Thursday, January 21, 2021

Nutrition aspect of peanut

Peanuts, Arachis hypogaea, are one of the most widely consumed legumes globally due to its nutrition, taste, and affordability. Peanuts are protein and energy-rich and have been utilized worldwide to address the nutritional needs in developing countries.

Peanut seeds are approximately 22 to 30% crude protein and are a great vegetarian source of protein and healthy fats.

Raw peanuts and peanuts prepared without salt are naturally low in sodium, having 18 mg of sodium per 100 g. This equates to only 5.4 mg of salt in a 30 g serving.

Peanuts are full of healthful macronutrients in addition to micronutrients that are of concern to many populations.

The basic composition of peanuts per 100 g of nuts is as below:
Water 1.55 g
Carbohydrates 21.51 g
Fiber 8.0 g
Lipids (Fats) 49.66 g
Proteins 23.68 g
Energy (Total Calories) 2448 kJ (585 kcal)

Peanut had higher quality diets and levels of vitamin A, vitamin E, folate, magnesium, zinc, iron, calcium, and dietary fiber.
The components in peanuts are easily digested, contributing to their acceptability as a commonly consumed food as well as the fact that they are well liked with an enjoyable flavor.

They are usually consumed after roasting or boiling, and also processed into different forms such as peanut butter, candy, chocolates, cakes, and others. Peanut butter and jelly sandwiches are popular in the American culture, with raw, roasted, shelled or unshelled forms of peanuts being available in United States throughout the year.

A study published in the New England Journal of Medicine reported that eating nuts daily can reduce death from heart disease by 29%, and even eating peanuts just twice a week can reduce risk by 24%.

In 2003, the US food and drug administration reported that scientific evidence suggests that eating 1.5 ounces (43 g) per day of most nuts (including peanuts), as part of a diet low in saturated fat and cholesterol, may reduce the risk of heart disease.

The Adventist Health Study demonstrated that subjects who consumed nuts more than four times a week experienced significantly fewer coronary heart disease-related events and fewer definite fatal coronary heart disease-related events.
Nutrition aspect of peanut


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