutrin com
Nutritional Information
Standard Peanut Butter
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Nutrient |
Units/ 100g |
Value per 100 grams of edible portion |
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Proximates |
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Water |
g |
1.38 |
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Energy |
kcal |
579.09 |
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Energy |
kj |
2420.60 |
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Protein |
g |
22.94 |
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Total lipid (fat) |
g |
48.13 |
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Carbohydrate, by difference |
g |
23.74 |
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Fiber, total dietary |
g |
7.70 |
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Ash |
g |
3.81 |
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Minerals |
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Calcium, Ca |
mg |
36.70 |
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Iron, Fe |
mg |
1.56 |
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Magnesium, Mg |
mg |
161.48 |
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Phosphorus, P |
mg |
328.47 |
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Potassium, K |
mg |
603.72 |
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Sodium, Na |
mg |
605.51 |
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Zinc, Zn |
mg |
3.04 |
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Copper, Cu |
mg |
0.62 |
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Manganese, Mn |
mg |
1.91 |
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Selenium, Se |
mcg |
6.88 |
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Vitamins |
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Vitamin C, total ascorbic acid |
mg |
0.000 |
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Thiamin |
mg |
0.402 |
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Riboflavin |
mg |
0.090 |
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Niacin |
mg |
12.409 |
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Pantothenic acid |
mg |
1.280 |
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Vitamin B-6 |
mg |
0.235 |
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Folate, total |
mcg |
133.038 |
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Vitamin B-12 |
mcg |
0.000 |
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Vitamin A, IU |
IU |
0.000 |
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Vitamin A, RAE |
mcg_RAE |
0.000 |
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Vitamin E |
mg_ATE |
7.160 |
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Lipids |
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Fatty acids, saturated |
g |
9.865 |
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4:0 |
g |
0.000 |
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6:0 |
g |
0.000 |
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8:0 |
g |
0.000 |
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10:0 |
g |
0.000 |
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12:0 |
g |
0.000 |
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14:0 |
g |
Tr. |
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16:0 |
g |
4.537 |
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18:0 |
g |
3.034 |
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20:0 |
g |
0.459 |
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22:0 |
g |
1.376 |
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24:0 |
g |
0.459 |
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Fatty acids, monounsaturated |
g |
21.791 |
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16:1 |
g |
Tr. |
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18:1 |
g |
21.103 |
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20:1 |
g |
0.688 |
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22:1 |
g |
0.000 |
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Fatty acids, polyunsaturated |
g |
16.515 |
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18:2 |
g |
16.515 |
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18:3 |
g |
Tr. |
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18:4 |
g |
0.000 |
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20:4 |
g |
0.000 |
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20:5 |
g |
0.000 |
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22:5 |
g |
0.000 |
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22:6 |
g |
0.000 |
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Cholesterol |
mg |
0.000 |
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Amino acids |
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Tryptophan |
g |
0.211 |
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Threonine |
g |
0.744 |
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Isoleucine |
g |
0.764 |
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Leucine |
g |
1.408 |
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Lysine |
g |
0.780 |
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Methionine |
g |
0.267 |
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Cystine |
g |
0.279 |
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Phenylalanine |
g |
1.126 |
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Tyrosine |
g |
0.884 |
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Valine |