Peanuts as a functional food: review

Year Published: 2015


J Food Sci Technol


Arya SS, Salve AR, Chauhan S


This was a review of the scope of research surrounding peanuts, their components, and health benefits.

Key Findings

Key Findings: Peanuts contain all 20 amino acids and are nutritionally equivalent to meat and eggs for human growth and health. Per 1/2 cup, peanuts contain more protein than soybeans, pinto beans, kidney beans, wheat, chickpeas, and cornmeal. They also have the highest amount of arginine. The bioactive compounds in peanuts promote longevity and disease prevention. Resveratrol in peanut butter is very close in quantity to the amount in grape juice. Phytosterols in peanuts decrease total cholesterol up to 10% and LDL up to 14%. Peanuts, peanut butter, peanut flour, and peanut oil are all filled with phytosterols.