Peanut oil
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Peanut oil, also known as groundnut oil or arachis oil, is a vegetable oil derived from peanuts. The oil usually has a mild or neutral flavor[1] but, if made with roasted peanuts, has a stronger peanut flavor and aroma.[2][3] It is often used in American, Chinese, Indian, African and Southeast Asian cuisine, both for general cooking and in the case of roasted oil, for added flavor. Peanut oil has a high smoke point relative to many other cooking oils, so it is commonly used for frying foods.
History
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World | 4.75 |
Due to war shortages of other oils, the use of readily available peanut oil increased in the United States during World War II.[5]
Production
[edit]In 2021, world production of peanut oil (reported as groundnut oil) was 4.75 million tonnes, led by China with 39% of the total (table). India was a major secondary producer.
Uses
[edit]Unrefined peanut oil is used as a flavorant for dishes akin to sesame oil. Refined peanut oil is commonly used for frying volume batches of foods like French fries and has a smoke point of 450 °F/232 °C.[6]
Biodiesel
[edit]At the 1900 Paris Exhibition, the Otto Company, at the request of the French Government, demonstrated that peanut oil could be used as a source of fuel for the diesel engine; this was one of the earliest demonstrations of biodiesel technology.[7]
Other uses
[edit]Peanut oil, as with other vegetable oils, can be used to make soap by the process of saponification.[8] Peanut oil is safe for use as a massage oil.[citation needed]
Composition
[edit]The oil is 93% fat, composed of oleic acid, a monounsaturated fat (57% of total), linoleic acid, a polyunsaturated fat (20%), and palmitic acid, a saturated fat (16%).[9]
Nutritional content
[edit]In a reference amount of 100 g (3.5 oz), peanut oil is a rich source of vitamin E, providing 101% of the Daily Value (table). There is no protein or carbohydrate content, and no other micronutrients in significant amounts (table).
Nutritional value per 100 g (3.5 oz) | |||||||||||||
---|---|---|---|---|---|---|---|---|---|---|---|---|---|
Energy | 3,699 kJ (884 kcal) | ||||||||||||
0 g | |||||||||||||
100 g | |||||||||||||
Saturated | 16 g | ||||||||||||
Monounsaturated | 57 g | ||||||||||||
Polyunsaturated | 20 g | ||||||||||||
0 g | |||||||||||||
| |||||||||||||
Other constituents | Quantity | ||||||||||||
Cholesterol | 0 mg | ||||||||||||
†Percentages estimated using US recommendations for adults,[10] except for potassium, which is estimated based on expert recommendation from the National Academies.[11] |
Type of fat | Total fat (g) | Saturated fat (g) | Monounsaturated fat (g) | Polyunsaturated fat (g) | Smoke point |
---|---|---|---|---|---|
Butter[12] | 81 | 51 | 21 | 3 | 150 °C (302 °F)[13] |
Canola oil[14] | 100 | 6–7 | 62–64 | 24–26 | 205 °C (401 °F)[15][16] |
Coconut oil[17] | 99 | 83 | 6 | 2 | 177 °C (351 °F) |
Corn oil[18] | 100 | 13–14 | 27–29 | 52–54 | 230 °C (446 °F)[13] |
Lard[19] | 100 | 39 | 45 | 11 | 190 °C (374 °F)[13] |
Peanut oil[20] | 100 | 16 | 57 | 20 | 225 °C (437 °F)[13] |
Olive oil[21] | 100 | 13–19 | 59–74 | 6–16 | 190 °C (374 °F)[13] |
Rice bran oil | 100 | 25 | 38 | 37 | 250 °C (482 °F)[22] |
Soybean oil[23] | 100 | 15 | 22 | 57–58 | 257 °C (495 °F)[13] |
Suet[24] | 94 | 52 | 32 | 3 | 200 °C (392 °F) |
Ghee[25] | 99 | 62 | 29 | 4 | 204 °C (399 °F) |
Sunflower oil[26] | 100 | 10 | 20 | 66 | 225 °C (437 °F)[13] |
Sunflower oil (high oleic) | 100 | 12 | 84[15] | 4[15] | |
Vegetable shortening [27] | 100 | 25 | 41 | 28 | 165 °C (329 °F)[13] |
Health issues
[edit]Toxins
[edit]If quality control is neglected, peanuts that contain the mold that produces highly toxic aflatoxin can end up contaminating the oil derived from them.[28]
Allergens
[edit]Those allergic to peanuts can consume highly refined peanut oil, but should avoid first-press, organic oil.[29] Most highly refined peanut oils remove the peanut allergens and have been shown to be safe for "the vast majority of peanut-allergic individuals".[30] However, cold-pressed peanut oils may not remove the allergens and thus could be highly dangerous to people with peanut allergy.[31]
Since the degree of processing for any particular product is often unclear, many believe that "avoidance is prudent".[32][33]
References
[edit]- ^ "Peanut Oil - Uses, Health Benefits & Nutrition".
- ^ Liu, Xiaojun; Jin, Qingzhe; Liu, Yuanfa; Huang, Jianhua; Wang, Xingguo; Mao, Wenyue; Wang, Shanshan (2011). "Changes in Volatile Compounds of Peanut Oil during the Roasting Process for Production of Aromatic Roasted Peanut Oil". Journal of Food Science. 76 (3): C404–12. doi:10.1111/j.1750-3841.2011.02073.x. PMID 21535807.
- ^ "USA-Grown Peanut Sources - Peanut Oil". National Peanut Board. Archived from the original on 11 June 2008. Retrieved 15 January 2012.
- ^ FAOSTAT of the United Nations"Production of peanut oil in 2021; Pick lists by Crops/Regions/Production Quantity/Year". United Nations, Food and Agriculture Organization Corporate Statistical Database. 2024. Retrieved 11 July 2024.
- ^ "The Peanut Situation" (Dec 12, 1942) The Billboard
- ^ The Smoke Point of Fats & Oils - TheSpruce.com
- ^ "Peanut Biodiesel". Boiled Peanut World. 2010. Retrieved 3 August 2011.
- ^ "Saponification Table Plus The Characteristics of Oils in Soap", Soap Making Resource
- ^ "Peanut oil per 100 grams". FoodData Central, Agricultural Research Service, United States Department of Agriculture. 28 April 2021. Retrieved 11 July 2024.
- ^ United States Food and Drug Administration (2024). "Daily Value on the Nutrition and Supplement Facts Labels". FDA. Archived from the original on 27 March 2024. Retrieved 28 March 2024.
- ^ National Academies of Sciences, Engineering, and Medicine; Health and Medicine Division; Food and Nutrition Board; Committee to Review the Dietary Reference Intakes for Sodium and Potassium (2019). Oria, Maria; Harrison, Meghan; Stallings, Virginia A. (eds.). Dietary Reference Intakes for Sodium and Potassium. The National Academies Collection: Reports funded by National Institutes of Health. Washington, DC: National Academies Press (US). ISBN 978-0-309-48834-1. PMID 30844154. Archived from the original on 9 May 2024. Retrieved 21 June 2024.
- ^ "Butter, salted". FoodData Central. USDA Agricultural Research Service. 1 April 2019. Retrieved 2 July 2024.
- ^ a b c d e f g h The Culinary Institute of America (2011). The Professional Chef (9th ed.). Hoboken, New Jersey: John Wiley & Sons. ISBN 978-0-470-42135-2. OCLC 707248142.
- ^ "Oil, canola, nutrients". FoodData Central. USDA Agricultural Research Service. Retrieved 24 April 2020.
- ^ a b c "Nutrient database, Release 25". United States Department of Agriculture.
- ^ Katragadda HR, Fullana A, Sidhu S, Carbonell-Barrachina ÁA (2010). "Emissions of volatile aldehydes from heated cooking oils". Food Chemistry. 120: 59. doi:10.1016/j.foodchem.2009.09.070.
- ^ "Oil, coconut, nutrients". FoodData Central. USDA Agricultural Research Service. Retrieved 24 April 2020.
- ^ "Oil, corn, nutrients". FoodData Central. USDA Agricultural Research Service. Retrieved 24 April 2020.
- ^ "Lard, nutrients". FoodData Central. USDA Agricultural Research Service. Retrieved 24 April 2020.
- ^ "Peanut oil, proximates". FoodData Central, USDA Agricultural Research Service. 28 April 2021. Retrieved 11 July 2024.
- ^ "Oil, olive, extra virgin, nutrients". FoodData Central. USDA Agricultural Research Service. Retrieved 24 April 2020.
- ^ "Rice Bran Oil FAQ's". AlfaOne.ca. Archived from the original on 27 September 2014. Retrieved 3 October 2014.
- ^ "Oil, soybean, nutrients". FoodData Central. USDA Agricultural Research Service. Retrieved 24 April 2020.
- ^ "Beef, variety meats and by-products, suet, raw, nutrients". FoodData Central. USDA Agricultural Research Service. Retrieved 24 April 2020.
- ^ "Nutrition data for Butter oil, anhydrous (ghee) per 100 gram reference amount"". FoodData Central. USDA Agricultural Research Service. Retrieved 25 July 2021.
- ^ "Sunflower oil, nutrients". FoodData Central. USDA Agricultural Research Service. Retrieved 24 April 2020.
- ^ "Shortening, vegetable, nutrients". FoodData Central. USDA Agricultural Research Service. Retrieved 24 April 2020.
- ^ "Aflatoxin suspected in cooking oil". United Press International. 29 December 2011.
- ^ Common Allergens - Peanut FARE (FoodAllergy.org)
- ^ Crevel, R.W.R; Kerkhoff, M.A.T; Koning, M.M.G (2000). "Allergenicity of refined vegetable oils". Food and Chemical Toxicology. 38 (4): 385–93. doi:10.1016/S0278-6915(99)00158-1. PMID 10722892.
- ^ Hourihane, J. O'B; Bedwani, S. J; Dean, T. P; Warner, J. O (1997). "Randomised, double blind, crossover challenge study of allergenicity of peanut oils in subjects allergic to peanuts". BMJ. 314 (7087): 1084–8. doi:10.1136/bmj.314.7087.1084. PMC 2126478. PMID 9133891.
- ^ "Peanut Allergy". Food Allergy Initiative. Archived from the original on 5 June 2011. Retrieved 3 August 2011.
- ^ Carlson, Margaret (13 January 2012). "Deaths Show Schools Need Power of the EpiPen: Margaret Carlson". Bloomberg.
External links
[edit]![](http://upload.wikimedia.org/wikipedia/en/thumb/4/4a/Commons-logo.svg/30px-Commons-logo.svg.png)
- Peanut oil at WebMD