Nut butter
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If almond, cashew, macadamia and pistachio are grouped in the list of true nut butters, so should peanut butter; none of these are true nuts, so separating only the peanut is arbitrary.
[[Image:PeanutButter.jpg|thumb|200px|Peanut butter]]
A '''nut butter''' is a spreadable foodstuff made by crushing [[Nut (fruit)|nut]]s. The result has a high fat content and can be spread like true [[butter]], but is otherwise unrelated. Nut butters include:
* [[Almond]] butter
* [[Cashew]] butter
* [[Hazelnut]] butter
* [[Macadamia]] nut butter
* [[Peanut butter]]
* [[Pecan]] butter
* [[Pistachio]] butter
* [[Walnut]] butter
None of the almond, cashew, macadamia, peanut or pistachio are true nuts in a botanical sense. However, because they are considered nuts in a culinary sense, their crushed spreads are called nut butters. Similar spreads can also be made from seeds not considered nuts in a culinary sense:
* [[Pumpkin]] seed butter
* [[Sesame seed]] butter (usually called [[tahini]])
* [[Soybean]] butter
* [[Sunflower]] seed butter
Nut and seed butters are rich in [[protein]], [[Dietary fiber|fiber]], and [[essential fatty acid]]s and can be used to replace [[butter]] or [[margarine]] on [[bread]] or [[toast]].
The following table gives some of the [[nutrition]]al properties of a selection of nut and seed butters:
<ref>
{{cite web
| url=http://www.vrg.org/journal/vj2001nov/2001novnuts.htm
| publisher=Vegetarian Journal
| author=Reed Mangels
| date=November-December, 2001
| accessdate=2006-08-07
| title=Guide to Nuts and Nut Butters}}
</ref>
{| class="wikitable"
! Butter !! Calories<br/>(1 tbsp.) !! Protein<br/>(g) !! Fat<br/>(g) !! Calcium<br/>(mg) !! Zinc<br/>(mg)
|-
| Almond butter
| align="right" | 101
| align="right" | 2.4
| align="right" | 9.5
| align="right" | 43
| align="right" | 0.5
|-
| Cashew butter
| align="right" | 93
| align="right" | 2.8
| align="right" | 8
| align="right" | 7
| align="right" | 0.8
|-
| Hazelnut butter
| align="right" | 94
| align="right" | 2
| align="right" | 9.5
| align="right" | N/A
| align="right" | N/A
|-
| Peanut butter - natural
| align="right" | 94
| align="right" | 3.8
| align="right" | 8
| align="right" | 7
| align="right" | 0.4
|-
| Peanut butter - reduced fat
| align="right" | 95
| align="right" | 4
| align="right" | 6
| align="right" | N/A
| align="right" | 0.4
|-
| Sunflower butter
| align="right" | 80
| align="right" | 3
| align="right" | 7
| align="right" | N/A
| align="right" | N/A
|-
| Soy butter (sweetened)
| align="right" | 85
| align="right" | 4
| align="right" | 5.5
| align="right" | 50
| align="right" | N/A
|-
| Soy butter (unsweetened)
| align="right" | 80
| align="right" | 4
| align="right" | 6.5
| align="right" | 30
| align="right" | N/A
|-
| Soy-peanut butter (added sweetener)
| align="right" | 50
| align="right" | 2
| align="right" | 1.2
| align="right" | 40
| align="right" | N/A
|-
| [[Tahini]]
| align="right" | 89
| align="right" | 2.6
| align="right" | 8
| align="right" | 64
| align="right" | 0.7
|}
== References ==
<references/>
[[Category:Spreads]]
[[pl:Masło orzechowe]]