Peanuts: nutritional value, useful substances, calorie content

Everyone is accustomed to consider peanuts as a nut, and due to the peculiarities of its growth, it is often called "earthen". And yet, this bean plant, herbaceous and perennial. Only in contrast to other species of this family its fruits develop under the ground. There are several quite logical reasons why peanuts are considered peanuts among the people: nutritional value (quite high, for example, for almonds and hazelnuts), hard peanut butterfly leaves, similar to a nut shell. Her mesh pattern resembles a web, and probably the name "peanut" comes from the Greek word "arachne," which means a spider.

About the plant

Homeland of a legume plant is called South America. Archaeological excavations suggest that peanuts were cultivated by the Indians in the first millennium BC. E. To Europe and China it was delivered much later - in the 16th century. The plant is thermophilic, so its cultivation is successful in countries with a suitable climate.

Peanuts (nutritional value, chemical composition, useful properties - further in the text) has very specific features of the structure of the flower and the process of fruit formation. Almost all of them are self-pollinated. Fruits develop from the lowest flowers. After the fertilization takes place, the ovary begins to expand and forms a long stem (gynofor), which leaves to the ground to a depth of 8-10 cm. It is there that the beans develop in a characteristic cylindrical shape with interceptions. This is a peculiar adaptation of plants to a hot climate. At depth, its fruits are safely hidden from the scorching heat and dry air.

Peanuts: chemical composition and nutritional value

The composition of peanut seeds includes 40-60% of butter and 20-37% of protein. This fact determines its high caloric value. About 80% of the oil in the peanut is unsaturated fatty acids, the use of which in food contributes to lowering the level of cholesterol in the blood. The proteins in this product are optimally balanced in the composition of amino acids, in connection with which they are well absorbed by the human body. The share of carbohydrates, dietary fiber and water in 100 g of nuts is 9.9 g, 8.1 g, 7.9 g.

In addition, peanuts contain vitamins A, E, D, PP, B _{1, 2, 4, 5, 6, 9} , biotin, polyphenols (antioxidants), linoleic and folic acids. The latter in particular promotes the renewal of cells and their growth. The composition explains the usefulness of peanuts. Nutritional information: in 100 gr. Depending on the variety, can be contained from 550 to 590 kcal.

Of the macroelements, the percentage of potassium, calcium and phosphorus is highest, and magnesium and sodium are also present. Microelements are represented by iron, manganese, zinc, copper, selenium.

What is the use of peanuts for the body?

In addition to the excellent nutty taste, peanuts are characterized by exceptional utility. Eating only 20-25 seeds per day contributes to the normalization of the function of the hematopoietic organs and the smoothing of fine wrinkles. As an aid, fruits are recommended for use with high cholesterol in the blood, insomnia, overfatigue and, paradoxically, peanuts, whose nutritional value is 550-590 calories, it is advised to eat with obesity.

Do not forget about the large amount of antioxidants contained in nuts. Everyone knows that these substances protect our cells from the harmful effects of dangerous free radicals. In addition, peanuts will help you to fill the protein deficit in the body, soothe with increased nervous excitability and tones up with a decline in vital energy.

Fried or raw: what is better to eat peanuts?

We are used to eating peanut seeds in raw or fried form. In the same form, it is added to pastries, desserts, salads and meat dishes. The nutritional value of peanuts roasted is 602 kcal per 100 g, which is slightly higher compared to raw. At the same time the protein level fluctuates around 40%, and fat - 67%. Note that dried or roasted peanuts are preferable, as in this form it is easier to cleanse from a thin skin rich in coarse dietary fibers that inhibit the breakdown of proteins and starch.

About the benefits of cooked peanuts

Not so long ago, American scientists have found that the most useful is the boiled peanut. Raw seeds contain many antioxidants of isoflavones, which prevent the development of cancer, ischemia of the heart and diabetes. Their share increases in boiled peanuts by 4 times compared to the amount that is contained in the raw product.

It sounds very unusual, but, think about it. Peanuts are a bean, like the same beans, peas or chickpeas, and we cook them with pleasure and stew.

Peanut Diet: What is it?

There is an opinion that in the fight against excess weight, many Hollywood stars use peanuts. Nutritional value (in 100 g contains from 550 to 590 kcal) puts this information under great doubt. How can you lose weight by eating a product that is half composed of butter?

The thing is that with a peanut diet, the seeds of the plant are eaten, but not much. In fact, this method of nutrition requires supplementation in the form of vegetables, grain bread, low-fat boiled chicken meat and fish in limited quantities. Peanut while playing a distracting role. In order to pamper the slimming and not let him "get off" from hunger and desire to eat something sweet, he is offered, for example, 2 tbsp. L. Peanut butter for breakfast with a cup of tea. Even in a small amount of "peanut" gives a sense of satiety. Thus, eating a small amount of peanuts, the nutritional value of which is very high, a person receives only 2-3 tablespoons of vegetable oil, which in terms of the entire daily diet is not so much.

What is made of peanuts?

Peanut is an oil plant. The ton of its seeds allows to receive from 225 to 320 kg of oil, the quality of which is comparable to olive oil. The main area of its application is margarine, confectionery and canning industry. In a small amount, peanut butter goes to the pharmacy sphere, and the worst sorts of it go to soap making. In America, the lion's share of cultivated beans is processed into the famous peanut butter.

The squeezing of any oil always gives a by-product - cake, in this case rich in protein and fat. It is actively used in the food industry, making halva, adding cakes, candies and cheap sorts of chocolate. The cake is often mixed in flour, enriching it in this way with protein.

Peanuts are a strong allergen

So, the fact that the excessive use of "peanuts" can be detrimental to the figure, we have already understood. The reason lies in the fact that the nutritional value of raw, dried or roasted peanuts is very high. However, this is not the worst thing that can happen.

Many people suffer the strongest allergy to peanuts. For them, the use of this product, even in a small amount, can lead to death from anaphylactic shock or to whom. Scientists have identified about thirty allergen proteins that are found in peanuts. It is possible that some processes that enhance the aroma of the nut, its taste and shelf life (ripening, roasting, processing) contribute to the enhancement of allergenic properties.

Some physicians see the reason for such an organism reaction in children's nutrition. Often in the process of its manufacture in a certain amount of peanuts are used. The organism of young children can not cope with the cleavage of all components of the nut and can not digest them. In the future, it can with a high degree of probability cause the allergy to the product.