- Source of protein
- Low in salt
- High in fibre
- High in monounsaturated fats
Vitamins & Minerals
- High in Vitamin E, Folic acid, Niacin and Thiamine
- High in Potassium, Phosphorus, Magnesium, Copper and Zinc.
- Source of Iron
- Egypt, India and Africa are also volume producers
- May and June in South America
- September and October in US
- November and December in China
The most prevalent variety of peanut is Runner, as types of this varietal give good yields and produce a consistently sized nut.
Virginia peanuts are mainly used for luxury snacking due to their large size.
Hsuji peanuts have a consistent kernel size and shape, although they also have a small ‘hole’ in the middle of the kernel, which some say can reduce shelf life.
Peanuts are graded by size, with 40-50 kernels per ounce being the average size, while jumbo would be around 24-30 kernels per ounce.
- Whole Redskin
- Whole Paleskin
- Whole Blanched
- Whole Roasted
- Whole Salted
- Whole Roasted and Salted
As well as being fast-cropping compared to tree nuts, which take many years to grow to maturity, peanuts require considerably less water. The average amount is about 5 gallons per ounce, compared to 80 gallons required to produce 1 ounce of almonds.
As such, they’re a valuable crop for areas of the world where water is scarce.
They also fix nitrogen in the soil, which makes them a useful crop to use in rotation, which helps prevent soil exhaustion.