The peanut, also known as the groundnut or the goober and taxonomically classified as Arachis hypogaea, is a legume crop grown mainly for its edible seeds. It is widely grown in the tropics and subtropics, being important to both small and large commercial producers. It is classified as both a grain legume and, because of its high oil content, an oil crop. As a legume, the peanut belongs to the botanical family Fabaceae; this is also known as Leguminosae, and commonly known as the bean, or pea, family. Lets mynutrisi talk about the benefits of ground nuts.
Benefits of Ground Nut Despite of Its Crunchiness
Peanuts or ground nuts are energy-rich and contain the benefits of health mainly minerals, antioxidants and vitamins that are essential for optimum health.
Nuts contain monounsaturated fatty acids, especially oleic acid. It helps to reduce LDL or “bad cholesterol” and increase HDL or “good cholesterol” levels in the blood. Research studies show that the Mediterranean diet, which is rich in unsaturated monounsaturated fats, helps to prevent coronary artery disease and stroke by favoring healthy blood lipid profile.
Research studies have shown that peanuts contain high concentrations of polyphenyl antioxidants, particularly p-coumaric acid. This compound has been considered to reduce the risk of stomach cancer by limiting the formation of carcinogenic nitrosamines in the abdomen.
Nuts are a very good source of resveratrol, another polyphenolic antioxidant. Resveratrol is found to have protective function against cancer, heart disease, nerve degenerative diseases, Alzheimer’s disease, and viral or fungal infections.
Furthermore, studies show that resveratrol reduces the risk of stroke by altering molecular mechanisms in the blood vessels (reducing the tendency of vascular damage through decreased activity of angiotensin, systemic hormones leading to narrowing blood vessels that will increase blood pressure), and by increasing the production of hormone vasodilators, nitric oxide.
Recent research studies show that cooking and boiling nuts will increase antioxidant concentration in it. It has been found that boiled beans have a double and four-fold increase in antioxidant isochlavones biochanin -A and genistein content, respectively. (Agricultural journal and chemical food).
Beans are an excellent source of vitamin E (a-tocopherol); contains about 8 g per 100 g. Vitamin E is a potent lipid soluble antioxidant that helps maintain the integrity of mucous membranes and membrane cell membranes by protecting against harmful oxygen free radicals.
These nuts are filled with many important B-complex groups of vitamins such as riboflavin, niacin, thiamin, Pantothenic acid, B-6 vitamins, and folates. 100 g nutmeg provides about 85% of niacin RDI, which contributes to brain health and blood flow to the brain.
Nuts are rich in minerals too such as copper, manganese, potassium, calcium, iron, magnesium, zinc, and selenium
So now, what are you waiting anymore? Lets take some nuts for your health.
How to Make the Best Roasted Peanut Chaat
Mungfali chaat / Peanut chaat is a spicy, tangy and healthy snack. Munfali chaat/ Peanut chaat is best companion of Tea as well as any alcoholic drink like chilled beer. Mungfali chaat / Peanut chaat is also healthy snack for children.. This is the best Roasted Peanut Chaat recipe by Pick Platter
Special Recipes of Delicious Roasted Peanut Chaat :
- Mungfali/Peanut – 200gm,
- finely chopped onion – 1,
- chopped green chili – 1,
- chopped tomato-1 medium,
- chopped coriander leaves,
- black salt-1/2 tsp,
- Salt-1/2 tsp,
- Chaat masala-1/2 tsp,
- lemon juice – 1/2 lemon
- Heat a pan and roast mungfali/peanut. It will take 3-4 minutes. Keep stirring.
- Once mungfali is roasted properly, place it in a plate and let it be cool completely for 15 mins.
- Now add all the ingredients to roasted mungfali/peanut and mix well.
- Your chatpata mungfali / Peanut Chaat is ready. Garnish with green chili and lemon slice.
You can enjoy Mungfali chaat with Hot Tea. Happy Trying!