Peanuts are members of the legume (bean) family of plants and are commonly found in baked goods, cooking oils, sauces and Eastern cuisines.
Peanuts are a source of protein, fat, fiber, and vitamins and minerals such as vitamin B3, vitamin B9, and phosphorus. Peanuts contain high levels of antioxidants and resveratrol which have been associated with reduced risk of cardiovascular disease and cancer. More evidence is required to substantiate these effects.
Peanuts are a common allergen as approximately 2.1% of American children and 0.6% American adults suffer from peanut allergies. Similar rates of peanut allergy are seen in other westernized countries including Canada, United Kingdom, and Australia.
Granola, peanut butter, cookies, ice cream, baked goods, stews, sauces, peanut oil, peanut flour, trail mix, granola bars
Journal of Food Composition and Analysis Journal of Allergy and Clinical Immunology Journal of Agricultural and Food Chemistry Current Opinion in Immunology