Glepung kacang minangka salah sawijining glepung digawe saka kacang sing wis diremuk, kabeh utawa ora pati rusak. Glepung kacang, gumantung saka jumlah lemak sing dicopot, akeh protein-protein, nganti 52.2 grams (1.84 oz) saben 100 grams (3.5 oz) . [1] Profesional kuliner nggunakake glepung kacang minangka bahan kenthel kanggo sup, rasa lan penambah gondho ing roti, kue lan sajian utama.
| Nutrisi | Unit | Jumlah saben 100 g |
|---|---|---|
| Banyu | g | 7.8 |
| Energi | kJ | 1369 |
| Protein | g | 52.2 |
| Lemak total | g | 0,5 |
| Karbohidrat total | g | 34.7 |
| Serat | g | 15.8 |
| Sugars | g | 8.2 |
 Si with peanut flour | |||||||
| Jinis | Flour | ||||||
|---|---|---|---|---|---|---|---|
| Woworan pokok | Peanuts | ||||||
| Variasi | Light roast/dark roast | ||||||
| |||||||
 Médhia: Peanut flour | |||||||
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