Nutrients and Antinutrients in Peanut Greens

The use of young peanut leaves as a green vegetable will increase utilization of the plant and reduce production wastes that will have to be recycled in an enclosed environment such as the controlled ecological life support system (CELSS) of a space station. In CELSS, plant wastes have to be transformed into an edible or reusable form or into a compact and possibly lighter form for eventual return to earth. Young leaves from an improved Spanish variety and Georgia Red grown in greenhouse beds and from Georgia Red grown using a nutrient film technique were analyzed to determine the nutritional quality of the peanut greens, including protein, fat, ash, total dietary fiber, mineral (Ca, Fe, K, Mg, Na, and Zn), vitamin (ascorbic acid, carotene, and thiamine), oxalic and tannic acid, and trypsin and chymotrypsin inhibitor content. Although differences in the nutrient and antinutrient concentrations due to variety and production method were observed, the levels were similar to those of other leafy vegetables. Oxalic and tannic acid concentrations were reduced by blanching. Compared to those of collard greens, the sensory evaluation ratings of peanut greens for appearance, tenderness, and acceptability were lower, but they were similar for flavor.