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Peanuts are technically legumes, but their fat and phytochemical profile rivals many tree nuts. About 50–55% of peanut fat is oleic acid — the same monounsaturated fatty acid that gives olive oil its stability and cardiovascular benefit. Oleic acid is more resistant to oxidation than polyunsaturated fats, which is why peanut butter made primarily from high-oleic peanuts doesn't go rancid as quickly as products made from polyunsaturated-dominant oils. Peanuts are also a meaningful source of β-sitosterol, the phytosterol most studied for blocking intestinal cholesterol absorption at the brush border. And they contain p-coumaric acid and resveratrol — polyphenols with antioxidant and anti-inflammatory activity; roasting actually concentrates p-coumaric acid by reducing water content. Woodstock's Easy Spread formula achieves a non-separating consistency without palm oil, hydrogenated fats, or stabilizers — the result of high-oleic peanut selection and fine grinding, which produces a more emulsified texture that stays stable at room temperature. One ingredient: organic peanuts. Case of 12 × 18 oz.
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