Groundnuts have the proteins you need

HEALTH

Groundnuts are legumes commonly grown in the western, eastern, central and northern regions of Uganda.

They usually thrive under moderate weather conditions.

Groundnuts are classified according to their varieties.

In Uganda, red Valencia (the red beauty) and Virginia (white groundnuts) are the commonest.

The protein content found in groundnuts is impressively more than any other foodstuffs like meat.

According to Patrick Mutagubya, a nutrionist in Wakiso, among other food values found in groundnuts, it contains 7.8g of proteins.

He adds that the proteins in groundnuts are balanced and they compose of fine quality amino acids that are essential for growth and development.

Mutagubya explains: "Amino acids produce important substances in the body like hormones that regulate metabolism".

They are easy to prepare for sauce which is often eaten with matooke or any other food.

When roasted, they are often eaten to accompany coffee or tea, while children carry them to school.

When soaked in boiled water and left to cool for two to four hours, the seeds can also make nutritious milk.

However, since 1962, groundnuts production has been having a steady growth especially after the export market was introduced in Uganda.

Many farmers have since benefited from growing the crop, especially after new varieties were introduced.

Currently, the demand for the crop is high with the supply low. As a result, many Ugandan traders are currently shipping in groundnut products from Malawi through Tanzania.

Today, a kilogramme of groundnuts in Owino Market costs sh6, 000 and at wholesale they range between sh5, 500 to sh5, 200.

And this price is the same in the different parts of the country like Wakiso and Mukono.

Traders attributed this shortage to the changing weather and diverse market (east African market).​