An Alabama A&M University food scientist's research has revealed important information about a common treat.
Boiled peanuts, a regional treat from the South, may be as healthy as they are delicious. In the Oct. 31 issue of the American Chemical Society's Journal of Agricultural and Food Chemistry, AAMU scientists report that boiling the legumes fills them with more antioxidants than roasted peanuts or peanut butter.
Dr. Lloyd Walker and colleagues evaluated the effect of boiling and oil- and dry-roasting on peanuts. They found that boiled peanuts contained up to four times more isoflavones than raw peanuts or oil- and dry-roasted ones.