Pintola All Natural Crunchy Peanut Butter 1kg vs Aashirvaad Shuddh Chakki Atta Whole Wheat 10kg

What separates them

These two differ on 1 recorded specification. The Aashirvaad Shuddh Chakki Atta Whole Wheat 10kg is ₹20 dearer.

Pintola

Pintola All Natural Crunchy Peanut Butter 1kg

₹425

Oil separation is not a defect, it is the proof of the claim: peanut butter that does not separate contains palm oil or another stabiliser holding it together, and that is added saturated fat peanuts do not have.

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Aashirvaad

Aashirvaad Shuddh Chakki Atta Whole Wheat 10kg

₹445

Chakki grinding runs slower and cooler than industrial roller milling, which retains more of the bran and germ, and that is the genuine difference.

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Who the Pintola All Natural Crunchy Peanut Butter 1kg is for

Buy it if: Anyone wanting peanuts and salt without palm oil or added sugar.

Avoid it if: Anyone who wants a spread that never needs stirring -- that requires a stabiliser.

Who the Aashirvaad Shuddh Chakki Atta Whole Wheat 10kg is for

Buy it if: Larger households that will use 10 kg within about two months.

Avoid it if: Small households in hot climates -- buy a smaller pack or refrigerate it.

Specifications, side by side

1 of 12 rows differ. Differences first.

Specification	Pintola All Natural Crunchy Peanut Butter 1kg	Aashirvaad Shuddh Chakki Atta Whole Wheat 10kg
Price	₹425	₹445
Per 100 g	About 588 kcal, 25 g protein, 50 g fat, mostly unsaturated	About 341 kcal, 12 g protein, 11 g fibre
Warranty	1 Year Official Brand Warranty	1 Year Official Brand Warranty
10 kg note	not published	A 10 kg pack takes most households longer than the flour stays fresh in Indian heat
Aflatoxin	A genuine concern with peanuts; FSSAI sets limits and licensed brands test to them	not published
Ingredients	Roasted peanuts and salt only	not published
Milling	not published	Chakki, a stone grinding process, against industrial roller milling
Oil separation	It separates and must be stirred, which is the visible sign there is no added stabiliser or palm oil holding it together	not published
Shelf life	not published	Whole wheat flour contains germ oil and goes rancid faster than refined flour. Use within about 2 months of opening, and refrigerate in summer
Storage	Refrigerate after opening to slow separation and rancidity	not published
Whole wheat	not published	Bran, germ and endosperm all present
Why it matters	not published	Chakki grinding runs slower and cooler, which retains more of the bran and germ oils. Roller milling is faster and separates fractions, and whole wheat flour is then recombined
Why that matters	Commercial peanut butter adds palm oil and sugar to prevent separation and improve mouthfeel. Both add saturated fat and calories peanuts do not have	not published

Every row is a figure one or both products record. A blank is a figure the catalogue does not hold, not a zero.

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