By Ashraf Naushahi

Peanuts are usually included in dry-fruits but actually peanuts are legumes.

Legumes are pods, seeds, plants and fruits grown as pulses or grains. Botanical

names of legumes are Fabacease and Leguminosae.

Sometimes legumes are grown as cattle forage and fertilizers to enrich the soil

of agricultural fields. Some other common legumes are: tamarind, soybeans,

carob, mesquite, clover, alfalfa, beans, peas and chickpeas. 

Peanuts are rich in vitamins, minerals and other such nutrients as a food.

One hundred grams of peanuts usually contain 570 calories, 21 gram

carbohydrates, 48 gram fats, 25 gram proteins, vitamins B-Complex, C, E,

with minerals Magnesium, Manganese, Iron, Phosphorus, Zinc, Potassium

and Calcium.

In making of sweets, cakes, biscuits and several other bakery products,

peanuts are used. Peanut butter is one of the favorite foods in some parts of

the world. For cooking, peanut-oil is used in many regions. Production of

peanuts is more than 40 million tonnes in the present day world and big

producers are various regions in the continents of Asia, Africa and

North America.

A crop of peanuts is usually harvested in three to four months. Sandy soil is

most suitable for growing peanuts. Plants of peanuts are usually one-and-half

feet tall, flowers are yellow to orange in colors and peanuts grow as pods or

seeds of plants. In taste, peanuts are similar to the tastes of almonds or walnuts.

Published in Young Nation Magazine on December 2, 2017