The J.M. Smucker Company first developed and sold Jif Creamy Peanut Butter in 1958. The extra crunchy version -- the only crunchy version of Jif available -- debuted in 1974. Although high in calories and fat, Jif Extra Crunchy Peanut Butter can play a role in a healthy diet plan.
Calories and Macronutrients
The standard 2-tbsp. serving size of Jif Extra Crunchy Peanut Butter contains 190 calories. It provides 16 g of fat, 3 g of which are saturated. It contains 7 g of carbohydrates and 7 g of protein. The creamy version of Jif offers the same calorie and macronutrient content.
Other Nutrition Information
Jif Extra Crunchy Peanut Butter contains no cholesterol. Two tablespoons has 130 mg of sodium. This serving also offers 2 g of fiber, 9 percent of the recommended dietary allowance based on a 2,000-calorie diet. Jif Extra Crunchy also provides 2 percent of the recommended daily allowance for riboflavin, 4 percent for iron, 10 percent for vitamin E and 20 percent for niacin.
Additional Types of Jif
Jif peanut butter comes in "reduced-fat," "natural," and "simply Jif" varieties. Jif also makes a peanut butter with added omega-3 fatty acids. The primary difference is in the types of fats used to make the peanut butter. Extra Crunchy contains fully hydrogenated rapeseed and soybean oil, while natural Jif uses palm oil. The reduced-fat version includes soy protein and corn syrup solids to replace some of the fat. The omega-3 version has fish oil added to the peanut butter.
Sugar
Peanut butter made with just ground peanuts contains no added sugar. Jif Extra Crunchy includes sugar and a small amount of molasses to enhance the sweetness. Two tablespoons contain 3 g of sugar, or ¾ of a teaspoon per serving. The American Heart Association recommends women consume just six added teaspoons of sugar daily, and men just nine.
Considerations
Despite the calorie and fat density of peanut butter, it may have positive health effects and does not negatively affect body weight, according to a study published in the "British Journal of Nutrition" in August 2010. Researchers from Purdue University compared the effects of whole peanuts versus peanut butter and found that among 118 adults who included either peanut product in their diets for four weeks, overall levels of good cholesterol rose while bad cholesterol levels decreased. Weight did not change as a result of peanut or peanut butter consumption.
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