| Display title | Biology:Peanut flour |
| Default sort key | Peanut flour |
| Page length (in bytes) | 3,428 |
| Namespace ID | 3026 |
| Namespace | Biology |
| Page ID | 491162 |
| Page content language | en - English |
| Page content model | wikitext |
| Indexing by robots | Allowed |
| Number of redirects to this page | 0 |
| Counted as a content page | Yes |
| Page image |  |
| HandWiki item ID | None |
| Edit | Allow all users (infinite) |
| Move | Allow all users (infinite) |
| Page creator | imported>Importwiki |
| Date of page creation | 17:09, 11 March 2023 |
| Latest editor | imported>Importwiki |
| Date of latest edit | 17:09, 11 March 2023 |
| Total number of edits | 1 |
| Recent number of edits (within past 90 days) | 0 |
| Recent number of distinct authors | 0 |
Description | Content |
Article description: (description)
This attribute controls the content of the description and og:description elements. | Peanut flour is made from crushed, fully or partly defatted peanuts. Peanut flour, depending on the quantity of fat removed, is highly protein-dense, providing up to 52.2 grams (1.84 oz) per 100 grams (3.5 oz). Culinary professionals use peanut flour as a thickener for soups, a flavor and... |
