QUOTE(bigbangformula @ Nov 26 2010, 10:27 PM)
I see,if throw away the oil can?

Can. But a bit stupid. Nutritionally, it's good stuff.
Added on November 27, 2010, 12:12 amQUOTE(Syd G @ Nov 24 2010, 08:47 AM)
It's not the protein content that matters, but how the manufacturers prepared them.
Natural peanut butter tend to seperate at room temperature (oil will float on top) because its melting point is 3 deg celcius. Manufacturers then hydrogenate the oil to maintain its creamy consistency. This will create transfat, and this is the evilest of all fat out there (more evil than saturated fat).
Nowadays instead of doing that,
some manufacturers add palm oil into the mix because they liquify at 35 degrees, so there's no need to hydrogenate.
If you really want to find good peanut butters, go to Cold Storage or Jusco supermarket, where you can have wider range of peanut butters instead of your hydrogenated Jiff and Ladies Choice.
For organic peanut butters, it's just how they farm the peanuts and what they put inside the peanut butter - with pesticides or no pesticides, with organic sugar or high fructose corn syrup.
Syd, just wanna clarify...
Is it listed as palm oil or palm kernel oil or hydrogenated palm kernel oil?
All 3 of those things are a bit different. Palm oil is the one we use for cooking, made from the pulp of palm; and palm kernel oil is from the kernel/seed.
Only HYDROGENATED PALM KERNEL OIL is solid at room temp. And this is why Msian chocolates taste lousy. They use Hydrogenated PKO instead of real cocoa butter. =)
This post has been edited by iamyuanwu: Nov 27 2010, 12:12 AM