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peanut butter


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Ground, roasted peanuts, first marketed in 1904; commonly prepared from a mixture of Spanish and Virginia peanuts, since the first alone are too oily and the second are too dry. Separation of the oil is prevented by partial hydrogenation of the oil and the addition of emulsifiers. A 20‐g portion (as thickly spread on one slice of bread) is a source of protein, copper, and niacin; contains 1.5 g of dietary fibre and 11 g of fat, of which 20% is saturated; supplies 120 kcal (500 kJ).


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