Legume

Kernel

Peanut kernel is the edible nutmeat—snack, bake or press. Quality is plumpness and clean smell. Toast to bloom oils; keep cool against rancidity; blanch if skins should go. Cold product sears better—pat surfaces dry and do not crowd the pan.

Track this ingredient

Quantity

Unit

Kg Liters Whole

Note

Cuts & parts

Blanched

Skin-On

Split Kernel

Whole Kernel

Product styles

Boiled

Fried

Raw

Roasted

Characteristics

Preparations

ChoppedGroundRawRoasted

Traits

CrunchyOilyRichShelled

Nutrition

Typical values per 100 g edible portion. Nutrient names open the reference page.

Nutrition Facts

Per 100 g edible portion

Calories 592

Amount per 100 g

Total Fat 48.9 g
Saturated Fat 5.87 g
Trans Fat 0 g
Monounsaturated Fat 24.5 g
Polyunsaturated Fat 18.6 g
Cholesterol 0 mg
Sodium 10.5 mg
Salt 0.02 g
Total Carbohydrate 20 g
Dietary Fibre 8.37 g
Total Sugars 1.89 g
Complex / starch 12.1 g
Protein 18 g
Water 9.11 g

Detailed nutrients

Energy 592 kcal
Water 9.11 g
Carbohydrates 20 g
- Sugars 1.89 g
- Starch 12.1 g
- Fibre 8.37 g
Protein 18 g
Fat 48.9 g
- Saturated Fat 5.87 g
- Monounsaturated Fat 24.5 g
- Polyunsaturated Fat 18.6 g
  - Omega-3 2.79 g
Vitamins 162 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.28 mg
- Vitamin B2 — Riboflavin 0.11 mg
- Vitamin B3 — Niacin 1.66 mg
- Vitamin B5 — Pantothenic Acid 0.55 mg
- Vitamin B6 0.22 mg
- Vitamin B7 — Biotin 5.4 µg
- Vitamin B9 — Folate 128 µg
- Vitamin C 2 mg
- Vitamin E 0.52 mg
- Vitamin K 8.3 µg
Minerals 324 mg
- Major Minerals 323 mg
  - Calcium 41 mg
  - Sodium 10.5 mg
  - Potassium 271 mg
- Trace Minerals 1.5 mg
  - Iron 1.5 mg
Salt 0.02 g

Vitamins

vitamin-c: 2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.28 · vitamin-b2-riboflavin: 0.11 · vitamin-b3-niacin: 1.66 · vitamin-b5-pantothenic-acid: 0.55 · vitamin-b6: 0.22 · vitamin-b7-biotin: 5.4 · vitamin-b9-folate: 128.1 · vitamin-e: 0.52 · vitamin-k: 8.3 ·

Minerals

Sodium: 10.51 · Potassium: 271 · Calcium: 41 · Iron: 1.5 ·

Seeds concentrate oil and protein for germination energy.

History

1000 BCE

Industrial shelling and milling made peanut flours, butters and oils widely available, including named kernel portions.

1900

Allergy labelling and specialty grades refined how kitchens buy peanut, including named kernel portions.

1950