Comparison of edible characteristics and nutritional composition of peanut butter and peanut

Peanut is currently a relatively ideal source of high-protein, high-fat nutrition food, containing a lot of protein, fat, and calcium, phosphorus, selenium, zinc and other mineral elements, a variety of nutrients are relatively comprehensive and relatively balanced. In addition, peanuts and their products are rich in unsaturated fatty acids, plant sterols, veratrol, vitamin E and vitamin C, folic acid and other plant active substances, which are very beneficial to promote health and prevent disease.
Peanut can be eaten directly after simple processing such as frying, frying, frying, etc. Peanut butter made by pressing and grinding reflects more of its excellent dining characteristics, its color is yellow brown, fine texture and taste, with the inherent rich aroma of peanuts, and it is rich in fat, protein, vitamins and minerals and other nutrients. Thus, peanut butter becomes a nutritious and unique flavor of meals and condiments. After peanut in solid form became peanut butter in fluid state, its application scope was greatly expanded and its consumption increased rapidly, but its nutritional composition did not change significantly. During his research on the processing of peanuts, Chun found that peanut butter made from raw peanuts or roasted peanuts had little change in physical and chemical nutritional quality indexes compared with raw peanuts, and the nutritional value of peanut butter was equivalent to peanut kernels.