EL CACAHUETE, UNA LEGUMBRE MUY VERSÁTIL

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Muchos la consideran un fruto seco, primero porque casi siempre se consume como tal y junto a otros frutos secos y también porque sus proteínas son parecidas en estructura a la de los frutos secos de cáscara. En realidad es una legumbre de la familia de los guisantes y las lentejas. ¿Lo sabías?

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PROPIEDADES

[/vc_column_text][vc_column_text]También llamado maní o cacao de tierra, es rico en proteínas vegetales, rico en grasas vegetales (monoinsaturadas); vitaminas (E,B1 y ácido fólico); minerales (cobre, magnesio, fósforo y hierro). su aporte calórico es elevado, importante tener en cuenta su poder alérgeno.

Fuentes: OCU, Wikipedia

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FORMAS DE CONSUMO

[/vc_column_text][vc_column_text]El cacahuete triunfa como aperitivo, normalmente tostado ya sea salado o azucarado,  como manteca y en bollería. En áfrica además como dulce caramelizado y envuelto de cacahuete. Para hacer la manteca de cacahuete basta con batir un puñado de cacahuetes descascarados y sin piel hasta obtener una masa fina, añadir sal o azúcar y utilizar a placer.[/vc_column_text][/vc_column_inner][/vc_row_inner][/vc_column][vc_column column_padding="no-extra-padding" column_padding_tablet="inherit" column_padding_phone="inherit" column_padding_position="all" column_element_spacing="default" background_color_opacity="1" background_hover_color_opacity="1" column_shadow="none" column_border_radius="none" column_link_target="_self" column_position="default" gradient_direction="left_to_right" overlay_strength="0.5" width="1/2" tablet_width_inherit="default" tablet_text_alignment="default" phone_text_alignment="default" animation_type="default" bg_image_animation="none" border_type="simple" column_border_width="none" column_border_style="solid" offset="vc_col-xs-12"][vc_row_inner column_margin="default" column_direction="default" column_direction_tablet="default" 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Receta

[/nectar_highlighted_text][vc_column_text css_animation="none" css=".vc_custom_1648760823961{margin-bottom: 20px !important;}"]CREMA O SOPA DE CACAHUETE LIGERA[/vc_column_text][/vc_column_inner][/vc_row_inner][vc_row_inner column_margin="default" column_direction="default" column_direction_tablet="default" column_direction_phone="default" text_align="left" row_position="default" row_position_tablet="inherit" row_position_phone="inherit" overflow="visible" pointer_events="all" min_width="47vh"][vc_column_inner column_padding="no-extra-padding" column_padding_tablet="inherit" column_padding_phone="inherit" column_padding_position="all" column_element_spacing="5px" background_color_opacity="1" background_hover_color_opacity="1" column_shadow="none" column_border_radius="none" column_link_target="_self" gradient_direction="left_to_right" overlay_strength="0.3" width="1/1" tablet_width_inherit="default" animation_type="default" enable_animation="true" animation="fade-in-from-bottom" bg_image_animation="none" border_type="simple" column_border_width="none" column_border_style="solid" enable_border_animation="true"][vc_column_text]Ingredientes: 70-100 gr de manteca de cacahuete; cebollita muy picadita; 1 ajo pequeño; perejil; 4-5 granos de pimienta negra; una pizca de sal; Jengibre del tamaño del ajo; de 5 a 6 langostinos pelados  y 3/4 de  litro de agua.Lleva el agua a ebullición  en una cacerola pequeña o mediana y cuando ya esté templada extrae medio vaso de agua y mezcla en un cuenco la manteca y el agua hasta que ésta se disuelva y échalo a la cacerola, añade el ojo machacadito en mortero junto con el perejil, añade a continuación todos los demás ingredientes y deja hervir unos 20min removiendo a menudo hasta conseguir una crema  espesa al gusto, Recuerda que al enfriar, se espesa aún más. acompáñalo con arroz[/vc_column_text][/vc_column_inner][/vc_row_inner][/vc_column][/vc_row]