peanut


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Related to peanut: Peanut allergy

peanut

A species of legume, Arachis hypogaea, which is high in protein, energy and nutritional value, and rich in niacin, antioxidants, resveratrol and coenzyme Q10.
 
Emergency
Peanuts are a very common cause of foreign-body aspirates, and represent about 10% of all symptomatic foreign material retrieved by endoscopy of children.
  
Immunology
Peanut allergy is the most common cause of death from food allergy; 150/year die in the US from food allergies.

Metabolism
Peanuts contain oxalates that can crystallise in the form of kidney and gallstones, and should be avoided by those with kidney or gallbladder disease.
 
Toxicology
Peanuts are susceptible to mould and the frequently occurring presence of aflatoxin produced by Aspergillus flavus.

peanut

(pē′nŭt″)
An oily herb of the legume family, Arachis hypogaea, whose seeds are consumed for their nutritional value and whose oil, derived from the seeds, is used in cooking.

peanut

seed kernels of the plant Arachis hypogaea cultivated as a commercial crop. Made into peanut meal after the oil is extracted. The kernels and meal are subject to fungal growth and may cause aflatoxicosis. Called also groundnut.

peanut hulls
a source of supplementary fiber in manufactured pet foods; it is high in lignin.
peanut meal
residue after the extraction of peanut oil; a high protein (40 to 50%) feed supplement; low in methionine, lysine and tryptophan. May be mixed with hulls when it becomes of less value because of the high (30%) of fiber.
peanut oil
a refined fixed oil extracted from peanuts; used as a solvent for drugs.

Patient discussion about peanut

Q. does being allergic to peanuts mean you can’t eat peanuts as a whole nut? Or should you avoid spreads, cookies, cornflakes etc. as well.

A. people allergic to peanuts are, most of the times, a very severely allergic people. it has an astounding reaction that can lead to death because of specks of peanuts in a cookie.

More discussions about peanut
References in periodicals archive ?
Despite years of peanut avoidance by many families, peanut allergy rates in Western countries have risen in the last 10 years, reaching up to 3 percent.
More than 600 high-risk infants between 4 and 11 months of age were assigned randomly either to avoid peanut entirely or to regularly include at least 6 grams of peanut protein per week in their diets.
According to researchers, specific chemical changes caused by the high temperatures of the dry roasting process are recognised by the body's immune system, priming the body to set off an allergic immune response the next time it sees any peanuts,Health news reported.
The control group were then given daily peanut protein for six months and had similar results.
When it first appeared in the 1890s, peanut butter was a high-class health food, served at sanatoriums to rich women looking to reduce their waistlines.
If so, then boiled peanuts could be the hors d'oeuvre of the South.
The peanut butter became darker with increases in temperature and time.
Official peanut grading usually can take up to 20 minutes per sample and requires three to six skilled workers to hand-shell, sort and grade each nut.
The American Peanut Council is a trade association that represents all segments of the peanut industry.
For the full range of these high quality American peanut products and stockists, see below (1)).
Catering for global demand for organic nutritional products, Golden Peanut Co's new ingredients will offer food manufacturers the taste profile, functional benefits and nutritional appeal of peanuts, while enabling the premium positioning associated with the organic movement.
Average weekly household peanut consumption was found to be significantly higher in families of children under one year old who later became peanut allergic, a study for the Food Standards Agency (FSA) found.