Peanut Oil

Kaleshvari International

The peanut plant is a low growing, an annual plant belonging to the family of Fabaceae (Leguminosae) of the genus: Arachis, and botanically named as Arachis hypogaea. Some of the common names are groundnut, earthnut, goober, pinder, and ground pea…

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
  • Peanut oil composes a very good lipid profile. It has saturated, monounsaturated and polyunsaturated (SFA: MUFA: PUFA= 18: 49: 33) fats in healthy
  • It is one of the stable cooking oils which has a long shelf life.
  • Wonderfully pleasant, sweet-flavored peanut oil is low in saturated fats, free from cholesterol, contains essential fatty acid ( linoleic acid (omega-6)) making it one of the healthiest cooking oils.
  • Being a vegetable oil, it is a good source of plant sterols, especially 11- 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.
  • Peanut oil is one of the 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 a protective function against cancers, heart disease, degenerative nerve disease, Alzheimer’s disease, and viral/fungal infections.
  • Studies suggest 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 a-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 higher temperatures (smoke point -450 °F). This results in lower oil retention in fried foods.

Product available in 1/2Ltr, 1Ltr & 5Ltrs