Peanut Oil · India

The peanut, or groundnut (Arachis hypogaea), is a species in the legume or "bean" family (Fabaceae). The cultivated peanut was probably first domesticated in the valleys of Peru. After pollination, the fruit develops into a legume 3 to 7 cm (1.2 to 2.8 in) long, containing 1 to 4 seeds, which forces its way underground to mature. Hypogaea means "under the earth." Peanuts are known by many other local names such as earthnuts, ground nuts, goober peas, monkey nuts, pygmy nuts and pig nuts. Nutrition & Health benefits Peanuts are rich in nutrients, providing over 30 essential nutrients and phytonutrients. Peanuts are a good source of niacin, folate, fiber, magnesium, vitamin E, manganese and phosphorus. They also are naturally free of trans-fats and sodium, and contain about 25% protein a higher proportion than in any true nut. Peanuts are a good source of niacin, and thus contribute to brain health and blood flow. Recent research on peanuts and nuts in general has found antioxidants and other chemicals that may provide health benefits. New research shows peanuts rival the antioxidant content of many fruits. Roasted peanuts rival the antioxidant content of blackberries and strawberries, and are far richer in antioxidants than carrots or beets. Research conducted by a team of University of Florida scientists, published in the journal Food Chemistry, shows that peanuts contain high concentrations of antioxidant polyphenols, primarily a compound called p-coumaric acid, and that roasting can increase peanuts' p-coumaric acid levels, boosting their overall antioxidant content by as much as 22%. Peanuts are a significant source of resveratrol, a chemical studied for potential anti-aging effects and also associated with reducedcardiovascular disease and reduced cancer risk. It has recently been found that the average amount of resveratrol in one ounce of commonly eaten peanuts (15 whole peanut kernels) is 73 µg. Peanuts are a source of coenzyme Q10, as are oily fish, beef, soybeans and spinach.