Tag: Peanut varieties

Over 80% of U.S. peanut production is composed of Runner peanuts, yet many natural and organic peanut butter brands opt for other varieties. The specific type of peanut used can significantly impact the final product's flavor profile, texture, and nutritional value, which is why many shoppers ask: is Trader Joe's peanut butter made with Valencia peanuts?

According to the USDA, a standard 1-ounce serving of shelled, raw peanuts is approximately 28 individual nuts, which serves as a helpful reference for portion control. The precise number of peanuts that equal 1 oz can, however, vary based on several factors, including the peanut's variety, size, and how it is processed.

The black peanut, a unique heirloom variety, is scientifically known as *Arachis hypogaea 'Black'* and was developed in the 19th century by the African community in the US. This offers a fascinating look at the difference between a black peanut and a normal peanut beyond simple color.

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 National Peanut Board, over 90% of US households have peanut butter in their pantry, but when it comes to whole peanuts, the options can be overwhelming. Knowing which type of peanut is best for your specific use—whether snacking, boiling, or making homemade peanut butter—can elevate your culinary creations and nutritional benefits.

According to the USDA, 100 grams of raw peanuts contain 567 calories and are rich in protein, fats, and fiber. The question of what's the healthiest peanut to eat, however, depends heavily on how it is prepared, as different cooking methods can alter the nutrient profile and antioxidant content.

Did you know that Spanish peanuts are a specific variety, while the term 'raw peanuts' often refers to uncooked Runner or Virginia varieties? This distinction is crucial for understanding the flavor, texture, and best use cases for raw peanuts versus raw Spanish peanuts in your kitchen.

According to a study on the soluble and insoluble oxalate content of nuts, Spanish peanuts contain a moderate level of soluble oxalate, averaging around 173 mg per 100g. Understanding these levels is crucial for anyone monitoring their oxalate intake, especially when considering the health implications related to kidney stones.

Did you know that the peanut variety most commonly labeled as "regular" is actually the Runner peanut, making up over 80% of U.S. production? This leads many to ask: Are Spanish peanuts better than regular peanuts, or does their value simply depend on the application? Let's dive into the core differences to settle the debate.

According to the National Peanut Board, Virginia peanuts account for only about 15% of total U.S. peanut production annually, yet this distinctive variety is widely considered the "gourmet" benchmark. So, why are Virginia peanuts the best? Their superior flavor, extra-large size, and signature crunch set them apart from all other varieties, solidifying their reputation as a connoisseur's choice.