Peanuts (Ground Nuts)
Peanuts (Ground Nuts)
Peanuts (Ground Nuts)

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.

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Format Notes


  • Whole Natural
  • Whole Blanched
  • Split Blanched
  • Slivered
  • Flaked
  • Nibbed
  • Ground


Both pasteurised and unpasteurised nuts are available. However, it should be noted that the blanching process involves soaking in 96°C water so soften the skins prior to removal; this high heat is also a very efficient way of killing off harmful bacteria.

There is some debate as to the value of pasteurising almonds, and the high-quality production methods of the growers means that food safety standards are very high.


  • 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.


  • 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