Tag: Peanut processing

According to the Peanut Institute, the thin, papery skin on peanuts contains powerful bioactive compounds and nutrients that offer significant health advantages. Far from being a mere byproduct, the peanut skin is a nutritional powerhouse often discarded without a second thought.

Millions of tons of this thin, papery material are discarded annually during the processing of peanuts, a significant amount of food waste that holds surprising nutritional value. This often-overlooked skin, scientifically known as the testa, plays a critical role in the peanut's life cycle and carries a wealth of beneficial compounds. But why is it removed, and should you be eating it?

A large portion of commercially-sold peanuts are labeled as 'raw,' but that term is more complex than it appears. These peanuts are not completely untouched from the earth, having undergone specific processing steps to make them shelf-stable and safe for consumption.

While most people are familiar with reddish-brown peanut skins, genetic inheritance studies show there are at least 12 genes controlling the five basic peanut testa colors, including white. Understanding why are some peanuts white involves exploring natural variation, growth, and post-harvest factors.

According to the Nuts for Life organization, nuts absorb very little oil during the roasting process, and the name "dry roasted" generally implies no additional oil was used. However, the label can be deceiving, and it's essential to look beyond the name to determine if dry roasted peanuts have added oil.