Peanut

Arachis hypogaea, A. villosulicarpa

legume · nuts & seeds

Seeds of a legume from north-western Argentina and south-eastern Bolivia, not a nut; its French name, cacahuète, comes from the Nahuatl tlālcacahuatl. 100 g provide 26 g of protein and 8.5 g of fibre, with resveratrol and vitamin E.

Origin

South America (Andes)

Season (United States)

all year round · grows in your region

Preparation

The thin red skin is eaten: it holds most of its polyphenols. Soaking, sprouting or sourdough bring its phytates down — and release the zinc and iron they were holding. Its lectins need a real boil, not just warmth.

Molecules

Stilbenes (resveratrol) · Vitamin E · Protein · Omega-6 (linoleic acid) · Vitamin B3 (niacin) · Vitamin B8 (biotin) · CholineIn small amounts, not counted Lignans · Monounsaturated fatty acidsWhat slows things down Phytates · Lectins

Did you know?

It ripens underground: after fertilisation, the flower bends down and buries its own fruit.