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Peanuts (Arachis hypogaea) are a product of the legume family. You are aware that the best option and choice for Europe is the partially blanched peanut in Spanish.
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This plant is grown for its tasty, healthy and nutritious seeds, which are called peanuts.
To date, there is no reliable information about which country is the land of peanuts. However, according to one of the most popular theories, the natives of South America were the first to grow peanuts.
Subsequently, the Spanish conquistadors brought peanuts to Europe and from there the culture spread to Africa, North America and China. Today, the largest producers of peanuts are China, Indonesia, the United States, Burma and Nigeria.
Hypogea peanut is a plant 40-70 cm high with many branched branches. The slightly hairy blades of this species are 30-110 mm long and consist of two pairs of elliptical blades.
Peanut flowering begins at the end of June and continues until late autumn. In the axils of the petals are white, light beige or reddish-yellow flowers of the plant, collected in small brushes of 4-7 pieces.
Pollination of peanuts is associated with the rapid growth of gynophora and the subsequent growth of the ovary in the soil.
Peanuts are light brown or beige unopened beans with a thick, brittle pericarp with a loose mesh surface. Under the pericarp hide from 2 to 4 oblong seeds with dark red, yellowish gray, light pink or cream skin. Full maturation occurs only in mid-autumn.
Peanuts are a valuable oilseed crop, which is an indispensable raw material for a wide range of industries. The fruits of this plant are fresh, slightly dried or fried, seasoned with salt and spices, with which they prepare nut salad, vegetable oil and pasta, sweets, muesli, vegetable and fruit salad.
In addition, peanuts are used in alternative medicine as an effective means of combating various diseases.
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Nutritional value of peanuts and vitamins in its composition
Nutritional value of peanuts:
26294 grams of protein;
44913 grams of wheat;
14,877 grams of omega-6 fatty acids;
9,871 grams of carbohydrates;
4118 grams of sugar;
7963 grams of fiber;
7817 grams of water;
5698 grams of dextrin, starch;
2.573 grams, for example
Vitamins in peanuts:
0734 mg thiamine (B1);
18,897 mg niacin equivalent (RR);
239,416 mcg folic acid (B9);
1763 mg pantothenic acid (B5);
0.109 mg riboflavin (B2);
5.244 mg ascorbic acid (C);
0.44 mg pyridoxine (B6);
10.093 mg alpha-tocopherol equivalent to tocopherol (E);
52, 488 mg choline (B4).
calories in peanuts
Calorie content of raw peanuts - 552.106 kcal.
Calorie content of the peanut kernel (weight - about 2 grams) - 11042 kcal.
The calorie content of dried peanuts is 612,374 kcal.
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Calorie roasted peanuts - 614891 kcal.
The calorie content of peanut butter is 898,462 kcal.
The calorie content of peanut butter is 546,714 kcal.
Calorie content of peanut flour - 589,539 kcal.
Nuttige elements in peanuts
Trace elements in peanuts:
3.269 mg zinc;
1143, 798 µg copper;
7, 113 mcg selenium;
4.974 mg iron;
1928 mg protein
Macronutrients in peanuts:
181,671 mg magnesium;
349.873 mg phosphorus;
657.814 mg potassium;
22.499 mg sodium;
75,912 mg of calcium.
Useful properties of peanuts
Peanuts contain 25 to 35% vegetable protein. Vegetarians, athletes, and people who have to forego dairy and meat products for medical reasons can use peanuts as an additional source of protein.
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Peanuts are a rich source of antioxidants that significantly reduce the risk of heart disease, benign tumors, and cancer. In addition, compounds belonging to this group contribute to slowing down the processes leading to accelerated aging of the body.
Peanuts are a rich source of linoleic acid. Thanks to this factor, substances are actively produced in the body that remove excess cholesterol from the blood. Therefore, regular consumption of peanuts is one of the factors that reduce the risk of formation of cholesterol plaques in the ducts of blood vessels and prevent atherosclerosis.
Peanuts contain substances that accelerate lipid metabolism. With moderate use, the fruits of this plant help to lose weight.
Compounds in peanuts increase blood clotting. People with hemophilia and internal bleeding are advised to regularly include the fruits of this plant in their diet.
Folic acid, contained in peanuts and vegetable oil obtained from it, accelerates cell regeneration in the human body.
Regular consumption of peanuts reduces the risk of fetal pathology during pregnancy.
Substances contained in peanuts have a beneficial effect on the functioning of the nervous system. People who eat 7 to 10 nuts a day sleep better, are less likely to become depressed,
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