– 1½ cups peanuts
Rich in plant-based protein, healthy monounsaturated and polyunsaturated fats, fiber, and micronutrients including vitamin E, magnesium, and niacin. Peanuts also contain resveratrol and other polyphenolic antioxidants.
About
Peanuts (Arachis hypogaea) are legumes native to South America that develop their pods underground, a unique characteristic that distinguishes them from true tree nuts. Despite their botanical classification as legumes, peanuts are nutritionally and culinarily similar to nuts, containing high levels of fat and protein. The kernels are enclosed in a tan papery skin and range in size and flavor depending on cultivar, with Valencia, Spanish, Virginia, and Runner varieties being most common. Virginia peanuts are large and often used for roasting and snacking, while Spanish peanuts are smaller with higher oil content and preferred for peanut butter and oil production.
Culinary Uses
Peanuts are consumed globally in both sweet and savory applications. They are roasted and salted as snacks, ground into peanut butter, pressed for cooking oil, and incorporated into numerous cuisines—from Southeast Asian satay sauces and Chinese kung pao chicken to American pies and confections. Peanuts are also used in West African, Indian, and Mexican cooking, where they add richness and protein to curries, stews, and moles. They pair well with chiles, garlic, sesame, and soy-based condiments, and are equally at home in both savory dishes and desserts.