Cooking In European cooking, a mixture of butter and flour called a roux is used to thicken liquids to make stews or sauces. In Asian cooking, a similar effect is obtained from a mixture of rice or corn starch and water. These techniques rely on the properties of starches to create simpler mucilaginous saccharides during cooking, which causes the familiar thickening of sauces. This thickening will break down, however, under additional heat. Types of fat include vegetable oils, animal products such as butter and lard, as well as fats from grains, including corn and flax oils. Fats are used in a
Peanut butter "...is the third largest producer of peanuts (Georgia and Texas are the two major peanut-producing states)" and "more than half of the American peanut crop goes into making peanut butter." In a 100 gram amount, smooth peanut butter supplies 588 Calories and is composed of 50% fat, 25% protein, 20% carbohydrates (including 6% dietary fiber), and 2% water (table). Peanut butter is a rich source (20% or more of the Daily Value, DV) of dietary fiber, vitamin E, pantothenic acid, niacin, and vitamin B6 (table, USDA National Nutrient Database). Also high in content are the dietary minerals manganese, magnesium, phosphorus,