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如上圖,為中國的黑花生,(真的叫黑花生,有出口到日本),如果殼撥開了,都是黑黑的一顆顆,讓種植的農民來分辨,我看也分不清楚,但是,從外觀就可以看出,大陸的黑花生外殼很像台灣的台南13號花生,外表光滑,就是一般我們常看的花生樣子.有點圓滾滾的,幾年前有人在台灣販售,號稱來自雲林元長,有加鹽,常製作成塩酥口味.(以上圖片來自日本與中國網站,如有誤植或侵權請留言告知刪除) .(以上図画は日本と中国ウェブサイトから来て、誤があるいは権利を侵害することを植えてどうぞ伝言しなさい削除することに告知するように)。











台灣黑金剛花生外表有很明顯銳利刻痕,觸感很粗糙 ,很像澎湖絲瓜外皮外皮那一條條的…本身帶點淡淡的天然甜味,通常製作成原味花生 .
順便提一下,菜市場或風景區常有人賣煮花生,而且都是這種黑金剛,但是,筆者大姐曾將剛收成的帶殼黑金剛煮熟至菜市場販售,我聽到一位客人抱怨說 :妳「  這花生黑嚕嚕的,賣像就不好看」,當然沒人買, 重點來了,別人賣的明明是黑金剛,水煮過為何外殼會變成賣相很好看的白色 ?????,請注意,花青素是水溶性的,聰明的你應該知道為什麼了吧 !! (以上圖片來自台灣網站,如有誤植或侵權請留言告知刪除)??

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