The peanut is a unique food, and in a certain sense something mysterious. First of all, It is not a nut –a label that is given to it for having a woody shell without pulp–, but 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 nut, although it is usually included in the classic assortments of nuts.
The most curious thing about this legume is that It has the peculiarity of developing underground, Because the stem of the flower, at a certain point during maturation, curves downward and pushes the thin woody shell against the ground until it is buried about five centimeters deep.
This is a unique botanical characteristic in the plant world and hence its scientific name is hypogeawhich in Greek means «underground.»
Peanuts were already cultivated in pre-Columbian times. It was an important food in Peru of the ancient Incas, who used it as currency and knew well its nutritional qualities.
From Brazil, Portuguese sailors embarked it on 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 producers of peanuts. They are followed by the United States, where it has been widely cultivated since the beginning of the 20th century thanks to an agricultural scientist who encouraged southern farmers to replace their cotton, which is very vulnerable to the weevil, with this legume, which is more resistant to pests.
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 promotes the absorption of iron) and iron in abundance.
When it comes to vitamins, the humble peanut is a true champion. Although it does not contribute as much vitamin E, Fat-soluble type, such as nuts, their contribution is considerable: 30 grams cover a quarter of the daily needs.
But above all, peanuts are rich in vitamins of group B, especially if it is consumed raw, since these types of water-soluble vitamins are lost more easily when it is cooked or simply roasted.
Although they are included in the list of foods that produce the most allergic reactions, peanuts are «nuts» to consider 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 sperm.
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, as it appears to participate 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 you fall asleep.
An ingredient in Chinese medicine
Traditional Chinese medicine (TCM) knows the properties of peanuts well, but its vision is more holistic and subtle than Western medicine, which only considers its chemical components.
TCM attributes 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 attack.
In China, the peel is used as an infusion to lower blood pressure.
Peanut in the kitchen
Peanut is a versatile ingredient, very versatile in the kitchen. It can be consumed as an appetizer, 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. In the United States, peanut butter is popular.
Peanut oil, dIt has a light yellow color and great finesse, it does not modify the flavor of the food. It is often used in canning fish; also in Asian cuisine and in some European countries where it is more difficult to enjoy olive oil.
It withstands heat very well, which makes it ideal for cooking stir-fries in the wok over high heat. Belgian potatoes 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. It is sometimes refined in order to eliminate impurities.
Purchase and conservation
The best time to buy them is starting in September. As they are rich in oil, they tend to go rancid easily. It is better to keep them in the shell and place them in a airtight container, Because if they are not stored in the appropriate conditions they can catch molds of the aspergillus genus and be very toxic.
To avoid this, it is recommended to purchase packaged products and reject those that seem very dry or strange colors.