, peas, broad beans, chickpeas and lentils, peanuts are also legumes. However, unlike the latter, they have a totally different chemical profile. From a nutritional point of view, they are not included in the IV fundamental group of foods and are instead classified as oil seeds or dried fruit.
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Peanuts are high-calorie foods, rich in fats - basically polyunsaturated - proteins with a medium biological value, fibers, minerals and vitamins of various kinds, but low in water. The salty ones have a high sodium content. They are known for their excellent content. of polyphenols with antioxidant action.
For various reasons, peanuts are no longer considered useful foods for clinical nutrition today; the main reasons are:
- They are too caloric and do not lend themselves to the diet against overweight and obesity
- Although they contain a high level of omega 6 polyunsaturated fatty acids, useful in dietary therapy against hypercholesterolemia, these are mainly made up of arachidonic acid, a semi-essential fatty acid with a strong predisposition to increase the serum levels of pro-inflammatory eicosanoids - involved in the increased cardiovascular risk
- Salty ones cannot be included in nutritional therapy against sodium sensitive primary arterial hypertension
- They have a very high allergenic power, which can trigger different symptoms depending on the degree of hypersensitivity, and in some cases so severe as to induce anaphylactic shock.
