All-natural Powdered peanut Butter
peanut flour is made from peanuts. The peanut (Arachis hypogaea), is a legume whose development is fascinating. Once the flowers have been fertilized, they bend under their own weight and burrow into the soil at a depth of 3 to 8 cm. The end of the stem swells, ripens and produces the pod underground. The pods are 3 to 4 cm long and contain 2 or 3 seeds.
Groundnuts are an important crop as well as a major food crop in much of the developing world, particularly in West Africa and the drier parts of India and Latin America. Groundnuts from Senegal, symbolically called “Gold of Senegal”, now provide income for nearly 40% of the population. Groundnuts are mainly cultivated for their seeds, which are used as raw materials for oil extraction. But there are other forms of consumption such as roasted groundnuts and groundnut paste.
Peanut butter (also known as peanut butter) is a spread made from peanuts. It is popular in America and widely used in African food culture. Peanuts are a legume, like beans and peas. With less than 1% trans fatty acids, it is cholesterol-free and a source of energy. It participates in the development of tissues and the manufacture of antibodies.
It’s healthy to eat peanuts!
Peanuts are often thought to be a nut, but in reality they are a legume just like beans. In fact, peanuts are an excellent source of vegetable protein. It is one of the best foods for athletes who practice weight training because it is tasty, cheap, nutritious, beneficial to health, these benefits are numerous. But many people wrongly avoid it because they think it is too caloric.
Peanut paste is for bodybuilders a natural source of calories and protein at an affordable price that will bring you in addition to folic acid (vitamin B9), vitamin E, magnesium and resveratrol. Resveratrol is one of the most interesting micronutrients: it is a natural antioxidant, antimicrobial, produced by the peanut plant (and in even greater quantities than the red grape). This antioxidant helps fight against pathogens (bacteria, viruses and fungi).
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