Peanuts come from South America. The edible varieties of this incredible legume were probably domesticated in Brazil and the Portuguese were the first habitants of the Old World to discover their existence. They took it to other corners of the world but they weren’t popularly adopted from the beginning. A lot of time went by before they were considered to be a good food for domesticated animals. Today, we happily employ it in peanut butter and other delectable pastries. The United States was the first country to popularize it, when during a crisis caused by plagues in the valuable cotton crops, the scientist George Washington Carver (not to be confused with the president) suggested replacing cotton crops with peanut crops. Today, however, Asian countries are the primary peanut producers, which are especially valuable for oil extraction.
Peanuts are very interesting legumes that are rich in niacin and vitamin E. Niacin helps control cholesterol levels in blood and to maintain joint mobility, preventing the development of arthritis. But protein, fiber, and oils are what make up most of peanuts. Peanuts provide more proteins than any other legume, they even bean a lot of other nuts in this respect. These proteins also contain high arginine levels which animal proteins do not. Peanuts also contain monounsaturated and polyunsaturated oils which are easily digested and help regulate cholesterol levels. I hope that with these following recipes, you’ll want to add peanuts to your next meal:
Tags: peanuts recipes savory sweet
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