Creamy Peanut Butter, Salted, Adams
i Photo: Open Food Facts contributors · CC BY-SA

Creamy Peanut Butter, Salted

by Adams · 1 kg (1 Litre Reusable Canister)
CanadaUnited Statesworld
NUTRI-SCOREABDECNOVA3
600 kcalper 100 g
6.7 gof sugars per 100 g
Barcode (EAN-13)0051500750360
GS1 prefix005 · GS1 US
AdditivesNone found in the ingredients
AllergensPeanuts
LabelsNo GMOs, No added sugar, Non GMO project
0051500750360

Prefix 005 was issued by GS1 US. It tells you where the code was registered, not where the product was made.

Nutrition

Per 100 g, with the % Daily Value set by Health Canada
Nutrient100 gDaily Value
Energy600 kcal—
Fat46.7 g62%
of which saturates10.0 g50%
Carbohydrate20.0 g—
of which sugars6.7 g7%
Fibre6.7 g24%
Protein26.7 g—
Sodium0.33 g14%

Open Food Facts, ODbL, record updated April 1, 2026 · Daily Values: Food and Drug Regulations, Health Canada.

Ingredients

As printed on the pack; allergens in bold

Peanuts, Salt. Contains: Peanuts

Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.

Prices reported by shoppers

Latest prices recorded in Open Prices
DatePriceCity
May 29, 2025$9.00discountedCoquitlam
February 25, 2025$8.99New Westminster
November 18, 2024$9.99Coquitlam
November 18, 2024$9.99Coquitlam

Prices are entered by Open Prices contributors from receipts and shelf labels; they vary by shop and by date.

Source: Open Prices (Open Food Facts), ODbL

Climate impact

4.06kg CO₂e per kg

Reference value for the category “Peanut butters”: 4.06 kg CO₂e per kg of product.

Calculated by ADEME for the average product consumed in France, from field to plate. It describes the category, not this exact product.

Source: Agribalyse 3.1 (ADEME), Licence Ouverte, update of 30 June 2026 · category match: Open Food Facts taxonomy.

Countries of sale

Sold under this barcode in 3 countries
CanadaUnited Statesworld

Source: Open Food Facts, countries of sale reported by contributors.

Sources

Every block on this page cites its source

Spotted an error? It is fixed at the source, on Open Food Facts, and shows up here at the next update.