Groundnut Oil

Peanut oil, also known as groundnut oil or arachis oil, is a mild-tasting vegetable oil derived from peanuts. The oil is available with a strong peanut flavor and aroma, analogous to sesame oil.

It is a vegetable oil that is naturally trans fat-free, cholesterol free, and low in saturated fats. Peanut oil is high in unsaturated fats, especially monounsaturated fat, like the one found in olive oil. It is also a source of the antioxidant vitamin E and phytosterols, which benefit heart health.

Sweet, and flavorful peanut oil is organic edible oil obtained from pressing peanut kernels. Peanuts are believed to be originating in Central American region from where they spread to other parts of the world by Spanish explorers. Today, peanuts are widely cultivated as important oil seeds and a prime commercial crop in China, India, African nations, and the United States of America.

Physical characteristics of peanut oil

Cold pressed peanut oil has deep yellow color with a pleasant nutty aroma and sweet taste. Refined oil features light-yellow and neutral taste. However, refining makes it virtually devoid of impurities and allergens. Its specific gravity @ 25 °C is 912-0.920, Iodine value-84–100, and saponification value-185–195.

Peanut oil nutrition facts

• Peanut oil is high in energy; 100 g oil provides 884 calories.
• It is one of the cooking oils with a high smoke point; 450 °F which allows in setting oil at higher temperatures while deep-frying food items.
• Peanut oil composes a very good lipid profile. It has saturated, monounsaturated and polyunsaturated (SFA: MUFA: PUFA= 18: 49: 33) fats in healthy proportions.
• It is one of the stable cooking oils which has a long shelf life.

Health benefits of Peanut oil

• Wonderfully pleasant, sweet-flavored peanut oil is low in saturated fats, free from cholesterol, contains essential fatty acid ( linoleic acid(omega-6)) making it as one of the healthiest cooking oils.
• Being a vegetable oil, it is a good source of plant sterols, especially ß-sitosterol. The FDA has approved the following claim for phytosterols: "Foods containing at least 0.4 gram per serving of plant sterols, eaten twice a day with meals for a daily total intake of at least 0.8 gram, as part of a diet low in saturated fat and cholesterol, may reduce the risk of heart disease. "Phyto-sterols competitively inhibit cholesterol absorption in the gut and thereby can reduce cholesterol levels by 10% to 15%.
• Peanut oil is one of high calorie foods. Its calorie value comes from fatty acids. Nonetheless, the oil is especially rich in mono-unsaturated fatty acids (MUFA) like oleic acid (18:1) that helps lower LDL or "bad cholesterol" and increases HDL or "good cholesterol" in the blood. Research studies suggest that Mediterranean diet that is enriched with monounsaturated fatty acids help to prevent coronary artery disease and strokes by favoring healthy blood lipid profile.
• Peanut oil contains resveratrol, a polyphenol antioxidant, which has been found to have protective function against cancers, heart disease, degenerative nerve disease, Alzheimer's disease, and viral/fungal infections.
• Studies suggests that resveratrol cut stroke risk through altering at molecular mechanisms in the blood vessels (reducing susceptibility to vascular damage through decreased activity of angiotensin, a systemic hormone causing blood vessel constriction that would elevate blood pressure) and by increasing production of the vasodilator hormone, nitric oxide.
• Peanut oil contains valuable amounts of antioxidant vitamin E. 100 g fresh oil has 15.69 mg of α-tocopherol and 15.91 mg of gamma-tocopherol. Vitamin E is a powerful lipid soluble antioxidant, required for maintaining the integrity of cell membrane of mucosa and skin by protecting it from harmful oxygen-free radicals.
• In addition to being a vegetable source, peanut oil is also an ideal choice for deep-frying where it can be heated to a higher temperatures (smoke point -450 °F). This results in lower oil retention in the fried foods.