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Arachis hypogaea ‘s flower … Hoa ??u Ph?ng, L?c ….


Image by Vietnam Plants & America plants
Vietnamese named : ??u ph?ng, ??u ph?ng, L?c
English names : Peanut
Scientist name : Arachis hypogaea
Synonyms :
Family : Fabaceae / Papillionoides . H? ??u / h? ph? ??u Papillionoides

Searched from :

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L?c – Th?c ?n, v? thu?c quý trong mùa ?ông
C?p nh?t ngày 21/10/2008 lúc 8:52:00 AM. S? l??t ??c: 46.

Không ph?i ng?u nhiên mà l?c ???c ng??i Trung Qu?c ??t cho nh?ng cái tên th?t ??p nh? hoa sinh, qu? tr??ng sinh, ???ng nhân ??u… Các b? ph?n c?a l?c dùng làm thu?c r?t quý là cây, lá, c?, nhân và màng b?c ngoài c?a nhân, d?u l?c… có nh?ng tác d?ng nh? d??ng huy?t, b? t?, nhu?n ph?, hóa ?àm và ch?a ???c m?t s? c?n b?nh nh? thai ph? b? phù, loét d? dày và hành tá tràng…

Thông tin chung

Tên th??ng g?i: L?c
Tên khác: ??u ph?ng
Tên ti?ng Anh: peanut, groundnut
Tên la tinh: Arachis hypogaea L.
Thu?c h? ??u – Fabaceae

Mô t?

Cây th?o h?ng n?m. Thân phân nhánh t? g?c, có các cành to? ra. Lá lông chim, có 4 lá chét hình trái xoan ng??c. Lá kèm 2, làm thành b? bao quanh thân, hình d?i nh?n. C?m hoa chùm ? nách, g?m 2-4 hoa nh?, màu vàng. Qu? không chia ?ôi, hình tr? thuôn, thon l?i gi?a các h?t, có vân m?ng. H?t hình tr?ng, có rãnh d?c.

Sinh thái

Mùa hoa tháng 5-6.

B? ph?n dùng

H?t, dây lá.

N?i s?ng và thu hái

G?c ? Brazin, ???c nh?p vào tr?ng ? n??c ta t? lâu.

H?t th??ng ???c dùng làm th?c ph?m. Dây lá dùng t??i.

Thành ph?n hoá h?c

H?t ch?a n??c 3-5%, ch?t ??m 20-30% ch?t béo 40-50%; ch?t b?t 20%, ch?t vô c?2-4%. Trong thành ph?n ch?t ??m (protein) có m?t globulin là arachin (60-70%) và m?t albumin là conarachin (25-40%) c? hai ch?t này ??u không tan trong n??c. C? arachin và conarachin ??u cho các acid amin nh? methionin, tryptophan và d-threonin. Thành ph?n ch? y?u trong nhân l?c là d?u l?c. Nó g?m các glycerid c?a acid béo no và không no, v?i t? l? thay ??i r?t nhi?u tu? theo lo?i l?c, acid oleic 51-79%; acid linoleic 7,4-26%, acid palmitic 8,5% acid stearic 4,5-6,2%, acid hexaconic 0,1-0,4% và 2 acid ch? th?y trong d?u l?c là acid arachidic và acid lignoceric.

Nhân l?c có các ch?t protein, ch?t d?u béo, amino acid: lecithin, purin, alkaloid, calcium, phosphore, s?t. Ch?t lysin trong h?t l?c có tác d?ng phòng ng?a lão suy s?m và giúp phát tri?n trí tu? c?a tr? em. Acid glutamic và acid aspartic thúc ??y s? phát tri?n t? bào não và t?ng c??ng trí nh?, ngoài ra ch?t catechin trong l?c c?ng có tác d?ng ch?ng lão suy. Vitamin E, cephalin và lecithin có trong d?u l?c có th? phân gi?i cholesterol trong gan thành bile acid và t?ng c??ng s? bài ti?t chúng, giúp làm gi?m cholesterol trong máu, phòng ng?a b?nh x? c?ng ??ng m?ch và b?nh ? m?ch vành tim, thúc ??y t? bào não phát tri?n; ng?n ng?a s? lão hóa c?a da, làm ??p và kh?e da. Màng b?c ngoài c?a nhân l?c có tác d?ng ch?ng s? hòa tan c?a fibrin, thúc ??y công n?ng t?o ti?u c?u c?a t?y x??ng, rút ng?n th?i gian ch?y máu, do ?ó có tác d?ng c?m máu t?t. Trong v? c?ng c?a c? l?c có ch?t luteolin có tác d?ng h? huy?t áp, ch?t beta – stosterol có tác d?ng h? m? máu.

Tính v?, tác d?ng

Theo ?ông y, nhân l?c có tính bình, v? ng?t béo. Có tác d?ng nhu?n ph?, hòa v?, tr? ?àm, ch? huy?t. Ch? y?u dùng ?? ch?a ho khan, ít s?a, thi?u máu, thi?u ti?u c?u, b?nh d? dày m?n tính, viêm th?n m?n, c??c khí.

V? l?a (hóa sinh y) c?a nhân l?c ch?a xu?t huy?t nh? xu?t huy?t do thi?u ti?u c?u ? b?nh s?t xu?t huy?t, xu?t huy?t nguyên phát hay th? phát. V? l?a c?m máu m?nh h?n nhân l?c 50 l?n.

V? c?ng ngoài cùng ?em n?u l?y n??c có tác d?ng h? huy?t áp, giãn m?ch làm l?u thông máu.

L?c có v? ng?t, bùi, béo có tác d?ng b? t?, d??ng v?, nhu?n ph?, l?i tràng. Trong h?t l?c có m?t ch?t c?m máu, có tác d?ng trên tr??ng l?c c? và tác d?ng do làm co th?t các ??ng m?ch. Do thành ph?n protein và ch?t béo, l?c có tác d?ng dinh d??ng r?t cao.

Công d?ng, ch? ??nh và ph?i h?p: L?c ???c dùng làm th?c ph?m ? nhi?u n??c. D?u l?c ???c dùng làm d?u ?n và ch? thu?c (dùng làm dung môi trong d?u tiêm, d?u xoa ngoài), L?c c?ng ???c ch? d?n dùng trong b?nh suy nh??c (làm vi?c quá s?c), lao l?c. Còn dùng làm d?u các c?n ?au b?ng, và ph?i h?p v?i Qu?, G?ng, làm d?u các c?n ?au b?ng kinh. Thân và lá dùng ch?a b?nh tr??ng khí ru?t k?t.

M?t s? bài thu?c ch?a b?nh

Ho ??m nhi?u: Nhân l?c 30g, n?u chín nh? cho vào trong 30g m?t ong, ngày ?n 2 l?n.

Ho lâu ngày không kh?i: Nhân l?c, táo tàu, m?t ong, m?i th? 30g s?c l?y n??c, ngày u?ng 2 l?n.

Ho lâu ngày, khí ?o?n, ??m ít: Nhân l?c 15g, h?nh nhân ng?t 15g, giã nát, m?i l?n làm 10g, thêm m?t ong l??ng v?a ph?i, hòa v?i n??c sôi ?n.

Viêm khí qu?n m?n tính: Dùng vào bu?i sáng và t?i, m?i l?n ?n 30g l?c.

Ti?ng nói khàn: Nhân l?c (?? c? màng m?ng ngoài nhân) 60-100g, n?u ?n. Ngày ?n m?t l?n, ho?c cho m?t ong l??ng v?a ph?i vào ?n cùng càng t?t.

T?ng huy?t áp:

- Nhân l?c ?? c? màng m?ng ngoài nhân, ngâm trong gi?m, b?t kín mi?ng l?, ?n sau khi ngâm 1 tu?n, m?i l?n ?n 10 h?t, ngày ?n 2 l?n.

- V? c?ng c? l?c, m?i l?n 125g, n?u l?y n??c u?ng ho?c n?u v? l?c nghi?n v?n, l?y n??c u?ng m?i l?n 10g, ngày u?ng 3 l?n.

- Lá l?c, thân cây l?c non, m?i th? 30g, s?c l?y n??c u?ng, ngày 1 thang.

B?ch c?u gi?m:

- Màng m?ng b?c nhân l?c 10g, táo tàu 10 qu?, n?u ?n.

- Nhân l?c, ý d? nhân (h?t bo bo), ??u ?? lo?i nh? h?t, táo tàu, m?i th? 30g, n?u ?n, ngày 1 thang.

Thi?u máu

- Nhân l?c 100g, táo tàu, ???ng ??, m?i th? 50g; n?u nh? lên ?n, ngày 1 thang.

- Nhân l?c, ??u ??, ??u xanh, m?i th? 30g; ???ng ??, ???ng tr?ng, ???ng phèn, m?i th? 10g; n?u nh? ?n, m?i ngày 1 thang.

- Nhân l?c, h?t sen (b? v? và tâm sen), m?i th? 30g; c?u kh?i 15g, táo tàu 9 qu?, ???ng ?? l??ng v?a ph?i, cho 300ml n??c vào n?u cách th?y cho nh?, ngày ?n 1-2 l?n.

Loét d? dày và hành tá tràng:

- L?c nhân 100g, n?u l?n v?i th?t l?n ho?c tr?ng gà ?? ?n. M?i bu?i sáng sau khi ?ánh r?ng, r?a m?t, ?n 2 thìa l?c ?ã n?u, n?a gi? sau b?t ??u ?n sáng, dùng liên t?c nh? v?y 1-2 tu?n là th?y rõ k?t qu?.

?i ti?u ra máu do v?n ??ng nhi?u:

- L?c nhân, h?t sen (b? v? c?ng và tâm sen) m?i th? 30g; N?u sôi xong cho l?a nh? h?m th?t nh?, sau ?ó 1 thìa ???ng vào ?un ti?p, m?t lúc sau ?em ?n, 2 ngày ?n 1 l?n.

- Màng m?ng b?c ngoài nhân l?c kho?ng n?a chén con, ?em rang khô, nghi?n v?n, hòa n??c u?ng ngày 1-2 l?n.

Di tinh: Màng m?ng b?c ngoài nhân l?c 6g, n?u l?y n??c u?ng, ngày 2 l?n.

?au kh?p: R? cây l?c 60g, n?u v?i ít th?t l?n n?c th?t nh? ?? ?n.

Viêm m?i: L?c nhân 30g, n?u chín, cho thêm ít ???ng phèn ?n h?t trong ngày, ?n li?n trong 2 tu?n nh? v?y là m?t li?u trình.

Chú ý:

- Nh?ng ng??i có th? hàn th?p ?ình tr? và tiêu ch?y kiêng ?n l?c.

- N?u ?n nhi?u l?c rang quá s? d? b? ??ng h?a (ng??i c?n cào khó ch?u, d? cáu gi?n).

- Tuy?t ??i không ?n l?c ?ã b? n?m m?c.
Anhtai (s?u t?m, theo báo S?c kh?e & ??i s?ng

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L?c, Ð?u ph?ng – Arachis hypogaea L. thu?c h? Ð?u – Fabaceae.

Mô t?: Cây th?o h?ng n?m. Thân phân nhánh t? g?c, có các cành to? ra. Lá lông chim, có 4 lá chét hình trái xoan ng??c. Lá kèm 2, làm thành b? bao quanh thân, hình d?i nh?n. C?m hoa chùm ? nách, g?m 2-4 hoa nh?, màu vàng. Qu? không chia ?ôi, hình tr? thuôn, thon l?i gi?a các h?t, có vân m?ng. H?t hình tr?ng, có rãnh d?c.

Mùa hoa tháng 5-6.

B? ph?n dùng: H?t, dây lá – Semen et Caulis Arachitis Hypogaeae.

N?i s?ng và thu hái: G?c ? Brazin, ???c nh?p vào tr?ng ? n??c ta t? lâu.

H?t th??ng ???c dùng làm th?c ph?m. Dây lá dùng t??i.

Thành ph?n hoá h?c: H?t ch?a n??c 3-5%, ch?t ??m 20-30% ch?t béo 40-50%; ch?t b?t 20%, ch?t vô c?2-4%. Trong thành ph?n ch?t ??m (protein) có m?t globulin là arachin (60-70%) và m?t albumin là conarachin (25-40%) c? hai ch?t này ??u không tan trong n??c. C? arachin và conarachin ??u cho các acid amin nh? methionin, tryptophan và d-threonin. Thành ph?n ch? y?u trong nhân l?c là d?u l?c. Nó g?m các glycerid c?a acid béo no và không no, v?i t? l? thay ??i r?t nhi?u tu? theo lo?i l?c, acid oleic 51-79%; acid linoleic 7,4-26%, acid palmitic 8,5% acid stearic 4,5-6,2%, acid hexaconic 0,1-0,4% và 2 acid ch? th?y trong d?u l?c là acid arachidic và acid lignoceric.

Tính v?, tác d?ng: L?c có v? ng?t, bùi, béo có tác d?ng b? t?, d??ng v?, nhu?n ph?, l?i tràng. Trong h?t l?c có m?t ch?t c?m máu, có tác d?ng trên tr??ng l?c c? và tác d?ng do làm co th?t các ??ng m?ch. Do thành ph?n protein và ch?t béo, l?c có tác d?ng dinh d??ng r?t cao.

Công d?ng, ch? ??nh và ph?i h?p: L?c ???c dùng làm th?c ph?m ? nhi?u n??c. D?u l?c ???c dùng làm d?u ?n và ch? thu?c (dùng làm dung môi trong d?u tiêm, d?u xoa ngoài), L?c c?ng ???c ch? d?n dùng trong b?nh suy nh??c (làm vi?c quá s?c), lao l?c. Còn dùng làm d?u các c?n ?au b?ng, và ph?i h?p v?i Qu?, G?ng, làm d?u các c?n ?au b?ng kinh. Thân và lá dùng ch?a b?nh tr??ng khí ru?t k?t.

Ð?n thu?c:

1. Ch?a ho s?t ??m: Dùng 20g l?c giã d?p, s?c u?ng nh?p nh?p thì l?i ??m, b?t ho.

2. Ch?a ??i ti?n táo k?t: U?ng 1 chén d?u l?c thì nhu?n tràng.

3. Ng??i b?nh m?i kh?i sút cân và ph? n? ít s?a, nên ?n b?t l?c rang, thêm mu?i và cháo N?p n?u l?n b?t C? mài, m?i bu?i sáng, ?n li?n vài tu?n thì có k?t qu?.

4. Ph? n? b? h? lao ho lâu. Dùng dây l?c khô s?c u?ng v?i bã g?c h??u (l?c giác s??ng) tán b?t m?i l?n u?ng 4g vào bu?i sáng.

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**** WIKI
en.wikipedia.org/wiki/Peanut

The peanut, or groundnut (Arachis hypogaea), is a species in the legume "bean" family (Fabaceae). The cultivated peanut was probably first domesticated in the valleys of Perú.[1] It is an annual herbaceous plant growing 30 to 50 cm (0.98 to 1.6 ft) tall. The leaves are opposite, pinnate with four leaflets (two opposite pairs; no terminal leaflet), each leaflet 1 to 7 cm (? to 2¾ in) long and 1 to 3 cm (? to 1 inch) broad. The flowers are a typical peaflower in shape, 2 to 4 cm (¾ to 1½ in) across, yellow with reddish veining. After pollination, the fruit develops into a legume 3 to 7 cm (1.2 to 2.8 in) long, containing 1 to 4 seeds, which forces its way underground to mature. Hypogaea means "under the earth."
Peanuts are known by many other local names, like earthnuts, ground nuts, goober peas, monkey nuts, pygmy nuts and pig nuts.

History

The domesticated peanut is an amphidiploid or allotetraploid, meaning that it has two sets of chromosomes from two different species, thought to be A. duranensis and A. ipaensis. These likely combined in the wild to form the tetraploid species A. monticola, which gave rise to the domesticated peanut.[2] This domestication might have taken place in Paraguay or Bolivia, where the wildest strains grow today. In fact, many pre-Columbian cultures, such as the Moche, depicted peanuts in their art.[3]
Archeologists have (thus far) dated the oldest specimens to about 7,600 years found in Peru .[4] Cultivation spread as far as Mesoamerica where the Spanish conquistadors found the tlalcacahuatl (Nahuatl = "cacao", whence Mexican Spanish, cacahuate and French, cacahuète) being offered for sale in the marketplace of Tenochtitlan (Mexico City). The plant was later spread worldwide by European traders.

Cultivation

The orange veined, yellow petaled, pea-like flower of the Arachis hypogaea is borne in axillary clusters above ground. Following self-pollination, the flowers fade and wither. The stalk at the base of the ovary, called the pedicel, elongates rapidly, and turns downward to bury the fruits several inches in the ground, where they complete their development. The entire plant, including most of the roots, is removed from the soil during harvesting.[5]
The pods act in nutrient absorption. The fruits have wrinkled shells that are constricted between pairs of the one to four (usually two) seeds per pod.
Peanuts grow best in light, sandy loam soil. They require five months of warm weather, and an annual rainfall of 500 to 1,000 mm (20 to 39 in) or the equivalent in irrigation water.[2]
The pods ripen 120 to 150 days after the seeds are planted. If the crop is harvested too early, the pods will be unripe. If they are harvested late, the pods will snap off at the stalk, and will remain in the soil.[5]
Peanuts are particularly susceptible to contamination during growth and storage. Poor storage of peanuts can lead to an infection by the mold fungus Aspergillus flavus, releasing the toxic substance aflatoxin. The aflatoxin-producing molds exist throughout the peanut growing areas and may produce aflatoxin in peanuts when conditions are favorable to fungal growth.
Harvesting occurs in two stages. In mechanized systems a machine is used to cut off the main root of the peanut plant by cutting through the soil just below the level of the peanut pods. The machine lifts the "bush" from the ground and shakes it, then inverts the bush, leaving the plant upside down on the ground to keep the peanuts out of the dirt. This allows the peanuts to dry slowly to a bit less than a third of their original moisture level over a period of 3–4 days. Traditionally, peanuts are pulled and inverted by hand.
After the peanuts have dried sufficiently, they are threshed, removing the peanut pods from the rest of the bush

Cultivation in China

The peanut was introduced to China by Portuguese traders in the 17th century and another variety by American missionaries in the 19th century.[citation needed]
They became popular and are featured in many Chinese dishes, often being boiled. During the 1980s peanut production began to increase greatly so that as of 2006 China was the world’s largest peanut producer. A major factor in this increase was the household-responsibility system, which moved financial control from the government to the farmers

Production
China leads in production of peanuts having a share of about 41.5% of overall world production, followed by India (18.2%) and the United States of America (6.8%).

Cultivars

Thousands of peanut cultivars are grown, with four major cultivar groups being the most popular: Spanish, Runner, Virginia, and Valencia. There are also Tennessee Red and Tennessee White groups. Certain cultivar groups are preferred for particular uses because of differences in flavor, oil content, size, shape, and disease resistance. For many uses the different cultivars are interchangeable. Most peanuts marketed in the shell are of the Virginia type, along with some Valencias selected for large size and the attractive appearance of the shell. Spanish peanuts are used mostly for peanut candy, salted nuts, and peanut butter. Most Runners are used to make peanut butter.
The various types are distinguished by branching habit and branch length. There are numerous varieties of each type of peanut. There are two main growth forms, bunch and runner. Bunch types grow upright, while runner types grow near the ground.
Each year new cultivars of peanuts are bred and introduced. Introducing a new cultivar may mean change in the planting rate, adjusting the planter, harvester, dryer, cleaner, sheller, and method of marketing.

Uses

Peanuts are found in a wide range of grocery products.
Popular confections include salted peanuts, peanut butter (sandwiches, candy bars, and cups), peanut brittle, and shelled nuts (plain/roasted). Salted peanuts are usually roasted in oil and packed in retail size, plastic bags or hermetically sealed cans. Dry roasted, salted peanuts are also marketed in significant quantities. Peanuts are often a major ingredient in mixed nuts because of their inexpensiveness compared to Brazil nuts, cashews, walnuts, and so on. The primary use of peanut butter is in the home, but large quantities are also used in the commercial manufacture of sandwiches, candy, and bakery products. Boiled peanuts are a preparation of raw, unshelled green peanuts boiled in brine and typically eaten as a snack in the southern United States where most peanuts are grown. More recently, fried peanut recipes have emerged – allowing both shell and nut to be eaten. Peanuts are also used in cosmetics, nitroglycerin, plastics, dyes and paints (see George Washington Carver, who described a large amount of uses for peanuts)

Peanut oil
Peanut oil is often used in cooking, because it has a mild flavor and a relatively high smoke point. Due to its high monounsaturated content it is considered more healthy than saturated oils, and is resistant to rancidity. There are several types of peanut oil including: aromatic roasted peanut oil, refined peanut oil, extra virgin or cold pressed peanut oil and peanut extract. In the United States, refined peanut oil is exempt from allergen labeling laws
Peanut flour
Peanut flour is lower in fat than peanut butter, and is popular with chefs because its high protein content makes it suitable as a flavor enhancer[citation needed]. Peanut flour is used as a gluten-free solution.

Peru
Peanuts are common ingredients in Peruvian Creole cuisine reflecting the marriage of native ingredients and ingredients introduced by Europeans. In one example peanuts are roasted along with hot peppers (both native to South America) and blended with roasted onions, garlic, and oil (all of European origin) to make a smooth sauce poured over boiled potatoes. This dish is especially famous in the city of Arequipa and is known as "papas con ocopa". Another example combines a similar mixture with sautéed seafood or boiled and shredded chicken in the form of a fricassee. These dishes are generally known as ajis (the word for hot peppers), such as aji de pollo and aji de mariscos. Not all cooks use peanuts in seafood "ajis".
During Colonial times the Spanish in Peru learned to use ingredients like peanuts in substitution for nuts which were unavailable in Peru. It is well-documented that Spanish cuisine makes extensive use of almonds, pine nuts, and other nuts, in ground or paste form, combined with rice, meats and vegetables, to create dishes like rice pilaf. However, almonds, pine nuts, chestnuts, walnuts, etc. were too expensive or unobtainable in Peru.

India/Pakistan
In south Asian countries, peanuts are known as either a light snack by themselves, usually roasted and salted, and often sold roasted in pod on roads in the north, or boiled with salt in the south. They are also made into little dessert or sweet snack pieces by processing with refined sugar and jaggery. Indian cuisine uses roasted, crushed peanuts to give a crunchy body to salads; they are added whole (without pods) to leafy vegetable stews for the same reason.

Southeast Asia
Peanuts are also widely used in Southeast Asian cuisine, particularly Indonesia, where they are typically made into a spicy sauce. Peanuts originally came to Indonesia from the Philippines, where the legume came from Mexico in times of Spanish colonization.
Common Indonesian peanut-based dishes include gado-gado, pecel, karedok and ketoprak, all vegetable salads mixed with peanut sauce, and the peanut-based sauce for satay.

Zambia/Malawi
Peanuts are a common ingredient of several types of relishes (dishes which accompany nshima) eaten by the tribes in Malawi and in the eastern part of Zambia, and these dishes are now common throughout both countries. In this area they are always called groundnuts.

South Africa
[edit]The United States
In the US, peanuts are used in candies, cakes, cookies, and other sweets. They are also enjoyed roasted and salted. Peanut butter is one of the most popular peanut-based foods in the US. In some southern portions of the US, peanuts are boiled for several hours until soft and moist.

Boiled peanuts
Boiled peanuts are a popular snack in the southern United States, as well as in India and China. Peanuts are also used in the Mali meat stew maafe, and in many sauces for South American meat dishes, especially rabbit.

Malnutrition
Peanuts are used to help fight malnutrition. Plumpy Nut and Medika Mamba[10] are high protein, high energy and high nutrient peanut-based pastes that were developed to be used as a therapeutic food to aid in famine relief. Organizations like the World Health Organization, UNICEF, Project Peanut Butter and Doctors Without Borders have used these products to help save malnourished children in developing countries.

Other uses
Peanuts can be used like other legumes and grains to make a lactose-free milk-like beverage, peanut milk. Peanut plant tops are used for hay.
Low grade or culled peanuts not suitable for the edible market are used in the production of peanut oil. The protein cake (oilcake meal) residue from oil processing is used as an animal feed and as a soil fertilizer. Low grade peanuts are also widely sold as a garden bird feed.
Peanuts have a variety of industrial end uses. Paint, varnish, lubricating oil, leather dressings, furniture polish, insecticides, and nitroglycerin are made from peanut oil. Soap is made from saponified oil, and many cosmetics contain peanut oil and its derivatives. The protein portion of the oil is used in the manufacture of some textile fibers. Peanut shells are used in the manufacture of plastic, wallboard, abrasives, fuel, cellulose (used in rayon and paper) and mucilage (glue). Rudolf Diesel ran some of the first engines that bear his name on peanut oil[11] and it is still seen as a potentially useful fuel

Nutritional value

Peanut, valencia, raw
Nutritional value per 100 g (3.5 oz)
Energy2,385 kJ (570 kcal)
Carbohydrates21 g
Sugars0.0 g
Dietary fiber9 g
Fat48 g
saturated7 g
monounsaturated24 g
polyunsaturated16 g
Protein25 g
Tryptophan0.244 g
Threonine0.859 g
Isoleucine0.882 g
Leucine1.627 g
Lysine0.901 g
Methionine0.308 g
Cystine0.322 g
Phenylalanine1.300 g
Tyrosine1.020 g
Valine1.052 g
Arginine3.001 g
Histidine0.634 g
Alanine0.997 g
Aspartic acid3.060 g
Glutamic acid5.243 g
Glycine1.512 g
Proline1.107 g
Serine1.236 g
Water4.26 g
Thiamine (Vit. B1)0.6 mg (46%)
Riboflavin (Vit. B2)0.3 mg (20%)
Niacin (Vit. B3)12.9 mg (86%)
Pantothenic acid (B5)1.8 mg (36%)
Vitamin B60.3 mg (23%)
Folate (Vit. B9)246 ?g (62%)
Vitamin C0.0 mg (0%)
Calcium62 mg (6%)
Iron2 mg (16%)
Magnesium184 mg (50%)
Phosphorus336 mg (48%)
Potassium332 mg (7%)
Zinc3.3 mg (33%)
Percentages are relative to US recommendations for adults.
Source: USDA Nutrient database
[edit]Health benefits
Peanuts are rich in nutrients, providing over 30 essential nutrients and phytonutrients. Peanuts are a good source of niacin, folate, fiber, magnesium, vitamin E, manganese and phosphorus. They also are naturally free of trans-fats and sodium, and contain about 25% protein (a higher proportion than in any true nut).[13]
While peanuts are considered high in fat, they primarily contain “good” fats also known as unsaturated fats. One serving of peanuts contains 11.5 g unsaturated fat and 2 g of saturated fat. In fact, peanuts have been linked well enough to their heart-healthy benefits, in 2003, the Food and Drug Administration released a health claim recognizing peanuts in helping maintain one’s cholesterol:
Scientific evidence suggests, but does not prove, that eating 1.5 ounces per day of most nuts, including peanuts as part of a diet low in saturated fat and cholesterol, may reduce the risk of heart disease.
Some brands of peanut butter are fortified with omega-3 fatty acid in the form of flaxseed oil to balance the ratio of omega-3 to omega-6 fatty acids.

Niacin
Peanuts are a good source of niacin, and thus contribute to brain health and blood flow.

Antioxidants
Recent research on peanuts and nuts in general has found antioxidants and other chemicals that may provide health benefits. New research shows peanuts rival the antioxidant content of many fruits. Roasted peanuts rival the antioxidant content of blackberries and strawberries, and are far richer in antioxidants than carrots or beets. Research conducted by a team of University of Florida scientists, published in the journal Food Chemistry, shows that peanuts contain high concentrations of antioxidant polyphenols, primarily a compound called p-coumaric acid, and that roasting can increase peanuts’ p-coumaric acid levels, boosting their overall antioxidant content by as much as 22%

Resveratrol
Peanuts are a significant source of resveratrol, a chemical studied for potential anti-aging effects and also associated with reduced cardiovascular disease and reduced cancer risk.[17]
It has recently been found that the average amount of resveratrol in one ounce of commonly eaten peanuts (15 whole peanut kernels) is 73 ?g

Coenzyme Q10
Peanuts are a source of coenzyme Q10, as are oily fish, beef, soybeans and spinach.

…….CLICK ON LINK TO READ MORE, PLEASE

Related Posts:

• Cool Coenzyme Q10 images
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Look at these coenzyme q10 images:

Immature Peanut pods … Trái ??u Ph?ng non ….


Image by Vietnam Plants & America plants
Vietnamese named : ??u ph?ng, ??u ph?ng, L?c
English names : Peanut
Scientist name : Arachis hypogaea
Synonyms :
Family : Fabaceae / Papillionoides . H? ??u / h? ph? ??u Papillionoides

Searched from :

**** TRUNG TÂM D? LI?U TH?C V?T VIETNAM
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L?c – Th?c ?n, v? thu?c quý trong mùa ?ông
C?p nh?t ngày 21/10/2008 lúc 8:52:00 AM. S? l??t ??c: 46.

Không ph?i ng?u nhiên mà l?c ???c ng??i Trung Qu?c ??t cho nh?ng cái tên th?t ??p nh? hoa sinh, qu? tr??ng sinh, ???ng nhân ??u… Các b? ph?n c?a l?c dùng làm thu?c r?t quý là cây, lá, c?, nhân và màng b?c ngoài c?a nhân, d?u l?c… có nh?ng tác d?ng nh? d??ng huy?t, b? t?, nhu?n ph?, hóa ?àm và ch?a ???c m?t s? c?n b?nh nh? thai ph? b? phù, loét d? dày và hành tá tràng…

Thông tin chung

Tên th??ng g?i: L?c
Tên khác: ??u ph?ng
Tên ti?ng Anh: peanut, groundnut
Tên la tinh: Arachis hypogaea L.
Thu?c h? ??u – Fabaceae

Mô t?

Cây th?o h?ng n?m. Thân phân nhánh t? g?c, có các cành to? ra. Lá lông chim, có 4 lá chét hình trái xoan ng??c. Lá kèm 2, làm thành b? bao quanh thân, hình d?i nh?n. C?m hoa chùm ? nách, g?m 2-4 hoa nh?, màu vàng. Qu? không chia ?ôi, hình tr? thuôn, thon l?i gi?a các h?t, có vân m?ng. H?t hình tr?ng, có rãnh d?c.

Sinh thái

Mùa hoa tháng 5-6.

B? ph?n dùng

H?t, dây lá.

N?i s?ng và thu hái

G?c ? Brazin, ???c nh?p vào tr?ng ? n??c ta t? lâu.

H?t th??ng ???c dùng làm th?c ph?m. Dây lá dùng t??i.

Thành ph?n hoá h?c

H?t ch?a n??c 3-5%, ch?t ??m 20-30% ch?t béo 40-50%; ch?t b?t 20%, ch?t vô c?2-4%. Trong thành ph?n ch?t ??m (protein) có m?t globulin là arachin (60-70%) và m?t albumin là conarachin (25-40%) c? hai ch?t này ??u không tan trong n??c. C? arachin và conarachin ??u cho các acid amin nh? methionin, tryptophan và d-threonin. Thành ph?n ch? y?u trong nhân l?c là d?u l?c. Nó g?m các glycerid c?a acid béo no và không no, v?i t? l? thay ??i r?t nhi?u tu? theo lo?i l?c, acid oleic 51-79%; acid linoleic 7,4-26%, acid palmitic 8,5% acid stearic 4,5-6,2%, acid hexaconic 0,1-0,4% và 2 acid ch? th?y trong d?u l?c là acid arachidic và acid lignoceric.

Nhân l?c có các ch?t protein, ch?t d?u béo, amino acid: lecithin, purin, alkaloid, calcium, phosphore, s?t. Ch?t lysin trong h?t l?c có tác d?ng phòng ng?a lão suy s?m và giúp phát tri?n trí tu? c?a tr? em. Acid glutamic và acid aspartic thúc ??y s? phát tri?n t? bào não và t?ng c??ng trí nh?, ngoài ra ch?t catechin trong l?c c?ng có tác d?ng ch?ng lão suy. Vitamin E, cephalin và lecithin có trong d?u l?c có th? phân gi?i cholesterol trong gan thành bile acid và t?ng c??ng s? bài ti?t chúng, giúp làm gi?m cholesterol trong máu, phòng ng?a b?nh x? c?ng ??ng m?ch và b?nh ? m?ch vành tim, thúc ??y t? bào não phát tri?n; ng?n ng?a s? lão hóa c?a da, làm ??p và kh?e da. Màng b?c ngoài c?a nhân l?c có tác d?ng ch?ng s? hòa tan c?a fibrin, thúc ??y công n?ng t?o ti?u c?u c?a t?y x??ng, rút ng?n th?i gian ch?y máu, do ?ó có tác d?ng c?m máu t?t. Trong v? c?ng c?a c? l?c có ch?t luteolin có tác d?ng h? huy?t áp, ch?t beta – stosterol có tác d?ng h? m? máu.

Tính v?, tác d?ng

Theo ?ông y, nhân l?c có tính bình, v? ng?t béo. Có tác d?ng nhu?n ph?, hòa v?, tr? ?àm, ch? huy?t. Ch? y?u dùng ?? ch?a ho khan, ít s?a, thi?u máu, thi?u ti?u c?u, b?nh d? dày m?n tính, viêm th?n m?n, c??c khí.

V? l?a (hóa sinh y) c?a nhân l?c ch?a xu?t huy?t nh? xu?t huy?t do thi?u ti?u c?u ? b?nh s?t xu?t huy?t, xu?t huy?t nguyên phát hay th? phát. V? l?a c?m máu m?nh h?n nhân l?c 50 l?n.

V? c?ng ngoài cùng ?em n?u l?y n??c có tác d?ng h? huy?t áp, giãn m?ch làm l?u thông máu.

L?c có v? ng?t, bùi, béo có tác d?ng b? t?, d??ng v?, nhu?n ph?, l?i tràng. Trong h?t l?c có m?t ch?t c?m máu, có tác d?ng trên tr??ng l?c c? và tác d?ng do làm co th?t các ??ng m?ch. Do thành ph?n protein và ch?t béo, l?c có tác d?ng dinh d??ng r?t cao.

Công d?ng, ch? ??nh và ph?i h?p: L?c ???c dùng làm th?c ph?m ? nhi?u n??c. D?u l?c ???c dùng làm d?u ?n và ch? thu?c (dùng làm dung môi trong d?u tiêm, d?u xoa ngoài), L?c c?ng ???c ch? d?n dùng trong b?nh suy nh??c (làm vi?c quá s?c), lao l?c. Còn dùng làm d?u các c?n ?au b?ng, và ph?i h?p v?i Qu?, G?ng, làm d?u các c?n ?au b?ng kinh. Thân và lá dùng ch?a b?nh tr??ng khí ru?t k?t.

M?t s? bài thu?c ch?a b?nh

Ho ??m nhi?u: Nhân l?c 30g, n?u chín nh? cho vào trong 30g m?t ong, ngày ?n 2 l?n.

Ho lâu ngày không kh?i: Nhân l?c, táo tàu, m?t ong, m?i th? 30g s?c l?y n??c, ngày u?ng 2 l?n.

Ho lâu ngày, khí ?o?n, ??m ít: Nhân l?c 15g, h?nh nhân ng?t 15g, giã nát, m?i l?n làm 10g, thêm m?t ong l??ng v?a ph?i, hòa v?i n??c sôi ?n.

Viêm khí qu?n m?n tính: Dùng vào bu?i sáng và t?i, m?i l?n ?n 30g l?c.

Ti?ng nói khàn: Nhân l?c (?? c? màng m?ng ngoài nhân) 60-100g, n?u ?n. Ngày ?n m?t l?n, ho?c cho m?t ong l??ng v?a ph?i vào ?n cùng càng t?t.

T?ng huy?t áp:

- Nhân l?c ?? c? màng m?ng ngoài nhân, ngâm trong gi?m, b?t kín mi?ng l?, ?n sau khi ngâm 1 tu?n, m?i l?n ?n 10 h?t, ngày ?n 2 l?n.

- V? c?ng c? l?c, m?i l?n 125g, n?u l?y n??c u?ng ho?c n?u v? l?c nghi?n v?n, l?y n??c u?ng m?i l?n 10g, ngày u?ng 3 l?n.

- Lá l?c, thân cây l?c non, m?i th? 30g, s?c l?y n??c u?ng, ngày 1 thang.

B?ch c?u gi?m:

- Màng m?ng b?c nhân l?c 10g, táo tàu 10 qu?, n?u ?n.

- Nhân l?c, ý d? nhân (h?t bo bo), ??u ?? lo?i nh? h?t, táo tàu, m?i th? 30g, n?u ?n, ngày 1 thang.

Thi?u máu

- Nhân l?c 100g, táo tàu, ???ng ??, m?i th? 50g; n?u nh? lên ?n, ngày 1 thang.

- Nhân l?c, ??u ??, ??u xanh, m?i th? 30g; ???ng ??, ???ng tr?ng, ???ng phèn, m?i th? 10g; n?u nh? ?n, m?i ngày 1 thang.

- Nhân l?c, h?t sen (b? v? và tâm sen), m?i th? 30g; c?u kh?i 15g, táo tàu 9 qu?, ???ng ?? l??ng v?a ph?i, cho 300ml n??c vào n?u cách th?y cho nh?, ngày ?n 1-2 l?n.

Loét d? dày và hành tá tràng:

- L?c nhân 100g, n?u l?n v?i th?t l?n ho?c tr?ng gà ?? ?n. M?i bu?i sáng sau khi ?ánh r?ng, r?a m?t, ?n 2 thìa l?c ?ã n?u, n?a gi? sau b?t ??u ?n sáng, dùng liên t?c nh? v?y 1-2 tu?n là th?y rõ k?t qu?.

?i ti?u ra máu do v?n ??ng nhi?u:

- L?c nhân, h?t sen (b? v? c?ng và tâm sen) m?i th? 30g; N?u sôi xong cho l?a nh? h?m th?t nh?, sau ?ó 1 thìa ???ng vào ?un ti?p, m?t lúc sau ?em ?n, 2 ngày ?n 1 l?n.

- Màng m?ng b?c ngoài nhân l?c kho?ng n?a chén con, ?em rang khô, nghi?n v?n, hòa n??c u?ng ngày 1-2 l?n.

Di tinh: Màng m?ng b?c ngoài nhân l?c 6g, n?u l?y n??c u?ng, ngày 2 l?n.

?au kh?p: R? cây l?c 60g, n?u v?i ít th?t l?n n?c th?t nh? ?? ?n.

Viêm m?i: L?c nhân 30g, n?u chín, cho thêm ít ???ng phèn ?n h?t trong ngày, ?n li?n trong 2 tu?n nh? v?y là m?t li?u trình.

Chú ý:

- Nh?ng ng??i có th? hàn th?p ?ình tr? và tiêu ch?y kiêng ?n l?c.

- N?u ?n nhi?u l?c rang quá s? d? b? ??ng h?a (ng??i c?n cào khó ch?u, d? cáu gi?n).

- Tuy?t ??i không ?n l?c ?ã b? n?m m?c.
Anhtai (s?u t?m, theo báo S?c kh?e & ??i s?ng

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L?c, Ð?u ph?ng – Arachis hypogaea L. thu?c h? Ð?u – Fabaceae.

Mô t?: Cây th?o h?ng n?m. Thân phân nhánh t? g?c, có các cành to? ra. Lá lông chim, có 4 lá chét hình trái xoan ng??c. Lá kèm 2, làm thành b? bao quanh thân, hình d?i nh?n. C?m hoa chùm ? nách, g?m 2-4 hoa nh?, màu vàng. Qu? không chia ?ôi, hình tr? thuôn, thon l?i gi?a các h?t, có vân m?ng. H?t hình tr?ng, có rãnh d?c.

Mùa hoa tháng 5-6.

B? ph?n dùng: H?t, dây lá – Semen et Caulis Arachitis Hypogaeae.

N?i s?ng và thu hái: G?c ? Brazin, ???c nh?p vào tr?ng ? n??c ta t? lâu.

H?t th??ng ???c dùng làm th?c ph?m. Dây lá dùng t??i.

Thành ph?n hoá h?c: H?t ch?a n??c 3-5%, ch?t ??m 20-30% ch?t béo 40-50%; ch?t b?t 20%, ch?t vô c?2-4%. Trong thành ph?n ch?t ??m (protein) có m?t globulin là arachin (60-70%) và m?t albumin là conarachin (25-40%) c? hai ch?t này ??u không tan trong n??c. C? arachin và conarachin ??u cho các acid amin nh? methionin, tryptophan và d-threonin. Thành ph?n ch? y?u trong nhân l?c là d?u l?c. Nó g?m các glycerid c?a acid béo no và không no, v?i t? l? thay ??i r?t nhi?u tu? theo lo?i l?c, acid oleic 51-79%; acid linoleic 7,4-26%, acid palmitic 8,5% acid stearic 4,5-6,2%, acid hexaconic 0,1-0,4% và 2 acid ch? th?y trong d?u l?c là acid arachidic và acid lignoceric.

Tính v?, tác d?ng: L?c có v? ng?t, bùi, béo có tác d?ng b? t?, d??ng v?, nhu?n ph?, l?i tràng. Trong h?t l?c có m?t ch?t c?m máu, có tác d?ng trên tr??ng l?c c? và tác d?ng do làm co th?t các ??ng m?ch. Do thành ph?n protein và ch?t béo, l?c có tác d?ng dinh d??ng r?t cao.

Công d?ng, ch? ??nh và ph?i h?p: L?c ???c dùng làm th?c ph?m ? nhi?u n??c. D?u l?c ???c dùng làm d?u ?n và ch? thu?c (dùng làm dung môi trong d?u tiêm, d?u xoa ngoài), L?c c?ng ???c ch? d?n dùng trong b?nh suy nh??c (làm vi?c quá s?c), lao l?c. Còn dùng làm d?u các c?n ?au b?ng, và ph?i h?p v?i Qu?, G?ng, làm d?u các c?n ?au b?ng kinh. Thân và lá dùng ch?a b?nh tr??ng khí ru?t k?t.

Ð?n thu?c:

1. Ch?a ho s?t ??m: Dùng 20g l?c giã d?p, s?c u?ng nh?p nh?p thì l?i ??m, b?t ho.

2. Ch?a ??i ti?n táo k?t: U?ng 1 chén d?u l?c thì nhu?n tràng.

3. Ng??i b?nh m?i kh?i sút cân và ph? n? ít s?a, nên ?n b?t l?c rang, thêm mu?i và cháo N?p n?u l?n b?t C? mài, m?i bu?i sáng, ?n li?n vài tu?n thì có k?t qu?.

4. Ph? n? b? h? lao ho lâu. Dùng dây l?c khô s?c u?ng v?i bã g?c h??u (l?c giác s??ng) tán b?t m?i l?n u?ng 4g vào bu?i sáng.

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**** WIKI
en.wikipedia.org/wiki/Peanut

The peanut, or groundnut (Arachis hypogaea), is a species in the legume "bean" family (Fabaceae). The cultivated peanut was probably first domesticated in the valleys of Perú.[1] It is an annual herbaceous plant growing 30 to 50 cm (0.98 to 1.6 ft) tall. The leaves are opposite, pinnate with four leaflets (two opposite pairs; no terminal leaflet), each leaflet 1 to 7 cm (? to 2¾ in) long and 1 to 3 cm (? to 1 inch) broad. The flowers are a typical peaflower in shape, 2 to 4 cm (¾ to 1½ in) across, yellow with reddish veining. After pollination, the fruit develops into a legume 3 to 7 cm (1.2 to 2.8 in) long, containing 1 to 4 seeds, which forces its way underground to mature. Hypogaea means "under the earth."
Peanuts are known by many other local names, like earthnuts, ground nuts, goober peas, monkey nuts, pygmy nuts and pig nuts.

History

The domesticated peanut is an amphidiploid or allotetraploid, meaning that it has two sets of chromosomes from two different species, thought to be A. duranensis and A. ipaensis. These likely combined in the wild to form the tetraploid species A. monticola, which gave rise to the domesticated peanut.[2] This domestication might have taken place in Paraguay or Bolivia, where the wildest strains grow today. In fact, many pre-Columbian cultures, such as the Moche, depicted peanuts in their art.[3]
Archeologists have (thus far) dated the oldest specimens to about 7,600 years found in Peru .[4] Cultivation spread as far as Mesoamerica where the Spanish conquistadors found the tlalcacahuatl (Nahuatl = "cacao", whence Mexican Spanish, cacahuate and French, cacahuète) being offered for sale in the marketplace of Tenochtitlan (Mexico City). The plant was later spread worldwide by European traders.

Cultivation

The orange veined, yellow petaled, pea-like flower of the Arachis hypogaea is borne in axillary clusters above ground. Following self-pollination, the flowers fade and wither. The stalk at the base of the ovary, called the pedicel, elongates rapidly, and turns downward to bury the fruits several inches in the ground, where they complete their development. The entire plant, including most of the roots, is removed from the soil during harvesting.[5]
The pods act in nutrient absorption. The fruits have wrinkled shells that are constricted between pairs of the one to four (usually two) seeds per pod.
Peanuts grow best in light, sandy loam soil. They require five months of warm weather, and an annual rainfall of 500 to 1,000 mm (20 to 39 in) or the equivalent in irrigation water.[2]
The pods ripen 120 to 150 days after the seeds are planted. If the crop is harvested too early, the pods will be unripe. If they are harvested late, the pods will snap off at the stalk, and will remain in the soil.[5]
Peanuts are particularly susceptible to contamination during growth and storage. Poor storage of peanuts can lead to an infection by the mold fungus Aspergillus flavus, releasing the toxic substance aflatoxin. The aflatoxin-producing molds exist throughout the peanut growing areas and may produce aflatoxin in peanuts when conditions are favorable to fungal growth.
Harvesting occurs in two stages. In mechanized systems a machine is used to cut off the main root of the peanut plant by cutting through the soil just below the level of the peanut pods. The machine lifts the "bush" from the ground and shakes it, then inverts the bush, leaving the plant upside down on the ground to keep the peanuts out of the dirt. This allows the peanuts to dry slowly to a bit less than a third of their original moisture level over a period of 3–4 days. Traditionally, peanuts are pulled and inverted by hand.
After the peanuts have dried sufficiently, they are threshed, removing the peanut pods from the rest of the bush

Cultivation in China

The peanut was introduced to China by Portuguese traders in the 17th century and another variety by American missionaries in the 19th century.[citation needed]
They became popular and are featured in many Chinese dishes, often being boiled. During the 1980s peanut production began to increase greatly so that as of 2006 China was the world’s largest peanut producer. A major factor in this increase was the household-responsibility system, which moved financial control from the government to the farmers

Production
China leads in production of peanuts having a share of about 41.5% of overall world production, followed by India (18.2%) and the United States of America (6.8%).

Cultivars

Thousands of peanut cultivars are grown, with four major cultivar groups being the most popular: Spanish, Runner, Virginia, and Valencia. There are also Tennessee Red and Tennessee White groups. Certain cultivar groups are preferred for particular uses because of differences in flavor, oil content, size, shape, and disease resistance. For many uses the different cultivars are interchangeable. Most peanuts marketed in the shell are of the Virginia type, along with some Valencias selected for large size and the attractive appearance of the shell. Spanish peanuts are used mostly for peanut candy, salted nuts, and peanut butter. Most Runners are used to make peanut butter.
The various types are distinguished by branching habit and branch length. There are numerous varieties of each type of peanut. There are two main growth forms, bunch and runner. Bunch types grow upright, while runner types grow near the ground.
Each year new cultivars of peanuts are bred and introduced. Introducing a new cultivar may mean change in the planting rate, adjusting the planter, harvester, dryer, cleaner, sheller, and method of marketing.

Uses

Peanuts are found in a wide range of grocery products.
Popular confections include salted peanuts, peanut butter (sandwiches, candy bars, and cups), peanut brittle, and shelled nuts (plain/roasted). Salted peanuts are usually roasted in oil and packed in retail size, plastic bags or hermetically sealed cans. Dry roasted, salted peanuts are also marketed in significant quantities. Peanuts are often a major ingredient in mixed nuts because of their inexpensiveness compared to Brazil nuts, cashews, walnuts, and so on. The primary use of peanut butter is in the home, but large quantities are also used in the commercial manufacture of sandwiches, candy, and bakery products. Boiled peanuts are a preparation of raw, unshelled green peanuts boiled in brine and typically eaten as a snack in the southern United States where most peanuts are grown. More recently, fried peanut recipes have emerged – allowing both shell and nut to be eaten. Peanuts are also used in cosmetics, nitroglycerin, plastics, dyes and paints (see George Washington Carver, who described a large amount of uses for peanuts)

Peanut oil
Peanut oil is often used in cooking, because it has a mild flavor and a relatively high smoke point. Due to its high monounsaturated content it is considered more healthy than saturated oils, and is resistant to rancidity. There are several types of peanut oil including: aromatic roasted peanut oil, refined peanut oil, extra virgin or cold pressed peanut oil and peanut extract. In the United States, refined peanut oil is exempt from allergen labeling laws
Peanut flour
Peanut flour is lower in fat than peanut butter, and is popular with chefs because its high protein content makes it suitable as a flavor enhancer[citation needed]. Peanut flour is used as a gluten-free solution.

Peru
Peanuts are common ingredients in Peruvian Creole cuisine reflecting the marriage of native ingredients and ingredients introduced by Europeans. In one example peanuts are roasted along with hot peppers (both native to South America) and blended with roasted onions, garlic, and oil (all of European origin) to make a smooth sauce poured over boiled potatoes. This dish is especially famous in the city of Arequipa and is known as "papas con ocopa". Another example combines a similar mixture with sautéed seafood or boiled and shredded chicken in the form of a fricassee. These dishes are generally known as ajis (the word for hot peppers), such as aji de pollo and aji de mariscos. Not all cooks use peanuts in seafood "ajis".
During Colonial times the Spanish in Peru learned to use ingredients like peanuts in substitution for nuts which were unavailable in Peru. It is well-documented that Spanish cuisine makes extensive use of almonds, pine nuts, and other nuts, in ground or paste form, combined with rice, meats and vegetables, to create dishes like rice pilaf. However, almonds, pine nuts, chestnuts, walnuts, etc. were too expensive or unobtainable in Peru.

India/Pakistan
In south Asian countries, peanuts are known as either a light snack by themselves, usually roasted and salted, and often sold roasted in pod on roads in the north, or boiled with salt in the south. They are also made into little dessert or sweet snack pieces by processing with refined sugar and jaggery. Indian cuisine uses roasted, crushed peanuts to give a crunchy body to salads; they are added whole (without pods) to leafy vegetable stews for the same reason.

Southeast Asia
Peanuts are also widely used in Southeast Asian cuisine, particularly Indonesia, where they are typically made into a spicy sauce. Peanuts originally came to Indonesia from the Philippines, where the legume came from Mexico in times of Spanish colonization.
Common Indonesian peanut-based dishes include gado-gado, pecel, karedok and ketoprak, all vegetable salads mixed with peanut sauce, and the peanut-based sauce for satay.

Zambia/Malawi
Peanuts are a common ingredient of several types of relishes (dishes which accompany nshima) eaten by the tribes in Malawi and in the eastern part of Zambia, and these dishes are now common throughout both countries. In this area they are always called groundnuts.

South Africa
[edit]The United States
In the US, peanuts are used in candies, cakes, cookies, and other sweets. They are also enjoyed roasted and salted. Peanut butter is one of the most popular peanut-based foods in the US. In some southern portions of the US, peanuts are boiled for several hours until soft and moist.

Boiled peanuts
Boiled peanuts are a popular snack in the southern United States, as well as in India and China. Peanuts are also used in the Mali meat stew maafe, and in many sauces for South American meat dishes, especially rabbit.

Malnutrition
Peanuts are used to help fight malnutrition. Plumpy Nut and Medika Mamba[10] are high protein, high energy and high nutrient peanut-based pastes that were developed to be used as a therapeutic food to aid in famine relief. Organizations like the World Health Organization, UNICEF, Project Peanut Butter and Doctors Without Borders have used these products to help save malnourished children in developing countries.

Other uses
Peanuts can be used like other legumes and grains to make a lactose-free milk-like beverage, peanut milk. Peanut plant tops are used for hay.
Low grade or culled peanuts not suitable for the edible market are used in the production of peanut oil. The protein cake (oilcake meal) residue from oil processing is used as an animal feed and as a soil fertilizer. Low grade peanuts are also widely sold as a garden bird feed.
Peanuts have a variety of industrial end uses. Paint, varnish, lubricating oil, leather dressings, furniture polish, insecticides, and nitroglycerin are made from peanut oil. Soap is made from saponified oil, and many cosmetics contain peanut oil and its derivatives. The protein portion of the oil is used in the manufacture of some textile fibers. Peanut shells are used in the manufacture of plastic, wallboard, abrasives, fuel, cellulose (used in rayon and paper) and mucilage (glue). Rudolf Diesel ran some of the first engines that bear his name on peanut oil[11] and it is still seen as a potentially useful fuel

Nutritional value

Peanut, valencia, raw
Nutritional value per 100 g (3.5 oz)
Energy2,385 kJ (570 kcal)
Carbohydrates21 g
Sugars0.0 g
Dietary fiber9 g
Fat48 g
saturated7 g
monounsaturated24 g
polyunsaturated16 g
Protein25 g
Tryptophan0.244 g
Threonine0.859 g
Isoleucine0.882 g
Leucine1.627 g
Lysine0.901 g
Methionine0.308 g
Cystine0.322 g
Phenylalanine1.300 g
Tyrosine1.020 g
Valine1.052 g
Arginine3.001 g
Histidine0.634 g
Alanine0.997 g
Aspartic acid3.060 g
Glutamic acid5.243 g
Glycine1.512 g
Proline1.107 g
Serine1.236 g
Water4.26 g
Thiamine (Vit. B1)0.6 mg (46%)
Riboflavin (Vit. B2)0.3 mg (20%)
Niacin (Vit. B3)12.9 mg (86%)
Pantothenic acid (B5)1.8 mg (36%)
Vitamin B60.3 mg (23%)
Folate (Vit. B9)246 ?g (62%)
Vitamin C0.0 mg (0%)
Calcium62 mg (6%)
Iron2 mg (16%)
Magnesium184 mg (50%)
Phosphorus336 mg (48%)
Potassium332 mg (7%)
Zinc3.3 mg (33%)
Percentages are relative to US recommendations for adults.
Source: USDA Nutrient database
[edit]Health benefits
Peanuts are rich in nutrients, providing over 30 essential nutrients and phytonutrients. Peanuts are a good source of niacin, folate, fiber, magnesium, vitamin E, manganese and phosphorus. They also are naturally free of trans-fats and sodium, and contain about 25% protein (a higher proportion than in any true nut).[13]
While peanuts are considered high in fat, they primarily contain “good” fats also known as unsaturated fats. One serving of peanuts contains 11.5 g unsaturated fat and 2 g of saturated fat. In fact, peanuts have been linked well enough to their heart-healthy benefits, in 2003, the Food and Drug Administration released a health claim recognizing peanuts in helping maintain one’s cholesterol:
Scientific evidence suggests, but does not prove, that eating 1.5 ounces per day of most nuts, including peanuts as part of a diet low in saturated fat and cholesterol, may reduce the risk of heart disease.
Some brands of peanut butter are fortified with omega-3 fatty acid in the form of flaxseed oil to balance the ratio of omega-3 to omega-6 fatty acids.

Niacin
Peanuts are a good source of niacin, and thus contribute to brain health and blood flow.

Antioxidants
Recent research on peanuts and nuts in general has found antioxidants and other chemicals that may provide health benefits. New research shows peanuts rival the antioxidant content of many fruits. Roasted peanuts rival the antioxidant content of blackberries and strawberries, and are far richer in antioxidants than carrots or beets. Research conducted by a team of University of Florida scientists, published in the journal Food Chemistry, shows that peanuts contain high concentrations of antioxidant polyphenols, primarily a compound called p-coumaric acid, and that roasting can increase peanuts’ p-coumaric acid levels, boosting their overall antioxidant content by as much as 22%

Resveratrol
Peanuts are a significant source of resveratrol, a chemical studied for potential anti-aging effects and also associated with reduced cardiovascular disease and reduced cancer risk.[17]
It has recently been found that the average amount of resveratrol in one ounce of commonly eaten peanuts (15 whole peanut kernels) is 73 ?g

Coenzyme Q10
Peanuts are a source of coenzyme Q10, as are oily fish, beef, soybeans and spinach.

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Dorsal view of flower of Arachis hypogaea … Ch?p g?n m?t trên c?a hoa ??u Ph?ng, L?c ..


Image by Vietnam Plants & America plants
Vietnamese named : ??u ph?ng, ??u ph?ng, L?c
English names : Peanut
Scientist name : Arachis hypogaea
Synonyms :
Family : Fabaceae / Papillionoides . H? ??u / h? ph? ??u Papillionoides

Searched from :

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L?c – Th?c ?n, v? thu?c quý trong mùa ?ông
C?p nh?t ngày 21/10/2008 lúc 8:52:00 AM. S? l??t ??c: 46.

Không ph?i ng?u nhiên mà l?c ???c ng??i Trung Qu?c ??t cho nh?ng cái tên th?t ??p nh? hoa sinh, qu? tr??ng sinh, ???ng nhân ??u… Các b? ph?n c?a l?c dùng làm thu?c r?t quý là cây, lá, c?, nhân và màng b?c ngoài c?a nhân, d?u l?c… có nh?ng tác d?ng nh? d??ng huy?t, b? t?, nhu?n ph?, hóa ?àm và ch?a ???c m?t s? c?n b?nh nh? thai ph? b? phù, loét d? dày và hành tá tràng…

Thông tin chung

Tên th??ng g?i: L?c
Tên khác: ??u ph?ng
Tên ti?ng Anh: peanut, groundnut
Tên la tinh: Arachis hypogaea L.
Thu?c h? ??u – Fabaceae

Mô t?

Cây th?o h?ng n?m. Thân phân nhánh t? g?c, có các cành to? ra. Lá lông chim, có 4 lá chét hình trái xoan ng??c. Lá kèm 2, làm thành b? bao quanh thân, hình d?i nh?n. C?m hoa chùm ? nách, g?m 2-4 hoa nh?, màu vàng. Qu? không chia ?ôi, hình tr? thuôn, thon l?i gi?a các h?t, có vân m?ng. H?t hình tr?ng, có rãnh d?c.

Sinh thái

Mùa hoa tháng 5-6.

B? ph?n dùng

H?t, dây lá.

N?i s?ng và thu hái

G?c ? Brazin, ???c nh?p vào tr?ng ? n??c ta t? lâu.

H?t th??ng ???c dùng làm th?c ph?m. Dây lá dùng t??i.

Thành ph?n hoá h?c

H?t ch?a n??c 3-5%, ch?t ??m 20-30% ch?t béo 40-50%; ch?t b?t 20%, ch?t vô c?2-4%. Trong thành ph?n ch?t ??m (protein) có m?t globulin là arachin (60-70%) và m?t albumin là conarachin (25-40%) c? hai ch?t này ??u không tan trong n??c. C? arachin và conarachin ??u cho các acid amin nh? methionin, tryptophan và d-threonin. Thành ph?n ch? y?u trong nhân l?c là d?u l?c. Nó g?m các glycerid c?a acid béo no và không no, v?i t? l? thay ??i r?t nhi?u tu? theo lo?i l?c, acid oleic 51-79%; acid linoleic 7,4-26%, acid palmitic 8,5% acid stearic 4,5-6,2%, acid hexaconic 0,1-0,4% và 2 acid ch? th?y trong d?u l?c là acid arachidic và acid lignoceric.

Nhân l?c có các ch?t protein, ch?t d?u béo, amino acid: lecithin, purin, alkaloid, calcium, phosphore, s?t. Ch?t lysin trong h?t l?c có tác d?ng phòng ng?a lão suy s?m và giúp phát tri?n trí tu? c?a tr? em. Acid glutamic và acid aspartic thúc ??y s? phát tri?n t? bào não và t?ng c??ng trí nh?, ngoài ra ch?t catechin trong l?c c?ng có tác d?ng ch?ng lão suy. Vitamin E, cephalin và lecithin có trong d?u l?c có th? phân gi?i cholesterol trong gan thành bile acid và t?ng c??ng s? bài ti?t chúng, giúp làm gi?m cholesterol trong máu, phòng ng?a b?nh x? c?ng ??ng m?ch và b?nh ? m?ch vành tim, thúc ??y t? bào não phát tri?n; ng?n ng?a s? lão hóa c?a da, làm ??p và kh?e da. Màng b?c ngoài c?a nhân l?c có tác d?ng ch?ng s? hòa tan c?a fibrin, thúc ??y công n?ng t?o ti?u c?u c?a t?y x??ng, rút ng?n th?i gian ch?y máu, do ?ó có tác d?ng c?m máu t?t. Trong v? c?ng c?a c? l?c có ch?t luteolin có tác d?ng h? huy?t áp, ch?t beta – stosterol có tác d?ng h? m? máu.

Tính v?, tác d?ng

Theo ?ông y, nhân l?c có tính bình, v? ng?t béo. Có tác d?ng nhu?n ph?, hòa v?, tr? ?àm, ch? huy?t. Ch? y?u dùng ?? ch?a ho khan, ít s?a, thi?u máu, thi?u ti?u c?u, b?nh d? dày m?n tính, viêm th?n m?n, c??c khí.

V? l?a (hóa sinh y) c?a nhân l?c ch?a xu?t huy?t nh? xu?t huy?t do thi?u ti?u c?u ? b?nh s?t xu?t huy?t, xu?t huy?t nguyên phát hay th? phát. V? l?a c?m máu m?nh h?n nhân l?c 50 l?n.

V? c?ng ngoài cùng ?em n?u l?y n??c có tác d?ng h? huy?t áp, giãn m?ch làm l?u thông máu.

L?c có v? ng?t, bùi, béo có tác d?ng b? t?, d??ng v?, nhu?n ph?, l?i tràng. Trong h?t l?c có m?t ch?t c?m máu, có tác d?ng trên tr??ng l?c c? và tác d?ng do làm co th?t các ??ng m?ch. Do thành ph?n protein và ch?t béo, l?c có tác d?ng dinh d??ng r?t cao.

Công d?ng, ch? ??nh và ph?i h?p: L?c ???c dùng làm th?c ph?m ? nhi?u n??c. D?u l?c ???c dùng làm d?u ?n và ch? thu?c (dùng làm dung môi trong d?u tiêm, d?u xoa ngoài), L?c c?ng ???c ch? d?n dùng trong b?nh suy nh??c (làm vi?c quá s?c), lao l?c. Còn dùng làm d?u các c?n ?au b?ng, và ph?i h?p v?i Qu?, G?ng, làm d?u các c?n ?au b?ng kinh. Thân và lá dùng ch?a b?nh tr??ng khí ru?t k?t.

M?t s? bài thu?c ch?a b?nh

Ho ??m nhi?u: Nhân l?c 30g, n?u chín nh? cho vào trong 30g m?t ong, ngày ?n 2 l?n.

Ho lâu ngày không kh?i: Nhân l?c, táo tàu, m?t ong, m?i th? 30g s?c l?y n??c, ngày u?ng 2 l?n.

Ho lâu ngày, khí ?o?n, ??m ít: Nhân l?c 15g, h?nh nhân ng?t 15g, giã nát, m?i l?n làm 10g, thêm m?t ong l??ng v?a ph?i, hòa v?i n??c sôi ?n.

Viêm khí qu?n m?n tính: Dùng vào bu?i sáng và t?i, m?i l?n ?n 30g l?c.

Ti?ng nói khàn: Nhân l?c (?? c? màng m?ng ngoài nhân) 60-100g, n?u ?n. Ngày ?n m?t l?n, ho?c cho m?t ong l??ng v?a ph?i vào ?n cùng càng t?t.

T?ng huy?t áp:

- Nhân l?c ?? c? màng m?ng ngoài nhân, ngâm trong gi?m, b?t kín mi?ng l?, ?n sau khi ngâm 1 tu?n, m?i l?n ?n 10 h?t, ngày ?n 2 l?n.

- V? c?ng c? l?c, m?i l?n 125g, n?u l?y n??c u?ng ho?c n?u v? l?c nghi?n v?n, l?y n??c u?ng m?i l?n 10g, ngày u?ng 3 l?n.

- Lá l?c, thân cây l?c non, m?i th? 30g, s?c l?y n??c u?ng, ngày 1 thang.

B?ch c?u gi?m:

- Màng m?ng b?c nhân l?c 10g, táo tàu 10 qu?, n?u ?n.

- Nhân l?c, ý d? nhân (h?t bo bo), ??u ?? lo?i nh? h?t, táo tàu, m?i th? 30g, n?u ?n, ngày 1 thang.

Thi?u máu

- Nhân l?c 100g, táo tàu, ???ng ??, m?i th? 50g; n?u nh? lên ?n, ngày 1 thang.

- Nhân l?c, ??u ??, ??u xanh, m?i th? 30g; ???ng ??, ???ng tr?ng, ???ng phèn, m?i th? 10g; n?u nh? ?n, m?i ngày 1 thang.

- Nhân l?c, h?t sen (b? v? và tâm sen), m?i th? 30g; c?u kh?i 15g, táo tàu 9 qu?, ???ng ?? l??ng v?a ph?i, cho 300ml n??c vào n?u cách th?y cho nh?, ngày ?n 1-2 l?n.

Loét d? dày và hành tá tràng:

- L?c nhân 100g, n?u l?n v?i th?t l?n ho?c tr?ng gà ?? ?n. M?i bu?i sáng sau khi ?ánh r?ng, r?a m?t, ?n 2 thìa l?c ?ã n?u, n?a gi? sau b?t ??u ?n sáng, dùng liên t?c nh? v?y 1-2 tu?n là th?y rõ k?t qu?.

?i ti?u ra máu do v?n ??ng nhi?u:

- L?c nhân, h?t sen (b? v? c?ng và tâm sen) m?i th? 30g; N?u sôi xong cho l?a nh? h?m th?t nh?, sau ?ó 1 thìa ???ng vào ?un ti?p, m?t lúc sau ?em ?n, 2 ngày ?n 1 l?n.

- Màng m?ng b?c ngoài nhân l?c kho?ng n?a chén con, ?em rang khô, nghi?n v?n, hòa n??c u?ng ngày 1-2 l?n.

Di tinh: Màng m?ng b?c ngoài nhân l?c 6g, n?u l?y n??c u?ng, ngày 2 l?n.

?au kh?p: R? cây l?c 60g, n?u v?i ít th?t l?n n?c th?t nh? ?? ?n.

Viêm m?i: L?c nhân 30g, n?u chín, cho thêm ít ???ng phèn ?n h?t trong ngày, ?n li?n trong 2 tu?n nh? v?y là m?t li?u trình.

Chú ý:

- Nh?ng ng??i có th? hàn th?p ?ình tr? và tiêu ch?y kiêng ?n l?c.

- N?u ?n nhi?u l?c rang quá s? d? b? ??ng h?a (ng??i c?n cào khó ch?u, d? cáu gi?n).

- Tuy?t ??i không ?n l?c ?ã b? n?m m?c.
Anhtai (s?u t?m, theo báo S?c kh?e & ??i s?ng

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L?c, Ð?u ph?ng – Arachis hypogaea L. thu?c h? Ð?u – Fabaceae.

Mô t?: Cây th?o h?ng n?m. Thân phân nhánh t? g?c, có các cành to? ra. Lá lông chim, có 4 lá chét hình trái xoan ng??c. Lá kèm 2, làm thành b? bao quanh thân, hình d?i nh?n. C?m hoa chùm ? nách, g?m 2-4 hoa nh?, màu vàng. Qu? không chia ?ôi, hình tr? thuôn, thon l?i gi?a các h?t, có vân m?ng. H?t hình tr?ng, có rãnh d?c.

Mùa hoa tháng 5-6.

B? ph?n dùng: H?t, dây lá – Semen et Caulis Arachitis Hypogaeae.

N?i s?ng và thu hái: G?c ? Brazin, ???c nh?p vào tr?ng ? n??c ta t? lâu.

H?t th??ng ???c dùng làm th?c ph?m. Dây lá dùng t??i.

Thành ph?n hoá h?c: H?t ch?a n??c 3-5%, ch?t ??m 20-30% ch?t béo 40-50%; ch?t b?t 20%, ch?t vô c?2-4%. Trong thành ph?n ch?t ??m (protein) có m?t globulin là arachin (60-70%) và m?t albumin là conarachin (25-40%) c? hai ch?t này ??u không tan trong n??c. C? arachin và conarachin ??u cho các acid amin nh? methionin, tryptophan và d-threonin. Thành ph?n ch? y?u trong nhân l?c là d?u l?c. Nó g?m các glycerid c?a acid béo no và không no, v?i t? l? thay ??i r?t nhi?u tu? theo lo?i l?c, acid oleic 51-79%; acid linoleic 7,4-26%, acid palmitic 8,5% acid stearic 4,5-6,2%, acid hexaconic 0,1-0,4% và 2 acid ch? th?y trong d?u l?c là acid arachidic và acid lignoceric.

Tính v?, tác d?ng: L?c có v? ng?t, bùi, béo có tác d?ng b? t?, d??ng v?, nhu?n ph?, l?i tràng. Trong h?t l?c có m?t ch?t c?m máu, có tác d?ng trên tr??ng l?c c? và tác d?ng do làm co th?t các ??ng m?ch. Do thành ph?n protein và ch?t béo, l?c có tác d?ng dinh d??ng r?t cao.

Công d?ng, ch? ??nh và ph?i h?p: L?c ???c dùng làm th?c ph?m ? nhi?u n??c. D?u l?c ???c dùng làm d?u ?n và ch? thu?c (dùng làm dung môi trong d?u tiêm, d?u xoa ngoài), L?c c?ng ???c ch? d?n dùng trong b?nh suy nh??c (làm vi?c quá s?c), lao l?c. Còn dùng làm d?u các c?n ?au b?ng, và ph?i h?p v?i Qu?, G?ng, làm d?u các c?n ?au b?ng kinh. Thân và lá dùng ch?a b?nh tr??ng khí ru?t k?t.

Ð?n thu?c:

1. Ch?a ho s?t ??m: Dùng 20g l?c giã d?p, s?c u?ng nh?p nh?p thì l?i ??m, b?t ho.

2. Ch?a ??i ti?n táo k?t: U?ng 1 chén d?u l?c thì nhu?n tràng.

3. Ng??i b?nh m?i kh?i sút cân và ph? n? ít s?a, nên ?n b?t l?c rang, thêm mu?i và cháo N?p n?u l?n b?t C? mài, m?i bu?i sáng, ?n li?n vài tu?n thì có k?t qu?.

4. Ph? n? b? h? lao ho lâu. Dùng dây l?c khô s?c u?ng v?i bã g?c h??u (l?c giác s??ng) tán b?t m?i l?n u?ng 4g vào bu?i sáng.

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**** WIKI
en.wikipedia.org/wiki/Peanut

The peanut, or groundnut (Arachis hypogaea), is a species in the legume "bean" family (Fabaceae). The cultivated peanut was probably first domesticated in the valleys of Perú.[1] It is an annual herbaceous plant growing 30 to 50 cm (0.98 to 1.6 ft) tall. The leaves are opposite, pinnate with four leaflets (two opposite pairs; no terminal leaflet), each leaflet 1 to 7 cm (? to 2¾ in) long and 1 to 3 cm (? to 1 inch) broad. The flowers are a typical peaflower in shape, 2 to 4 cm (¾ to 1½ in) across, yellow with reddish veining. After pollination, the fruit develops into a legume 3 to 7 cm (1.2 to 2.8 in) long, containing 1 to 4 seeds, which forces its way underground to mature. Hypogaea means "under the earth."
Peanuts are known by many other local names, like earthnuts, ground nuts, goober peas, monkey nuts, pygmy nuts and pig nuts.

History

The domesticated peanut is an amphidiploid or allotetraploid, meaning that it has two sets of chromosomes from two different species, thought to be A. duranensis and A. ipaensis. These likely combined in the wild to form the tetraploid species A. monticola, which gave rise to the domesticated peanut.[2] This domestication might have taken place in Paraguay or Bolivia, where the wildest strains grow today. In fact, many pre-Columbian cultures, such as the Moche, depicted peanuts in their art.[3]
Archeologists have (thus far) dated the oldest specimens to about 7,600 years found in Peru .[4] Cultivation spread as far as Mesoamerica where the Spanish conquistadors found the tlalcacahuatl (Nahuatl = "cacao", whence Mexican Spanish, cacahuate and French, cacahuète) being offered for sale in the marketplace of Tenochtitlan (Mexico City). The plant was later spread worldwide by European traders.

Cultivation

The orange veined, yellow petaled, pea-like flower of the Arachis hypogaea is borne in axillary clusters above ground. Following self-pollination, the flowers fade and wither. The stalk at the base of the ovary, called the pedicel, elongates rapidly, and turns downward to bury the fruits several inches in the ground, where they complete their development. The entire plant, including most of the roots, is removed from the soil during harvesting.[5]
The pods act in nutrient absorption. The fruits have wrinkled shells that are constricted between pairs of the one to four (usually two) seeds per pod.
Peanuts grow best in light, sandy loam soil. They require five months of warm weather, and an annual rainfall of 500 to 1,000 mm (20 to 39 in) or the equivalent in irrigation water.[2]
The pods ripen 120 to 150 days after the seeds are planted. If the crop is harvested too early, the pods will be unripe. If they are harvested late, the pods will snap off at the stalk, and will remain in the soil.[5]
Peanuts are particularly susceptible to contamination during growth and storage. Poor storage of peanuts can lead to an infection by the mold fungus Aspergillus flavus, releasing the toxic substance aflatoxin. The aflatoxin-producing molds exist throughout the peanut growing areas and may produce aflatoxin in peanuts when conditions are favorable to fungal growth.
Harvesting occurs in two stages. In mechanized systems a machine is used to cut off the main root of the peanut plant by cutting through the soil just below the level of the peanut pods. The machine lifts the "bush" from the ground and shakes it, then inverts the bush, leaving the plant upside down on the ground to keep the peanuts out of the dirt. This allows the peanuts to dry slowly to a bit less than a third of their original moisture level over a period of 3–4 days. Traditionally, peanuts are pulled and inverted by hand.
After the peanuts have dried sufficiently, they are threshed, removing the peanut pods from the rest of the bush

Cultivation in China

The peanut was introduced to China by Portuguese traders in the 17th century and another variety by American missionaries in the 19th century.[citation needed]
They became popular and are featured in many Chinese dishes, often being boiled. During the 1980s peanut production began to increase greatly so that as of 2006 China was the world’s largest peanut producer. A major factor in this increase was the household-responsibility system, which moved financial control from the government to the farmers

Production
China leads in production of peanuts having a share of about 41.5% of overall world production, followed by India (18.2%) and the United States of America (6.8%).

Cultivars

Thousands of peanut cultivars are grown, with four major cultivar groups being the most popular: Spanish, Runner, Virginia, and Valencia. There are also Tennessee Red and Tennessee White groups. Certain cultivar groups are preferred for particular uses because of differences in flavor, oil content, size, shape, and disease resistance. For many uses the different cultivars are interchangeable. Most peanuts marketed in the shell are of the Virginia type, along with some Valencias selected for large size and the attractive appearance of the shell. Spanish peanuts are used mostly for peanut candy, salted nuts, and peanut butter. Most Runners are used to make peanut butter.
The various types are distinguished by branching habit and branch length. There are numerous varieties of each type of peanut. There are two main growth forms, bunch and runner. Bunch types grow upright, while runner types grow near the ground.
Each year new cultivars of peanuts are bred and introduced. Introducing a new cultivar may mean change in the planting rate, adjusting the planter, harvester, dryer, cleaner, sheller, and method of marketing.

Uses

Peanuts are found in a wide range of grocery products.
Popular confections include salted peanuts, peanut butter (sandwiches, candy bars, and cups), peanut brittle, and shelled nuts (plain/roasted). Salted peanuts are usually roasted in oil and packed in retail size, plastic bags or hermetically sealed cans. Dry roasted, salted peanuts are also marketed in significant quantities. Peanuts are often a major ingredient in mixed nuts because of their inexpensiveness compared to Brazil nuts, cashews, walnuts, and so on. The primary use of peanut butter is in the home, but large quantities are also used in the commercial manufacture of sandwiches, candy, and bakery products. Boiled peanuts are a preparation of raw, unshelled green peanuts boiled in brine and typically eaten as a snack in the southern United States where most peanuts are grown. More recently, fried peanut recipes have emerged – allowing both shell and nut to be eaten. Peanuts are also used in cosmetics, nitroglycerin, plastics, dyes and paints (see George Washington Carver, who described a large amount of uses for peanuts)

Peanut oil
Peanut oil is often used in cooking, because it has a mild flavor and a relatively high smoke point. Due to its high monounsaturated content it is considered more healthy than saturated oils, and is resistant to rancidity. There are several types of peanut oil including: aromatic roasted peanut oil, refined peanut oil, extra virgin or cold pressed peanut oil and peanut extract. In the United States, refined peanut oil is exempt from allergen labeling laws
Peanut flour
Peanut flour is lower in fat than peanut butter, and is popular with chefs because its high protein content makes it suitable as a flavor enhancer[citation needed]. Peanut flour is used as a gluten-free solution.

Peru
Peanuts are common ingredients in Peruvian Creole cuisine reflecting the marriage of native ingredients and ingredients introduced by Europeans. In one example peanuts are roasted along with hot peppers (both native to South America) and blended with roasted onions, garlic, and oil (all of European origin) to make a smooth sauce poured over boiled potatoes. This dish is especially famous in the city of Arequipa and is known as "papas con ocopa". Another example combines a similar mixture with sautéed seafood or boiled and shredded chicken in the form of a fricassee. These dishes are generally known as ajis (the word for hot peppers), such as aji de pollo and aji de mariscos. Not all cooks use peanuts in seafood "ajis".
During Colonial times the Spanish in Peru learned to use ingredients like peanuts in substitution for nuts which were unavailable in Peru. It is well-documented that Spanish cuisine makes extensive use of almonds, pine nuts, and other nuts, in ground or paste form, combined with rice, meats and vegetables, to create dishes like rice pilaf. However, almonds, pine nuts, chestnuts, walnuts, etc. were too expensive or unobtainable in Peru.

India/Pakistan
In south Asian countries, peanuts are known as either a light snack by themselves, usually roasted and salted, and often sold roasted in pod on roads in the north, or boiled with salt in the south. They are also made into little dessert or sweet snack pieces by processing with refined sugar and jaggery. Indian cuisine uses roasted, crushed peanuts to give a crunchy body to salads; they are added whole (without pods) to leafy vegetable stews for the same reason.

Southeast Asia
Peanuts are also widely used in Southeast Asian cuisine, particularly Indonesia, where they are typically made into a spicy sauce. Peanuts originally came to Indonesia from the Philippines, where the legume came from Mexico in times of Spanish colonization.
Common Indonesian peanut-based dishes include gado-gado, pecel, karedok and ketoprak, all vegetable salads mixed with peanut sauce, and the peanut-based sauce for satay.

Zambia/Malawi
Peanuts are a common ingredient of several types of relishes (dishes which accompany nshima) eaten by the tribes in Malawi and in the eastern part of Zambia, and these dishes are now common throughout both countries. In this area they are always called groundnuts.

South Africa
[edit]The United States
In the US, peanuts are used in candies, cakes, cookies, and other sweets. They are also enjoyed roasted and salted. Peanut butter is one of the most popular peanut-based foods in the US. In some southern portions of the US, peanuts are boiled for several hours until soft and moist.

Boiled peanuts
Boiled peanuts are a popular snack in the southern United States, as well as in India and China. Peanuts are also used in the Mali meat stew maafe, and in many sauces for South American meat dishes, especially rabbit.

Malnutrition
Peanuts are used to help fight malnutrition. Plumpy Nut and Medika Mamba[10] are high protein, high energy and high nutrient peanut-based pastes that were developed to be used as a therapeutic food to aid in famine relief. Organizations like the World Health Organization, UNICEF, Project Peanut Butter and Doctors Without Borders have used these products to help save malnourished children in developing countries.

Other uses
Peanuts can be used like other legumes and grains to make a lactose-free milk-like beverage, peanut milk. Peanut plant tops are used for hay.
Low grade or culled peanuts not suitable for the edible market are used in the production of peanut oil. The protein cake (oilcake meal) residue from oil processing is used as an animal feed and as a soil fertilizer. Low grade peanuts are also widely sold as a garden bird feed.
Peanuts have a variety of industrial end uses. Paint, varnish, lubricating oil, leather dressings, furniture polish, insecticides, and nitroglycerin are made from peanut oil. Soap is made from saponified oil, and many cosmetics contain peanut oil and its derivatives. The protein portion of the oil is used in the manufacture of some textile fibers. Peanut shells are used in the manufacture of plastic, wallboard, abrasives, fuel, cellulose (used in rayon and paper) and mucilage (glue). Rudolf Diesel ran some of the first engines that bear his name on peanut oil[11] and it is still seen as a potentially useful fuel

Nutritional value

Peanut, valencia, raw
Nutritional value per 100 g (3.5 oz)
Energy2,385 kJ (570 kcal)
Carbohydrates21 g
Sugars0.0 g
Dietary fiber9 g
Fat48 g
saturated7 g
monounsaturated24 g
polyunsaturated16 g
Protein25 g
Tryptophan0.244 g
Threonine0.859 g
Isoleucine0.882 g
Leucine1.627 g
Lysine0.901 g
Methionine0.308 g
Cystine0.322 g
Phenylalanine1.300 g
Tyrosine1.020 g
Valine1.052 g
Arginine3.001 g
Histidine0.634 g
Alanine0.997 g
Aspartic acid3.060 g
Glutamic acid5.243 g
Glycine1.512 g
Proline1.107 g
Serine1.236 g
Water4.26 g
Thiamine (Vit. B1)0.6 mg (46%)
Riboflavin (Vit. B2)0.3 mg (20%)
Niacin (Vit. B3)12.9 mg (86%)
Pantothenic acid (B5)1.8 mg (36%)
Vitamin B60.3 mg (23%)
Folate (Vit. B9)246 ?g (62%)
Vitamin C0.0 mg (0%)
Calcium62 mg (6%)
Iron2 mg (16%)
Magnesium184 mg (50%)
Phosphorus336 mg (48%)
Potassium332 mg (7%)
Zinc3.3 mg (33%)
Percentages are relative to US recommendations for adults.
Source: USDA Nutrient database
[edit]Health benefits
Peanuts are rich in nutrients, providing over 30 essential nutrients and phytonutrients. Peanuts are a good source of niacin, folate, fiber, magnesium, vitamin E, manganese and phosphorus. They also are naturally free of trans-fats and sodium, and contain about 25% protein (a higher proportion than in any true nut).[13]
While peanuts are considered high in fat, they primarily contain “good” fats also known as unsaturated fats. One serving of peanuts contains 11.5 g unsaturated fat and 2 g of saturated fat. In fact, peanuts have been linked well enough to their heart-healthy benefits, in 2003, the Food and Drug Administration released a health claim recognizing peanuts in helping maintain one’s cholesterol:
Scientific evidence suggests, but does not prove, that eating 1.5 ounces per day of most nuts, including peanuts as part of a diet low in saturated fat and cholesterol, may reduce the risk of heart disease.
Some brands of peanut butter are fortified with omega-3 fatty acid in the form of flaxseed oil to balance the ratio of omega-3 to omega-6 fatty acids.

Niacin
Peanuts are a good source of niacin, and thus contribute to brain health and blood flow.

Antioxidants
Recent research on peanuts and nuts in general has found antioxidants and other chemicals that may provide health benefits. New research shows peanuts rival the antioxidant content of many fruits. Roasted peanuts rival the antioxidant content of blackberries and strawberries, and are far richer in antioxidants than carrots or beets. Research conducted by a team of University of Florida scientists, published in the journal Food Chemistry, shows that peanuts contain high concentrations of antioxidant polyphenols, primarily a compound called p-coumaric acid, and that roasting can increase peanuts’ p-coumaric acid levels, boosting their overall antioxidant content by as much as 22%

Resveratrol
Peanuts are a significant source of resveratrol, a chemical studied for potential anti-aging effects and also associated with reduced cardiovascular disease and reduced cancer risk.[17]
It has recently been found that the average amount of resveratrol in one ounce of commonly eaten peanuts (15 whole peanut kernels) is 73 ?g

Coenzyme Q10
Peanuts are a source of coenzyme Q10, as are oily fish, beef, soybeans and spinach.

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Raw Peanut pods … Trái ??u Ph?ng t??i .


Image by Vietnam Plants & America plants
Vietnamese named : ??u ph?ng, ??u ph?ng, L?c
English names : Peanut
Scientist name : Arachis hypogaea
Synonyms :
Family : Fabaceae / Papillionoides . H? ??u / h? ph? ??u Papillionoides

Searched from :

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L?c – Th?c ?n, v? thu?c quý trong mùa ?ông
C?p nh?t ngày 21/10/2008 lúc 8:52:00 AM. S? l??t ??c: 46.

Không ph?i ng?u nhiên mà l?c ???c ng??i Trung Qu?c ??t cho nh?ng cái tên th?t ??p nh? hoa sinh, qu? tr??ng sinh, ???ng nhân ??u… Các b? ph?n c?a l?c dùng làm thu?c r?t quý là cây, lá, c?, nhân và màng b?c ngoài c?a nhân, d?u l?c… có nh?ng tác d?ng nh? d??ng huy?t, b? t?, nhu?n ph?, hóa ?àm và ch?a ???c m?t s? c?n b?nh nh? thai ph? b? phù, loét d? dày và hành tá tràng…

Thông tin chung

Tên th??ng g?i: L?c
Tên khác: ??u ph?ng
Tên ti?ng Anh: peanut, groundnut
Tên la tinh: Arachis hypogaea L.
Thu?c h? ??u – Fabaceae

Mô t?

Cây th?o h?ng n?m. Thân phân nhánh t? g?c, có các cành to? ra. Lá lông chim, có 4 lá chét hình trái xoan ng??c. Lá kèm 2, làm thành b? bao quanh thân, hình d?i nh?n. C?m hoa chùm ? nách, g?m 2-4 hoa nh?, màu vàng. Qu? không chia ?ôi, hình tr? thuôn, thon l?i gi?a các h?t, có vân m?ng. H?t hình tr?ng, có rãnh d?c.

Sinh thái

Mùa hoa tháng 5-6.

B? ph?n dùng

H?t, dây lá.

N?i s?ng và thu hái

G?c ? Brazin, ???c nh?p vào tr?ng ? n??c ta t? lâu.

H?t th??ng ???c dùng làm th?c ph?m. Dây lá dùng t??i.

Thành ph?n hoá h?c

H?t ch?a n??c 3-5%, ch?t ??m 20-30% ch?t béo 40-50%; ch?t b?t 20%, ch?t vô c?2-4%. Trong thành ph?n ch?t ??m (protein) có m?t globulin là arachin (60-70%) và m?t albumin là conarachin (25-40%) c? hai ch?t này ??u không tan trong n??c. C? arachin và conarachin ??u cho các acid amin nh? methionin, tryptophan và d-threonin. Thành ph?n ch? y?u trong nhân l?c là d?u l?c. Nó g?m các glycerid c?a acid béo no và không no, v?i t? l? thay ??i r?t nhi?u tu? theo lo?i l?c, acid oleic 51-79%; acid linoleic 7,4-26%, acid palmitic 8,5% acid stearic 4,5-6,2%, acid hexaconic 0,1-0,4% và 2 acid ch? th?y trong d?u l?c là acid arachidic và acid lignoceric.

Nhân l?c có các ch?t protein, ch?t d?u béo, amino acid: lecithin, purin, alkaloid, calcium, phosphore, s?t. Ch?t lysin trong h?t l?c có tác d?ng phòng ng?a lão suy s?m và giúp phát tri?n trí tu? c?a tr? em. Acid glutamic và acid aspartic thúc ??y s? phát tri?n t? bào não và t?ng c??ng trí nh?, ngoài ra ch?t catechin trong l?c c?ng có tác d?ng ch?ng lão suy. Vitamin E, cephalin và lecithin có trong d?u l?c có th? phân gi?i cholesterol trong gan thành bile acid và t?ng c??ng s? bài ti?t chúng, giúp làm gi?m cholesterol trong máu, phòng ng?a b?nh x? c?ng ??ng m?ch và b?nh ? m?ch vành tim, thúc ??y t? bào não phát tri?n; ng?n ng?a s? lão hóa c?a da, làm ??p và kh?e da. Màng b?c ngoài c?a nhân l?c có tác d?ng ch?ng s? hòa tan c?a fibrin, thúc ??y công n?ng t?o ti?u c?u c?a t?y x??ng, rút ng?n th?i gian ch?y máu, do ?ó có tác d?ng c?m máu t?t. Trong v? c?ng c?a c? l?c có ch?t luteolin có tác d?ng h? huy?t áp, ch?t beta – stosterol có tác d?ng h? m? máu.

Tính v?, tác d?ng

Theo ?ông y, nhân l?c có tính bình, v? ng?t béo. Có tác d?ng nhu?n ph?, hòa v?, tr? ?àm, ch? huy?t. Ch? y?u dùng ?? ch?a ho khan, ít s?a, thi?u máu, thi?u ti?u c?u, b?nh d? dày m?n tính, viêm th?n m?n, c??c khí.

V? l?a (hóa sinh y) c?a nhân l?c ch?a xu?t huy?t nh? xu?t huy?t do thi?u ti?u c?u ? b?nh s?t xu?t huy?t, xu?t huy?t nguyên phát hay th? phát. V? l?a c?m máu m?nh h?n nhân l?c 50 l?n.

V? c?ng ngoài cùng ?em n?u l?y n??c có tác d?ng h? huy?t áp, giãn m?ch làm l?u thông máu.

L?c có v? ng?t, bùi, béo có tác d?ng b? t?, d??ng v?, nhu?n ph?, l?i tràng. Trong h?t l?c có m?t ch?t c?m máu, có tác d?ng trên tr??ng l?c c? và tác d?ng do làm co th?t các ??ng m?ch. Do thành ph?n protein và ch?t béo, l?c có tác d?ng dinh d??ng r?t cao.

Công d?ng, ch? ??nh và ph?i h?p: L?c ???c dùng làm th?c ph?m ? nhi?u n??c. D?u l?c ???c dùng làm d?u ?n và ch? thu?c (dùng làm dung môi trong d?u tiêm, d?u xoa ngoài), L?c c?ng ???c ch? d?n dùng trong b?nh suy nh??c (làm vi?c quá s?c), lao l?c. Còn dùng làm d?u các c?n ?au b?ng, và ph?i h?p v?i Qu?, G?ng, làm d?u các c?n ?au b?ng kinh. Thân và lá dùng ch?a b?nh tr??ng khí ru?t k?t.

M?t s? bài thu?c ch?a b?nh

Ho ??m nhi?u: Nhân l?c 30g, n?u chín nh? cho vào trong 30g m?t ong, ngày ?n 2 l?n.

Ho lâu ngày không kh?i: Nhân l?c, táo tàu, m?t ong, m?i th? 30g s?c l?y n??c, ngày u?ng 2 l?n.

Ho lâu ngày, khí ?o?n, ??m ít: Nhân l?c 15g, h?nh nhân ng?t 15g, giã nát, m?i l?n làm 10g, thêm m?t ong l??ng v?a ph?i, hòa v?i n??c sôi ?n.

Viêm khí qu?n m?n tính: Dùng vào bu?i sáng và t?i, m?i l?n ?n 30g l?c.

Ti?ng nói khàn: Nhân l?c (?? c? màng m?ng ngoài nhân) 60-100g, n?u ?n. Ngày ?n m?t l?n, ho?c cho m?t ong l??ng v?a ph?i vào ?n cùng càng t?t.

T?ng huy?t áp:

- Nhân l?c ?? c? màng m?ng ngoài nhân, ngâm trong gi?m, b?t kín mi?ng l?, ?n sau khi ngâm 1 tu?n, m?i l?n ?n 10 h?t, ngày ?n 2 l?n.

- V? c?ng c? l?c, m?i l?n 125g, n?u l?y n??c u?ng ho?c n?u v? l?c nghi?n v?n, l?y n??c u?ng m?i l?n 10g, ngày u?ng 3 l?n.

- Lá l?c, thân cây l?c non, m?i th? 30g, s?c l?y n??c u?ng, ngày 1 thang.

B?ch c?u gi?m:

- Màng m?ng b?c nhân l?c 10g, táo tàu 10 qu?, n?u ?n.

- Nhân l?c, ý d? nhân (h?t bo bo), ??u ?? lo?i nh? h?t, táo tàu, m?i th? 30g, n?u ?n, ngày 1 thang.

Thi?u máu

- Nhân l?c 100g, táo tàu, ???ng ??, m?i th? 50g; n?u nh? lên ?n, ngày 1 thang.

- Nhân l?c, ??u ??, ??u xanh, m?i th? 30g; ???ng ??, ???ng tr?ng, ???ng phèn, m?i th? 10g; n?u nh? ?n, m?i ngày 1 thang.

- Nhân l?c, h?t sen (b? v? và tâm sen), m?i th? 30g; c?u kh?i 15g, táo tàu 9 qu?, ???ng ?? l??ng v?a ph?i, cho 300ml n??c vào n?u cách th?y cho nh?, ngày ?n 1-2 l?n.

Loét d? dày và hành tá tràng:

- L?c nhân 100g, n?u l?n v?i th?t l?n ho?c tr?ng gà ?? ?n. M?i bu?i sáng sau khi ?ánh r?ng, r?a m?t, ?n 2 thìa l?c ?ã n?u, n?a gi? sau b?t ??u ?n sáng, dùng liên t?c nh? v?y 1-2 tu?n là th?y rõ k?t qu?.

?i ti?u ra máu do v?n ??ng nhi?u:

- L?c nhân, h?t sen (b? v? c?ng và tâm sen) m?i th? 30g; N?u sôi xong cho l?a nh? h?m th?t nh?, sau ?ó 1 thìa ???ng vào ?un ti?p, m?t lúc sau ?em ?n, 2 ngày ?n 1 l?n.

- Màng m?ng b?c ngoài nhân l?c kho?ng n?a chén con, ?em rang khô, nghi?n v?n, hòa n??c u?ng ngày 1-2 l?n.

Di tinh: Màng m?ng b?c ngoài nhân l?c 6g, n?u l?y n??c u?ng, ngày 2 l?n.

?au kh?p: R? cây l?c 60g, n?u v?i ít th?t l?n n?c th?t nh? ?? ?n.

Viêm m?i: L?c nhân 30g, n?u chín, cho thêm ít ???ng phèn ?n h?t trong ngày, ?n li?n trong 2 tu?n nh? v?y là m?t li?u trình.

Chú ý:

- Nh?ng ng??i có th? hàn th?p ?ình tr? và tiêu ch?y kiêng ?n l?c.

- N?u ?n nhi?u l?c rang quá s? d? b? ??ng h?a (ng??i c?n cào khó ch?u, d? cáu gi?n).

- Tuy?t ??i không ?n l?c ?ã b? n?m m?c.
Anhtai (s?u t?m, theo báo S?c kh?e & ??i s?ng

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L?c, Ð?u ph?ng – Arachis hypogaea L. thu?c h? Ð?u – Fabaceae.

Mô t?: Cây th?o h?ng n?m. Thân phân nhánh t? g?c, có các cành to? ra. Lá lông chim, có 4 lá chét hình trái xoan ng??c. Lá kèm 2, làm thành b? bao quanh thân, hình d?i nh?n. C?m hoa chùm ? nách, g?m 2-4 hoa nh?, màu vàng. Qu? không chia ?ôi, hình tr? thuôn, thon l?i gi?a các h?t, có vân m?ng. H?t hình tr?ng, có rãnh d?c.

Mùa hoa tháng 5-6.

B? ph?n dùng: H?t, dây lá – Semen et Caulis Arachitis Hypogaeae.

N?i s?ng và thu hái: G?c ? Brazin, ???c nh?p vào tr?ng ? n??c ta t? lâu.

H?t th??ng ???c dùng làm th?c ph?m. Dây lá dùng t??i.

Thành ph?n hoá h?c: H?t ch?a n??c 3-5%, ch?t ??m 20-30% ch?t béo 40-50%; ch?t b?t 20%, ch?t vô c?2-4%. Trong thành ph?n ch?t ??m (protein) có m?t globulin là arachin (60-70%) và m?t albumin là conarachin (25-40%) c? hai ch?t này ??u không tan trong n??c. C? arachin và conarachin ??u cho các acid amin nh? methionin, tryptophan và d-threonin. Thành ph?n ch? y?u trong nhân l?c là d?u l?c. Nó g?m các glycerid c?a acid béo no và không no, v?i t? l? thay ??i r?t nhi?u tu? theo lo?i l?c, acid oleic 51-79%; acid linoleic 7,4-26%, acid palmitic 8,5% acid stearic 4,5-6,2%, acid hexaconic 0,1-0,4% và 2 acid ch? th?y trong d?u l?c là acid arachidic và acid lignoceric.

Tính v?, tác d?ng: L?c có v? ng?t, bùi, béo có tác d?ng b? t?, d??ng v?, nhu?n ph?, l?i tràng. Trong h?t l?c có m?t ch?t c?m máu, có tác d?ng trên tr??ng l?c c? và tác d?ng do làm co th?t các ??ng m?ch. Do thành ph?n protein và ch?t béo, l?c có tác d?ng dinh d??ng r?t cao.

Công d?ng, ch? ??nh và ph?i h?p: L?c ???c dùng làm th?c ph?m ? nhi?u n??c. D?u l?c ???c dùng làm d?u ?n và ch? thu?c (dùng làm dung môi trong d?u tiêm, d?u xoa ngoài), L?c c?ng ???c ch? d?n dùng trong b?nh suy nh??c (làm vi?c quá s?c), lao l?c. Còn dùng làm d?u các c?n ?au b?ng, và ph?i h?p v?i Qu?, G?ng, làm d?u các c?n ?au b?ng kinh. Thân và lá dùng ch?a b?nh tr??ng khí ru?t k?t.

Ð?n thu?c:

1. Ch?a ho s?t ??m: Dùng 20g l?c giã d?p, s?c u?ng nh?p nh?p thì l?i ??m, b?t ho.

2. Ch?a ??i ti?n táo k?t: U?ng 1 chén d?u l?c thì nhu?n tràng.

3. Ng??i b?nh m?i kh?i sút cân và ph? n? ít s?a, nên ?n b?t l?c rang, thêm mu?i và cháo N?p n?u l?n b?t C? mài, m?i bu?i sáng, ?n li?n vài tu?n thì có k?t qu?.

4. Ph? n? b? h? lao ho lâu. Dùng dây l?c khô s?c u?ng v?i bã g?c h??u (l?c giác s??ng) tán b?t m?i l?n u?ng 4g vào bu?i sáng.

**** C?C THÔNG TIN KHOA H?C VÀ CÔNG NGH? QU?C GIA : H??NG D?N K? THU?T TR?NG ??U PH?NG
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**** WIKI
en.wikipedia.org/wiki/Peanut

The peanut, or groundnut (Arachis hypogaea), is a species in the legume "bean" family (Fabaceae). The cultivated peanut was probably first domesticated in the valleys of Perú.[1] It is an annual herbaceous plant growing 30 to 50 cm (0.98 to 1.6 ft) tall. The leaves are opposite, pinnate with four leaflets (two opposite pairs; no terminal leaflet), each leaflet 1 to 7 cm (? to 2¾ in) long and 1 to 3 cm (? to 1 inch) broad. The flowers are a typical peaflower in shape, 2 to 4 cm (¾ to 1½ in) across, yellow with reddish veining. After pollination, the fruit develops into a legume 3 to 7 cm (1.2 to 2.8 in) long, containing 1 to 4 seeds, which forces its way underground to mature. Hypogaea means "under the earth."
Peanuts are known by many other local names, like earthnuts, ground nuts, goober peas, monkey nuts, pygmy nuts and pig nuts.

History

The domesticated peanut is an amphidiploid or allotetraploid, meaning that it has two sets of chromosomes from two different species, thought to be A. duranensis and A. ipaensis. These likely combined in the wild to form the tetraploid species A. monticola, which gave rise to the domesticated peanut.[2] This domestication might have taken place in Paraguay or Bolivia, where the wildest strains grow today. In fact, many pre-Columbian cultures, such as the Moche, depicted peanuts in their art.[3]
Archeologists have (thus far) dated the oldest specimens to about 7,600 years found in Peru .[4] Cultivation spread as far as Mesoamerica where the Spanish conquistadors found the tlalcacahuatl (Nahuatl = "cacao", whence Mexican Spanish, cacahuate and French, cacahuète) being offered for sale in the marketplace of Tenochtitlan (Mexico City). The plant was later spread worldwide by European traders.

Cultivation

The orange veined, yellow petaled, pea-like flower of the Arachis hypogaea is borne in axillary clusters above ground. Following self-pollination, the flowers fade and wither. The stalk at the base of the ovary, called the pedicel, elongates rapidly, and turns downward to bury the fruits several inches in the ground, where they complete their development. The entire plant, including most of the roots, is removed from the soil during harvesting.[5]
The pods act in nutrient absorption. The fruits have wrinkled shells that are constricted between pairs of the one to four (usually two) seeds per pod.
Peanuts grow best in light, sandy loam soil. They require five months of warm weather, and an annual rainfall of 500 to 1,000 mm (20 to 39 in) or the equivalent in irrigation water.[2]
The pods ripen 120 to 150 days after the seeds are planted. If the crop is harvested too early, the pods will be unripe. If they are harvested late, the pods will snap off at the stalk, and will remain in the soil.[5]
Peanuts are particularly susceptible to contamination during growth and storage. Poor storage of peanuts can lead to an infection by the mold fungus Aspergillus flavus, releasing the toxic substance aflatoxin. The aflatoxin-producing molds exist throughout the peanut growing areas and may produce aflatoxin in peanuts when conditions are favorable to fungal growth.
Harvesting occurs in two stages. In mechanized systems a machine is used to cut off the main root of the peanut plant by cutting through the soil just below the level of the peanut pods. The machine lifts the "bush" from the ground and shakes it, then inverts the bush, leaving the plant upside down on the ground to keep the peanuts out of the dirt. This allows the peanuts to dry slowly to a bit less than a third of their original moisture level over a period of 3–4 days. Traditionally, peanuts are pulled and inverted by hand.
After the peanuts have dried sufficiently, they are threshed, removing the peanut pods from the rest of the bush

Cultivation in China

The peanut was introduced to China by Portuguese traders in the 17th century and another variety by American missionaries in the 19th century.[citation needed]
They became popular and are featured in many Chinese dishes, often being boiled. During the 1980s peanut production began to increase greatly so that as of 2006 China was the world’s largest peanut producer. A major factor in this increase was the household-responsibility system, which moved financial control from the government to the farmers

Production
China leads in production of peanuts having a share of about 41.5% of overall world production, followed by India (18.2%) and the United States of America (6.8%).

Cultivars

Thousands of peanut cultivars are grown, with four major cultivar groups being the most popular: Spanish, Runner, Virginia, and Valencia. There are also Tennessee Red and Tennessee White groups. Certain cultivar groups are preferred for particular uses because of differences in flavor, oil content, size, shape, and disease resistance. For many uses the different cultivars are interchangeable. Most peanuts marketed in the shell are of the Virginia type, along with some Valencias selected for large size and the attractive appearance of the shell. Spanish peanuts are used mostly for peanut candy, salted nuts, and peanut butter. Most Runners are used to make peanut butter.
The various types are distinguished by branching habit and branch length. There are numerous varieties of each type of peanut. There are two main growth forms, bunch and runner. Bunch types grow upright, while runner types grow near the ground.
Each year new cultivars of peanuts are bred and introduced. Introducing a new cultivar may mean change in the planting rate, adjusting the planter, harvester, dryer, cleaner, sheller, and method of marketing.

Uses

Peanuts are found in a wide range of grocery products.
Popular confections include salted peanuts, peanut butter (sandwiches, candy bars, and cups), peanut brittle, and shelled nuts (plain/roasted). Salted peanuts are usually roasted in oil and packed in retail size, plastic bags or hermetically sealed cans. Dry roasted, salted peanuts are also marketed in significant quantities. Peanuts are often a major ingredient in mixed nuts because of their inexpensiveness compared to Brazil nuts, cashews, walnuts, and so on. The primary use of peanut butter is in the home, but large quantities are also used in the commercial manufacture of sandwiches, candy, and bakery products. Boiled peanuts are a preparation of raw, unshelled green peanuts boiled in brine and typically eaten as a snack in the southern United States where most peanuts are grown. More recently, fried peanut recipes have emerged – allowing both shell and nut to be eaten. Peanuts are also used in cosmetics, nitroglycerin, plastics, dyes and paints (see George Washington Carver, who described a large amount of uses for peanuts)

Peanut oil
Peanut oil is often used in cooking, because it has a mild flavor and a relatively high smoke point. Due to its high monounsaturated content it is considered more healthy than saturated oils, and is resistant to rancidity. There are several types of peanut oil including: aromatic roasted peanut oil, refined peanut oil, extra virgin or cold pressed peanut oil and peanut extract. In the United States, refined peanut oil is exempt from allergen labeling laws
Peanut flour
Peanut flour is lower in fat than peanut butter, and is popular with chefs because its high protein content makes it suitable as a flavor enhancer[citation needed]. Peanut flour is used as a gluten-free solution.

Peru
Peanuts are common ingredients in Peruvian Creole cuisine reflecting the marriage of native ingredients and ingredients introduced by Europeans. In one example peanuts are roasted along with hot peppers (both native to South America) and blended with roasted onions, garlic, and oil (all of European origin) to make a smooth sauce poured over boiled potatoes. This dish is especially famous in the city of Arequipa and is known as "papas con ocopa". Another example combines a similar mixture with sautéed seafood or boiled and shredded chicken in the form of a fricassee. These dishes are generally known as ajis (the word for hot peppers), such as aji de pollo and aji de mariscos. Not all cooks use peanuts in seafood "ajis".
During Colonial times the Spanish in Peru learned to use ingredients like peanuts in substitution for nuts which were unavailable in Peru. It is well-documented that Spanish cuisine makes extensive use of almonds, pine nuts, and other nuts, in ground or paste form, combined with rice, meats and vegetables, to create dishes like rice pilaf. However, almonds, pine nuts, chestnuts, walnuts, etc. were too expensive or unobtainable in Peru.

India/Pakistan
In south Asian countries, peanuts are known as either a light snack by themselves, usually roasted and salted, and often sold roasted in pod on roads in the north, or boiled with salt in the south. They are also made into little dessert or sweet snack pieces by processing with refined sugar and jaggery. Indian cuisine uses roasted, crushed peanuts to give a crunchy body to salads; they are added whole (without pods) to leafy vegetable stews for the same reason.

Southeast Asia
Peanuts are also widely used in Southeast Asian cuisine, particularly Indonesia, where they are typically made into a spicy sauce. Peanuts originally came to Indonesia from the Philippines, where the legume came from Mexico in times of Spanish colonization.
Common Indonesian peanut-based dishes include gado-gado, pecel, karedok and ketoprak, all vegetable salads mixed with peanut sauce, and the peanut-based sauce for satay.

Zambia/Malawi
Peanuts are a common ingredient of several types of relishes (dishes which accompany nshima) eaten by the tribes in Malawi and in the eastern part of Zambia, and these dishes are now common throughout both countries. In this area they are always called groundnuts.

South Africa
[edit]The United States
In the US, peanuts are used in candies, cakes, cookies, and other sweets. They are also enjoyed roasted and salted. Peanut butter is one of the most popular peanut-based foods in the US. In some southern portions of the US, peanuts are boiled for several hours until soft and moist.

Boiled peanuts
Boiled peanuts are a popular snack in the southern United States, as well as in India and China. Peanuts are also used in the Mali meat stew maafe, and in many sauces for South American meat dishes, especially rabbit.

Malnutrition
Peanuts are used to help fight malnutrition. Plumpy Nut and Medika Mamba[10] are high protein, high energy and high nutrient peanut-based pastes that were developed to be used as a therapeutic food to aid in famine relief. Organizations like the World Health Organization, UNICEF, Project Peanut Butter and Doctors Without Borders have used these products to help save malnourished children in developing countries.

Other uses
Peanuts can be used like other legumes and grains to make a lactose-free milk-like beverage, peanut milk. Peanut plant tops are used for hay.
Low grade or culled peanuts not suitable for the edible market are used in the production of peanut oil. The protein cake (oilcake meal) residue from oil processing is used as an animal feed and as a soil fertilizer. Low grade peanuts are also widely sold as a garden bird feed.
Peanuts have a variety of industrial end uses. Paint, varnish, lubricating oil, leather dressings, furniture polish, insecticides, and nitroglycerin are made from peanut oil. Soap is made from saponified oil, and many cosmetics contain peanut oil and its derivatives. The protein portion of the oil is used in the manufacture of some textile fibers. Peanut shells are used in the manufacture of plastic, wallboard, abrasives, fuel, cellulose (used in rayon and paper) and mucilage (glue). Rudolf Diesel ran some of the first engines that bear his name on peanut oil[11] and it is still seen as a potentially useful fuel

Nutritional value

Peanut, valencia, raw
Nutritional value per 100 g (3.5 oz)
Energy2,385 kJ (570 kcal)
Carbohydrates21 g
Sugars0.0 g
Dietary fiber9 g
Fat48 g
saturated7 g
monounsaturated24 g
polyunsaturated16 g
Protein25 g
Tryptophan0.244 g
Threonine0.859 g
Isoleucine0.882 g
Leucine1.627 g
Lysine0.901 g
Methionine0.308 g
Cystine0.322 g
Phenylalanine1.300 g
Tyrosine1.020 g
Valine1.052 g
Arginine3.001 g
Histidine0.634 g
Alanine0.997 g
Aspartic acid3.060 g
Glutamic acid5.243 g
Glycine1.512 g
Proline1.107 g
Serine1.236 g
Water4.26 g
Thiamine (Vit. B1)0.6 mg (46%)
Riboflavin (Vit. B2)0.3 mg (20%)
Niacin (Vit. B3)12.9 mg (86%)
Pantothenic acid (B5)1.8 mg (36%)
Vitamin B60.3 mg (23%)
Folate (Vit. B9)246 ?g (62%)
Vitamin C0.0 mg (0%)
Calcium62 mg (6%)
Iron2 mg (16%)
Magnesium184 mg (50%)
Phosphorus336 mg (48%)
Potassium332 mg (7%)
Zinc3.3 mg (33%)
Percentages are relative to US recommendations for adults.
Source: USDA Nutrient database
[edit]Health benefits
Peanuts are rich in nutrients, providing over 30 essential nutrients and phytonutrients. Peanuts are a good source of niacin, folate, fiber, magnesium, vitamin E, manganese and phosphorus. They also are naturally free of trans-fats and sodium, and contain about 25% protein (a higher proportion than in any true nut).[13]
While peanuts are considered high in fat, they primarily contain “good” fats also known as unsaturated fats. One serving of peanuts contains 11.5 g unsaturated fat and 2 g of saturated fat. In fact, peanuts have been linked well enough to their heart-healthy benefits, in 2003, the Food and Drug Administration released a health claim recognizing peanuts in helping maintain one’s cholesterol:
Scientific evidence suggests, but does not prove, that eating 1.5 ounces per day of most nuts, including peanuts as part of a diet low in saturated fat and cholesterol, may reduce the risk of heart disease.
Some brands of peanut butter are fortified with omega-3 fatty acid in the form of flaxseed oil to balance the ratio of omega-3 to omega-6 fatty acids.

Niacin
Peanuts are a good source of niacin, and thus contribute to brain health and blood flow.

Antioxidants
Recent research on peanuts and nuts in general has found antioxidants and other chemicals that may provide health benefits. New research shows peanuts rival the antioxidant content of many fruits. Roasted peanuts rival the antioxidant content of blackberries and strawberries, and are far richer in antioxidants than carrots or beets. Research conducted by a team of University of Florida scientists, published in the journal Food Chemistry, shows that peanuts contain high concentrations of antioxidant polyphenols, primarily a compound called p-coumaric acid, and that roasting can increase peanuts’ p-coumaric acid levels, boosting their overall antioxidant content by as much as 22%

Resveratrol
Peanuts are a significant source of resveratrol, a chemical studied for potential anti-aging effects and also associated with reduced cardiovascular disease and reduced cancer risk.[17]
It has recently been found that the average amount of resveratrol in one ounce of commonly eaten peanuts (15 whole peanut kernels) is 73 ?g

Coenzyme Q10
Peanuts are a source of coenzyme Q10, as are oily fish, beef, soybeans and spinach.

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