HIGH OLEIC PEANUTS

Peanuts are an excellent source of nutrients and energy; they have between a 25-28% of proteins and 50 to 55% of lipids. The predominant fatty acids in traditional peanuts generally correspond to oleic type (45-50%) and linoleic type (30-35%) which means that they are extremely beneficial from the nutritional point of view, but they have low stability because they are likely to develop rancid flavours and odors. High oleic peanuts have 75-80% of oleic acid and 3-7% of linoleic acid and therefore are more stable when facing oxidation processes. High oleic peanuts last longer without going rancid and do not lose quality or flavour (they last eight times more than regular peanuts).

The high oleic peanut composition as regards fatty acids and the relation oleic-linoleic is very similar, or superior, to that of olive oil. This peanut is healthier and it has more stability and resistance.

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