Groundnut, also known as peanut and pignut is one of the best sources of protein. Consuming groundnut is very beneficial for our health especially in winters. Peanuts contain vitamin E, magnesium, foliate, copper and arginine. Studies reveal that peanuts can even be useful for weight loss and reduce the risk of cardiovascular disease.
Did you know that groundnuts, or g-nuts, is just another name for peanuts? And that they are -despite the name- not a nut at all? Botanically speaking, g-nuts are classified as a legume and thus belong to the same family as beans, peas and lentils. Moreover, they are regarded as the crop that yields “the highest protein per acre of any food” in much of Asia and Africa, according to National Geographic.
While many people still regard peanuts as a salty bar snack, the name groundnut is most commonly used in Africa, where it is an essential ingredient in cooking across the continent. A thick g-nut sauce accompanies dishes in Senegal, groundnut soup is famous in Ghana whereas in Nigeria, meat skewers are dusted in hot spices and ground peanuts. In Cote d’Ivoire you can buy a bottle of roasted g-nuts in a recycled plastic bottle by the side of the road and fresh g-nuts are ground to a paste in a traditional stone mill in Northern Uganda.
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