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| Latin: |
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| Origin: |
The fatty oil extracted from the seed of Arachis hypogaea L., of the family Leguminosae/Fabaceae. As peanut Oil transfers its mild, nutty taste and aroma to fried foods, this oil is generally the choice oil for fried foods.
See also Food, Nuts and Seeds, Peanut; and
Herbs, Hemostatics, Peanut Endocarp. |
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| Properties: |
| Sweet in flavor, mild in nature, it is related to the spleen, lung and large intestine channels. |
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| Functions: |
| Tonifies the spleen, moistens the lung, loosens the bowel to expel accumulated foods and parasites. |
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| Applications: |
1. For ascaris or indigestion due to intestinal obstruction:
Drink cooked peanut oil in quantity. 60 ml for 15 years old or younger; 80 ml for 16 years old and up.
2. For tiredness, lack of milk for nursing mother:
Use peanut oil as condiment.
3. For dry coughs due to lung heat, particularly dry coughs with little or no phlegm:
Use peanut oil as condiment.
4. For constipation due to drying and blocking of intestines:
Drink peanut oil directly in quantity, 60 ml for 15 years old or younger; 80 ml for 16 years old and up. |
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| Dosage and Administration: |
To be used for cooking vegetables or meat. As peanut oil transfers its mild, nutty taste and aroma to fried foods, this oil is generally the choice oil for fried foods. Peanut oil is also often used in Asian cooking and to make salad dressings and sauces.
Due to their stable chemical nature, monounsaturated oils such as peanut oil is suitable for low, medium, and high-temperature cooking. |
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| Cautions on Use: |
Cooking oils can become rancid when exposed to heat, light, and oxygen. As a result, oil processing that uses these methods affects the nutritional content, storage life, and quality of oils.
Choosing a high quality cooking oil can be a challenge unless one understands the terms that food manufacturers use to describe the methods by which cooking oils are processed. When purchasing cooking oil, it is important to review the label, and note the method of extraction, and whether the oil is refined or unrefined. Whenever possible, choose expeller-pressed, unrefined oils. Select oils in light-resistant plastic containers or dark brown or green glass containers. |
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| Reference Materials: |
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| Toxic or Side Effects: |
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| Modern Researches: |
Peanut oil contains glyceride in many kinds of fatty acids, which are composed of 39.2 to 65.7 percent of oleic acid, 16.8 to 38.2 percent of linoleic acid, 7.3 to 12.9 percent of palmitic acid, 2.6 to 5.6 percent of stearic acid and arachidic acid, behenic acid, tetracosanoic acid, myristic acid, cerotinic acid, lauric acid, etc.
Every 100 g of peanut oil contains 899 calories, 99.9 g fats, 20 g saturated fats, 44 g mono-unsaturated fats, 31 g poly-unsaturated fats, 15 mg vitamin E.
Like olive oil and canola oil, peanut oil also contains a high level of mono-unsaturated fats. Mono-unsaturated fats contain large amounts of mono-unsaturated fatty acids (MUFAs). MUFAs are so-named because, due to the presence of one double bond in the carbon chain, the fatty acid is not "saturated" with hydrogen. Mono-unsaturated fats are typically liquid at room temperature, but solidify when refrigerated. |
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