Peanuts (Ground Nuts)

Despite the name, peanuts are not actually a nut – they are a legume.

They are commonly described as a groundnut, to help differentiate it from tree nuts, and as they have a fast growth cycle, they are a very popular, cheap Protein source worldwide.



  • 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
  • USA
  • Argentina
  • China
  • 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
  • Flaked
  • Nibbed
  • Ground

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.