HIBISCUS CATERING

The peanut, (Arachis hypogaea), is a species in the legume or "bean" family. The cultivated peanut was probably first domesticated in the valleys of Peru.

The pods act in nutrient absorption. The fruits have wrinkled shells that are constricted between pairs of the one to four (usually two) seeds per pod.

Peanuts grow best in light, sandy loam soil. They require five months of warm weather, and an annual rainfall of 500 to 1,000 mm (20 to 39 in) or the equivalent in irrigation water.

The pods ripen 120 to 150 days after the seeds are planted. If the crop is harvested too early, the pods will be unripe. If they are harvested late, the pods will snap off at the stalk, and will remain in the soil.

Peanut oil

Peanut oil is often used in cooking, because it has a mild flavor, and a relatively high smoke point. It’s because of this reason peanut oil is recommended for roasting turkey. Due to its high monounsaturated content, it is considered healthier than saturated oils, and is resistant to rancidity. There are several types of peanut oil, including: aromatic roasted peanut oil, refined peanut oil, extra virgin, cold pressed peanut oil, and peanut extract. In the United States, refined peanut oil is exempt from allergen labeling laws.

Peanut flour

Peanut flour is lower in fat than peanut butter, and is popular with chefs, because its high protein content makes it suitable as a flavor enhancer. Peanut flour is used as a gluten-free solution.

Malnutrition

Peanuts are used to help fight malnutrition. Plumpy Nut and Medika Mamba are high protein, high energy and high nutrient peanut-based pastes that were developed to be used as a therapeutic food to aid in famine relief. Organizations like the World Health Organization, UNICEF, Project Peanut Butter and Doctors Without Borders have used these products to help save malnourished children in developing countries.

Nutritional value & Health benefits

Peanuts are rich in nutrients, providing over 30 essential nutrients and phyto nutrients. 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 reduced cardiovascular 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. Health concerns

Allergies

Some people (1-2% of the US population) have mild to severe allergic reactions to peanut exposure; symptoms can range from watery eyes to anaphylactic shock, which can be fatal if untreated. For these individuals, eating a small amount of peanuts or just breathing the dust from peanuts can cause a reaction. An allergic reaction can also be triggered by eating foods that have been processed with machines which previously processed peanuts, making the avoidance of such food difficult. So, some foods processed in facilities which also handle peanuts may carry warnings on their labels indicating such. facilities which also handle peanuts may carry warnings on their labels indicating such.

A hypothesis of the development of peanut allergy has to do with the way peanuts are processed in North America versus other countries, such as Pakistan and China, where peanuts are widely eaten. According to a 2003 study, roasting peanuts as more commonly done in North America, causes the major peanut allergen Ara h2 to become a stronger inhibitor of the digestive enzyme trypsin, making it more resistant to digestion. Additionally, this allergen has also been shown to protect Ara h1, another major peanut allergen, from digestion a characteristic further enhanced by roasting.