Dear Siva,

 

You may also want to take a look at

 

A comparison of the flavor and compositional quality of peanuts from several origins

KL Bett, JR Vercellotti, NV Lovegren, TH Sanders… - Food chemistry, 1994 – Elsevier

 

Comparison of fatty acid content of imported peanuts

JSL How, CT Young - Journal of the American Oil Chemists' Society, 1983 – Springer

 

and just a thought, the international trade with peanuts/peanut products is enormous, so do you know that the origin of the peanuts from China is actually China and not U.S.A., which has a large export of peanuts/peanut products, to for example to China?

See for example http://online.wsj.com/news/articles/SB10001424127887323309604578428853032945948  

 

All the best,

Anders

 

Anders Møller

Danish Food Informatics

Borgediget 12

DK-4000 Roskilde, Denmark

 

 

From: Food Composition Discussion Group [mailto:[log in to unmask]] On Behalf Of Siva Sivakumaran
Sent: 21 October 2014 08:07
To: [log in to unmask]
Subject: Peanuts

 

Dear All

 

Peanut butter - products (even store brands) approximately >95% nuts?  Does the source of peanut (China vs Australia) make any difference to Nutritional Composition ?

 

Regards and Thanks.

 

Siva

 

 


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