Many people avoid tasty roasted peanuts because of the erroneous opinion that its benefits and harm are incompatible with healthy nutrition. Meanwhile, there are useful properties in both raw and roasted peanuts .
What is the utility of roasted peanuts?
Despite the fact that during cooking, peanuts lose part of vitamins and minerals, its usefulness after heat treatment increases significantly. For example, after roasting in peanuts, vitamin E is better preserved and the amount of antioxidants increases. The secret of this transformation is in the protective layer, which covers the nut after heat treatment.
Among the useful properties of roasted peanuts is an increase in its digestibility. And thanks to the high nutritional value of roasted peanuts, it is enough for a person to eat just a few nuts to saturate the body with proteins, fats and amino acids . After roasting, the taste of peanuts also improves - only in this form it is used for the preparation of many dishes.
A properly cooked fried peanut preserves a large amount of nicotinic acid, which protects against age-related disorders of the brain and Alzheimer's.
After roasting, the peanuts are better stored, because it becomes less vulnerable to mold fungi. This is a very important factor, as mold fungi are often invisible visually, but can harm the body.
Damage to roasted peanuts
Fried peanuts can harm the body when consumed in large quantities, because it is more caloric than raw nuts. Fat products, which include fried peanuts, at one meal can be eaten as much as the volume is the thumb of a person - i.e. approximately 10 grams (the daily norm is 30 grams). Do not eat fried peanuts for people suffering from diseases of the stomach and intestines, as well as diabetics. This product can be dangerous for allergy sufferers. is highly allergenic.