Peanut flour is made from crushed, full or partially removed fat. Pea flour, depending on the amount of fat removed, is very protein-rich, providing up to 52.2 grams (1.84 ounces) per 100 grams (3.5 oz). Culinary professionals use peanut flour as a thickener for soups, flavors and aroma enhancers in bread, pastries and main dishes.
Video Peanut flour
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Light toaster: Lightly roasted lamb 12% lighter in roast, aroma and flavor of all the peanut flour on offer. It is used in applications where nuts are not needed for flavor. A light bake with 28% fat provides a flavor and a mild aroma to the dish. It is used in culinary cuisine where only subtle flavor is needed.
Dark roast: Dried dark bean flour provides a strong flavor and aroma of peanuts. Both grilled meats are used when strong peanut flour is desired in a culinary dish. Dark roast 12% fat less taste compared with 28% fat.
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Peanut Butter Powder
Peanut flour can be mixed with sugar and salt to make a peanut butter version. Since the peanut flour has most of the oil removed, the re-formed peanut butter of this powder can be as much as 88% less fattening than traditional peanut butter.
Powdered peanut butter can be used for cooking, cooking, and dessert.
Nutritional value
The removed nut flour is very low in fat, saturated fat and cholesterol according to https://nutritiondata.self.com. It is also a good source of dietary fiber, thiamin, folate, potassium and zinc, and an excellent source of protein, niacin, magnesium, phosphorus, copper and manganese. Note that as processed foods, the following values ​​vary significantly depending on the right product.
See also
- List of bean dishes
References
Source
- Source: USDA National Nutrient Database for Standard Reference, Release 22 (2009)
Source of the article : Wikipedia
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