Legume

Skin-On

Peanut skin on is a processed nut form from the kernel stage—ready for toasting, grinding, baking or pressing. Toast gently to bloom aroma, store cool against rancidity, and season lightly so peanut still tastes like itself. toast gently; store cool against rancidity. Save clean trimmings for stock, crumbs or compound butters when they suit the ingredient.

Track this ingredient

Quantity

Unit

Kg Liters Whole

Note

Characteristics

Preparations

CookedFreshGroundPreparedRoasted

Traits

CrunchyPortionPrep ReadyShelledSkin-On

Nutrition

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

Nutrition Facts

Per 100 g edible portion

Calories 128

Amount per 100 g

Total Fat 2.36 g
Saturated Fat 0.69 g
Trans Fat 0 g
Monounsaturated Fat 0.66 g
Polyunsaturated Fat 1.01 g
Cholesterol 0 mg
Sodium 10.5 mg
Salt 0.02 g
Total Carbohydrate 20.7 g
Dietary Fibre 6.1 g
Total Sugars 1.9 g
Complex / starch 12.7 g
Protein 6.1 g
Water 62.7 g

Detailed nutrients

Energy 128 kcal
Water 62.7 g
Carbohydrates 20.7 g
- Sugars 1.9 g
- Starch 12.7 g
- Fibre 6.1 g
Protein 6.1 g
Fat 2.36 g
- Saturated Fat 0.69 g
- Monounsaturated Fat 0.66 g
- Polyunsaturated Fat 1.01 g
  - Omega-3 0.1 g
Vitamins 163 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.28 mg
- Vitamin B2 — Riboflavin 0.11 mg
- Vitamin B3 — Niacin 1.67 mg
- Vitamin B5 — Pantothenic Acid 0.55 mg
- Vitamin B6 0.22 mg
- Vitamin B7 — Biotin 5.4 µg
- Vitamin B9 — Folate 129 µg
- Vitamin C 2 mg
- Vitamin E 0.53 mg
- Vitamin K 8.3 µg
Minerals 304 mg
- Major Minerals 302 mg
  - Calcium 31 mg
  - Sodium 10.5 mg
  - Potassium 261 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: 1.67 · vitamin-b5-pantothenic-acid: 0.55 · vitamin-b6: 0.22 · vitamin-b7-biotin: 5.4 · vitamin-b9-folate: 128.6 · vitamin-e: 0.53 · vitamin-k: 8.3 ·

Minerals

Sodium: 10.46 · Potassium: 261 · Calcium: 31 · Iron: 1.5 ·

Skin carries subcutaneous fat and collagen; crisping concentrates calories.

History

1200

Trade routes carried peanut as oilseed, confection and snack ingredient, including named skin-on portions.

1800

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

2000

Allergy labelling and specialty grades refined how kitchens buy peanut, including named skin-on portions.