Peanuts are an economical high source of protein. A few days ago I wrote about a long time staple in our pantry, PB2 (powdered peanut butter). This product is simply mixed with water to make traditional peanut butter for spreading but because it is made with peanut flour, it is lower in calories due to the lower fat content. As a result, although PB2 was intended as a high protein food for camping and survival, it has become extremely popular with the weight loss crowd.
Peanut flour is made from dry roasted peanuts that are partially de-fatted then ground into flour. It is gluten free and high in protein. Peanut flour can be used as a thickener for soups, a flavourful and aromatic ingredients for baked goods, a creative coating for meats and fish, a tasty protein boosting addition for smoothies and it can simply be mixed with water for a low calorie spread. PB2 is made from peanut flour, sugar and salt.
Peanut flour is slightly higher in calories at 110 cal/4 tbsp verses PB2 that is 90 cal/4 tbsp and it is just slightly higher in fat (35 g vs 26 g). However, peanut flour is considerably lower in sodium with 0 mg sodium verses the 118 mg sodium in PB2. It is slightly lower in carbohydrates than PB2 (8 g verses 10 g) and higher in protein at 16 g verses 10 g protein in PB2. Peanut flour works out to 1¢/g (31¢/oz) while PB2 is double that (2¢/gr [61¢/oz]). I found the peanut flour in a 907 g (32 oz) package which is a bit more convenient size for baking than the PB2 that comes in a 184 g (6.5 oz) container. In my opinion, peanut flour is the better choice in terms of value for your food dollar. It is more versatile without the added sugar and sodium that PB2 has.