Legume
Peanut
Peanut is a groundnut (legume, not a tree nut) that fruits underground and is eaten roasted, boiled, as butter, oil, flour, and sauce base. Virginia, Runner, Spanish, and Valencia market types differ in size, red-skin count, and candy versus butter use. Earthy, sweet, and rich, peanuts define West African stews, Southeast Asian satays, American peanut butter, and Chinese banquet dishes. Allergy labelling is critical in all food service.
Also known as: Huasheng, Mungfali, Groundnut
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A sample of named types with their own origin and culinary profiles. Showing 10 of 15.
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Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 0.86 g
- Saturated Fat 0.2 g
- Trans Fat 0 g
- Monounsaturated Fat 0.19 g
- Polyunsaturated Fat 0.3 g
- Cholesterol 0 mg
- Sodium 9.27 mg
- Salt 0.02 g
- Total Carbohydrate 21.3 g
- Dietary Fibre 6.23 g
- Total Sugars 1.93 g
- Complex / starch 11.4 g
- Protein 8.37 g
- Water 61.6 g
- Energy 112 kcal
- Water 61.6 g
- Carbohydrates 21.3 g
- Sugars 1.93 g
- Monosaccharides 1.36 g
- Disaccharides 0.58 g
- Starch 11.4 g
- Amylose 2.84 g
- Amylopectin 8.52 g
- Digestible Starch 9.66 g
- Resistant Starch 1.14 g
- Fibre 6.23 g
- Soluble Fibre 2.18 g
- Insoluble Fibre 4.05 g
- Protein 8.37 g
- Plant Protein 7.95 g
- Fat 0.86 g
- Saturated Fat 0.2 g
- Monounsaturated Fat 0.19 g
- Polyunsaturated Fat 0.3 g
- Vitamins 164 mg
- Vitamin A 20 µg
- Vitamin B1 — Thiamine 0.28 mg
- Vitamin B2 — Riboflavin 0.11 mg
- Vitamin B3 — Niacin 1.63 mg
- Vitamin B5 — Pantothenic Acid 0.54 mg
- Vitamin B6 0.21 mg
- Vitamin B7 — Biotin 5.3 µg
- Vitamin B9 — Folate 126 µg
- Vitamin C 2 mg
- Vitamin E 0.51 mg
- Vitamin K 8.1 µg
- Minerals 303 mg
- Major Minerals 295 mg
- Trace Minerals 7.7 mg
- Salt 0.02 g
- Sodium Chloride 0.02 g
Vitamins
vitamin-c: 2 · vitamin-a: 20 · vitamin-b1-thiamine: 0.28 · vitamin-b2-riboflavin: 0.11 · vitamin-b3-niacin: 1.63 · vitamin-b5-pantothenic-acid: 0.54 · vitamin-b6: 0.21 · vitamin-b7-biotin: 5.3 · vitamin-b9-folate: 125.7 · vitamin-e: 0.51 · vitamin-k: 8.1 ·
Minerals
Sodium: 9.27 · Potassium: 233 · Calcium: 53 · Iron: 2.3 · Zinc: 0.4 · Iodine: 5 ·
Cooked legumes deliver plant protein, resistant starch, and fibre with little fat.
Grading systems
Grades are placed along a shared scale so systems can be compared side by side.
History
Peanuts were domesticated in South America and spread through Andean and Amazonian foodways.
Columbian exchange carried peanuts to Africa, Asia, and later the American South.
Industrial peanut butter and oil production transformed peanuts into mass-market staples.
Global snack, confectionery, and sauce industries made peanuts a major food legume worldwide.