Tag: Peanut agglutinin

According to the Peanut Institute, raw peanuts contain active lectins, which are reduced significantly by the roasting process used to make peanut butter. This has led to a common misconception about whether peanut butter contains these proteins and if they are harmful.

According to research, roasting peanuts for 30 minutes is enough to completely inactivate their lectins. So, while peanuts naturally contain these proteins in their raw state, the crucial question, **does peanut butter have harmful lectins**, has a surprisingly reassuring answer for the vast majority of consumers.