Groundnuts

Name: Groundnuts — in most countries this is another name for the peanut (Arachis hypogaea), also called monkey nuts in the United Kingdom, goobers in the southern United States and earthnuts. The name refers to the way the pods ripen underground. A few other, unrelated crops are also called groundnuts, such as the Bambara groundnut (Vigna subterranea) of Africa.

Description

The peanut (Arachis hypogaea) is native to South America, where it was domesticated thousands of years ago, and is botanically a legume rather than a true nut, because the pods ripen underground. Spanish and Portuguese traders carried it to Africa, Asia and North America, where it became a staple crop. “Groundnut” is the usual name in India, much of Africa and the United Kingdom, where the crop is grown for both food and oil.

Groundnuts are one of the most important food and oil crops in the tropics, and countries such as India, China, Nigeria and Sudan are leading producers. They are the base of West African groundnut stew (maafe), South Asian chutneys and snacks, and groundnut oil, and they were promoted in the United States by the scientist George Washington Carver in the early 20th century as a crop that improved poor, worn-out soils.

Main nutrition value

Groundnuts are a good plant source of protein, healthy unsaturated fat, fibre, vitamin E, niacin and folate, and they are rich in energy.

How best to be consumed

Groundnuts are eaten as snacks, in cooking, and pressed into oil and butter.

1. Eat roasted or boiled as a snack, in small handfuls.
2. Grind into chutneys, stews and sauces, as in West African and Indian cooking.
3. Add to salads, stir-fries and rice dishes for crunch and protein.
4. Choose unsalted, plain groundnuts over heavily salted or sugar-coated ones.
5. Store in a cool, dry place in the shell or sealed container, away from damp.

Overconsumption could cause…

Groundnuts are nutritious but energy-dense, and a major allergen.

1. Peanut allergy, one of the most common and potentially severe food allergies, so peanuts must be avoided completely by anyone allergic, and labels checked for cross-contact.
2. Weight gain from eating a lot, since they are very calorie-dense.
3. Aflatoxin contamination from mould in groundnuts that are stored damp or for too long, so buy from reputable sources and discard mouldy nuts.
4. Choking in young children, for whom whole groundnuts are not suitable.

GroupsPeanutsLegume familyHigh fibreLow sodiumRich in magnesiumRich in potassiumRich in selenium

Related foodsRaw PeanutsRoasted PeanutsSalted PeanutsUnsalted PeanutsPeanut ButterPeanut Flour

Wikipedia — Peanut, used for origin, naming and history: https://en.wikipedia.org/wiki/Peanut