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Constructing the PB&J : A Cultural Icon
Abstract:
In the last half-century, peanut butter & jelly has become an American icon- a true
cultural phenomenon. In fact, the average American will have eaten 1,500 peanut butter
and jelly (PB&J) sandwiches by the time they graduate high school. A staple for many
since childhood, PB&J is a revered classic. We suspect that the sandwich is popular with
children because of that salty-sweet flavor, and early on, parents may have appreciated how fast,
simple, and inexpensive it was to make.
Food historians do not know exactly when the peanut butter and jelly sandwich was first
prepared. Peanut butter wasn't invented until 1890, and it became a hit at the 1904 World's Fair
in St. Louis. During the 1920s and 1930s, commercial brands of peanut butter such as Peter
Pan and Skippy were introduced. Around the same time, pre-sliced bread became
common in the U.S. It is known, however, that both peanut butter and jelly were on the U.S.
Military ration menus in World War II, and some have suggested that the GIs added jelly to their
peanut butter to make it taste better. It was an instant hit and returning GIs made peanut butter
and jelly sales soar in the U.S.
This paper details the formation of a peanut butter and jelly sandwich as well as the importance
of this food staple. Preparing a peanut butter and jelly sandwich is a ritual for many people. The
type of jelly, bread, and way you cut the PB&J is said to be a very important part of the process.
To date, the average American household consumes nearly six pounds of peanut butter a year.
As for jelly, grape is the number one choice among most adults and children when selecting a
fruit spread for their PB&J sandwich. Following closely behind is the other classic flavor,
strawberry.
Introduction:
A sandwich is a food item, typically consisting of two or more slices of bread with one or more
fillings between them, or one slice of bread with a topping or toppings, commonly called an open
sandwich. Sandwiches are a widely popular type of lunch food, typically taken to work or
school, or picnics to be eaten as part of a packed lunch. They generally contain a combination of
salad vegetables, meat, cheese, and a variety of sauces or savory spreads. The bread can be used
as it is, or it can be coated with any condiments to enhance flavor and texture. They are widely
sold in restaurants and cafes.
The history of the sandwich is very interesting. There are reports from the 1st Century B.C. of
people eating different foods like nuts, fruits and spices between two pieces of matzos. During
the Middle Ages, meats and cheeses were combined with slices of thick bread during meal times.
The thick bread served as both a plate to hold the food as well as help absorb the juices and
gravies from the meat. The actual name “sandwich” occurred in 1762 in London’s Beef Steak
Club, a gentlemen's gaming club held at the Shakespeare Tavern. It was named after John
Montague (1718-1792), the Fourth Earl of Sandwich. The Sandwich Islands (now called the
Hawaiian Islands) were named after him. Montague was a hardened gambler and usually
gambled for hours at a time at this restaurant, sometimes refusing to get up even for meals. It is
said that ordered his valet to bring him meat tucked between two pieces of bread. Because
Montague also happened to be the Fourth Earl of Sandwich, others began to order "the same as
Sandwich!"
In 1840 the sandwich was introduced to America by Englishwoman Elizabeth Leslie (17871858). In her cookbook, Directions for Cookery, she has a recipe for ham sandwiches that she
suggested as a main dish.
“Ham Sandwiches - Cut some thin slices of bread very neatly, having slightly buttered them;
and, if you choose, spread on a very little mustard. Have ready some very thin slices of cold
boiled ham, and lay one between two slices of bread. You may either roll them up, or lay them
flat on the plates. They are used at supper or at luncheon.” (Leslie, E; 1999)
In the 1900’s the sandwich became very popular in the American diet when bakeries started
selling pre-sliced bread, thus making sandwiches very easy to create. Sandwiches became an
easy, portable meal for workers and school children alike. In the 1930s, sliced, soft, white bread
is first sold by Wonder Bread. This ability to buy previously sliced bread was an incredible
invention and the reason that many other discoveries are compared with the expression “the
greatest thing since sliced white bread”.
The baking of bread begins with planting wheat. Wheat is not actually a seed but rather a true
fruit. The wheat grain has three parts. Bran is the outer layer of the wheat kernel and is high in
fiber and nutrients. The germ is the "embryo" of the kernel, and when sprouted, it reproduces
new wheat plants. The endosperm makes up most of the kernel and is the food reserve for the
germ. The endosperm is extracted during the milling process to make common white flour. It
takes 9 seconds for a farming combine to harvest enough wheat to make about 70 loaves of
bread. Each American consumes, on average, 53 pounds of bread per year.
Sandwiches today are found not only on all variety of breads (rye, sourdough, pumpernickel,
wheat, etc.,) but also on all types of types of breads: tortillas, focaccia, matzo, pita, and more.
Each culture seems to have created their own version of the sandwich, ideal for use with
leftovers and/or convenient packaging of a product and its consumption.
Americas favorite sandwich is, of course, the Peanut Butter and Jelly (PB&J) created by WWII
soldiers. The soldiers combined bread, peanut butter and jelly from their c-rations (ready-pack
meals). This filling treat spread through the ranks and they then brought the idea home to their
families. One of the most famous sandwiches is the Elvis Presley favorite - fried peanut butter
and banana sandwiches.
Of course, the peanut butter and jelly sandwich requires 3 specific ingredients and each of them
has an interesting history. These are now considered staples in Americans' kitchens.
Peanuts are actually legumes, not nuts and were first known to exist in South America, as far
back as 950 B.C., most likely in Brazil. The Incas were known to have made peanuts into a paste
during this time, as well as to have peanut crops. Peanuts were actually said to have been found
in the tombs of mummies in Peru.
In America, peanuts were grown commercially in North Carolina as early as 1818 and in
Virginia as early as the 1840's. In the 1890's, George Washington Carver, who worked at the
Alabama Tuskegee Institute, started to use the peanut as a replacement crop for the cotton crops
destroyed by weevils. George Washington Carver went on to find about 300 uses for the peanut
with his research, such as in soups and desserts. He is said to be the father of the peanut industry,
for his work with peanuts and their horticulture. Although Dr. George Washington Carver is
generally believed to be the father of peanut butter, he didn't invent it.
The beginnings of peanut butter began with a doctor in the city of St. Louis in the 1890's. It is
said that this doctor was looking for a protein solution for poor people with bad teeth who could
not chew meat. This doctor originally used his own meat grinder to grind peanuts into peanut
paste. The doctor took his idea to George A. Bayle, Jr., who owned a food products company.
The peanut paste began to be packaged and sold in barrels for about 6 cents per pound!
Around this time, Dr. John Kellogg, the staff physician at Battle Creek Sanitarium in Battle
Creek, Michigan, also began making peanut paste for his patients. He tried to get his patients to
become vegetarian, so this was a way for them to get protein and avoid eating meat. He and his
brother, W.K. Kellogg, actually patented a peanut butter process. The patent was granted in
1895, stating peanut butter to be "a pasty adhesive substance that is for convenience of
distinction termed nut butter." The Kellogg brothers then focused on their cereal, which was sold
as the Kellogg brand worldwide.
One of the Kellogg's employees, Joseph Lambert, made hand-operated peanut grinders to make
peanut butter in 1896. He developed the idea and created the Lambert Food Company. His wife
actually made a cookbook about nuts and how to cook them (including peanut butter recipes.)
The United States saw its public introduction of peanut butter into mainstream society in 1904, at
the St. Louis World Fair (then called the Louisiana Purchase Expedition.) A local businessman
C.H. Sumner sold the peanut butter at a concession stand at the fair, making a total of over $700
in sales.
In 1908, Krema Products Company, located in Columbus, Ohio, started to sell peanut butter.
This company is the oldest of the peanut butter producers still in business today. At that time, the
peanut butter was only sold in Ohio, since the company's founder Benton Black wanted it this
way. No matter, however, because barrels of peanut butter didn't keep too well anyway.
The next state to produce peanut butter was California. Joseph Rosefield was selling different
brands of peanut butter there, specifically a smooth variety that was churned like butter and
unlike the previous gritty brands that had previously existed. Joseph also obtained a patent for a
process that kept peanut butter fresh for up to a year, by preventing the oil from separating from
the peanut butter.
In 1928, Joseph Rosefield licensed his smooth peanut butter recipe to Pond Company. They sold
the peanut butter as Peter Pan brand. Then, in 1932, Joseph and the Pond Company separated,
and Joseph went on to create his own business called Rosefield Packing Company. It began
selling peanut butter under the brand name of Skippy in 1933. Two years later, Rosefield made a
crunchy version of peanut butter that added chopped peanuts after the peanut butter was
processed.
The actual production of peanut butter is an amazing process. Peanut butter cannot be made
without first growing the peanut plant. There are a variety of peanut types available but the best
for making peanut butter are runner peanuts because they have a uniform size optimal for even
roasting. The vast majority of these nuts are grown in Alabama, Florida, and Georgia beginning
around April of each year. Peanuts are also Georgia's official state crop, with at least 50% of the
production being used for peanut butter. Other minor peanut producers are North and South
Carolina, Oklahoma and Virginia
Ten days after planting, peanut plants sprout and begin to grow into green leafy plants which end
up approximately a foot and a half tall. As the plant grows and the flowers fall off, vines known
as "pegs" begin to grow out from the base of the plant, digging themselves into the ground where
the peanut itself will form.
In September and October, when conditions on the ground are perfect (not too wet or too dry),
the peanuts are harvested by machines which start by pulling the plants from the ground,
breaking away the roots, and shaking out excess soil. Peanut plants are placed in an upside down
position for a few days to dry. When the dried plants are harvested, they are placed in wagons
and given additional drying time, after which they are inspected by the Federal or State
Inspection Bureaus for quantity and valuation purposes. One acre of peanut crop yields 2,860
pounds of peanuts, enough to make 30,000 peanut butter sandwiches. An 18oz jar of peanut
butter needs 850 peanuts to be made. In addition, two presidents of the USA, Jimmy Carter and
Thomas Jefferson, were peanut farmers.
Peanuts are taken to shelling plants before they are sent on to manufacturing plants. In the
shelling plants, the peanuts are sorted and excess debris such as dirt, sticks, and rocks are
removed. After the peanuts are cleaned and separated by size they are shelled and packed for
shipping.
Peanut butter manufacturers receive the fresh peanuts and begin the process of turning them into
peanut butter. The peanuts are first placed into a hot air roaster which raises them to a
temperature of 240 degrees Celsius. The oven rocks back and forth to make sure the peanuts
roast at an even pace, turning them from white to a light brown color.
After roasting, the peanuts are cooled at room temperature, but at a fast pace. Suction fans are
used to pull the warm air out of the room. The quick cooling process keeps the peanuts from
continuing to cook and helps to ensure that the natural oils will remain in the peanut.
Once roasted and cooled the peanuts are placed in a blancher machine. The blancher machine
removes the outer skins by lightly rubbing the peanuts between two belts. The two kernels of
each nut are then split and the heart in the middle is removed. The heart of the nut is not used in
peanut butter because it is too bitter. No waste is created in the process of blanching and shelling
the peanut. The skins are passed on to farmers for pig feed. The hearts are sold to manufacturers
of bird food!
The roasted and split peanuts quickly find themselves in a large stainless steel container. From
there, the nuts are dropped into a grinder where they are ground into a paste at a reasonable pace.
Care is taken to not grind the peanuts too quickly as doing so would produce heat and allow the
peanuts to begin cooking again.
Additional ingredients are added to the ground peanuts in order to create the peanut butter we all
know and love. They include salt, sugar, and hydrogenated vegetable oil. The hydrogenated
vegetable oil is considered a stabilizer as it keeps the natural peanut oil from separating from the
peanut butter and rising to the top of the jar. No artificial ingredients or preservatives are ever
added to peanut butter. Oddly enough, peanut butter is one of few foods that will never need
refrigeration.
Peanut butter is known as a healthy food. The tasty paste is packed with vitamins, protein, and
minerals. While peanut butter does contain fat, it is not a source of cholesterol. A large
percentage of the fat found in peanut butter (80%) is unsaturated or good fat. The other 20% of
fat is transfat, or bad fat, and comes from the oil used as a stabilizer in the mixing process. It's
possible to avoid the transfat by purchasing natural peanut butter, processed without the
hydrogenated vegetable oil. The peanut oil will separate and float to the top of the jar, but mixing
the oil back into the peanut butter will quickly solve that problem.
The production of peanut butter enjoys a notably high standard of quality. The law states that
peanuts must make up at least 90% of the final peanut butter product. The law also mandates that
no artificial sweeteners, colors or preservatives are to be included. Due to its high fat and protein
content, peanut butter is used as base emergency food for famine-stricken countries
The other main ingredient is jelly. There are several types of this fruit based spread, like jelly,
jam, marmalade and preservatives. The U.S. Food and Drug Administration (FDA) published
standards of identity in 21 CFR 150, and treats jam and preserves as synonymous, but distinguish
jelly from jams and preserves. All of these are cooked and pectin-gelled fruit products, but jellies
are based entirely on fruit juice or other liquids, while jams and preserves are gelled fruit that
may include the seeds and pulp. In addition, marmalades are similar to jams and preserves
however they also contain pieces of the cooked and softened outer peel. As a result, they are
usually made from citrus fruits.
Jams and jellies come in dozens of flavors and varieties. Nine flavors account for more than 80
percent of total U.S. production. The most popular are grape jelly and strawberry jam. They are
followed by grape jam, red raspberry jam, orange marmalade, apple jelly, apricot jam, peach jam
and blackberry jam, in that order. An additional 28 flavors are commonly produced that account
for less than 20 percent of total production.
While the precise origin of preserved fruit remains a matter of historical debate, it is known that
jams, jellies and preserves have a rich history and long have been recognized worldwide for their
fragrance and rich fruit taste.
The earliest cookbook, called "Of Culinary Matters", which dates back to 1st century Rome,
contained recipes for making jam. It was part of the diet in the countries of the Middle East
where there was an abundance of sugar that grew naturally. Honey was also used as a sweetener.
This enabled the people to have vitamins from fruit all year round. It is believed that returning
Crusaders first introduced jam and jelly to Europe. By the late Middle Ages, jams, jellies were
popular there. In fact, the word “jelly” comes from the French word “gelée” which means to
congeal. The use of cane sugar to make jam and jelly can be traced back to the 16th century
when the Spanish came to the West Indies where they preserved fruit.
Marmalade is thought to have been created in 1561 by the physician to Mary, Queen of Scots,
when he mixed orange and crushed sugar to keep her seasickness at bay. It has been suggested,
in fact, that the word marmalade derives from the words “Marie est malade” (Mary is sick).
Louis X1V of France had a variety of jams at his feasts made from fruits from the palace
gardens, which include pineapples and other exotic fruits.
Once it became known that Vitamin C prevented scurvy, jam became part of the staple used on
ships. Fresh fruit did not last long, but the jam lasted for the length of the trip providing the
sailors with the vitamins they needed to stay well.
Although the immigrants to the US brought their own recipes with them, the first book on
making jam appeared in this country in the 17th century. Early settlers in New England used
other ways of making jam, using molasses, honey and maple sugar to give it the sweet taste.
They used pectin obtained from boiling apple peel to use as the thickening agent.
In 1897, Jerome M. Smucker first pressed cider at a mill in Orrville, Ohio. Later, he prepared
apple butter too, which he offered in crocks that each bore a hand-signed seal -- his personal
guarantee of quality.
A grape jam patent was first issued to Paul Welch in 1917 for the puréeing of grapes. He called
the product “Grapelade.” The entire production was purchased by the U.S. Army and shipped to
France for consumption by the troops during World War I. When the troops returned to the
States after the war, they demanded more of this “Grapelade,” and it was produced in quantity.
Jams are thick sweet spreads made by cooking chopped fruits or berries with sugar. They do tend
to hold their shape, but are not as firm as jelly. Before you make any kind of jam, you first have
to wash the fruit thoroughly, but do not soak them. Ripe fruit and berries are best. For fruit,
remove the stems, skins and pits and cut the fruit into pieces and crush them. If you are using
berries, remove the stems and leaves and crush. If the berries have seeds, you will have to put the
crushed berries through a sieve to remove them if you don’t want to have seeds in the jam. In
general, jam is produced by taking mashed or chopped fruit or vegetable pulp and boiling it with
sugar and water. When the mixture reaches a temperature of 104 °C (219 °F), the acid and the
pectin in the fruit react with the sugar, and the jam will set on cooling. You can also add pectin to
the cooking process when making jam. This is a substance that causes fruit to gel. Additional
pectin may be added where the original fruit does not supply enough, for example with grape.
Commercially produced jams are usually produced using one of two methods. The first is the
open pan method, which is essentially a larger scale version of the method a home jam maker
would use. This gives a traditional flavor, with some caramelization of the sugars. The second
commercial process involves the use of a vacuum vessel, where the jam is placed under a
vacuum, which has the effect of reducing its boiling temperature to anywhere between 65-80 °C
depending on the recipe and the end result desired. The lower boiling temperature enables the
water to be driven off as it would be when using the traditional open pan method, but with the
added benefit of retaining more of the volatile flavor compounds from the fruit, preventing
caramelization of the sugars, and of course reducing the overall energy required to make the
product. However, once the desired amount of water has been driven off, the jam still needs to be
heated briefly to 95-100 °C to kill off any micro-organisms that may be present; the vacuum pan
method does not kill them all. During the commercial filling of the jam into jars, it is common to
use a flame to sterilize the rim of the jar and the lid to destroy any yeasts & molds which may
cause spoilage during storage. It is also common practice to inject steam into the head space at
the top of the jar immediately prior to the fitting of the lid, in order to create a vacuum. Not only
does this vacuum help prevent the growth of spoilage organisms; it also pulls down the tamper
evident safety button when lids of this type are employed.
Methods:
The assembly of the peanut butter and jelly sandwich (PB&J) is rather basic. All materials were
collected. One jar of Skippy Natural Super Chunk Peanut Butter and one jar of Smuckers
Strawberry Preserves were obtained. Although there is a difference in the composition of jelly
and preserves, for this study, the term jelly will be used as the standard and most general label of
peanut butter and jelly. There should also be acknowledgement that this is not the only way to
create the PB&J. As it became popular, more and more variants appeared. Some variants add
honey, chocolate or maple syrup, the hazelnut-chocolate spread Nutella, marshmallows, raisins,
bananas, butter, marshmallow fluff, potato chips, cheese, other dried fruit, or another slice of
bread. Other variations include slices of fresh fruit besides bananas such as apples or
strawberries. Almonds can also be included. One of the most well known versions was the
favorite of Elvis Presley. His favorite was a sandwich that contained peanut butter, bacon and
bananas and then fried.
One paper plate (9 inch, made by “Natures Own” comprised of 100% recycled paper) was used
as well. Two slices of Pepperidge Farm 15 grain Whole Grain bread were removed from their
package and placed on the plate lying next to each other. The bread dimensions are 10cm x
11cm and approximately 1cm thick. One Dansk Torun “butter” style knife was used (knife: 8
1/2", crafted of 18/10 stainless steel). The jar of peanut butter was opened and the knife was
inserted, twisting into the peanut butter to remove 2 tablespoons (29.573 cubic centimeters) of
peanut butter. This peanut butter was then placed on one of the larger flat sides of one piece of
bread. The peanut butter was then spread across the bread forming an even and consistent layer
across the entire bread surface. Great care was used to ensure that the bread maintained its shape
and integrity. For this study the peanut butter section was completed first. Although others may
complete this sandwich using the jelly first, the results should be the same. Once completed, the
knife was washed and dried thoroughly so as not to contaminate the remainder of the project.
The same knife was then used to remove the strawberry preserves. The cover to the jar of
strawberry preserves was removed. The knife was inserted into the jelly and twisted and lifted to
remove 1 Tablespoon (14.786 cubic centimeters). The quantity of peanut Butter and Preserves
used are the USDA recommended serving sizes. The strawberry preserves removed was then
placed on one of the flat surfaces of the remaining piece of bread. As done before, the preserves
was evenly spread and distributed across the entire surface. The covers to both peanut butter and
preserves were then twisted back on to their respective jars and both samples were placed back
into the refrigerator.
Once both slices of bread contained their appropriate samples of peanut butter and jelly you can
continue. Keeping the bread slice with the preserves lying flat and upright on the plate, the bread
slice with the peanut butter was lifted by hand and gently flipped over. Using care, the peanut
butter slice, now inverted with the peanut butter side of the bread facing downward and the plain
bread side facing upward, the slice is slowly lowered and placed on top of the slice containing
the preserves. Both bread slices should line up so that the edges and corners are lined up in a
uniform manner on top of each other.
After removing the preserves, the knife was then washed again and dried. The knife was then
used to cut the Peanut Butter and Jelly sandwich into the preferred sample sizes. Two cuts were
done diagonally from top right corner to bottom left corner and from top left corner to bottom
right corner. Once completed, the two cuts should form an “X” on the bread originating from
each corner. The result will be having 4 triangular shaped sandwich pieces on the plate. The
knife was then washed using soap and hot water, dried and returned to its appropriate container.
Now completed, the peanut butter and jelly sandwich is now ready for the best and most
important step: consumption. Each triangular piece was picked up one at a time and several bites
were taken. Each bite was chewed the proper number of times for mastication by teeth and
enzyme activity to begin from the amylase contained in the saliva. A large glass of cold water
was also consumed while eating all 4 sandwich pieces.
Once completed, the paper plate was discarded in the appropriate receptacle.
Results:
The average child will eat 1,500 peanut butter and jelly sandwiches by high school graduation.
Jelly is more popular among kids, while jams and preserves are favored by adults. Consumers,
who regularly purchase jam, jelly and preserves usually buy two flavors to have at home. And at
home, adults and children eat the products with equal frequency.
Jams and jellies boast quick energy, delicious flavors and only 48 calories per tablespoon (less
for jellies made with low-calorie sweeteners). On a tablespoon-for-tablespoon basis, jams and
jellies have about half the calories of butter (or margarine) and they contain zero fat! For
instance, a tablespoon of butter is loaded with 102 calories, not to mention 12 grams of fat, 7
grams of saturated fat and 31 milligrams of cholesterol.
In the U.S. approximately 1 billion pounds of fruit spreads are produced annually. Per capita
consumption is approximately 4.4 pounds annually. Preserves currently represent 33.6% of the
total sales of the overall fruit spread category (jams, jellies, preserves, fruit spreads, marmalades,
fruit & honey butters). Jams make up 21.45% of sales with jelly sales close behind at 20% of
sales. Fruit spreads are 16.45% of sales, marmalades comprise 5.2% of sales, and fruit and honey
butters make up 1.2% of the overall category. ( Progressive Grocer, September 2004)
The entire category of fruit spread product supermarket sales was $671.03 million in 2003, up
0.3% from 2002. Jam sales were down 0.1% from 2002 at $143.96 million. Marmalade sales
were $34.77 million, up 0.4% from 2002. Sales of jelly were down 1.1% at $134.53 million, and
preserve sales were $225.52 up 1.1% from 2002. Fruit spread (e.g., all-fruit spreads) sales were
down 0.5% from the previous year at $110.36 million. Fruit spreads, jams, jellies and
marmalades represent 40% of the “Jams/Jellies/Spreads” category as defined by Progressive
Grocer which also includes peanut butter, honey, fruit and honey butters and garlic spreads.
Peanut butter makes up 49% of the category, and fruit & honey butter make up 1.2% or $21.89
million in sales (up 5.7% since 2002). The two charts below graphically represent the overall
fruit spread sales over the past three years and the sales per category of fruit spreads.(Progressive
Grocer, September 2003)
In 2001, each household spent approximately $5.80 on preserves, $4.47 on jams, $3.46 on jellies,
$5.85 on fruit spreads and $3.85 on marmalade. ( Progressive Grocer, 2002)
Source: Progressive Grocer, September 2003, 2004
Where Do People Buy Fruit Spreads?(Progressive Grocer, July 2000 & 2001)
The table below provides additional insight into where fruit spreads are purchased in various
retail outlets.
Retail Outlet
Fruit
Spreads
Jams
Jelly
Preserves
Supermarket ($200 million+)
85.1%
85.5%
84.6%
79.1%
Grocery (Under $200 million)
2.0
2.0
2.8
2.2
Mass Merchandiser
2.3
1.6
3.1
2.5
Warehouse Club
4.3
4.7
3.5
9.3
Drug Store
0.5
0.9
1.0
1.1
Convenience Store
0.1
0.1
0.3
0.2
Other
5.7
5.2
4.7
5.6
Today, many nuts are made into some type of butter. Nut butters, as you might call them, are
made from different types of nuts including the almond and hazelnut.
Of course you know, however, that peanuts aren't really nuts, they're legumes. A legume is a dry
fruit that has a seam on two sides. Legumes are also known as pods.
The United States happens to be the biggest supplier of peanut butter, and the biggest consumer.
Argentina and Chile also export large amounts of peanut butter. Other countries harvest peanut
crops, but the peanuts aren't generally used for peanut butter. They're used for animal feed and
peanut oil for cooking.
The details for peanut butter in the United States are staggering. Americans consume on average
over 1.5 million pounds of peanut butter and peanut products each year. On average, each
American consumes more than six pounds of peanuts and peanut butter products each year. In
fact adults consume more peanut butter annually than children do. Peanuts contribute more than
$4 billion to the USA economy each year and Americans spend almost $800 million a year on
peanut butter.
Peanut butter calorie breakdown: percentages indicate caloric share
The calorie breakdown for peanut butter is:
71% calories from fats 14% calories from carbohydrates 15% calories from protein
The total calorie content in 100 grams of peanut butter is 589Cal, placing it among the most
caloric foods in the typical U.S kitchen. Most of the fats contained are however
monounsaturated, and have been shown to improve the cholesterol profile by lowering "bad"
LDL cholesterol.
This effect is compounded by peanut butter containing polyunsaturated fats, which in turn help
raising the "good" HDL cholesterol; the synergistic effect makes this spread a very good
cholesterol regulator.
Bread is also a great source of energy because it is rich in complex carbohydrates. The human
body slowly turns these carbohydrates into sugars, which the body utilizes for energy. Breads
and grain products occupy the first and largest rung of the widely accepted Food Pyramid. The
Food and Drug Administration (FDA) has indicated that all adults should eat six to eleven
servings of carbohydrates daily (depending on age and gender), and bread can make up a large
segment of this daily intake. As approved by the FDA and the U.S. Department of Agriculture
(USDA), breads rich in whole grains can advertise that they help fight heart disease and cancer.
Breads (and grain-based foods in general) that contain 51 percent or more whole grain
ingredients by weight can use the following health claim on labels: "Diets rich in whole grains
and other plant foods low in total fat, saturated fat, and cholesterol may reduce the risk of heart
disease and certain cancers." Whole grain breads are also a great source of fiber and roughage,
which aid the body's digestive and waste elimination systems.
An average slice of packaged bread contains only 1 gram of fat and 75 to 80 calories. One
bushel of wheat will produce 73 one‐pound loaves of bread. In Kansas alone wheat farmers
produce enough wheat to make 36.5 billion loaves of bread, or enough to provide each person on
earth with 6 loaves of bread. In the U.S. each American consumes, on average, 53 pounds of
bread per year. Bread is inexpensive. At an average cost of about $2 a loaf, bread is therefore a
strong nutrition value for the dollar.
Discussion:
As can be easily seen, the consumption of peanut butter and jelly sandwiches has numerous
advantages. Efficiency and ease in making and transporting has been vital for school kids for
many years. Economic reasons also exist. The low cost in obtaining all ingredients is important
for all Americans. When these are combined with the great taste and personal preference by so
many, it creates an incredible positive scenario. With all these advantages, there also exist many
health benefits that make the consumption of PB&J sandwiches an even better value.
Peanut butter contains fairly high quantities of dietary fiber, amounting to about 8%, which again
helps in regulating both blood cholesterol and blood sugar levels.
Bread and grain products are enriched with iron, folic acid, and other B vitamins, including
niacin, thiamin, and riboflavin. Over the years this enrichment has helped eliminate nutritionrelated diseases, such as beriberi, pellagra, and severe nutritional anemia. Research has shown
that folic acid helps prevent heart disease. Women of childbearing age also need folic acid. The
daily minimum requirement of four hundred micrograms is essential in preventing birth defects
of the spinal cord and brain. In addition, they contain large amounts of dietary fiber.
Dietary fiber has also been shown to significantly reduce the risk of colorectal cancer (which is
among the most common causes of death by cancer in civilized countries) and atherosclerosis
(another common disease in the U.S. and Europe).
Proteins are present in high amounts (about 24% in weight), together with very important micronutrients such as Vitamin E, Vitamin B3 and large amounts of beneficial minerals such as iron,
magnesium, potassium, copper and calcium. Vitamin E is one of the most powerful liposoluble
antioxidants, shown to significantly reduce the risk of cancer and cardiovascular diseases;
Vitamin B3 (also known as Niacin) is a water-soluble vitamin that aids in the recovery of cell
DNA damage (thus protecting from cancer) and in improving sexual bodily functions by
assuring the proper secretion of sexual hormones.
The minerals peanut butter contains are in variable amount (raw peanut butter with crushed skin
contains much higher amounts than refined "nut-only" butter): iron is essential for the correct
functioning of your red blood cells, while calcium promotes healthy bones and shields against
muscle spasms.
Although not among the richest foods in potassium, peanut butter still contains fairly good
amounts of it, and research has indicated that diets rich in potassium reduce the risk of
hypertension (bananas are, however, a better source of potassium, try making a banana and
peanut butter sandwich!).
As for health benefits, the unsaturated fat content in peanut butter helps reduce the risk of heart
disease by 25% (if you eat 1oz per day), its rich folate and niacin (vitamin B3) content helps
increase the HDL (good cholesterol) level by as much as 30%, all while being a very good
source of proteins (up to 25% of peanuts consists of proteins) and dietary fiber; the most unique
property of peanut butter, though, is its high content in Resveratrol, a substance that's been
shown to have very strong anti-cancer properties.
Peanut Butter - 100grams, not salted, smooth style
Nutrient
Units
Value per 100 grams
Number of Data Points
Std.
Error
Water
g
1.81
423
0.025
Energy
kcal
588
0
0
Energy
kj
2462
0
0
Protein
g
25.09
633
0.03
Total lipid (fat)
g
50.39
613
0.296
Fiber, total dietary
g
6.0
12
0.287
Sugars, total
g
9.22
0
0
Minerals
Calcium, Ca
mg
43
56
0.829
Iron, Fe
mg
1.87
567
0.028
Magnesium, Mg
mg
154
403
3.766
Phosphorus, P
mg
358
397
2.92
Potassium, K
mg
649
271
4.259
Sodium, Na
mg
17
0
0
Zinc, Zn
mg
2.91
382
0.031
Copper, Cu
mg
0.473
57
0.026
Manganese, Mn
mg
1.466
57
0.09
Vitamins
Vitamin C, total ascorbic acid
mg
0.0
0
0
Thiamin
mg
0.073
30
0.004
Riboflavin
mg
0.105
30
0.004
Niacin
mg
13.403
480
0.047
Pantothenic acid
mg
1.060
16
0.036
Vitamin B-6
mg
0.543
17
0.028
Folate, total
mcg
74
11
10.415
Folic acid
mcg
0
0
0
Vitamin B-12
mcg
0.00
0
0
Conclusion:
Peanut butter and jelly sandwiches have maintained their incredible popularity throughout the
years and throughout people's lives for many reasons. Their ease in making and transporting,
low cost and numerous beneficial healthy traits are all secondary to their great taste. This is the
reason why children and adults have consumed them in such tremendous amounts for so many
years. Although there is a small percentage of the population that possess allergies to specific
ingredients in this sandwich (most notable peanuts and to a lesser degree gluten and/or wheat)
this amazing sandwich still reigns supreme.
Peanut butter is a very caloric, yet very healthy food. In general, raw peanut butter (as in less
refined) is better than refined, because it retains many of the beneficial nutrients found in the
skin; in addition, processed peanut butter might contain added trans-fatty acids (which have been
shown to increase the risk of cardio circulatory diseases).
In addition, substituting in whole grain breads as opposed to white bread, and fruit based jams,
combine to make these ingredients a win-win for any sandwich.
References:
Bolden, T. 2008. George Washington Carver. Harry N. Abrams publishing.
Leslie, E; 1999. Miss Leslie's Directions for Cookery: An Unabridged Reprint of the 1851
Classic Dover Publications.
McCord, H; 2001. The Peanut Butter Diet. St. Martin's Paperbacks.
Micucci, C. 2000. The Life and Times of the Peanut. Sandpiper publishing.
Russo, S. 2011. The Encyclopedia of Sandwiches Quirk Books; First Edition.
Tremblay, Y. 2003. The Complete Idiot's Guide to Jams, Jellies & Preserves. Alpha publishing.
Internet References:
http://www.enotes.com/food-encyclopedia/bread
http://www.jelly.org/lore.html
http://peanut-butter.org/
http://www.progressivegrocer.com/top-stories/headlines/business-focus/id24228/more-consumersbrown-bagging-lunch-npd/
http://www.progressivegrocer.com
Progressive Grocer, September 2004, Progressive Grocer, September 2003, Progressive
Grocer, 2002, Progressive Grocer, July 2000 & 2001
http://www.purejam.com/History_of_Jam.htm
http://www.smuckers.com/products/group.aspx?groupId=1
http://www.suu.edu/faculty/gubler/pdf/bread-preschool/BreadFacts.pdf
http://whatscookingamerica.net/History/SandwichHistory.htm
http://whatscookingamerica.net/History/Sandwiches/PeanutButterJellySandwich.htm