Because peanuts naturally contain heart-healthy unsaturated fats<\/a>, plant-based protein<\/a>, fiber, and micronutrients like magnesium and vitamin E<\/a>, there\u2019s little need for added ingredients.<\/p>\n 2. Watch for Added Sugars <\/p>\n Many commercial peanut butters contain added sugars, such as cane sugar<\/a>, molasses, or corn syrup. While the amounts may seem low at first, they can add up over time if you\u2019re eating peanut butter regularly.\n<\/p>\n Agave, real 100% maple syrup, or honey may sound healthier, but as far as calories and metabolism go, it all still counts as added sugar in the body, said Derocha.\n<\/p>\n 3. Skip the Reduced Fat Varieties <\/p>\n Reduced-fat or fat-free peanut butters can also be misleading.<\/p>\n \u201cIf you’re trying to watch out for your heart health, you don’t necessarily have to get a low-fat peanut butter,\u201d Julie Stefanski, MEd, RDN, LDN, FAND<\/a>, spokesperson for the Academy of Nutrition and Dietetics, told Verywell. Those butters often compensate by adding more sugar or additives.\u00a0\n<\/p>\n Peanuts are naturally fatty\u2014in a good way. Instead of focusing solely on the fat content, consider how much sugar or salt has been added.\n<\/p>\n For sodium (salt)<\/a>, try staying in the 5% to 10% daily value range and compare labels to find the lowest option, said Stefanski.\u00a0\n<\/p>\n 4. Consider ‘Natural’ Peanut Butter <\/p>\n Although the label \u201cnatural\u201d is not regulated by the FDA, it generally indicates fewer additives, notably less use of hydrogenated oils, which are used for texture and shelf stability.\n<\/p>\n It’s a good place to start, according to Derocha and Stefanski.<\/p>\n \u201cIn the past, they would use hydrogenation, which means that you chemically change the fat in order to stabilize it and make it firm. But we found that that\u2019s not really the best for health,\u201d said Stefanski.\n<\/p>\n It\u2019s best to avoid hydrogenated or partially hydrogenated fats altogether if possible.\u00a0<\/p>\n When a peanut butter separates over time, leaving a layer of oil on top that needs to be mixed in, it\u2019s a sign of minimal processing. It indicates that no emulsifiers or stabilizers are holding it together.<\/p>\n \u201cIf you look at the trans fat<\/a>, you really want that to be zero, because we now don\u2019t recognize these as safe anymore for consumption,\u201d said Stefanski.<\/p>\n Does Buying Organic Matter? <\/p>\n
![\"Caitlin](\"https:\/\/www.newsbeep.com\/ca\/wp-content\/uploads\/2025\/09\/Screenshot2023-03-29at3.52.57PM-5d6d8b06e76a4c44835a5ca74a5e9cde.png\")
<\/p>\n