Peanuts are currently an ideal source of high-protein, high-fat nutritional food, containing a large amount of protein, fat, and calcium, phosphorus, selenium, zinc and other mineral elements, and various nutrients are relatively comprehensive and balanced. In addition, peanuts and their products are rich in unsaturated fatty acids, plant sterols, resveratrol, vitamin E and vitamin C, folic acid and other plant active substances, which are very beneficial to promoting health and preventing diseases.
Peanuts can be eaten directly after simple processing such as frying, stir-frying, and frying, and peanut butter made by pressing and grinding processes more reflects its excellent accompaniment characteristics, its color is yellow-brown, the texture is delicate and delicious, with the inherent rich aroma of peanuts, and it is rich in fat, protein, vitamins and minerals and other nutrients, which make peanut butter as a nutritious and unique flavor accompaniment and condiment. After the solid form of peanut becomes a fluid state of peanut butter, its application range has been greatly broadened and its consumption has increased rapidly, but its nutritional content has not changed significantly. In the process of studying the processing of peanuts, it is found that peanut butter made from raw peanuts or roasted peanuts has less variation between physical and chemical quality indicators than raw peanuts, and the nutritional value of peanut butter is equivalent to that of peanut kernels.
The protein content of peanuts is 24%-36%, which is equivalent to 8-10 times of milk, 1-2 times of beef and pork, 3-4 times of rice and wheat noodles, second only to soybeans in all crops, and the protein digestibility and lysine absorption rate are higher than soybeans, which is one of the important sources of human protein food. Peanut protein does not contain cholesterol, rich in 8 essential amino acids, especially glutamic acid and aspartic acid content, these 2 amino acids have a good effect on promoting brain cell development and enhancing memory.
Peanut fat content of 44.3%, is a high fat content food, of which natural unsaturated fatty acids account for 81%. Among the natural 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, which has the effect of lowering cholesterol and helping to prevent arteriosclerosis, hypertension and coronary heart disease. Eicodonic acid can promote human growth and development, especially to promote the brain development of fetuses and infants, and its hypolipidemic, blood pressure and cholesterol-lowering effects are stronger than linoleic acid and linolenic acid.
Peanut butter can also prevent diabetes, and studies have shown that eating 1 spoonful of peanut butter five times a week can reduce the chance of developing type II diabetes by 21%.
