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Crit Rev Food Sci Nutr. 2018;58(17):3042-3053. doi: 10.1080/10408398.2017.1339015. Epub 2017 Oct 11.

Nutritional chemistry of the peanut (Arachis hypogaea).

Author information

1
a United States Department of Agriculture-Agricultural Research Service , Market Quality and Handling Research Unit , Raleigh , NC , USA.

Abstract

Peanuts, Arachis hypogaea, are one of the most widely consumed legumes globally due to its nutrition, taste, and affordability. Peanuts are protein and energy-rich and have been utilized worldwide to address the nutritional needs in developing countries. Currently, its role in a heart-healthy diet has warranted tremendous attention among consumer groups and within the scientific community. Additionally, current studies have identified the value in the phytonutrient composition of peanuts, such as resveratrol, isoflavonoids, phenolic acids, and phytosterols, which may enhance overall health and wellness. This article presents a comprehensive review of the nutritional chemistry of peanut components (macronutrients-proteins, lipids, carbohydrates; micronutrients-vitamins, minerals, phytonutrients) as related to health and use within the body. An improved comprehensive knowledge and better understanding of the nutritional chemistry of peanuts enables us to better harness the power of these nutrients in improved peanut products within the food and feed industry.

KEYWORDS:

Peanut nutrition; peanut nutritional chemistry; phytonutrients

PMID:
28662347
DOI:
10.1080/10408398.2017.1339015
[Indexed for MEDLINE]

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