Peanut butter: as do, than it is useful what eat with and how to use

Peanut butter: as do, than it is useful what eat with and how to use

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Peanut butter — in our kitchen and it is not of the most widespread ingredient approximately three times more expensive, than sunflower. What interesting is in this product what useful properties it has whether has contraindications as it is the best of all to use it — about all this and many other today's conversation will go.

As becomes and what peanut butter is

To wring out an oily basis from a peanut Americans for the first time thought up. It happened in far 1890, and that is interesting, search of an optimum proteinaceous product capable to replace meat in a diet was the purpose of an experiment (vegetarianism already then was fashionable, besides, it was necessary to choose a diet for people who for one reason or another cannot eat meat products, fish, cheese and eggs). Closest on the structure to similar food, strangely enough, there was peanut butter. As well as many other vegetable oils, peanut commercially do by method of a cold extraction (pressing). At respect for technology the only ingredient which is added to a product besides, actually, fruits of a peanut, is salt.

Carefully selected peanut fruits (Runner is the best of all to use a grade) are cleaned from a shell, then fried in special furnaces at very high temperature and constant stirring for uniform processing, then by means of intensive blowing are as fast as possible cooled (if cooling slowly takes place, it will lead to serious losses of liquid in nuts). Are cleaned with the next stage of grain from a peel and previously are crushed with simultaneous removal of a bitterish core (it can be used as a forage for poultry, and the peel is added to a diet of pigs).

Whether you know? Receiving one kilogram of a ready-made product requires about 2,200 pieces of perfect earth nutlets.

Now there comes crushing time. On small-scale productions it occurs by means of a manual screw press, on large the process is completely automated. In the latter case for stabilization add sugar and the hydrogenated fats to oil. They do not allow ready paste to be stratified on fraction, however strongly reduce its useful properties. After crushing the ready-made product is cooled, displayed in banks and goes to sale.

Important! The hydrogenated fats as a part of food product on the shelf of shop is the veiled name of that palm oil which in large numbers very harmful affects our health.

At quality peanut butter there should be no fragrances, perfumes, preservatives or sweeteners. With similar structure it is better to refuse purchase of goods at once. The largest producers of this product are China (about 45% of world production) and India (about 20%). And the most active consumer of this delicacy — unambiguously the United States of America where in a year more than one million tons of this national delicacy are eaten that exceeds the corresponding volumes across the whole Europe combined almost twice. As well as any other vegetable oil, peanut happens several types. Not refined option is not exposed to additional cleaning thanks to what has henna-red color, very bright aroma and taste of a peanut, however and carcinogens in it remains more. Refinement (cleaning) does oil light and deprived of any expressed smell and taste. It less allergenno, however and useful properties in it are considerably lost.

If the product is exposed to additional odor removal, it becomes even more neutral to taste, a smell (and, generally, the usefulness). For health it is the best of all to choose oil of a cold extraction, of course. It is, as a matter of fact, a natural pressing from earth nutlets without any additional processings and additives. Such product a little sweetish on taste, has very beautiful amber or greenish shade and distinct nut aroma.

Whether you know? It is interesting that the natural, not refined peanut butter in the east is mainly used, and preference is given in Europe and the USA to the cleaned and depersonalized refined option.

As it becomes more difficult to find on sale really quality goods every year (even the structure specified on packing cannot be trusted completely), many hostesses quite successfully do peanut butter in house conditions. For this purpose the shelled grains of a peanut are dried in an oven (after that they are very easily purified from a peel). Then it is only necessary to process fruits in the coffee grinder and to pound with any vegetable oil (4 tablespoons on 1 kg of grains) and a small amount of honey. It is the best of all to use such product in food or for preparation of cosmetic masks. However, in this case actually peanut paste, but not oil turns out. Many consumers confuse these two products, without understanding in what between them a difference. Actually everything is simple. Paste is what can be smeared on bread or, figuratively speaking, is a fork. Peanut Oil looks the same as sunflower or olive: it liquid is also suitable, for example, for seasoning of salads.

Chemical composition

The main component of a peanut pressing is, of course, fats, namely:

From vitamins and mineral substances it is objectively possible to speak only about tocopherol (vitamin E), it, really, it is a lot of in a pressing from peanut and also the phosphorus which is present at it in a small amount (0.3%). On sale it is possible to see the vitaminized options of these goods where in structure the long line of useful substances is specified, including vitamins A, D, S, V (1, 2, 3, 5, 6, 7), K and also minerals (iron, zinc, magnesium, sodium, calcium, manganese, potassium, selenium, iodine), but these are additives which the producer improved the goods, they are not in natural raw materials or their quantity is insignificant. Separately It is necessary to tell about the caloric content of peanut butter. 899 kcal, approximately the same indicators at corn, sunflower, soy oils, olive are the share of 100 g a little less kaloriyno, it is even less calories in nut oils (peanut, as we know, nut is not).

Whether you know? In one teaspoon about 5 g of vegetable oil are located, in the dining room — is twice more.

Unfortunately, in terms of the chemical composition and power value it is impossible to call peanut butter the balanced product. More than 70% of its calories which are contained in it fall on fats, the share of proteins does not exceed 16%, carbohydrates, respectively, and it is less of that. Concerning what in this product it is more — harm or advantage — already many years do not stop hot discussions. Meanwhile, everything depends on how when to whom and in what quantities to accept it.

Than peanut butter is useful

In terms of vitamins this ingredient in our diet is precisely uninviting. Even if to proceed from the vitaminized option which we mentioned the caloric content of peanut butter is so high that for receiving a daily share of vitamins it needs to be drunk in liters. Therefore as a source of vitamins we will suit fresh and even the vegetables and fruit which underwent heat treatment much more. Nevertheless nonsaturated fatty acids and antioxidants do a peanut pressing of very valuable component of our diet. In particular, it is possible to refer ability to its useful properties:

It is also possible to refer ample opportunities of its use in dietology and sports food to useful properties of a product. Despite the high caloric content, it promotes very fast approach of feeling of saturation thanks to what it is often applied to fight against excess weight. It is very good to use it and that who works hard physically.

Often speak also about anti-tumoral qualities of peanut butter, however such information still did not receive scientific confirmation so in fight against a deadly illness you should not assign great expectations to fragrant delicacy. And here for improvement of a state it is useful for the people having diabetes to include a small amount of fragrant amber liquid in the daily diet.

What harm from it can be

The first that needs to be remembered before taking similar goods from the shelf, is its potential allergenicity. Peanut belongs to the most allergenic products, and negative reaction to a peanut can arise not only at the people suffering from food forms of an allergy but also at those who react to pollen of some plants, any relation to a peanut of not having. This effect is called a cross allergy when our organism confuses the true enemies with imaginary, having similar chemical structure.

Whether you know? It is interesting that almost each 100-th U.S. citizen has an allergy to peanut that does not prevent fragrant paste to take from a peanut a place of honor on the American table at all. The national tradition, probably, is stronger, than common sense.

Because of high allergenicity, peanut butter, as well as peanuts, are considered as contraindicated for pregnant women and the feeding mothers. However the last scientific research convincingly proved lack of direct link between developing of an allergy at the child and the use allergenno dangerous products by the woman during pregnancy and a lactation (moreover, this communication actually is the return: the earlier the child will get acquainted with allergen, the better it will be protected).

Learn more about oil of a dogrose, a peach, coco, orange, a lemon and avocado.

Certainly, the high caloric content of a product is an occasion not to abuse it in order to avoid negative consequences. An optimum daily dose — 5 grams (1 teaspoon). Everything that is useful in small doses, when losing sense of proportion easily turns into poison. Besides, it is undesirable to abuse peanut butter at:

The low-quality goods can do harm to an organism.

Important! Peanuts are very subject to defeat by mold mushrooms. At the wrong storage even quality peanut butter may contain very dangerous mycotoxins.

Besides, at all the proximity to proteinaceous food peanut paste cannot replace meat completely. In it there is no all necessary for the correct growth and development of our organism. Not to do harm to itself, the people who are essentially avoiding consumption of meat food need to include in the diet and other its substitutes (for example, dairy products, eggs, fish, etc.).

Application in different spheres

Peanut butter — very tasty and, at skillful use, a useful product. For this reason it is very widely used in cookery (in some countries even is favourite delicacy) and even to traditional medicine. Besides, thanks to the unique qualities this product often is included various cosmetics.

In cookery

If to speak about peanut paste, then it is usually eaten with toasts or smeared on fresh bread. Many consider that it is much more tasty, than spread more habitual to us or butter (though more kaloriyno). But if to speak about liquid option of a pressing from a peanut, then here scope of application depends on cleaning. On the refined option it is better to fry, not refined to use for seasoning of salads.

Important! Peanut butter has lower temperature of melting, than olive and sunflower. Thanks to this property it smokes much less and burns out. Thus, for its frying it is required much less, and air in kitchen remains cleaner.

Such ingredient, besides, will force to play new paints habitual sauces, soups and also pastries and other desserts. Paste perfectly will be suitable for the last, by the way, also, it can be mixed, for example, with the kindled chocolate, to add coconut flakes and icing sugar, to roll balls or bars, to roll in in nutlets and to put in the fridge for hardening. Magnificent home-made candies will turn out. If time allows and there is an inspiration — try to make chocolate cake with peanut cream, this ancient Bavarian recipe will not leave indifferent none of your members of household and will precisely surprise guests.

In cosmetology

When using such fat basis for preparation of cosmetics the good result is achieved very much. Depending on concrete application similar masks and creams:

Important! As additive in cosmetics it is necessary to use only not refined peanut butter. The refined option, in turn, perfectly will be suitable for massage.

For hair care several drops of a fragrant fat basis are enough to be added to shampoo or to a favourite mask for hair (in the latter case the mask needs to be put on an ox

Author: «MirrorInfo» Dream Team