Peanut butter vs Almond butter

The short answer

Both are calorie-dense nut butters at nearly the same energy. Peanut butter carries a touch more protein and a familiar taste; almond butter has more of the unsaturated fat and vitamin E. Peanut for the protein and price, almond for the fats — a spoon of either is the serving.

Peanut butter and Almond butter, per 100 g and per portion. A gap means USDA has no value for it — not zero.

Peanut butter · per 100 gAlmond butter · per 100 g
Calories598614
Protein22.2 g21 g
Fat51.4 g55.5 g
Carbs22.3 g18.8 g
Fiber5 g10.3 g
Sugars10.5 g4.4 g
Sodium17 mg7 mg
Vitamins & minerals — where both carry data
Calcium49 mg347 mg
Folate87 µg53 µg
Iron1.7 mg3.5 mg
Magnesium168 mg279 mg
Niacin13.1 mg3.2 mg
Phosphorus335 mg508 mg
Potassium558 mg748 mg
Riboflavin0.2 mg0.9 mg
Thiamin0.2 mg0 mg
Vitamin A0 µg0 µg
Vitamin B120 µg0 µg
Vitamin B60.4 mg0.1 mg
Vitamin C0 mg0 mg
Vitamin D0 µg0 µg
Vitamin E9.1 mg24.2 mg
Vitamin K0.3 µg0 µg
Zinc2.5 mg3.3 mg
At equal calories (per 100 kcal)
ProteinPeanut butter: 3.7 g, Almond butter: 3.4 g · FiberPeanut butter: 0.8 g, Almond butter: 1.7 g · SodiumPeanut butter: 2.8 mg, Almond butter: 1.1 mg

Generic USDA foods (not brands), so both carry micronutrients. Numbers are per 100 g unless the portion toggle is on. USDA FoodData Central, as of 2026-08-12.

Common questions
Is Peanut butter or Almond butter better?

Neither is “better” on its own — it depends what you want from it. The table shows where each is higher; the short answer says when each one fits. Compare on the same basis (per 100 g) and pick for your dish and your goal.

How were these numbers worked out?

Straight from USDA FoodData Central for the generic form of each food, per 100 g. We show the portion view too, but portion sizes differ between foods, so per 100 g is the fair comparison.

Why does one column say “no data”?

Because USDA has no value for that nutrient in that food — so we leave it blank rather than print a 0 that would read as “none”. A real zero from USDA still shows as 0.

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