Flavorful peanut oil is organic edible oil obtained from peanut kernels. Peanuts are believed to be originating in Central American region from where they spread to other parts of the world by Spanish explorers. Today, peanuts are widely cultivated as an important oil seeds and a prime commercial crop in China, India, African nations, and the United States of America.
Peanut plant is a low growing, annual plant belonging to the family of fabaceae (Leguminosae) of the genus Arachis and botanically named as Arachis hypogaea. Some common names are groundnut, earthnut, goober, pinder, and ground pea. Peanut kernels are eaten fresh or roasted and are used in cookery, confectionery and pressed for edible oil.
The plant is a small annual herb, belonging to the family of fabaceae of the genus Arachis and botanically named as Arachis hypogaea. Some common names are groundnut, earthnuts etc.
Physical characteristics of peanut oil
Cold pressed peanut oil has deep yellow color with pleasant nutty aroma and sweet taste. Refined oil has light yellow color and has neutral taste. However, highly refined oil makes it virtually devoid of impurities and allergens. Its specific gravity @ 25 °C is 0.912-0.920, Iodine value-84–100, and saponification value-185–195.
Peanut oil nutrition facts
- Peanut oil is high in energy; 100 g oil provides 884 calories.
- It is one of the cooking oils with high smoke point; 450 °F. The property can be employed in setting oil temperatures while
deep-frying food items.
- Peanut oil has very good lipid profile. It has saturated, monounsaturated and polyunsaturated (SFA: MUFA: PUFA= 18: 49: 33)
fats in healthy proportions.
- It is one of the stable cooking oils having long shelf life