Dark Chocolate Creamy Almond Butter
i Photo: Open Food Facts contributors · CC BY-SA

Dark Chocolate Creamy Almond Butter

United States
NOVA4
531 kcalper 100 g · 27% of the reference intake
12.5 gof sugars per 100 g
Barcode (EAN-13)0085239173688
GS1 prefix008 · GS1 US
AdditivesNone found in the ingredients
AllergensNuts
0085239173688

Prefix 008 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 (2,000-calorie diet)
Nutrient100 gDaily Value
Calories531 kcal27%
Total fat43.8 g56%
Saturated fat6.3 g31%
Total carbohydrate25.0 g9%
Total sugars12.5 g—
Protein15.6 g31%
Sodium0.20 g9%

Open Food Facts, ODbL, record updated July 21, 2023 · Daily Values: 21 CFR 101.9 (FDA).

Ingredients

As printed on the pack; allergens in bold

almonds, organic semi-sweet chocolate (organic cane sugar, organic chocolate liquor, organic cocoa butter), cane sugar, palm oil, sea salt, natural flavors

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

USDA label data

Serving size 2 Tbsp (32 g), as declared by the brand to USDA FoodData Central
NutrientPer serving% Daily Value
Calories170 kcal—
Total fat14 g18%
Saturated fat2.0 g10%
Sodium65 mg3%
Total carbohydrate8.0 g3%
Dietary fiber3.0 g11%
Total sugars4.0 g—
Protein5.0 g—
Servings per package
About 14
USDA food category
Nut & Seed Butters
Data provider
Label Insight
In FoodData Central
Since August 31, 2023 · label data updated July 6, 2023
FDC ID
2625484

Per-serving amounts are calculated by Shelfpedia from USDA’s per-100 g (or per-100 mL) figures, so they can differ from the rounded numbers printed on the package. % Daily Value uses the FDA Daily Values (21 CFR 101.9).

Source: U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2026 (Branded Foods, October 2026 release) · public domain (CC0 1.0).

Countries of sale

Sold under this barcode in the United States
United States

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

Sources

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