What's in Season?

The Butter Spread - Peanut Butter or Almond Butter

Hundreds of years ago, South American Inca Indians ground the first peanut paste, while grinding almond paste most likely originated in the middle east. Both nut butters became popular in the U.S. by Dr. John Harvey Kellogg, who patented the process for peanut butter in 1895 and almond butter in 1913. (And for those of you who always think of chocolate when peanut butter is mentioned, that concoction came about from dairyman Harry Reese in 1928.)

In comparison, almond and peanut butters have about the same amount of calories. Almond butter has a slight edge on healthy fats, vitamins and minerals, but both are high on vitamin E, calcium, iron, potassium, magnesium, zinc and biotin. Both are high in fiber, but again, almond butter has more, where as peanut butter has the advantage on protein. Can’t go wrong with either. Almond and peanut butters are ideal for sandwiches, baking, a dip for fruits and perfect for smoothies.

Both nut butters are basically a nut paste; some add salt and oil and others add sugar. Check the labels for what’s inside. Store your nut butters in a cool, dark place, like the pantry. If the oil separates after opening, store in the pantry upside down, stir after each use. After about 3-4 weeks, move it into the fridge.

Pick your favorite and enjoy!