Peanut is a leguminous, peanut genus of annual herbs. Distributed in Brazil, China, Egypt, and other places.
Peanut is the raw material for the production of edible vegetable oil. Peanut kernel extract oil is transparent, light yellow, and aromatic.
Peanut is not only a kind of high-nutrition food but also a health food with high medicinal value. Peanut seeds, seed coats, seed shells and peanut oil, etc., can be used as medicine.
1. Moisten the lungs and relieve the cough. Peanuts contain rich fat oil and can play the role of moistening the lung and relieving cough.
2. Lower your cholesterol. The linoleic acid contained in peanut oil can decompose cholesterol into bile acid and discharge it from the body to avoid cholesterol deposition in the body.
Reduce the incidence of cardiovascular and cerebrovascular diseases caused by cholesterol exceeding the normal value in the human body.
3. Protect blood vessels. Peanuts contain unsaturated fatty acids, choline, lecithin, and other nutrients, can increase capillary permeability, and delay the production of heart disease, hypertension, and cerebral hemorrhage. Help relieve cholesterol in the blood vessel precipitation, accumulation caused by arteriosclerosis.
Peanut shell contains luteolin and β-sitosterol, which can regulate blood pressure and lipid.
Peanut butter is the product of peanut oil before it is extracted. Peanut butter has a yellowish-brown color and a fine texture. It has the rich aroma inherent to peanuts.
Peanut butter is made of high-quality peanuts and other raw materials.
High-quality peanut butter is usually light beige, delicate in quality, rich in aroma, and free from impurities.
According to different tastes, peanut butter can be divided into sweet and salty two kinds. It is a nutritious accompaniment food and is widely used in western food.
It is generally divided into two types: smooth and coarse. Coarse packing is made of peanut butter and added peanut particles to increase its taste. In addition, honey and chocolate are added to make different flavors.
Peanut is an ideal food source with high protein and fat nutrition. Peanuts can be eaten directly after simple processing such as frying. Peanut butter made by pressing and grinding processing reflects its excellent characteristics of serving.
There was no significant change in nutritional composition after the peanut in the solid form changed into peanut butter in a fluid state.
The study found that peanut butter made from raw or roasted peanuts showed little change in physicochemical nutritional quality indexes compared with raw peanuts. Peanut butter has the same nutritional value as peanut kernels.
The protein content of peanuts is 24%-36%, which is 8~10 times that of milk and 3~4 times that of rice and wheat flour.
It is second only to soybean among all crops, and the digestibility of protein and the absorbability of lysine are higher than that of soybean. It is one of the important sources of human protein food.
Peanut protein is similar to animal protein but does not contain cholesterol. Rich in 8 kinds of essential amino acids, especially glutamic acid and aspartic acid content. These two amino acids can promote the development of brain cells and enhance memory.
The fat content of peanuts is 44.3%, belonging to high-fat content food, in which unsaturated fatty acids account for 81%.
In unsaturated fatty acids, the oleic acid content is 40.4%, the linoleic acid content is 37.9%, the linolenic acid content is 0.4%, and a small amount of arachidonic acid. Unsaturated fatty acids are easily digested and absorbed by the human body.
They can lower cholesterol and help prevent arteriosclerosis, hypertension, and coronary heart disease.
Arachidonic acid can promote human growth and development, especially to promote fetal and infant brain development, its effect of lowering blood lipid, blood pressure, and cholesterol is stronger than linoleic acid and linolenic acid.
Peanut butter can also protect against diabetes, with research showing that eating one spoonful of peanut butter five times a week can reduce the risk of developing type 2 diabetes by 21 percent.
