Legume

Whole Kernel

Peanut whole kernel 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

CookedFreshGroundPreparedRoastedStored Whole

Traits

CrunchyIntactPortionPrep ReadyRecipe UnitShelledStorageWhole Kernel

Nutrition

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

Nutrition Facts

Per 100 g edible portion

Calories 126

Amount per 100 g

Total Fat 0.81 g
Saturated Fat 0.19 g
Trans Fat 0 g
Monounsaturated Fat 0.19 g
Polyunsaturated Fat 0.3 g
Cholesterol 0 mg
Sodium 10.3 mg
Salt 0.02 g
Total Carbohydrate 20.9 g
Dietary Fibre 5.9 g
Total Sugars 2.1 g
Complex / starch 12.5 g
Protein 9.18 g
Water 67.3 g

Detailed nutrients

Energy 126 kcal
Water 67.3 g
Carbohydrates 20.9 g
- Sugars 2.1 g
- Starch 12.5 g
- Fibre 5.9 g
Protein 9.18 g
Fat 0.81 g
- Saturated Fat 0.19 g
- Monounsaturated Fat 0.19 g
- Polyunsaturated Fat 0.3 g
  - Omega-3 0.03 g
Vitamins 151 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.26 mg
- Vitamin B2 — Riboflavin 0.1 mg
- Vitamin B3 — Niacin 1.53 mg
- Vitamin B5 — Pantothenic Acid 0.51 mg
- Vitamin B6 0.2 mg
- Vitamin B7 — Biotin 5 µg
- Vitamin B9 — Folate 118 µg
- Vitamin C 2 mg
- Vitamin E 0.48 mg
- Vitamin K 7.6 µg
Minerals 288 mg
- Major Minerals 286 mg
  - Calcium 23 mg
  - Sodium 10.3 mg
  - Potassium 253 mg
- Trace Minerals 1.5 mg
  - Iron 1.5 mg
Salt 0.02 g

Vitamins

vitamin-c: 2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.26 · vitamin-b2-riboflavin: 0.1 · vitamin-b3-niacin: 1.53 · vitamin-b5-pantothenic-acid: 0.51 · vitamin-b6: 0.2 · vitamin-b7-biotin: 5 · vitamin-b9-folate: 118.1 · vitamin-e: 0.48 · vitamin-k: 7.6 ·

Minerals

Sodium: 10.31 · Potassium: 253 · Calcium: 23 · Iron: 1.5 ·

Whole form averages edible parts as typically consumed.

History

5000 BCE

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

1800

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

2000

Trade routes carried peanut as oilseed, confection and snack ingredient, including named whole kernel portions.