Peanuts
are always
yummy!
Old-fashioned peanuts
Vintage style
A little taste of nostalgia with this recipe for peanuts with their skins on, which used to be served in bowls on the bar in pubs.
At Menguy’s, we go directly to the producers to select our peanuts to satisfy our consumers’ well-honed taste buds.
Menguy’s doesn’t use a deep fat fryer, instead we roast them in the oven to give you the best! Lightly salted.
And to preserve the great taste of peanuts with their skin on once they come out of the oven, we chose vacuum packaging.
Made in France
Origin : American peanuts
INGREDIENTS
Peanuts with skin 91%, sunflower oil, salt.
May contain traces of nuts, wheat gluten and soy.
Menguy’s
good
times
Nutritional
information
| for 100g | for 1 portion | |
|---|---|---|---|
|
| 25g | |
| Energy (kJ) | 2543 | 645 | |
| Energy (kcal) | 614 | 156 | |
| Fat (g) | 51 | 13 | |
| including saturated fatty acids (g) | 6.9 | 1.7 | |
| Carbohydrates(g) | 9.4 | 2.3 | |
| including sugars (g) | .7 | 1.2 | |
| Dietary fibre (g) | 8.9 | 2.2 | |
| Protein (g) | 25 | 6.3 | |
| Salt (g) | 1.9 | 0.48 | |
* Recommended daily amount for a typical adult (8,400 kJ / 2,000 kcal).
Source of protein
Rich in fibre
Rich in magnesium, which contributes to :
- reduce fatigue,
- normal muscle function,
- maintenance of normal teeth and bone structure.
Rich in phosphorus, which contributes to :
- normal energy metabolism,
- normal functioning of cell membranes
- the maintenance of a normal bone structure.
Rich in manganese, which contributes to :
- protecting cells against oxidative stress,
- normal energy metabolism,
- to the maintenance of a normal bone structure.
Rich in copper, which contributes to :
- normal skin and hair pigmentation,
- to protect cells against oxidative stress,
- normal functioning of the immune system,
Rich in vitamin B3 Niacin, which contributes to :
- to reduce fatigue,
- the normal functioning of the nervous system,
- to the maintenance of a normal skin.
Sources : Base Ciqual 2020
RÈGLEMENT (UE) N o 432/2012 DE LA COMMISSION du 16 mai 2012
