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United States Department of Agriculture

Agricultural Research Service

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Image Number K4297-14

People tend to eat peanuts that have been roasted or boiled, while the extracts commonly used to diagnose peanut allergies are from raw nuts. An ARS chemist has studied raw and cooked peanuts and revealed peptide differences that may be responsible for allergic reactions.

 

Photo by Jack Dykinga.


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Last Modified: 8/12/2016
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