four cups raw peanuts
Raw peanuts are rich in plant-based protein (approximately 26% by weight), healthy monounsaturated and polyunsaturated fats, and contain significant amounts of vitamin E, magnesium, and niacin. They are also a good source of dietary fiber and resveratrol antioxidant.
About
Peanuts (Arachis hypogaea) are legume seeds native to South America, widely cultivated in subtropical and warm temperate regions worldwide. Despite their common name, peanuts are not true nuts but rather the edible seeds of a plant whose pods develop underground. The seeds are small, oval, and enclosed in a tan papery shell; they have a mild, slightly sweet, earthy flavor and contain approximately 50% oil by weight. Raw peanuts are unroasted seeds that retain a pale color and delicate texture, distinguishing them from the more commonly encountered roasted varieties.
The primary cultivars include Spanish, Valencia, and Virginia types, which vary in size, oil content, and flavor intensity. Spanish peanuts are smaller with higher oil content, while Virginia peanuts are larger and preferred for snacking. Raw peanuts possess a subtly grassy, fresh character that becomes more pronounced when compared to their roasted counterparts.
Culinary Uses
Raw peanuts serve as the foundation for homemade peanut butter, peanut milk, and peanut-based condiments across Asian, African, and Latin American cuisines. They are blanched (skin removed) and eaten as snacks, ground into flours for baking, or added to vegetable dishes, curries, and stir-fries in Southeast Asian cooking. In West African cuisine, peanuts feature prominently in peanut stews and sauces. Raw peanuts can be sprouted for nutritional benefit or dry-roasted to develop deeper flavors. Their versatility extends to savory applications such as peanut dipping sauces and satay preparations.