shelled raw peanuts
Excellent source of plant-based protein (approximately 26% by weight) and healthy monounsaturated fats, with significant quantities of vitamin E, magnesium, and niacin. Rich in antioxidants and fiber, particularly in the skin.
About
Peanuts (Arachis hypogaea) are legumes native to South America, though commonly classified culinarily among nuts. The plant develops seed pods underground, each containing 1-3 elongated kernels with a thin reddish skin. Shelled raw peanuts refer to the kernels with the papery skin intact but the hard outer shell removed. Raw peanuts are pale in color and have a mild, slightly earthy flavor with a tender, slightly grainy texture. The two primary market types are Virginia peanuts (larger, used for snacking) and Spanish peanuts (smaller, higher oil content, favored for processing into peanut butter and oil).
Culinary Uses
Raw shelled peanuts serve as a versatile ingredient across global cuisines. In Western cooking, they are consumed as table nuts, featured in trail mixes, salads, and baked goods, or roasted and salted for snacking. Asian cuisines employ them extensively: satay sauces in Indonesian and Thai cooking, peanut oil extraction, and ground into pastes for noodle dishes. African cuisines utilize peanuts in stews, groundnut soups, and as a protein staple. The raw form allows cooks to roast them with custom seasonings, grind into nut butters, or blanch to remove skins before further processing.