RAW PEANUTS

HS Code: 1202.42

Being one of the most common and popular nuts, peanuts belong to the legume family, however, with one unique feature: unlike its counterparts, it fruits underground, for which it is often called «groundnut».

Peanut plantations are rows of low branching grass (up to 50 cm), similar to beans or peas. At first, yellow-orange flowers bloom on its thin stems, and after pollination, wilting begins and at the same time the formation of the ovary. The flowers gradually fall, burrow into the ground to a depth of 5-15 cm, and already there, in the dark, the formation of a fruit – bean occurs, which contains up to 5 seeds, similar in structure and chemical composition to nuts.

The harvest of peanuts occurs 120-150 days after the emergence of seedlings. This requires certain weather conditions, when the soil is not too dry and at the same time not too wet. A special harvester cuts the roots below the fruit, and then a special mechanism lifts the plant, shakes off the soil, turns it over and puts its fruits up. Peanuts are left in the open air for pre-airing and drying because fresh beans can have a humidity of up to 50%. Then the fruits are separated from the roots and stems and placed in drying bins, where their humidity is brought to 9%. This level of humidity allows you to store peanuts for a long time to be used successfully in the food industry in the future. The next stage is sorting and certification based on the size and quality of the beans, then the peanuts are stored and sold.

Many consumer companies often prefer to buy raw peanuts, because they are not chemically processed, do not contain dyes, flavorings, and flavorings, and due to this, you can plan the entire process and control the quality of products.

Also, raw unpeeled peanuts are the ideal raw material for peanut butter, which is not inferior to olive oil in its properties and is used in the production of high-quality margarine, chocolate, and other Cake left after extracting the oil, goes to the preparation of halva, inexpensive varieties of chocolate, candy, and flour containing little fat and a lot of protein, so products made of peanut flour are recommended even for diabetics. Many also use it as a flavor enhancer.

If the necessary conditions are met-a dry, cool place, tightness of the package-raw peanuts can be stored for many months without losing their quality and nutritional value.

100 g of peanut kernels contain: water-6.5 g; protein – 25.8 g; fat – 49.2 g; carbohydrates-9.9 g; dietary fiber – fiber) – 8.5 g

Vitamins: vitamin B1 (thiamine) – 0.6 mg; vitamin B2 (Riboflavin) – 0.1 mg; vitamin B3 or vitamin PP (Niacin) – 12.1 mg; vitamin B4 (choline) – 52.5 mg; vitamin B5 (Pantothenic acid) – 1.8 mg; vitamin B6 (pyridoxine) – 0.4 mg; vitamin B9 (folic acid) – 250.0 mcg; vitamin E (tocopherol) – 8.3 mg

Macroelements: potassium-705 mg; calcium-92 mg; magnesium-168 mg; sodium-18 mg; phosphorus-376 mg

Trace elements: iron-4.6 mg; manganese-1.9 mg; copper-1.1 mg; selenium-7.2 mcg; zinc-3.3 mg

The energy value of 100 g of peanut kernels is about 567.0 kcal / 2.372 kJ.

Specifications: Raw Peanut Confectionery, Type Runner. Consists of clean, dry, healthy grains, excellent flavor and very low level of chemical contamination and mycotoxins

Size: 38/42 – 40/50 – 50/60 – 60/70 – 70/80 – 80/100 and Split peanut

Shelf life: Under optimum conditions of packaging and storage, the aptitude for consumption is very long, limited only by alterations of the sapid-aromatic properties after 270 days of processing.