Send me Your FREE
Health & Nutrition Updates

Tips on ways to live longer, healthier and happier.
Enter your email below.

NewsBites June 2015 Issue

New Peanut’s Profile More Like Olive Oil

Consumers looking for more of the healthy monounsaturated fats found in olive oil may soon be able to reach for a handful of peanuts. USDA and Oklahoma State University scientists have cultivated a new Spanish peanut variety, dubbed “OLé,” that is high in oleic acid, the monounsaturated fat touted in the so-called Mediterranean diet. The new peanut, which will go into commercial production later this year, also has a longer shelf life and is resistant to Sclerotinia blight, a soilborne fungal disease blamed for crop losses of up to 50% in some areas. About half the fat in regular peanuts is monounsaturated, primarily oleic acid; previously developed high-oleic varieties have boosted that to over 80%. (For more on peanuts’ health benefits, see story in this issue.)

New to Tufts Health & Nutrition Letter? Register for Free!

Already Registered?
Log In