Peanuts - Parts, Nutritional Facts, Health Benefits, and Peanut Allergies
1. What are Peanuts?
Peanuts, also known as groundnuts, goobers, pindars, or monkey nuts, are a type of legume produced primarily for their edible seeds. Peanuts are botanically known as Arachis hypogaea. It is commonly cultivated throughout the tropics and subtropics, and it is significant to both small and major commercial producers. It is both a grain legume and an oil crop due to its high oil content.
A peanut belongs to the legume family (Fabaceae), also known as legumes, beans, or peas. A symbiotic nitrogen-fixing bacteria live in the root nodules of peanuts, as it does with most legumes. Because of their ability to fix nitrogen, peanuts use less nitrogen-containing fertilizer and enhance soil fertility, making them useful in crop rotations.
Peanuts have a similar flavor and nutritional profile to tree nuts like walnuts and almonds, and as culinary nuts, they are frequently eaten in comparable ways in Western cultures. A nut is defined botanically as "a fruit whose ovary wall hardens at maturity." According to this criterion, the peanut is not a nut. However, for culinary purposes and in ordinary English, peanuts are typically classified as nuts.
Peanuts, also known as groundnuts, goobers, pindars, or monkey nuts, are a type of legume produced primarily for their edible seeds. Peanuts are botanically known as Arachis hypogaea. It is commonly cultivated throughout the tropics and subtropics, and it is significant to both small and major commercial producers. It is both a grain legume and an oil crop due to its high oil content.
A peanut belongs to the legume family (Fabaceae), also known as legumes, beans, or peas. A symbiotic nitrogen-fixing bacteria live in the root nodules of peanuts, as it does with most legumes. Because of their ability to fix nitrogen, peanuts use less nitrogen-containing fertilizer and enhance soil fertility, making them useful in crop rotations.
Peanuts have a similar flavor and nutritional profile to tree nuts like walnuts and almonds, and as culinary nuts, they are frequently eaten in comparable ways in Western cultures. A nut is defined botanically as "a fruit whose ovary wall hardens at maturity." According to this criterion, the peanut is not a nut. However, for culinary purposes and in ordinary English, peanuts are typically classified as nuts.
2. Parts of Peanut
The shell is the outer coating that comes into contact with the earth.
The shell is the outer coating that comes into contact with the earth.
- Cotyledons (two) - the primary edible component.
- The edible component is covered in a brown paper-like coating called a seed coat.
- Radicle - an embryonic root at the bottom of the cotyledon that can be broken off.
- Plumule - an embryonic shoot that emerges from the apex of the radicle.
3. Nutritional Facts and Value of Peanuts
Peanuts are plentiful in key nutrients. Peanuts are the world's second largest source of vegetable oil, after soya beans. They are the primary component of margarine and are widely available as salad and cooking oils. According to certain research, eating peanuts on a daily basis is connected with a lower specific risk of dying from certain diseases.
Peanut's Nutritional Value Per 100 grams
*Protein content includes Tryptophan, Threonine, Isoleucine, Leucine, Lysine, Methionine, Cystine, Phenylalanine, Tyrosine, Valine, Arginine, Histidine, Alanine, Aspartic acid, Glutamic acid, Glycine, Proline, and Serine.
Peanuts are plentiful in key nutrients. Peanuts are the world's second largest source of vegetable oil, after soya beans. They are the primary component of margarine and are widely available as salad and cooking oils. According to certain research, eating peanuts on a daily basis is connected with a lower specific risk of dying from certain diseases.
Peanut's Nutritional Value Per 100 grams
- Energy - 570 kcal
- Carbohydrates - 21 g
- Sugars - 0 g
- Dietary fiber - 9 g
- Fat - 48 g
- Protein - 25 g
- Thiamine (B1) - 0.6 mg
- Riboflavin (B2) - 0.3 mg
- Niacin (B3) - 12.9 mg
- Pantothenic acid (B5) - 1.8 mg
- Vitamin B6 - 0.3 mg
- Folate (B9) - 246 μg
- Vitamin C - 0.0 mg
- Vitamin E - 6.6 mg
- Calcium - 62 mg
- Iron - 2 mg
- Magnesium - 184 mg
- Manganese - 2.0 mg
- Phosphorus - 336 mg
- Potassium - 332 mg
- Sodium - 6 mg
- Zinc - 3.3 mg
- Water - 4.26 g
*Protein content includes Tryptophan, Threonine, Isoleucine, Leucine, Lysine, Methionine, Cystine, Phenylalanine, Tyrosine, Valine, Arginine, Histidine, Alanine, Aspartic acid, Glutamic acid, Glycine, Proline, and Serine.
4. Health Benefits of Peanut
Most people feel that peanuts are not as nutritious as genuine nuts such as almonds, walnuts, or cashews. Peanuts, on the other hand, have many of the same health benefits as more expensive nuts and should not be neglected as a nutritious diet.
Peanuts are Good for Heart: Heart disease is one of the leading causes of death globally. Observational studies suggest that consuming peanuts and other types of nuts may help prevent heart disease. These advantages are most likely the result of a combination of circumstances. Notably, peanuts are high in heart-healthy elements. Magnesium, niacin, copper, oleic acid, and other antioxidants, such as resveratrol, are among them.
Peanuts Helps to Lose Weight: Protein-rich foods might help you feel satisfied while consuming less calories. In terms of protein content, peanuts are second only to almonds. According to studies, persons who consume a moderate number of peanuts would not gain weight from them. In fact, peanuts may help them lose weight.
Peanuts May be Helpful in Preventing Diabetes: Type 2 diabetes is the most frequent type in adults, and it is characterized by low insulin sensitivity or secretion. While this type of diabetes can be reversed, it is preferable to avoid it altogether. Peanuts aid in a variety of ways, including their comparatively low carbohydrate and sugar content, as well as the inclusion of manganese. Manganese enhances fat and carbohydrate metabolism, allowing more glucose into muscle and liver cells and aiding in blood sugar stabilization. These circumstances are favorable for long-term insulin sensitivity and normal function.
Peanuts May Aid in the Prevention of Stomach Cancer: However, any diet containing enough anti-oxidant components can help prevent cancer, peanuts are unique in their ability to lower the incidence of stomach cancer. Polyphenols, which are anti-oxidants, are abundant in peanuts. p-coumaric acid, a molecule that decreases the development of harmful nitrogen-based chemicals known as nitrosamines in the stomach, is of particular interest. Nitrosamines are common byproducts of smoked meat eating and are a staple derived from the nitrates contained in many preserved meats.
Peanuts May Aid in the Prevention of Depression: Depression has a significant genetic relationship, but it is also a result of environmental and neurological changes to brain chemicals. The suppression of serotonin synthesis, in particular, is a major contributing element to the diagnosis of depression. Peanuts include the amino acid tryptophan, which is required for serotonin production. Many prescriptions strength medications function by a similar method to boost serotonin buildup, which aids in the promotion of a cheerful mood.
Peanuts Could Aid with Skin Health: Peanuts are high in vitamin E and B vitamins, which aid in skin health. Furthermore, the fat component of peanuts aids in the strengthening of skin cells' cell membranes—the barrier that prevents excessive water loss. Try a handful of nuts instead of that costly moisturizer. You'll get much more bang for your cash.
Peanuts Can Help to Boost Memory: Peanuts can help with memory. This is thought to be because of the inclusion of niacin and the anti-oxidant resveratrol, both of which enhance blood flow to the brain and have powerful anti-oxidant properties. Resveratrol is the component in red wine that provides all of its remarkable health benefits, and it is currently being explored for its capacity to prevent neurodegenerative brain illnesses such as Parkinson's and Alzheimer's.
Most people feel that peanuts are not as nutritious as genuine nuts such as almonds, walnuts, or cashews. Peanuts, on the other hand, have many of the same health benefits as more expensive nuts and should not be neglected as a nutritious diet.
Peanuts are Good for Heart: Heart disease is one of the leading causes of death globally. Observational studies suggest that consuming peanuts and other types of nuts may help prevent heart disease. These advantages are most likely the result of a combination of circumstances. Notably, peanuts are high in heart-healthy elements. Magnesium, niacin, copper, oleic acid, and other antioxidants, such as resveratrol, are among them.
Peanuts Helps to Lose Weight: Protein-rich foods might help you feel satisfied while consuming less calories. In terms of protein content, peanuts are second only to almonds. According to studies, persons who consume a moderate number of peanuts would not gain weight from them. In fact, peanuts may help them lose weight.
Peanuts May be Helpful in Preventing Diabetes: Type 2 diabetes is the most frequent type in adults, and it is characterized by low insulin sensitivity or secretion. While this type of diabetes can be reversed, it is preferable to avoid it altogether. Peanuts aid in a variety of ways, including their comparatively low carbohydrate and sugar content, as well as the inclusion of manganese. Manganese enhances fat and carbohydrate metabolism, allowing more glucose into muscle and liver cells and aiding in blood sugar stabilization. These circumstances are favorable for long-term insulin sensitivity and normal function.
Peanuts May Aid in the Prevention of Stomach Cancer: However, any diet containing enough anti-oxidant components can help prevent cancer, peanuts are unique in their ability to lower the incidence of stomach cancer. Polyphenols, which are anti-oxidants, are abundant in peanuts. p-coumaric acid, a molecule that decreases the development of harmful nitrogen-based chemicals known as nitrosamines in the stomach, is of particular interest. Nitrosamines are common byproducts of smoked meat eating and are a staple derived from the nitrates contained in many preserved meats.
Peanuts May Aid in the Prevention of Depression: Depression has a significant genetic relationship, but it is also a result of environmental and neurological changes to brain chemicals. The suppression of serotonin synthesis, in particular, is a major contributing element to the diagnosis of depression. Peanuts include the amino acid tryptophan, which is required for serotonin production. Many prescriptions strength medications function by a similar method to boost serotonin buildup, which aids in the promotion of a cheerful mood.
Peanuts Could Aid with Skin Health: Peanuts are high in vitamin E and B vitamins, which aid in skin health. Furthermore, the fat component of peanuts aids in the strengthening of skin cells' cell membranes—the barrier that prevents excessive water loss. Try a handful of nuts instead of that costly moisturizer. You'll get much more bang for your cash.
Peanuts Can Help to Boost Memory: Peanuts can help with memory. This is thought to be because of the inclusion of niacin and the anti-oxidant resveratrol, both of which enhance blood flow to the brain and have powerful anti-oxidant properties. Resveratrol is the component in red wine that provides all of its remarkable health benefits, and it is currently being explored for its capacity to prevent neurodegenerative brain illnesses such as Parkinson's and Alzheimer's.
5. What are Peanut Allergies, their Symptoms, and Its Effect -
Sometimes individuals reported allergic responses to peanuts; symptoms are particularly severe for peanuts and can vary from watery eyes to anaphylactic shock, which is usually fatal if left untreated. A small of peanuts can produce a response. Peanuts might be difficult to avoid due to their ubiquitous use in prepared and packaged foods. To avoid this allergen, it is vital to read the contents and warnings on product packaging.
Foods manufactured in facilities that also handle peanuts on the same equipment as other foods must bear such warnings on their labels. Avoiding cross-contamination with peanuts and peanut products (as well as other severe allergies such as shellfish) is a promoted and widespread practice that chefs and restaurants all over the world are becoming aware of.
According to the hygiene theory of allergy, a rise in food allergies could be caused by a lack of early childhood exposure to infectious agents such as germs and parasites.
Comparing the age of peanut introduction in the United Kingdom to that in Israel revealed that postponing peanut exposure in childhood can significantly increase the risk of developing peanut allergies.
Peanut allergy has been linked to the use of peanut oil-containing skin treatments in children, although the evidence is not considered conclusive. Peanut allergies have also been linked to a soy allergy in the family.
Most persons with peanut allergy will not experience adverse reactions to refined peanut oil. However, crude (unrefined) peanut oils have been demonstrated to contain protein, which can induce allergic reactions. In a randomized, double-blind crossover research, 60 patients with documented peanut allergies were exposed to both crude and refined peanut oil.
The scientists stated, "Crude peanut oil induced allergic responses in 10% of allergic participants evaluated and should be avoided in the future." They also added, "Refined peanut oil does not appear to represent a risk to most people with peanut allergies." They do, however, warn that reusing refined peanut oil that has previously been used to cook items containing peanuts can constitute a risk to peanut-allergic people.
Treatment for unintentional consumption of peanut goods by allergic people varies according to the person's sensitivity. A diphenhydramine antihistamine may be administered. Prednisone is occasionally used to avoid a late-phase Type I hypersensitivity reaction. Severe allergic responses (anaphalaxis) may need the use of an epinephrine pen, which is an injectable device meant to be used by a non-healthcare professional in the event of an emergency.
There is no cure for peanut allergy as of now, other than avoiding peanuts and peanut-containing foods. Restaurant food requires extra care.
Sometimes individuals reported allergic responses to peanuts; symptoms are particularly severe for peanuts and can vary from watery eyes to anaphylactic shock, which is usually fatal if left untreated. A small of peanuts can produce a response. Peanuts might be difficult to avoid due to their ubiquitous use in prepared and packaged foods. To avoid this allergen, it is vital to read the contents and warnings on product packaging.
Foods manufactured in facilities that also handle peanuts on the same equipment as other foods must bear such warnings on their labels. Avoiding cross-contamination with peanuts and peanut products (as well as other severe allergies such as shellfish) is a promoted and widespread practice that chefs and restaurants all over the world are becoming aware of.
According to the hygiene theory of allergy, a rise in food allergies could be caused by a lack of early childhood exposure to infectious agents such as germs and parasites.
Comparing the age of peanut introduction in the United Kingdom to that in Israel revealed that postponing peanut exposure in childhood can significantly increase the risk of developing peanut allergies.
Peanut allergy has been linked to the use of peanut oil-containing skin treatments in children, although the evidence is not considered conclusive. Peanut allergies have also been linked to a soy allergy in the family.
Most persons with peanut allergy will not experience adverse reactions to refined peanut oil. However, crude (unrefined) peanut oils have been demonstrated to contain protein, which can induce allergic reactions. In a randomized, double-blind crossover research, 60 patients with documented peanut allergies were exposed to both crude and refined peanut oil.
The scientists stated, "Crude peanut oil induced allergic responses in 10% of allergic participants evaluated and should be avoided in the future." They also added, "Refined peanut oil does not appear to represent a risk to most people with peanut allergies." They do, however, warn that reusing refined peanut oil that has previously been used to cook items containing peanuts can constitute a risk to peanut-allergic people.
Treatment for unintentional consumption of peanut goods by allergic people varies according to the person's sensitivity. A diphenhydramine antihistamine may be administered. Prednisone is occasionally used to avoid a late-phase Type I hypersensitivity reaction. Severe allergic responses (anaphalaxis) may need the use of an epinephrine pen, which is an injectable device meant to be used by a non-healthcare professional in the event of an emergency.
There is no cure for peanut allergy as of now, other than avoiding peanuts and peanut-containing foods. Restaurant food requires extra care.
6. Peanut Dishes or Dishes you can make using Peanuts
Peanut Chaat: In a saucepan, combine 2 cups raw peanuts and 5 cups water. Cook for 20 minutes after adding 1 tsp turmeric powder and 1 tbsp sea salt or rock salt. Drain and place in a serving bowl. Add 1 finely chopped red onion, 1 medium chopped tomato, 2 finely chopped green chilies, and salt to taste. One fourth tsp chaat masala add 2 tbsp freshly squeezed lemon juice on top, stir thoroughly. Serve garnished with chopped fresh coriander.
Peanut Chutney: Fry one-fourth cup raw peanuts in a skillet for 2 to 3 minutes on medium heat. Stir in a few curry leaves, then one-fourth cup roasted Bengal gramme, half cup tbsp sesame seeds, and a teaspoon of asafetida. Then, cook for 2 minutes on low heat. Allow the mixture to cool before transferring to a blender jar. Add a quarter-inch piece of ginger, 1 to 2 green chilies, and salt to this and blend to a smooth paste. Finally, add a little water to achieve the desired chutney consistency. Serve with idli, dosa, or pakoras.
Peanut Jaggery Laddus: Roast 1 cup of peanuts until crispy, then peel off the skin when completely cool. Then, using your palms, divide the peanuts into halves as much as possible. After that, melt three-fourths of a cup of jaggery in three tablespoons of water over low heat. Bring the jaggery mixture to a boil, stirring constantly, until it achieves a soft-ball consistency.
You can test the consistency by putting a small amount of syrup into a cup of water. You're on the right track if you can roll the mixture into a ball. Mix in the toasted peanuts and cardamom powder to the syrup. Finally, divide the ingredients evenly into medium-sized balls and serve.
Peanut Chikki: Ingredients required - Roasted peanuts (150 gm), Green cardamom (5), Sesame oil (3 tsp), Jaggery (100 gm), and water as required.
When using unroasted peanuts, heat a thick-bottomed pan over medium heat. To roast the peanuts, place them in this pan. Stir and toast the peanuts for 5 minutes on low heat, or until they become crunchy. Place the peanuts on a tray and set aside to cool. After they've cooled, massage the peanuts between your fingers to easily remove the husks. Place the husk less peanuts on a separate platter.
Place a heavy-bottomed pan over medium heat and add some water. Stir in the jaggery with a spoon or spatula until it is completely dissolved. Allow the jaggery syrup to simmer on a medium heat, stirring frequently. Continue mixing until little bubbles develop and the mixture reaches the hardball stage. Then, turn down the heat. Remove the pan from the heat and add the peanuts and cardamoms. Allow the mixture to cool somewhat. Until then, lubricate a tray or plate with oil. You can use sesame oil to add flavour, or any oil to grease the pan.
When the peanut and jaggery mixture has cooled enough to handle, slabs and place them on an oiled dish or tray to cool and harden. They are now safe to keep in an airtight container. They can be consumed for nearly two weeks.
Peanut Chaat: In a saucepan, combine 2 cups raw peanuts and 5 cups water. Cook for 20 minutes after adding 1 tsp turmeric powder and 1 tbsp sea salt or rock salt. Drain and place in a serving bowl. Add 1 finely chopped red onion, 1 medium chopped tomato, 2 finely chopped green chilies, and salt to taste. One fourth tsp chaat masala add 2 tbsp freshly squeezed lemon juice on top, stir thoroughly. Serve garnished with chopped fresh coriander.
Peanut Chutney: Fry one-fourth cup raw peanuts in a skillet for 2 to 3 minutes on medium heat. Stir in a few curry leaves, then one-fourth cup roasted Bengal gramme, half cup tbsp sesame seeds, and a teaspoon of asafetida. Then, cook for 2 minutes on low heat. Allow the mixture to cool before transferring to a blender jar. Add a quarter-inch piece of ginger, 1 to 2 green chilies, and salt to this and blend to a smooth paste. Finally, add a little water to achieve the desired chutney consistency. Serve with idli, dosa, or pakoras.
Peanut Jaggery Laddus: Roast 1 cup of peanuts until crispy, then peel off the skin when completely cool. Then, using your palms, divide the peanuts into halves as much as possible. After that, melt three-fourths of a cup of jaggery in three tablespoons of water over low heat. Bring the jaggery mixture to a boil, stirring constantly, until it achieves a soft-ball consistency.
You can test the consistency by putting a small amount of syrup into a cup of water. You're on the right track if you can roll the mixture into a ball. Mix in the toasted peanuts and cardamom powder to the syrup. Finally, divide the ingredients evenly into medium-sized balls and serve.
Peanut Chikki: Ingredients required - Roasted peanuts (150 gm), Green cardamom (5), Sesame oil (3 tsp), Jaggery (100 gm), and water as required.
When using unroasted peanuts, heat a thick-bottomed pan over medium heat. To roast the peanuts, place them in this pan. Stir and toast the peanuts for 5 minutes on low heat, or until they become crunchy. Place the peanuts on a tray and set aside to cool. After they've cooled, massage the peanuts between your fingers to easily remove the husks. Place the husk less peanuts on a separate platter.
Place a heavy-bottomed pan over medium heat and add some water. Stir in the jaggery with a spoon or spatula until it is completely dissolved. Allow the jaggery syrup to simmer on a medium heat, stirring frequently. Continue mixing until little bubbles develop and the mixture reaches the hardball stage. Then, turn down the heat. Remove the pan from the heat and add the peanuts and cardamoms. Allow the mixture to cool somewhat. Until then, lubricate a tray or plate with oil. You can use sesame oil to add flavour, or any oil to grease the pan.
When the peanut and jaggery mixture has cooled enough to handle, slabs and place them on an oiled dish or tray to cool and harden. They are now safe to keep in an airtight container. They can be consumed for nearly two weeks.
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