John Myers
From a botanical point of view, the peanut is not a nut at all, but a legume. In terms of composition and taste, however, it is more similar to nuts. The fruits grow underground and consist of a light brown pod, each of which can contain one to three seeds.
Origin
The peanut originally comes from South America, where it was grown as early as 5000 BC. were eaten. From there it spread across all continents and was brought to Europe by Spanish and Portuguese seafarers. Today the most important producing countries are China, India, the USA, Nigeria, and Indonesia.
Season
Peanut kernels are available all year round, whole peanuts in the shell are mainly available in the autumn and winter months.
Taste
Unlike other legumes, peanuts can also be eaten raw. But then they taste quite floury and bitter. That is why they are almost always offered roasted, even in the shell. This is because they lose their bitterness and develop their typical nutty aroma.
Use
Unseasoned peanut kernels taste roasted and chopped in soups, in vegetable pans or salads. When ground, they add flavor and flavor to creamy soups and add a sophisticated flavor to salad dressings. For breading, e.g. for chicken schnitzel, you can replace part of the breadcrumbs with coarsely ground peanuts. You can also use peanuts instead of ground hazelnuts or almonds when baking. Roasted and salted or seasoned, the kernels are perfect for nibbling. Peanut butter not only tastes great as a spread, it is also suitable for creamy dips, e.g. B. with chicken skewers, or refined sauces and vegetable dishes. Prepare our peanut sauce from the legumes, especially for Asian dishes. Peanut oil has a neutral taste and can be heated to high temperatures – ideal for frying, frying or fondue. And another tip: Peanuts in the shell taste particularly aromatic if you roast them in the oven for about 5 minutes at 225 °C before eating. You can also use them unroasted to make bird seed for grain eaters yourself.
Storage
Peanuts in the shell should be kept dry and cool in a wooden box or net. Because they are particularly susceptible to mold and pests such as maggots and flies. This will keep you for about 6 months. Store peanuts in a dark and cool place, as they quickly go rancid. Unopened packs last about 6 months. Store opened packs tightly closed and use up within 8-12 weeks. Discolored and shriveled peanuts should no longer be eaten.
Nutritional value/active ingredients
With an average of 615 kcal/ 2575 kJ per 100 g, peanut kernels are very rich in energy. This is mainly due to their high fat content of almost 50 percent. However, this fat mainly consists of high-quality, unsaturated fatty acids (e.g. alpha-linolenic acid). As a legume, the peanut has a much higher protein content with more than 25% than, for example, walnuts with “only” 16%. It also scores with a high content of vitamin E. It also provides B1, plenty of niacin, pantothenic acid as well as vitamin B6, biotin and folic acid. It is rich in minerals such as magnesium, potassium and phosphorus, zinc, manganese and copper, as well as phytosterols.
Vitamin E helps protect cells from oxidative stress. The B vitamins B1, B6, pantothenic acid and niacin as well as the mineral phosphorus ensure normal energy metabolism. Folate, which is one of the B vitamins, is responsible for normal blood formation. Biotin and zinc support the maintenance of normal skin. The mineral magnesium promotes normal muscle function and potassium the maintenance of normal blood pressure. Manganese and copper help protect body cells from oxidative stress.
Peanuts are one of the most problematic allergy triggers, because in contrast to other food allergies, even the smallest amounts are enough to trigger severe symptoms. Peanut allergy sufferers must therefore strictly avoid all products containing peanuts.
