Roasted Peanut
The peanut, or groundnut (Arachis hypogaea), is a species in the legume or "bean" family (Fabaceae). The peanut was probably first domesticated and cultivated in the valleys of Paraguay. It is an annual herbaceous plant growing 30 to 50 cm (1.0 to 1.6 ft) tall. The leaves are opposite, pinnate with four leaflets (two opposite pairs; no terminal leaflet); each leaflet is 1 to 7 cm (⅜ to 2¾ in) long and 1 to 3 cm (⅜ to 1 inch) across.The flowers are a typical peaflower in shape, 2 to 4 cm (0.8 to 1.6 in) (¾ to 1½ in) across, yellow with reddish veining. The specific name, hypogaea means "under the earth"; after pollination, the flower stalk elongates, causing it to bend until the ovary touches the ground. Continued stalk growth then pushes the ovary underground where the mature fruit develops into a legume pod, the peanut – a classical example of geocarpy. Pods are 3 to 7 cm (1.2 to 2.8 in) long, containing 1 to 4 seeds.Peanuts are known by many other local names such as earthnuts, ground nuts, goober peas, monkey nuts, pygmy nuts and pig nuts. Despite its name and appearance, the peanut is not a nut, but rather a legume.
Roasted peanut Properties:
| Food Property | Type | Description |
|---|---|---|
| Flavor Profile | Sweet | Roasted peanuts have a slight sweetness from the natural sugars in the peanuts that caramelize during the roasting process. |
| Bitter | Roasted peanuts may have a slight bitter taste from the Maillard reaction during roasting. | |
| Umami | Roasted peanuts have a savory umami flavor that enhances the overall taste. | |
| Texture | Crispiness/Crunchiness | Roasted peanuts have a crispy and crunchy texture due to the roasting process. |
| Nutritional Value | Macronutrients | Roasted peanuts are high in healthy fats, protein, and carbohydrates. |
| Micronutrients | Roasted peanuts are rich in essential vitamins and minerals like magnesium, phosphorus, and niacin. | |
| Fiber | Roasted peanuts are a good source of dietary fiber, which is important for digestion and overall health. | |
| Color | Maillard Reaction | Roasted peanuts have a deep brown color on the exterior due to the Maillard reaction during roasting. |
| Aroma | Volatile Compounds | Roasted peanuts have a rich aroma from the volatile compounds released during the roasting process. |
| Cooking Behavior | Heat Conductivity | Roasted peanuts have a high heat conductivity, leading to even roasting and browning. |
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