/ 100 g peanuts
Peanuts are an excellent source of plant-based protein (approximately 25–26 g per 100 g), healthy monounsaturated fats, vitamin E, magnesium, and folate. They also provide dietary fiber and contain polyphenolic antioxidants.
About
Peanuts (Arachis hypogaea) are legumes native to South America, despite their common name and seed-like culinary application. The plant produces pods that develop underground, containing two to three smooth, tan-shelled seeds rich in oil and protein. Peanuts are characterized by a mild, slightly sweet, nutty flavor with an earthy undertone. Major cultivars include Valencia, Spanish, Virginia, and Runner varieties, which differ in size, oil content, and flavor intensity. Virginia peanuts are the largest and most commonly used for in-shell consumption, while Spanish peanuts, smaller with higher oil content, dominate confectionery and oil production.
Culinary Uses
Peanuts are utilized globally in both sweet and savory applications. They are commonly roasted and salted as snacks, ground into peanut butter, or pressed for oil used in stir-frying and deep frying across Asian cuisines. In African, Southeast Asian, and Latin American cooking, peanuts appear in curries, sauces, and stews, providing richness and body. Peanut flour serves as a thickening agent and protein boost in baking. Ground peanuts form the base of satay sauces, mole negro in Mexican cuisine, and various African groundnut soups. Blanched and crushed peanuts are used as coatings and toppings for both savory and confectionery items.