Peanut butter and other food nutritional composition comparison

Peanut protein content of 24% to 36%, equivalent to milk 8-10 times, beef and pork 1-2 times, rice and wheat 3-4 times, in all crops after soybeans, and protein digestibility and lysine absorbability higher than soybeans, is one of the important sources of human protein food. Peanut protein is similar to animal protein, but does not contain cholesterol, rich in 8 kinds of essential amino acids, especially glutamic acid and aspartate content is high, these 2 kinds of amino acids to promote brain cell development and enhance memory have a good effect.
The fat content of peanuts is 44.3%, which is a high-fat food, of which unsaturated fatty acids account for 81%. In unsaturated fatty acids, oleic acid content is 40.4%, linoleic acid content is 37.9%, linolenic acid content is 0.4%, and a small amount of arachidonic acid. Unsaturated fatty acids are easy to be digested and absorbed by the human body, and have the effect of lowering cholesterol, helping to prevent arteriosclerosis, hypertension and coronary heart disease. Arachidonic acid can promote human growth and development, especially to promote fetal and infant brain development, its effect of lowering blood lipid, blood pressure and cholesterol are stronger than linoleic acid and linolenic acid.
Peanut butter can also prevent diabetes, research shows that eating one spoonful of peanut butter five times a week can reduce the risk of type 2 diabetes by 21%