This is an interesting and yummy soup. My mum first heard of it from her neighbour and many parents believe that the roots of peanut help grow taller. I honestly don't know if this is true, but my research on the web makes me want to this soup for my family.
Peanut root, according to research, is full of the anti-oxidant, Resveratrol, usually associated with red wine, which helps protects the heart and lower cholesterol, and helps prevent cancer. The finished soup is full of peanut fragrance and my daughter loves the soup.
Ingredients:Peanut Root, 800gm to 1kg
Lean Pork, 500gm
Soup Bone, 500gm
Water, 4L
Method:1. Place all ingredients in a soup pot, filled with 4l of water
2. Bring to the boil for 30 mins, then boil over medium-low heat for 2 hrs.
3. salt to taste
Note:- To wash Peanut Roots, stripe off the top leaves, only leaving those near the bottom. The leaves would give the soup a biter taste. I usually wash it in a bucket, shaking the roots in the water like whisking, to loosen the soil and dirt.
- You can use Chicken instead of pork
- To increase the sweetness of the soup, you can also add 1-2 honeyed dates or dried figs
- From "http://www.peanut-institute.org/Resveratrol_PR.html" 花生根含高量抗癌成分
〔記者余雪蘭╱嘉市報導〕國立嘉義大學分子與生物化學系教授邱義源所帶領的研究團隊，研究發現花生根含有高量的抗癌成分│白藜蘆醇，此項研究報告已於日前 經美國化學會刊登於在國際農業科技領域極具權威的農業與食品化學雜誌，預料將引發世界各地花生農與生化科技界的高度興趣。
邱義源等人的研究指出，花生根的白藜蘆醇含量遠比紅葡萄酒高出數倍到數十倍，秋作的台南十二號花生根含量最高，每公斤多達零點九一公克，目前國際生化市場的白藜蘆醇價格每公克約四百元美金，此一發現可望為花生農與生化科技帶來新商機。
根據醫學研究，白藜蘆醇具有抗癌、抗氧化、防止血管粥狀硬化引起的心血管疾病，近年來科學家們在紅葡萄酒、葡萄皮及葡萄籽中發現它的存在，但含量並不 高，紅葡萄酒每公升含零點零零零一至零點零一五公克，而在邱義源等人的研究中，發現不同品種的花生其秋作花生根平均含白藜蘆醇每一公斤含量從零點零三到零 點九一公克不等。
- From "http://www.health-nutrition.fsnet.co.uk/wines.html"
The
French paradox is the strange phenomenon that the French people follow a high-fat diet and smoke a lot, and still have a surprisingly low level of heart disease, one of the lowest rates of heart disease in Europe.
Red wine , according to research, is at work here.
Red wine, which is consumed regularly in the French diet, is rich in antioxidants and has a high content of resveratrol, a plant compound, and other polyphenols, phytonutrients considered to stop the furring of arteries.
Scientists have found agents that combat both heart disease and cancer concentrating on the skin of grapes: this might explain why moderate intake of red wine seems to go with good health.
Peanuts, along with red wine and grapes, have been shown to contain resveratrol. Resveratrol acts as an antioxidant and can reduce the oxidation of bad cholesterol in the arteries.
Antioxidants like resveratrol and vitamin E, also found in peanuts, are believed to reduce the risk of cancer as well as heart disease.
An ounce of peanuts contains about the same amount of resveratrol as almost 2 pounds of grapes. So, a handful of peanuts washed down with a glass of red wine sounds like a good idea and of simple implementation.
- From "http://www.peanut-institute.org/Resveratrol_PR.html"
Peanuts Contain Resveratrol - Implicated in Reduced Risk of Heart Disease and Cancer
San Francisco, April 20, -- Peanuts are another dietary source of heart-healthy resveratrol. Dr. Tim Sanders from the USDA Agricultural Research Service in Raleigh, North Carolina presented a lecture on this and other phytochemicals at the Experimental Biology annual meeting in San Francisco. Resveratrol, which was found in edible peanut kernels, is a naturally occurring plant compound or phytochemical that protects plants from disease. Present in red wine and grapes, one ounce of peanuts contains approximately 73 micrograms of resveratrol. In comparison, almost 6 cups (or 2 pounds) of grapes contain about the same amount of resveratrol. Red wine contains approximately 160 micrograms per fluid ounce.
While it is not yet known exactly how resveratrol functions as a healthful factor, resveratrol's presence in red wine has been previously associated with reduced cardiovascular disease and it has been credited as a factor in the "French Paradox" (despite a high fat diet, the French have a surprisingly low rate of heart disease).
Results from various research studies have shown that resveratrol may protect against atherosclerosis by preventing the oxidation (or breakdown) of the LDL cholesterol in the blood. This oxidation of LDLs starts the deposition of cholesterol in the walls of arteriesleading to heart disease. Resveratrol may also prevent platelet accumulation in the arteries. This accumulation of platelets can form a clot which can cause a heart attack or stroke by getting stuck in the artery. If this occurs, blood flow is decreased to the heart or the brain.
More recently, research conducted at the University of Illinois at Chicago using resveratrol extracted from grapes showed a reduced risk of cancer in animals by stopping the growth of damaged cells in the body. If these damaged calls were left untouched, they could grow out of control and cause cancer in the body. Resveratrol may work in a number of ways to stop this series of reactions within the body.
This finding on resveratrol in peanuts appears to support epidemiological studies from Loma Linda University, Harvard School of Public Health and University of Minnesota that show peanuts and nuts may reduce the risk of heart disease by more than half when eaten frequently in small amounts. There may be several factors in peanuts that contribute to this healthful effect. Peanuts are an excellent food source of vitamin E. They also provide approximately 2 grams of fiber per ounce, and have relatively high amounts of folic acid, thiamin, niacin, copper, manganese, phosphorous, magnesium, and zinc. They are high in plant protein and the fat content is primarily monounsaturated and polyunsaturated.
The Peanut Institute is a non-profit organization which supports nutrition research and develops educational programs that encourage healthful lifestyles.
This is a very quick soup taught to me by my late grandpa when I was 9. In fact this is one of the earliest dish I 've ever cooked. Grandpa was the gourmet of the house and he taught my grandma and my mom how to cook. He passed away recently at the grand old age of 101. I still remember how he used to stand behind me in the kitchen and told me how to cook different dishes. Mustard Green is a very healthy veg, and has anti-cancer properties. The longer you boil mustard green, the sweeter the soup becomes. This is a kind of 'cheapo' soup, you get great tasting soup, and the fish balls and veg can be served as a separate dish.
