Peanut: all its properties and health benefits

The peanut or peanut is a unique food, and in a certain sense somewhat mysterious. First of all, not a dry fruit –a label that is given to it for having a woody shell without pulp–, but rather that it is the seed of a leguminous shrub called Arachis hypogea; that is, it is a legume.

Therefore, contrary to what is popularly believed, in botanical terms the peanut is closer to a bean or a pea than to a walnut, although it is usually included in the classic assortments of nuts.

The most curious thing about this legume is that It has the particularity of developing underground, for the stem of the flower, at a certain point in ripening, curves downwards and pushes the thin woody husk into the ground until it is buried two inches deep.

This is a unique botanical characteristic in the plant world and that is why its scientific name is hypogeawhich in Greek means “under the ground”.

The peanut was already cultivated in pre-Columbian times. It was an important Food in the Peru of the ancient Incas, who used it as a bargaining chip and knew its nutritional qualities well.

From Brazil, Portuguese navigators loaded it onto their ships and took it to India and other parts of Asia. They were also the first to export it to the African continent, where it became a very important crop.

Today China and India are the largest peanut producers. It is followed by the United States, where it has been widely cultivated since the early 20th century after an agricultural scientist encouraged farmers in the South to replace their cotton, highly vulnerable to weevils, with this more pest-resistant legume.

Peanut properties

The peanut adds to its healthy composition as a legume certain advantages of nuts, which makes it a unique seed.

Source of protein and folic acid

Peanuts are the “nuts” that provide more vitamin B3, more folic acid and more protein (26%) and also the most caloric (571 calories per 100 grams).

However, being mostly monounsaturated fats (58%) and polyunsaturated (26%) help balance cholesterol levels.

They also contain fiber (7%) and considerable amounts of minerals such as magnesium, zinc, phosphorus, nickel (which favors the absorption of iron) and iron in abundance.

As for its vitamins, the humble peanut is a true champion. Although it does not contribute much Vitamin E, fat-soluble type, such as nuts, its contribution is considerable: 30 grams cover a quarter of daily needs.

But above all the peanut is rich in group B vitamins, especially if it is eaten raw, since this type of water-soluble vitamins are more easily lost when it is cooked or simply toasted.

Although they are included in the list of foods that produce the most allergic reactions, peanuts are “nuts” to be considered in a healthy diet due to their interesting protein content and their concentration of nutrients.

benefits of peanuts

Its proteins are rich in arginine, even more than some foods considered important sources of protein, such as beef.

This non-essential amino acid is involved in the production of growth hormone and in the maintenance and repair of the immune and nervous systems; In addition, it improves the quantity and mobility of spermatozoa.

However, if you suffer from viral infections, such as herpes, it is advisable to moderate the consumption of foods rich in arginine, such as peanuts, since it seems that it participates in the activation of some viruses.

Better mood and sleep

Being a legume, peanuts are also rich in tryptophan, an essential amino acid that is used by our brain to produce serotonin, a neurotransmitter that stabilizes mood and helps with sleep.

A Chinese medicine ingredient

Traditional Chinese medicine (TCM) is well aware of the properties of the peanut, but its vision is more holistic and subtle than the Western one, which only considers its chemical components.

MTC attributes to it the sweet taste or earth element, as well as the property of lubricate the intestine From the perspective of the five elements, it is believed that it harmonizes the stomach and affects the regulation of the lungs and the spleen-pancreas, helping to find balance when obsessive ideas assault.

In China, the peel is used as an infusion to lower blood pressure.

The peanut in the kitchen

Peanuts are a versatile ingredient, very versatile in the kitchen. It can be consumed as an aperitif, but also as a thickener or to enrich soups and stews.

In Indonesia they are included, crushed, in salads, or used to prepare sauces that contain coconut. Peanut butter is popular in the United States.

peanut oil, dWith a light yellow color and great fineness, it does not modify the flavor of the food. It is often used in canned fish; also in Asian cuisine and in some European countries where it is more difficult to enjoy olive oil.

It supports heat very well, which makes it ideal for cooking stir-fries in the wok on strong fire. Belgian fries owe their special crunchy texture to the peanut oil in which they are fried.

In its preparation, the seeds are steamed to soften them and inactivate the enzymes, and then they are pressed. Sometimes it is refined in order to remove impurities.

Purchase and conservation

The best time to buy them is from September. Since they are rich in oil, they tend to go rancid easily. It is better to keep them in the shell and put them in a airtight container, because if they are not stored in the right conditions they can catch molds of the genus aspergillus and be very toxic.

To avoid this, it is recommended to buy packaged products and reject those that seem very dry or strangely colored.