Boiled Peanuts, Packed with Antioxidants

Filed in archive Functional Foods , Studies on November 7, 2007

I love boiled peanuts better than the roasted ones. I love peanut butter too.

Boiled peanuts are so common here you can buy it on the streets or in wet markets and a treat in South America as well.

Well, not only are boiled peanuts delicious, they're healthy as well.

According to Alabama scientists, boiling peanuts imbues them with more antioxidants than roasted peanuts or peanut butter.

Lloyd Walker and colleagues evaluated the effect of boiling and oil- and dry-roasting on peanuts.

They found that boiled peanuts - South Carolina's official snack food - contained up to four times more isoflavones than raw peanuts or oil- and dry-roasted ones

And boiling peanuts is I guess the easiest way to cook them.

Findings appear in the Oct. 31 issue of ACS' Journal of Agricultural and Food Chemistry in an article entitled "Changes in the Phytochemical Composition and profile of Raw, Boiled, and Roasted Peanuts".

Find more details from Alabama A & M University (Word document).