When I was growing up, peanut butter seemed to be the only option as far as nut butters went. I also remember my mother buying the natural type long before I was ready to give up my conventional brand. Boy, how times have changed. Today, there are so many options available: from almond to cashew butter; creamy to crunchy; organic to conventional. How can consumers know they are making the best choice when they hit the supermarket?
Below is a comparison of various nut butters, with no salt added. I am including sunflower butter even though technically it is made from a seed. One serving—2 tablespoons—of each packs:
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