Peanuts Roasted

Peanuts, native to Central and South America, are now widely grown and exported from warm tropical regions. The plant is a legume like peas and beans, with a curious way of producing its seeds. Following pollination, the yellow flowers with and the stalk elongates and buries itself several centimetres below soil level. There they continue to develop in the conditions they need - five months of warm weather and lots of rain.
The seed pods, usually contain two seeds with a thin shell. They are harvested along with the roots and the entire plant, being let in the open air to dry. The seeds are then removed and processed. Raw peanuts have a milder taste than roasted ones.

Peanuts are a good source of protein, niacin, folate, manganese, and co-enzyme Q10. Roasted peanuts rival many fruits in their antioxidant content, and have more than many vegetables.

Roasted peanuts can be either dry roasted or roasted in oil.