Little Village Red Coat Rice Peanuts

Basic Introduction to Little Village Red Coat Rice Peanuts

“Red Coat Rice Peanuts” are named for their red skin and are primarily produced along the Blue River in Little Village. The peanuts have slender, round, full-bodied fruits with a unique aroma and are exported to countries such as the United States and Japan. The cultivation of “Red Coat Rice Peanuts” in Little Village has a long history.

Nutritional Value

The fat content in peanuts accounts for approximately 30% to 39% of their total nutrition, while corn, which has a relatively high fat content among plant-based foods, contains only about 4%. However, peanuts do not pose a significant threat to obesity; in fact, moderate consumption can aid in weight loss. This is because peanuts are high in calories, protein, and fiber, which increases the feeling of fullness or satiety. Research indicates that the satiating effect of peanuts is five times greater than that of other high-carbohydrate foods. Eating peanuts can reduce the need for other foods, thus lowering overall caloric intake and achieving weight loss.

Moreover, most of the fats contained in peanuts are unsaturated fatty acids. For example, arachidonic acid in peanuts is an unsaturated fatty acid that helps lower blood lipids and serum cholesterol, reducing the risk of coronary heart disease. Unsaturated fatty acids cannot be synthesized by the human body and must be obtained through diet. Additionally, peanuts are rich in folic acid, dietary fiber, arginine, and other nutrients that protect the heart.

Historical Folklore

Peanuts belong to the genus Arachis in the legume family, commonly known as peanuts and groundnuts. There are about 20 species in this genus. Generally, it is believed that peanuts originated in Peru and Brazil. In prehistoric ruins along the Peruvian coast, large quantities of ancient peanuts have been found dating back to at least 500 B.C., and one of the earliest historical records of the Americas, “The Description of Brazil,” clearly documents that the ancient indigenous people called them “Anjoque.” During Christopher Columbus' voyages, explorers brought peanut pods to Spain, and the Spanish word for peanut, “Mani,” was recorded in “General History of the West Indies” published in 1535. From there, peanuts gradually spread around the world.

Tasting and Preparation Methods

Vinegar-Soaked Peanuts

Main Ingredients: 200 grams of small peanuts, 80 grams of Zhenjiang aromatic vinegar, 60 grams of sugar, a little coriander, and salt to taste.

Preparation Method:

1. Heat oil in a pan over low heat and add the small peanuts.

2. Mix the chopped coriander into the peanuts.

3. Mix the sugar, aromatic vinegar, and salt evenly to make a sauce, then pour it over the peanuts.