Benefits of Peanuts-Peanut Allergies-Review all the benefits

Benefits of Peanuts-Peanut Allergies

Review all the benefits, benefits and harms of peanuts

Benefits of Peanuts
Benefits of Peanuts

Peanuts have a taste and nutritional value such as walnuts and almonds. Peanuts are also very nutritious. They contain many essential nutrients and are an excellent source of manganese, niacin, and so on, as you read in this part of the healthier diet, they are a good source of vitamin E, folic acid, fiber and phosphorus. Peanuts are known for 8 essential nutrients such as reducing the risk of heart disease, weight control, stabilizing blood sugar levels, metabolic gain in the human body, and so on. Many Indians have peanuts in their homes and serve as snacks To be.

Peanut (Mungfali)

Classification can include all kinds of micro-organisms, animals, plants, etc. that exist in the world. It is also known as beans, peas and soybean family. In India, it is generally classified under the crop – mainly as edible grains. Its name is called in the biological condition of Arachishypogaea. They are very common in India and have different names in different parts of the country. In India it is used as seed oil. While they come mainly from the earth.




All the unique properties and benefits of peanuts

Nutritional Value of Peanuts (Mungfali)

They are low in carbohydrates and rich in nutrients. Peanuts are also an excellent source of protein. It also contains biotin, niacin, folate, manganese, vitamin E, thiamine, phosphorus and magnesium. These are all very important for the body and mind.


Nutritional value per 100 grams


567 calories

49 grams of whole fat

18 mg sodium

705 mg potassium

16 grams of total carbohydrates

26 grams of protein

Nutritional value of peanuts

Benefits of Peanuts

What is the nutritional value of peanuts?

All the benefits and benefits of peanuts for beauty, health and treatment of diseases

Cardiovascular Disease, Alzheimer’s Disease, and Infection:


Peanuts mainly prevent cancer, heart disease, nervous diseases or any viral fungus and increase the production of nitric oxide in the body.


No carbohydrates:

Women are generally more prone to obesity at different stages of life. This can be after pregnancy or hormonal changes, menopause or depression, and women who eat peanut butter at least twice a week are found to be at higher risk for obesity. To prevent obesity, it is recommended to eat peanuts regularly.

Benefits of Peanuts



Peanut Properties

Peanut Skin Care:

They contain high levels of peanut antioxidants that become more active when cooked. Genistein and an antioxidant called biochannins cure the damage caused by free radicals in the skin. Peanuts make you look younger.


Peanuts vitamins and minerals:

Peanut skin is a great source of antioxidants and has a high dietary fiber content. Different types of peanut skin contain a lot of nutrients. Adding peanut butter, etc. to your daily diet can increase the nutritional content.


Peanuts for Healthy Bones:

The abundance of iron and calcium in peanut butter are the most important factors in oxygen transfer to the blood and the healing of healthy and strong bones. They are energy boosters with large amounts of vitamins, minerals.

Benefits of Peanuts

Peanuts for bone


The Benefits of Peanuts for Bones

Peanuts to fight depression:

The main cause of depression is low levels of serotonin. Tryptophan in peanuts increases the secretion of chemicals and thus helps to fight depression. To prevent these dangerous diseases, at least two tablespoons of peanut butter a week are thought to be helpful and healthy.


Peanuts are a source of vitamin B:

Consuming 1.5 ounces of peanut daily may reduce the risk of heart disease. Peanuts are a healthy food and a good source of vitamin B.


Peanuts to protect against neurodegenerative diseases including Alzheimer’s:

Peanuts are high in niacin and people who eat niacin-rich foods (vitamin B3), meaning vitamin B3, are less likely to catch memory disorders such as Alzheimer’s disease. Niacin present in peanut butter helps to improve such deadly nerve cells.


Alzheimer’s protection


Protection against Alzheimer’s disease

Peanuts to fight cancer:

Polyphenols are present in high concentrations of peanuts. Coumaric acid has the potential to reduce the risk of gastric cancer. This will help reduce cancer cells.

Benefits of Peanuts

Peanuts to fight colon cancer:

Bowel cancer is reduced by 58% in women and 27% in men with peanut consumption.


Peanuts for blood sugar:

Regular consumption of peanuts helps to absorb calcium, fats and carbohydrates through manganese found in peanuts. It regulates blood sugar levels in the human body.


Peanut Properties


Properties and Benefits of Peanuts

Fertility facilitation:

Folic acid reduces the birth of children with serious neurological disorder or neural tube defects. If peanuts are consumed during or before pregnancy, the chance of illness is reduced by up to 70%.


Other Properties and Benefits of Peanuts

These delicious nuts help to widen the veins of the body and facilitate blood flow, preventing blood clots and strokes.


Peanuts are useful for strengthening the lungs and spleen and raise good cholesterol in the blood.

Benefits of Peanuts

Peanut relieves gastric pain and is used as a breast softener to relieve dry cough.

Peanut proteins have been customarily classified as albumins (water soluble) or globulins (saline soluble). Most of the storage proteins are globulins, which make up 87% of the total protein (Johns and Jones, 1916). The globulins are made up of two major proteins, arachin and conarachin. Barnett et al. (1975) tested the allergenicity of different peanut kernel. They cotyledons (kernels) are probably the major source of allergen for most individuals, as the skins and hearts are often removed during processing. This is because the heart contains saponins that impart a bitter flavor, and skin contains catechol tannins and related compounds, which give finished products an undesirable color (Woodroof, 1983).

The exact cause of the allergy is unknown. Since terms of peanuts allergy are related to the action of immunoglobulin E (IgE) and other anaphylatoxins, which act to release histamine and other mediator substances from mast cells (degranulation). In addition to other effects, histamine induces vasodilatation and construction of bronchioles in the lungs, also known as bronchispasm. Symptoms can include vomiting, diarrhea, urticaria, angioedema (swelling of the lips, face, throat and skin), exacerbation of atopic eczema, asthma, anaphylactic shock. (Anderson et al.1996)

Though the allergy may last a lifetime, study indicates that 23.3% of children will outgrow a peanut allergy. It is important to note that peanut is a member of the legume family and it is not related to nuts, individuals with peanut allergies may not be allergic to nuts and vise versa. It must be noted that peanut oil (refined) is free from allergens.

Peanut being a nutrient dense product can be utilized for nutrition to all only if the allergy is dealt with some new techniques. Recently many techniques have been emerging like oral desensitization, Anti IgE Therapy, use of probiotics, Chinese Medicines, Soy-Based Immunotherapy, Cellular Mediator, Engineered allergen Immunotherapy, Plasmid DNA Immunotherapy, Bacterial adjuvant, Immunostimulatory Sequence and Oligodeoxynucleotide-   Based Immunotherapy (Nowak-Wegrzyn et al., 2011). All these are still at initial stages and have a long way to go for regular and approved practical application.

In 2007 the North Carolina Agricultural Technical State University announced that one of its scientists, Dr. Mohamed Ahmedna had developed a process to make allergen free peanuts. Initial testing showed a 100% deactivation of peanut allergens in whole roasted kernels, and human serum from severally allergic individuals showed no reaction when exposed to the processed peanuts. Food companies have expressed an interest in licensing the process, which purportedly does not degrade the test or quality of treated peanuts and even results in easier processing to use as an ingredient in food products.

Greater focus is needed to develop better techniques for increase in overall efficiency of extraction of specific functional components for the preparation of nuetraceuticals which can benefit to those who suffer from metabolic disorders and allergies and are not able to consume peanuts directly.

Peanuts and food poisoning

Peanuts are frequently contaminated by the fungal species Aspergillus flavus, which can produce the aflatoxin. This infection can occur during transportation or storage of peanut meals. Aflatoxins are highly toxic and carcinogenic secondary metabolites of concern in food safety (Acharet et al.2009).

Infection and aflatoxin concentration in peanut can be related to the occurrence of soil moisture stress during pod-filling when soil temperatures are near optimal for A. flavus. These relations could form the basis of a decision-support system to predict the risk of aflatoxin contamination in peanuts in similar environments (Craufurd, 2006).

A survey was carried out to assess the mycotoxin (aflatoxins) contamination in locally grownpeanuts. A total of 72 samples of raw, roasted and salty peanuts were collected randomly from the Pothohar Plateau of Pakistan. The results indicated that aflatoxins were present in almost 82% of the samples tested, with levels ranging from 14.3 to 98.8 μg/kg. This reflects that optimal conditions for fungal growth and mycotoxin contamination are frequent in peanut crop fields as well as in storehouses (Abbas et al., 2013)

Protein contents showed a big difference in peanut grains assessed by Kjeldahl’s and Bailey’s methods, the overall mean of protein content of the two peanut grains varieties are not differ significantly at P < 0.05. The protein content of peanut grains affected significantly (P < 0.01) by the time after contamination with Aspergillus species Aspergillus flavus and Aspergillus terreus (A.f Vs A.t), The protein content of peanut increased from 0 day to 4 days after contamination, then decreased as the time after contamination increase until 20 days, the result from effect of contamination with Aspergillus that produce aflatoxin. The grains had been examined for aflatoxins’s existence inside it shown that English peanut (Arachis hypogea L.), had been produced aflatoxins. The isolated fungi had been investigated for their capabilities to produce aflatoxins shown that only Aspergillus flavus had been produced aflatoxins. (Attitalla et al., 2013)

According to one study carried out in Argentina, The antifungal ability of volatile components released by boldo (Pëumus boldus Mol.), poleo (Lippia turbinata var. integrifolia Griseb) essential oils was stable against temperature changes; while it was reduced when poleo was stored during six months and when boldo was exposed to sunlight and UV. Boldo and poleo essential oil volatile fractions can be used as effective non-toxic biopreservatives in stored peanut industry against A. flavus contamination (Passone, 2013).

Preservation of peanut:

Oxidation of the lipid fraction of peanut meals is a major cause of deterioration in fatty peanuts due to the high degree of fatty acid instauration (Talcott et al.2005). Polyunsaturated fatty acids, specially linoleic and linoleic acid, are very susceptible to oxidation even under mild ambient conditions and are easily incorporated into the chain mechanism of lipid peroxidation, to yield free and peroxy radicals (Talcott et al. 2005). Lipid oxidation is usually implicated as a primary cause of a decreased shelf life, adverse tastes loss of nutrients and generation of undesirable aromas during extended storage of peanut meals (Reed et el.2002). Also peanuts tend to be contaminated with aflatoxin due to fungal growth. So, it is important to develop preservation methods for the peanut meal. Although recently a research successfully claimed for minimizing oil migration through coating with protein based isolate(Han et al.2009) but its contribution to the overall long term preservation of peanut was found questionable also the effect of coating on further processing needs to be evaluated.

Genetically modified cultivars and their evaluation:

New peanut cultivars are being developed with multiple motives to improve crop yield, lessening time of harvesting, to be more resistant to fungal and other infections to decrease allergens and to increase specific functional components. Thus, new species would need complete quality and biochemical evaluation before processing and incorporation into the foods as an ingredient.



Peanuts are a great source of nutrition. They can be abundantly utilized especially in a country like India which is one of the leading producers of peanut but ironically also has largest counts of population which is malnutritioned. Peanut allergies are comparatively less prevalent in India. Peanut is used amongst many traditional dishes in the country through the schemes of Mid-day meal and on the lines of plumpy nut, the under nourished can be feed and the double burden of malnutrition and obesity can be reduced. Thus Organizational initiatives and greater commercialization of peanut products can be taken as a dual approach to build a healthy population.

It is clear that there is a huge scope for the commercialization of peanut products and the market trends look extremely positive owing to all the above mentioned factors. Also, there is a greater need of spreading awareness that peanut can prevent undesired supplementations through non dietary sources on regular consumption in Indians, particularly.

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