Raw Peanuts

Also known asGroundnut · Monkey Nut · Arachis hypogaea · 花生

Name: Raw peanuts — peanuts that have not been roasted, sold shelled or in the shell, usually with the red-brown skin on. They are different from “green” peanuts, which are freshly dug and not yet dried, and are the usual starting point for boiling, roasting and making peanut butter at home.

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.

After harvest, peanuts are dried so they can be stored, and these dried, unroasted kernels are what is sold as raw peanuts. They taste mild, beany and slightly grassy compared with the nutty, toasted flavour that roasting develops. Raw peanuts are the main ingredient in many Asian and African dishes, where they are cooked in stews, braises and soups, rather than eaten out of hand.

Main nutrition value

Raw peanuts provide plant protein, healthy unsaturated fat, fibre, vitamin E and niacin, and keep the antioxidants in their skins.

How best to be consumed

Raw peanuts are best cooked or roasted before eating, which improves flavour and helps safety.

1. Roast them at home in a low oven until golden for the best flavour.
2. Simmer in soups, stews and braises, as in Chinese and West African cooking.
3. Soak and boil to soften them for salads and snacks.
4. Buy from a reputable source and check that the nuts are fresh, dry and free of mould.
5. Store in a cool, dry, airtight container, or in the fridge or freezer for long storage.

Overconsumption could cause…

Raw peanuts are nutritious but need care in storage and preparation.

1. Mould toxins (aflatoxins) from damp or old raw peanuts, which is why discoloured, shrivelled or musty nuts should be discarded.
2. 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.
3. A stronger beany taste and some digestive upset in a few people who eat large amounts of uncooked peanuts.
4. Choking in young children, for whom whole peanuts are not suitable.

GroupsPeanutsLegume familyHigh fibreLow sodiumRich in magnesiumRich in potassiumRich in selenium

Made intoBoiled PeanutsPeanut ButterPeanut FlourPeanut Oil

Related foodsGroundnutsRoasted PeanutsSalted PeanutsUnsalted PeanutsBlanched PeanutsPeanut Powder

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