Peanut

{{short description|Legume cultivated as a grain and oil crop}} {{good article}} {{about|the crop|other uses}} {{redirect|Goober peas|the folk song|Goober Peas}} {{pp-protect|small=yes}} {{Use American English|date=July 2025}} {{Use mdy dates|date=November 2023}} {{Speciesbox |image = Koeh-163.jpg |genus = Arachis |species = hypogaea |authority = L. |subdivision_ranks = Subspecies and varieties |subdivision = * subsp. ''fastigiata'' Waldron ** var. ''aequatoriana'' Krapov. & W. C. Greg ** var. ''fastigiata'' (Waldron) Krapov. & W. C. Greg ** var. ''peruviana'' Krapov. & W. C. Greg ** var. ''vulgaris'' Harz * subsp. ''hypogaea'' L. ** var. ''hirsuta'' J. Kohler ** var. ''hypogaea'' L. | synonyms = {{plainlist | style = margin-left: 1em; text-indent: -1em; | * ''Arachis nambyquarae'' Hoehne * ''Lathyrus esquirolii'' H. Lév. }} | synonyms_ref = <ref name="WFO"/> }}

The '''peanut''' ('''''Arachis hypogaea'''''), also known as the '''groundnut''',{{Efn|One of the original names, along with '''ground pea'''.}}<ref>{{citation |url=https://npgsweb.ars-grin.gov/gringlobal/taxonomydetail.aspx?id=3785 |title=USDA GRIN Taxonomy |access-date=29 June 2016 |archive-date=September 18, 2016 |archive-url=https://web.archive.org/web/20160918203312/https://npgsweb.ars-grin.gov/gringlobal/taxonomydetail.aspx?id=3785 |url-status=live }}.</ref> '''goober''' (US, via Kikongo),<ref name=NPR_20150420>{{cite news |last=Domonoske |first=Camila |title=A Legume With Many Names: The Story Of 'Goober' |url=https://www.npr.org/sections/codeswitch/2014/04/20/304585019/a-legume-with-many-names-the-story-of-goober |work=National Public Radio |archive-url=https://web.archive.org/web/20200606234944/https://www.npr.org/sections/codeswitch/2014/04/20/304585019/a-legume-with-many-names-the-story-of-goober |archive-date=June 6, 2020 |date=April 20, 2014 |url-status=live}}</ref> '''goober pea''',<ref>{{cite web |last=Beattie |first=H. R. |date=1911 |title=Farmer's Bulletin No. 431 |url=https://www.nal.usda.gov/exhibits/ipd/carver/items/show/77 |website=USDA National Agricultural Library |quote=The peanut is known under the local names of 'goober', 'goober pea', 'pindar', 'ground pea', and 'groundnut'. The names 'goober' and 'goober pea' are more properly applied to an allied species having no true stem and only one pea in each pod which has been introduced and is frequently found growing wild in the Gulf Coast States.}}</ref> '''pindar''' (US, via Kikongo)<ref name=NPR_20150420/> or '''monkey nut''' (UK), is a legume crop grown mainly for its edible seeds, contained in underground pods. It is widely grown in the tropics and subtropics by small and large commercial producers, both as a grain legume<ref>{{cite book |last=Hymowitz |first=Theodore |chapter=Grain Legumes |chapter-url=https://www.hort.purdue.edu/newcrop/proceedings1990/V1-154.html |editor-last1=Janick |editor-first1=J. |editor-last2=Simon |editor-first2=J. E. |year=1990 |title=Advances in new crops |location=Portland, Oregon |publisher=Timber Press |pages=54–57 |archive-date=August 1, 2017 |access-date=November 2, 2017 |archive-url=https://web.archive.org/web/20170801115907/https://www.hort.purdue.edu/newcrop/proceedings1990/V1-154.html |url-status=live }}</ref> and as an oil crop.<ref>{{cite web |url=http://www.biofuelstp.eu/oil_crops.html |title=Oil crops for the production of advanced biofuels |access-date=September 28, 2015 |website=European Biofuels Technology Platform |archive-url=https://web.archive.org/web/20150909130233/http://www.biofuelstp.eu/oil_crops.html |archive-date=September 9, 2015 |url-status=dead}}</ref> Underground fruiting (geocarpy) is atypical among legumes, which led botanist Carl Linnaeus to name the species ''hypogaea'', from Greek 'under the earth'.<ref>{{cite web |title=hypogeal |url=https://www.collinsdictionary.com/dictionary/english/hypogeal |publisher=Collins |access-date=7 February 2026 |quote=from Greek hupogeios, from hypo- + gē earth |archive-date=April 28, 2021 |archive-url=https://web.archive.org/web/20210428140407/https://www.collinsdictionary.com/dictionary/english/hypogeal |url-status=live }}</ref>

The peanut belongs to the flowering plant family Fabaceae (or Leguminosae), commonly known as the pea family.<ref name="WFO">{{cite web |url=https://www.worldfloraonline.org/taxon/wfo-0000174378 |title=''Arachis hypogaea'' (L.) |date=2024 |website=The World Flora Online |publisher=World Flora Consortium |access-date=May 31, 2024 |archive-date=May 31, 2024 |archive-url=https://web.archive.org/web/20240531095846/https://www.worldfloraonline.org/taxon/wfo-0000174378 |url-status=live }}</ref> Like most other legumes, peanuts harbor symbiotic nitrogen-fixing bacteria in root nodules, which improve soil fertility, making them valuable in crop rotations. Some people are allergic to peanuts and can have a fatal reaction.

Edible products include peanut oil and peanut butter. Industrial uses include paint, varnish, and furniture polish made with peanut oil. The plant tops are used for silage, while oilcake meal is used as animal feed and as a fertilizer. Peanut sauces are used in Latin America and Southeast Asia, while in the Indian subcontinent, they are added to salads and stews. In North America, peanuts are used in candies, cakes, and cookies, while peanut butter is widely eaten.

== Botanical description ==

''Arachis hypogaea'' was described by Carl Linnaeus in his ''Species Plantarum'' in 1753.<ref name="POWO">{{cite web |title=Arachis hypogaea L. |url=https://powo.science.kew.org/taxon/urn:lsid:ipni.org:names:318562-2/general-information |website=Plants of the World Online |publisher=Royal Botanic Gardens, Kew |access-date=6 February 2026 |archive-date=April 21, 2025 |archive-url=https://web.archive.org/web/20250421022140/https://powo.science.kew.org/taxon/urn:lsid:ipni.org:names:318562-2/general-information |url-status=live }}</ref> It is an annual herbaceous plant growing {{convert|30|to|50|cm|6=0}} tall.<ref name=putnam/> It belongs to the botanical family Fabaceae, also known as Leguminosae, and commonly known as the legume, bean, or pea family.<ref name="WFO"/> Like other legumes, peanuts harbor symbiotic nitrogen-fixing bacteria in their root nodules.<ref name="p062">{{cite journal |last1=Bouznif |first1=Besma |last2=Boukherissa |first2=Amira |last3=Jaszczyszyn |first3=Yan |last4=Mars |first4=Mohamed |last5=Timchenko |first5=Tatiana |last6=Shykoff |first6=Jacqui A. |last7=Alunni |first7=Benoît |title=Complete and circularized genome sequences of five nitrogen-fixing Bradyrhizobium sp. strains isolated from root nodules of peanut, Arachis hypogaea , cultivated in Tunisia |journal=Microbiology Resource Announcements |volume=13 |issue=6 |date=11 June 2024 |article-number=e01078-23 |pmid=38747611 |pmc=11237496 |doi=10.1128/mra.01078-23 |doi-access=free }}</ref>

The leaves are opposite and pinnate with four leaflets (two opposite pairs; no terminal leaflet); each leaflet is {{convert|1|to|7|cm|abbr=on|in|frac=4}} long and {{convert|1|to|3|cm|in|frac=4|abbr=on}} across. Like those of many other legumes, the leaves are nyctinastic; that is, they have "sleep" movements, closing at night.<ref>{{Cite web |last=Meng |first=Zhao |date=27 June 2024 |title=The Anatomical Basis and Molecular Mechanism of Arachis Hypogaea Nyctinastic Movement |url=https://papers.ssrn.com/sol3/papers.cfm?abstract_id=4873031 |access-date=11 August 2025 |website=SSRN |ssrn=4873031 |archive-date=August 12, 2025 |archive-url=https://web.archive.org/web/20250812145632/https://papers.ssrn.com/sol3/papers.cfm?abstract_id=4873031 |url-status=live }}</ref> The flowers are {{convert|1|to|1.5|cm|in|frac=8|abbr=on}} across, and yellowish orange with reddish veining.<ref name="Krapovickas-2007" /><ref name="putnam" /> They are borne in axillary clusters on the stems.<ref name="POWO" />

Peanut fruits develop underground, an unusual feature known as geocarpy.<ref name="Smith-1950">{{cite journal |last=Smith |first=Ben W. |date=January 1, 1950 |title=Arachis hypogaea. Aerial Flower and Subterranean Fruit |jstor=2437758 |journal=American Journal of Botany |volume=37 |issue=10 |pages=802–815 |doi=10.2307/2437758}}</ref> After fertilization, a short stalk at the base of the ovary—often termed a gynophore, but which appears to be part of the ovary—elongates to form a thread-like structure known as a "peg". This peg grows into the soil, allowing the fruit to develop underground.<ref name="Smith-1950" /> These pods, technically called legumes, are {{convert|3|to|7|cm|in|frac=2}} long, normally containing one to four seeds.<ref name="Krapovickas-2007" /><ref name=putnam/> The shell of the peanut fruit consists primarily of a mesocarp with several large veins traversing its length.<ref name="Smith-1950" /> Botanically they are not nuts ("fruit whose ovary wall becomes hard at maturity").<ref>{{cite web |url=http://www.peanut-institute.org/peanut-facts |title=The Peanut Institute – Peanut Facts |work=peanut-institute.org |archive-url=https://web.archive.org/web/20190408185751/http://www.peanut-institute.org/peanut-facts/ |archive-date=April 8, 2019}}</ref>

Peanuts contain polyphenols, polyunsaturated and monounsaturated fats, phytosterols, and dietary fiber in amounts similar to several tree nuts.<ref name="lpi">{{cite web |date=September 2018 |title=Nuts (including peanuts) |url=https://lpi.oregonstate.edu/mic/food-beverages/nuts |access-date=2 July 2025 |series=Micronutrient Information Center |publisher=Linus Pauling Institute, Oregon State University |archive-date=March 28, 2019 |archive-url=https://web.archive.org/web/20190328191713/https://lpi.oregonstate.edu/mic/food-beverages/nuts |url-status=live }}</ref> Peanut skins contain resveratrol.<ref name="lpi-res">{{cite web |date=May 2015 |access-date=2 July 2025 |title=Resveratrol |url=https://lpi.oregonstate.edu/mic/dietary-factors/phytochemicals/resveratrol |series=Micronutrient Information Center |publisher=Linus Pauling Institute, Oregon State University |archive-date=September 2, 2006 |archive-url=https://web.archive.org/web/20060902120321/http://lpi.oregonstate.edu/infocenter/phytochemicals/resveratrol/ |url-status=live }}</ref>

<gallery mode=packed caption="Botany"> File:Plante d'arachide.jpg|Plant File:Ground Nut flower (cropped).jpg|Flower File:Developing pods of Peanut.jpg|Developing fruits (pods) File:Peanuts (Arachis hypogaea) - in shell, shell cracked open, shelled, peeled.jpg|Fruits (pods) and seeds File:Peanut plumule and radicle.jpg|Half of seed, showing a cotyledon, plumule, and radicle </gallery>

== History ==

[[File:Arachide1.jpg|thumb|upright|Illustration of a peanut plant and pods with seeds in ''Les plantes potagères'', Vilmorin-Andrieux, 1903]]

The ''Arachis'' genus is native to South America, east of the Andes, around Peru, Bolivia, Argentina, and Brazil.<ref name="Seijo-2007"/> Cultivated peanuts (''A. hypogaea'') arose from a hybrid between two wild species of peanut, thought to be ''A. duranensis'' and ''A. ipaensis''.<ref name="Seijo-2007" /><ref name="Kochert-1996" /><ref>{{cite journal |title=A study of the relationships of cultivated peanut (''Arachis hypogaea'') and its most closely related wild species using intron sequences and microsatellite markers |journal=Annals of Botany |date=January 1, 2013 |pmc=3523650 |pmid=23131301 |pages=113–126 |volume=111 |issue=1 |doi=10.1093/aob/mcs237 |first1=Márcio C. |last1=Moretzsohn |first2=Ediene G. |last2=Gouvea |first3=Peter W. |last3=Inglis |first4=Soraya C.M. |last4=Leal-Bertioli |first5=José F.M. |last5=Valls |first6=David J. |last6=Bertioli |display-authors=3}}</ref> The initial hybrid would have been sterile, but spontaneous chromosome doubling restored its fertility, forming what is termed an amphidiploid or allotetraploid.<ref name="Seijo-2007"/> Genetic analysis suggests the hybridization may have occurred only once and gave rise to ''A. monticola'', a wild form of peanut that occurs in a few limited locations in northwestern Argentina, or in southeastern Bolivia, where the peanut landraces with the most wild-like features are grown today,<ref name="Krapovickas-2007">{{cite journal |url= http://ibone.unne.edu.ar/objetos/uploads/documentos/bonplandia/public/16_0/1_205.pdf |title=Taxonomy of the genus ''Arachis'' (Leguminosae) |last1= Krapovickas |first1=Antonio |date=2007 |journal=IBONE |volume=16 (Supl.) |pages=1–205 |first2=Walton C. |last2= Gregory | translator=David E. Williams and Charles E. Simpson |access-date= September 13, 2016 |archive-date= March 4, 2016 |archive-url= https://web.archive.org/web/20160304060107/http://ibone.unne.edu.ar/objetos/uploads/documentos/bonplandia/public/16_0/1_205.pdf |url-status=dead }}</ref> and by artificial selection to ''A. hypogaea''.<ref name="Seijo-2007">{{cite journal |doi=10.3732/ajb.94.12.1963 |volume=94 |issue=12 |pages=1963–1971 |last1=Seijo |first1=Guillermo |first2=Graciela I. |last2=Lavia |first3 =Aveliano |last3=Fernandez |author4=Antonio Krapovickas |author5=Daniel A. Ducasse |author6=David J. Bertioli |author7=Eduardo A. Moscone |display-authors=3 |title=Genomic relationships between the cultivated peanut (''Arachis hypogaea'', Leguminosae) and its close relatives revealed by double GISH |journal=American Journal of Botany |date=December 1, 2007 |pmid= 21636391|doi-access=free |bibcode=2007AmJB...94.1963S |hdl=11336/36879 |hdl-access=free}}</ref><ref name="Kochert-1996">{{cite journal |title=RFLP and Cytogenetic Evidence on the Origin and Evolution of Allotetraploid Domesticated Peanut, ''Arachis hypogaea'' (Leguminosae) |jstor=2446112 |journal=American Journal of Botany |date=October 1, 1996 |pages= 1282–1291 |volume=83 |issue=10 |doi=10.2307/2446112 |first1=Gary |last1=Kochert |first2=H. Thomas |last2=Stalker |first3=Marcos |last3=Gimenes |first4=Leticia |last4=Galgaro |first5=Catalina Romero |last5=Lopes |first6=Kim |last6=Moore| display-authors= 3}}</ref>

The process of domestication through artificial selection made ''A. hypogaea'' dramatically different from its wild relatives. The domesticated plants are bushier, more compact, and have a different pod structure and larger seeds. From this center of origin, cultivation spread and formed secondary and tertiary centers of diversity in Peru, Ecuador, Brazil, Paraguay, and Uruguay. Over time, thousands of peanut landraces evolved; these are classified into six botanical varieties and two subspecies (as listed in the peanut scientific classification table). Subspecies ''A. h. fastigiata'' types are more upright in their growth habit and have shorter crop cycles. Subspecies ''A. h. hypogaea'' types spread more on the ground and have longer crop cycles.<ref name="Krapovickas-2007"/>

The oldest known archeological remains of pods have been dated at about 7,600 years old, possibly a wild species that was in cultivation, or ''A. hypogaea'' in the early phase of domestication.<ref>{{cite web |url= http://www.eurekalert.org/pub_releases/2007-06/vu-eeo062507.php |title= Earliest-known evidence of peanut, cotton and squash farming found |access-date= June 29, 2007 |website= eurekalert.org |last= Dillehay |first= Tom D. |archive-date= September 11, 2007 |archive-url= https://web.archive.org/web/20070911192923/http://www.eurekalert.org/pub_releases/2007-06/vu-eeo062507.php |url-status= dead }}</ref> They were found in Peru, where dry climatic conditions are favorable for the preservation of organic material. Almost certainly, peanut cultivation predated this at the center of origin where the climate is moister. Many pre-Columbian cultures, such as the Moche, depicted peanuts in their art.<ref>Berrin, Katherine & Larco Museum. ''The Spirit of Ancient Peru: Treasures from the Museo Arqueológico Rafael Larco Herrera.'' New York: Thames & Hudson, 1997.</ref> Cultivation was well-established in Mesoamerica before the Spanish arrived. There, the conquistadors found the {{wikt-lang|nci|tlālcacahuatl}} (the plant's Nahuatl name, hence the name in Spanish ''cacahuate'') offered for sale in the marketplace of Tenochtitlan. Its cultivation was introduced in Europe in the 19th century through Spain, particularly Valencia, where it is still produced, albeit marginally.<ref>{{Cite web |last=Polo |first=Claudia |date=2023-11-21 |title=El 'cacau del collaret', el cacahuete valenciano al borde de la extinción |url=https://elpais.com/gastronomia/2023-11-21/el-cacau-del-collaret-el-cacahuete-valenciano-al-borde-de-la-extincion.html |access-date=2024-02-01 |website=El País |language=es |archive-date=February 1, 2024 |archive-url=https://web.archive.org/web/20240201172835/https://elpais.com/gastronomia/2023-11-21/el-cacau-del-collaret-el-cacahuete-valenciano-al-borde-de-la-extincion.html |url-status=live }}</ref> European traders later spread the peanut worldwide, and cultivation is now widespread in tropical and subtropical regions. In West Africa, it substantially replaced a crop plant from the same family, the Bambara groundnut, whose seed pods also develop underground.<ref>{{cite book |last1=Carney |first1=Judith |title=In the Shadow of Slavery Africa's Botanical Legacy in the Atlantic World |date=2011 |publisher=University of California Press |isbn=9780520949539 |page=141 |url=https://books.google.com/books?id=N-eS3OUQsekC&q=peanut}}</ref>

Peanuts were introduced to the U.S. during the colonial period and grown as a garden crop.<ref>{{cite book |title=A Concise Natural History of East and West Florida |first=B. |last=Romans |author-link=Bernard Romans |location=New York |publisher=Printed for the author |year=1775 |page=[https://archive.org/details/concisenaturalhi00roma/page/130/mode/2up 131] |oclc=745317190}}</ref><ref name=putnam/> Starting in 1870, they were used as an animal feedstock until human consumption grew in the 1930s.<ref name="putnam">Putnam, D.H., et al. (1991) [http://www.hort.purdue.edu/newcrop/afcm/peanut.html Peanut] {{Webarchive|url=https://web.archive.org/web/20060810173649/http://www.hort.purdue.edu/newcrop/afcm/peanut.html |date=August 10, 2006 }}. University of Wisconsin-Extension Cooperative Extension: Alternative Field Crops Manual.</ref> George Washington Carver (1864–1943) championed the peanut as part of his efforts for agricultural extension in the American South, where soils were depleted after repeated plantings of cotton. He invented and promulgated hundreds of peanut-based products, including cosmetics, paints, plastics, gasoline and nitroglycerin.<ref>{{Cite book |last=McMurry |first=Linda O. |title=George Washington Carver: scientist and symbol |date=1982 |publisher=Oxford University Press |isbn=978-0-19-503205-5 |edition=1. issued as an Oxford University Press paperback |series=Galaxy books |location=New York |pages=219–241}}</ref>

Peanut butter was first manufactured in Canada by a process patented in the U.S. in 1884 by Marcellus Gilmore Edson of Montreal.<ref name="edson">{{cite web|url=http://pdfpiw.uspto.gov/.piw?Docid=00306727&homeurl=http%3A%2F%2Fpatft.uspto.gov%2Fnetacgi%2Fnph-Parser%3FSect1%3DPTO2%2526Sect2%3DHITOFF%2526p%3D1%2526u%3D%25252Fnetahtml%25252FPTO%25252Fsearch-bool.html%2526r%3D1%2526f%3DG%2526l%3D50%2526co1%3DAND%2526d%3DPALL%2526s1%3D0306727.PN.%2526OS%3DPN%2F0306727%2526RS%3DPN%2F0306727&PageNum=&Rtype=&SectionNum=&idkey=NONE&Input=View+first+page |title=Manufacture of peanut candy, US Patent #306727|publisher=US Patent Office |date=October 21, 1884 |access-date=May 8, 2017 |url-status=live |archive-url=https://web.archive.org/web/20170405145402/http://pdfpiw.uspto.gov/.piw?Docid=00306727&homeurl=http%3A%2F%2Fpatft.uspto.gov%2Fnetacgi%2Fnph-Parser%3FSect1%3DPTO2%2526Sect2%3DHITOFF%2526p%3D1%2526u%3D%25252Fnetahtml%25252FPTO%25252Fsearch-bool.html%2526r%3D1%2526f%3DG%2526l%3D50%2526co1%3DAND%2526d%3DPALL%2526s1%3D0306727.PN.%2526OS%3DPN%2F0306727%2526RS%3DPN%2F0306727&PageNum=&Rtype=&SectionNum=&idkey=NONE&Input=View+first+page|archive-date=April 5, 2017}}</ref> Peanuts were sold in North America at fairs or by pushcart operators throughout the 19th century.<ref>{{Cite book |last=Smith |first=Andrew F. |url=https://books.google.com/books?id=7-WcKK01H1cC |title=Fast Food and Junk Food: An Encyclopedia of What We Love to Eat |date=2012 |publisher= ABC-CLIO |isbn=978-0-313-39393-8 |page=41}}</ref> Peanut butter became well known in the United States after the Beech-Nut company began selling it at the St. Louis World's Fair in 1904.<ref name="Michaud-2012">{{cite web |url=https://www.newyorker.com/books/page-turner/a-chunky-history-of-peanut-butter |title=A chunky history of peanut butter |last=Michaud |first=Jon |date=November 28, 2012 |website= newyorker.com |publisher=New Yorker |access-date=May 9, 2017 |url-status= live |archive-url= https://web.archive.org/web/20170331194928/http://www.newyorker.com/books/page-turner/a-chunky-history-of-peanut-butter |archive-date=March 31, 2017}}</ref> The U.S. Department of Agriculture initiated a program to encourage agricultural production and human consumption of peanuts in the late 19th and early 20th centuries.<ref name=putnam/>

== Cultivation ==

=== Agronomy ===

thumb|upright=1.35|World distribution map. Areas are political and may exceed the actual area under cultivation. Key: Green=Natural range; Purple=Introduced.<ref name="POWO"/>

Peanuts grow best in light, sandy loam soil with a pH of 5.9–7. Their capacity to fix nitrogen means that providing they nodulate properly, peanuts benefit little or not at all from nitrogen-containing fertilizer,<ref name="Baughman">Baughman, Todd; Grichar, James; Black, Mark; Woodward, Jason; Porter, Pat; New, Leon; Baumann, Paul; McFarland, Mark "[http://peanut.tamu.edu/files/2012/04/D__peanut_pdfs_productionguide07_3_11.pdf Texas Peanut Production Guide] {{Webarchive|url=https://web.archive.org/web/20160304205427/http://peanut.tamu.edu/files/2012/04/D__peanut_pdfs_productionguide07_3_11.pdf|date=March 4, 2016}}" (PDF). Texas A&M University. Retrieved October 16, 2015, </ref> and they improve soil fertility. Therefore, they are valuable in crop rotations. Also, the yield of the peanut crop itself is increased in rotations through reduced diseases, pests, and weeds. For example, in Texas, peanuts in a three-year rotation with corn yield 50% more than non-rotated peanuts.<ref name="Baughman" /> Adequate levels of phosphorus, potassium, calcium, magnesium, and micronutrients are also necessary for good yields.<ref name="Baughman" /> Peanuts need warm weather throughout the growing season to develop well. They can be grown with as little as {{convert|350|mm|in|abbr=on|sigfig=2}} of water,<ref name="Schilling-2003">{{cite web |last=Schilling |first=Robert |date=February 5, 2003 |title=L'arachide histoire et perspectives |url=http://museum.agropolis.fr/pages/savoirs/arachide/arachide.htm |url-status=dead |archive-url=https://web.archive.org/web/20150504233111/http://www.museum.agropolis.fr/pages/savoirs/arachide/arachide.htm |archive-date=May 4, 2015 |access-date=October 16, 2015 |website=L'arachide histoire et perspectives |publisher=Agropolis Museum}}</ref> but for best yields need at least {{convert|500|mm|in|abbr=on|sigfig=2}}.<ref>{{cite web |last=Jauron |first=Richard |date=February 5, 1997 |title=Growing Peanuts in the Home Garden | Horticulture and Home Pest News |url=http://www.ipm.iastate.edu/ipm/hortnews/1997/5-2-1997/peanuts.html |access-date=May 30, 2011 |publisher=Ipm.iastate.edu |archive-date=October 12, 1999 |archive-url=https://web.archive.org/web/19991012200626/http://www.ipm.iastate.edu/ipm/hortnews/1997/5-2-1997/peanuts.html |url-status=dead }}</ref> Depending on growing conditions and the cultivar of peanut, harvest is usually 90 to 130  days after planting for subspecies ''A. h. fastigiata'' types, and 120 to 150 days after planting for subspecies ''A. h. hypogaea'' types.<ref name="Schilling-2003" /><ref>{{cite web |last1=Marsalis |first1=Mark |last2=Puppala |first2=Naveen |last3=Goldberg |first3=Natalie |last4=Ashigh |first4=Jamshid |last5=Sanogo |first5=Soumaila |last6=Trostle |first6=Calvin |date=July 2009 |title=New Mexico Peanut Production |url=http://aces.nmsu.edu/pubs/_circulars/CR-645.pdf |access-date=October 16, 2015 |website=Circular-645 |publisher=New Mexico State University |archive-date=December 31, 2016 |archive-url=https://web.archive.org/web/20161231134505/http://aces.nmsu.edu/pubs/_circulars/CR-645.pdf |url-status=live }}</ref><ref>{{cite web |title=Peanut |url=https://www.hort.purdue.edu/newcrop/afcm/peanut.html |access-date=October 16, 2015 |website=www.hort.purdue.edu |archive-date=September 30, 2015 |archive-url=https://web.archive.org/web/20150930163758/https://hort.purdue.edu/newcrop/afcm/peanut.html |url-status=live }}</ref>

Peanut plants continue to produce flowers when pods are developing; therefore, some pods are immature even when they are ready for harvest. To maximize yield, the timing of harvest is important. If it is too early, too many pods will be unripe; if too late, the pods will snap off at the stalk and remain in the soil.<ref name="PCA_Harvesting">{{cite web |title=How peanuts are Grown – Harvesting – PCA |url=http://www.pca.com.au/howgrown.php?subaction=showfull&id=1207540158&archive=&start_from=&ucat=25& |archive-url=https://web.archive.org/web/20080719165546/http://www.pca.com.au/howgrown.php?subaction=showfull&id=1207540158&archive=&start_from=&ucat=25& |archive-date=July 19, 2008 |access-date=May 30, 2011 |publisher=Peanut Company of Australia}}</ref> For harvesting, the entire plant, including most of the roots, is removed from the soil.<ref name="PCA_Harvesting" />

The main yield-limiting factors in semi-arid regions are drought and high-temperature stress. The stages of reproductive development before flowering, at flowering, and at early pod development are particularly sensitive to these constraints. Apart from nitrogen, phosphorus and potassium, other nutrient deficiencies causing significant yield losses are calcium, iron and boron. Biotic stresses mainly include pests, diseases, and weeds. Among insects pests, pod borers, aphids, and mites are of importance. The most important diseases are leaf spots, rusts, and the toxin-producing fungus ''Aspergillus''.<ref>{{cite book |url=https://www.eolss.net/ebooklib/bookinfo/soils-plant-growth-crop-production.aspx |title=Soils, Plant Growth and Crop Production Volume II |date=2010 |publisher=EOLSS Publishers |isbn=978-1-84826-368-0 |editor=Willy H. Verheye |page=153 |chapter=Growth and Production of Groundnuts |archive-date=May 11, 2021 |access-date=December 4, 2020 |archive-url=https://web.archive.org/web/20210511044506/https://www.eolss.net/ebooklib/bookinfo/soils-plant-growth-crop-production.aspx |url-status=live }}</ref>

In mechanized systems, a machine is used to cut off the main root of the peanut plant by cutting through the soil just below the level of the peanut pods. The machine lifts the "bush" from the ground, shakes it, then inverts it, leaving the plant upside down to keep the peanuts out of the soil. This allows the peanuts to dry slowly to a little less than a third of their original moisture level over three to four days. Traditionally, peanuts were pulled and inverted by hand. After the peanuts have dried sufficiently, they are threshed, removing the peanut pods from the rest of the bush.<ref name="PCA_Harvesting" />

<gallery class=center mode=nolines widths=180 heights=180 caption="Cultivation"> File:Arachis hypogaea 006.JPG|Pegs growing into the soil. The buried tip of the peg develops into a fruit. File:Cultivation of peanut crop in Junagadh region of Western India.jpg|Cultivation at the Directorate of Groundnut Research, Gujarat, India, 2009 File:Peanut harvester.JPG|Track-type peanut harvester File:Peanut Collection (8074787813).jpg|Harvesting peanuts by hand (Haiti, 2012) File:Harvest of peanuts.jpg|Harvest, Cameroon, 2016 </gallery>

=== Varieties ===

There are many peanut cultivars grown around the world. The market classes grown in the United States are Spanish, Runner, Virginia, and Valencia.<ref name="Ruark">{{cite web |url=http://caes2.caes.uga.edu/commodities/fieldcrops/peanuts/production/cultivardescription.html |title=Peanut Cultivars and Descriptions |last=Ruark |first=Elinor |website=caes2.caes.uga.edu |access-date=November 22, 2016 |archive-date=November 22, 2016 |archive-url=https://web.archive.org/web/20161122224427/http://caes2.caes.uga.edu/commodities/fieldcrops/peanuts/production/cultivardescription.html |url-status=dead }}</ref> Peanuts are produced in three major areas of the U.S.: the southeastern region which includes Alabama, Georgia, and Florida; the southwestern region which includes New Mexico, Oklahoma, and Texas; and in the general eastern U.S. which includes Virginia, North Carolina, and South Carolina.<ref name="Ruark" /> In Georgia, Naomi Chapman Woodroof is responsible for developing the breeding program of peanuts, resulting in a harvest almost five times greater.<ref>{{cite web|title=naomi chapman woodroof; Programs & People Summer 2000|url=https://www.cals.uidaho.edu/edcomm/magazine/summer_2000/naomi.html|access-date=April 9, 2021|website=www.cals.uidaho.edu|archive-date=September 28, 2021|archive-url=https://web.archive.org/web/20210928040156/https://www.cals.uidaho.edu/edcomm/magazine/summer_2000/naomi.html|url-status=live}}</ref>

{{anchor|Spanish group}} The small Spanish types are grown in South Africa and the southwestern and southeastern United States. Until 1940, 90% of the peanuts grown in the U.S. state of Georgia were Spanish types, but the trend since then has been larger-seeded, higher-yielding, more disease-resistant cultivars. Spanish peanuts have a higher oil content than other types of peanuts. In the U.S., the Spanish group is primarily grown in New Mexico, Oklahoma, and Texas.<ref name="Ruark"/>

=== Pests and diseases ===

If peanut plants are subjected to severe drought during pod formation, or if pods are not properly stored, they may become contaminated with the mold ''Aspergillus flavus'' which may produce carcinogenic aflatoxins. Lower-quality and moldy peanuts are more likely to be contaminated.<ref>{{cite journal |last1=Hirano |first1=S |last2=Shima |first2=T |last3=Shimada |first3=T |date=August 2001 |title=[Proportion of aflatoxin B1 contaminated kernels and its concentration in imported peanut samples] |journal=Shokuhin Eiseigaku Zasshi |volume=42 |issue=4 |pages=237–42 |doi=10.3358/shokueishi.42.237 |pmid=11817138 |doi-access=free}}</ref> The USDA tests every truckload of raw peanuts for aflatoxin; any containing more than 15 parts per billion are destroyed. The industry has manufacturing steps to ensure all peanuts are inspected for aflatoxin.<ref>7 CFR 2011 – Part 996a{{Full citation needed|date=November 2012}}</ref> Peanuts tested to have high aflatoxin are used to make peanut oil where the mold can be removed.<ref>{{cite web |date=April 26, 2017 |title=Why Georgia farmers decided to shell their own peanuts |url=https://newfoodeconomy.org/georgia-peanut-farmers-face-an-unlikely-challenge-shelling/ |url-status=dead |archive-url=https://web.archive.org/web/20190704053851/https://newfoodeconomy.org/georgia-peanut-farmers-face-an-unlikely-challenge-shelling/ |archive-date=July 4, 2019 |access-date=July 4, 2019 |website=New Food Economy}}</ref> The ant leaves can be affected by a fungus, ''Alternaria arachidis''.<ref>{{cite web |title=Species Fungorum - Names Record |url=https://www.speciesfungorum.org/Names/NamesRecord.asp?RecordID=308498 |access-date=August 7, 2023 |website=www.speciesfungorum.org |archive-date=August 7, 2023 |archive-url=https://web.archive.org/web/20230807092422/https://www.speciesfungorum.org/Names/NamesRecord.asp?RecordID=308498 |url-status=live }}</ref>

== Production ==

{{Table alignment}} {| class="wikitable floatright col2right" |+ Peanut production {{small|2023, millions of tonnes}} |- |{{CHN}} ||19.2 |- |{{IND}} ||10.3 |- |{{NGA}} ||4.3 |- |{{USA}} ||2.7 |- |{{SDN}} ||1.4 |- |'''World'''||'''54.3''' |- |colspan=2|{{small|Source: FAOSTAT of the United Nations}}<ref name="faostat">{{cite web|url=https://www.fao.org/faostat/en/#data/QCL|title=Peanut production (as groundnuts excluding shelled) in 2023, Crops/Regions/World list/Production Quantity/Year (pick lists)|date=2025|publisher=UN Food and Agriculture Organization, Corporate Statistical Database (FAOSTAT)|access-date=2 July 2025|archive-date=January 4, 2024|archive-url=https://web.archive.org/web/20240104164114/https://www.fao.org/faostat/en/#data/QCL|url-status=live}}</ref> |}

In 2023, world production of peanuts (reported as groundnuts excluding shelled) was 54 million tonnes, led by China with 36% of the total and India with 19% (table).

== Allergies ==

Some people (1.4–2% in Europe and the United States) experience allergic reactions to peanut exposure; symptoms range from watery eyes to anaphylactic shock.<ref>{{cite journal |last1=Lange |first1=Lars |last2=Klimek |first2=Ludger |last3=Beyer |first3=Kirsten |last4=Blümchen |first4=Katharina |last5=Novak |first5=Natalija |last6=Hamelmann |first6=Eckard |last7=Bauer |first7=Andrea |last8=Merk |first8=Hans |last9=Rabe |first9=Uta |last10=Jung |first10=Kirsten |last11=Schlenter |first11=Wolfgang |last12=Ring |first12=Johannes |last13=Chaker |first13=Adam |last14=Wehrmann |first14=Wolfgang |last15=Becker |first15=Sven |last16=Mülleneisen |first16=Norbert |last17=Nemat |first17=Katja |last18=Czech |first18=Wolfgang |last19=Wrede |first19=Holger |last20=Brehler |first20=Randolf |last21=Fuchs |first21=Thomas |last22=Jakob |first22=Thilo |last23=Ankermann |first23=Tobias |last24=Schmidt |first24=Sebastian M. |last25=Gerstlauer |first25=Michael |last26=Zuberbier |first26=Torsten |last27=Spindler |first27=Thomas |last28=Vogelberg |first28=Christian |display-authors=3 |title=White paper on peanut allergy – part 1: Epidemiology, burden of disease, health economic aspects |journal=Allergo Journal International |volume=30 |issue=8 |date=2021 |issn=2197-0378 |pmid=34603938 |pmc=8477625 |doi=10.1007/s40629-021-00189-z |pages=261–269 }}</ref> The hygiene hypothesis of allergy states that a lack of early childhood exposure to infectious agents like germs and parasites could be causing the increase in food allergies.<ref>{{cite web |date=May 14, 2010 |title=Peanut Allergy on the Rise: Why? |url=https://www.webmd.com/allergies/news/20100514/peanut-allergies-in-kids-on-the-rise |access-date=May 18, 2010 |website=WebMD |archive-date=May 17, 2010 |archive-url=https://web.archive.org/web/20100517091953/http://www.webmd.com/allergies/news/20100514/peanut-allergies-in-kids-on-the-rise? |url-status=live }}</ref> Delaying exposure to peanuts in childhood can greatly increase the risk of developing allergy.<ref>[http://www.sciencenews.org/view/generic/id/38370/title/Food_allergy_advice_may_be_peanuts Food allergy advice may be peanuts] {{Webarchive|url=https://web.archive.org/web/20081109032845/http://www.sciencenews.org/view/generic/id/38370/title/Food_allergy_advice_may_be_peanuts|date=November 9, 2008}}, Science News, December 6, 2008</ref><ref>{{cite journal |last1=Høst |first1=A. |last2=Halken |first2=S |last3=Muraro |first3=A. |last4=Dreborg |first4=S |last5=Niggemann |first5=B. |last6=Aalberse |first6=R |last7=Arshad |first7=S. H. |last8=Von Berg |first8=A. |last9=Carlsen |first9=KH |last10=Duschén |first10=Karel |last11=Eigenmann |first11=Philippe A. |last12=Hill |first12=David |last13=Jones |first13=Catherine |last14=Mellon |first14=Michael |last15=Oldeus |first15=Göran |display-authors=3 |year=2008 |title=Dietary prevention of allergic diseases in infants and small children |journal=Pediatric Allergy and Immunology |volume=19 |issue=1 |pages=1–4 |doi=10.1111/j.1399-3038.2007.00680.x |pmid=18199086 |s2cid=8831420 |last16=Oranje |first16=Arnold |last17=Pascual |first17=Cristina |last18=Prescott |first18=Susan |last19=Sampson |first19=Hugh |last20=Svartengren |first20=Magnus |last21=Wahn |first21=Ulrich |last22=Warner |first22=Jill A. |last23=Warner |first23=John O. |last24=Vandenplas |first24=Yvan |last25=Wickman |first25=Magnus |last26=Zeiger |first26=Robert S.}}</ref> Peanut allergy has been associated with the use of skin preparations containing peanut oil among children, but the evidence is inconclusive. Peanut allergies are associated with family history and intake of soy products.<ref name="lack">{{cite journal |last1=Lack |first1=Gideon |last2=Fox |first2=Deborah |last3=Northstone |first3=Kate |last4=Golding |first4=Jean |title=Factors Associated with the Development of Peanut Allergy in Childhood |journal=New England Journal of Medicine |volume=348 |issue=11 |date=13 March 2003 |doi=10.1056/NEJMoa013536 |pages=977–985 |pmid=12637607 }}</ref> Refined peanut oil does not cause allergic reactions in most people with peanut allergies.<ref name="The anaphylaxis campaign">{{cite web |title=The anaphylaxis campaign: peanut oil |url=http://www.anaphylaxis.org.uk/information/peanut_oil.html |archive-url=https://web.archive.org/web/20080418090105/http://www.anaphylaxis.org.uk/information/peanut_oil.html |archive-date=April 18, 2008 |access-date=August 18, 2009 |publisher=Anaphylaxis.org.uk}}</ref> However, crude (unrefined) peanut oils contain protein, which may cause allergic reactions.<ref>{{cite journal |vauthors=Hoffman DR, Collins-Williams C |year=1994 |title=Cold-pressed peanut oils may contain peanut allergen |journal=The Journal of Allergy and Clinical Immunology |volume=93 |issue=4 |pages=801–802 |doi=10.1016/0091-6749(94)90262-3 |pmid=8163791 |doi-access=free}}</ref><ref>{{cite journal |last1=Hourihane |first1=Jonathan O'B. |last2=Bedwani |first2=Simon J. |last3=Dean |first3=Taraneh P. |last4=Warner |first4=John O. |title=Randomised, double blind, crossover challenge study of allergenicity of peanut oils in subjects allergic to peanuts |journal=The BMJ |volume=314 |issue=7087 |date=12 April 1997 |pages=1084–1088 |pmid=9133891 |pmc=2126478 |doi=10.1136/bmj.314.7087.1084 }}</ref>

Some school districts in the U.S. and elsewhere have banned peanuts and products containing them.<ref>{{cite news |last=Hartocollis |first=Anemona |date=September 23, 1998 |title=Nothing's Safe: Some Schools Ban Peanut Butter as Allergy Threat |url=https://query.nytimes.com/gst/fullpage.html?sec=health&res=9907E3D81E30F930A1575AC0A96E958260 |access-date=August 18, 2009 |work=The New York Times |archive-date=April 21, 2006 |archive-url=https://web.archive.org/web/20060421104002/http://query.nytimes.com/gst/fullpage.html?sec=health&res=9907E3D81E30F930A1575AC0A96E958260 |url-status=live }}</ref><ref>{{cite news |last=Nevius |first=C. W. |date=September 9, 2003 |title=One 5-year-old's allergy leads to class peanut ban |url=http://www.sfgate.com/cgi-bin/article.cgi?file=/chronicle/archive/2003/09/09/MN79933.DTL%0D |archive-url=https://web.archive.org/web/20031013063743/http://www.sfgate.com/cgi-bin/article.cgi?file=/chronicle/archive/2003/09/09/MN79933.DTL |url-status=dead |archive-date=October 13, 2003 |access-date=August 18, 2009 |work=San Francisco Chronicle}}</ref><ref>{{cite web |date=September 14, 2008 |title=School peanut ban in need of review |url=http://www.nashuatelegraph.com/apps/pbcs.dll/article?AID=/20080914/OPINION01/309149938 |archive-url=https://web.archive.org/web/20081005120233/http://www.nashuatelegraph.com/apps/pbcs.dll/article?AID=/20080914/OPINION01/309149938 |url-status=dead |archive-date=October 5, 2008 |access-date=August 18, 2009 |work=Nashua Telegraph}}</ref> However, a 2015 study in Canada found no difference in the percentage of accidental exposures occurring in schools prohibiting peanuts compared to schools allowing them.<ref>{{Cite journal |last1=Cherkaoui |first1=Sabrine |last2=Ben-Shoshan |first2=Moshe |last3=Alizadehfar |first3=Reza |last4=Asai |first4=Yuka |last5=Chan |first5=Edmond |last6=Cheuk |first6=Stephen |last7=Shand |first7=Greg |last8=St-Pierre |first8=Yvan |last9=Harada |first9=Laurie |date=January 1, 2015 |title=Accidental exposures to peanut in a large cohort of Canadian children with peanut allergy |journal=Clinical and Translational Allergy |volume=5 |article-number=16 |doi=10.1186/s13601-015-0055-x |pmc=4389801 |pmid=25861446 |doi-access=free}}</ref>

== Uses ==

=== Nutrition ===

{{nutritionalvalue | name = Peanuts, valencia, raw | kJ = 2385 | water = 4.26 g | protein = 25 g | fat = 48 g | satfat = 7 g | monofat = 24 g | polyfat = 16 g | carbs = 21 g | fiber = 9 g | iron_mg = 2 | calcium_mg = 62 | magnesium_mg = 184 | phosphorus_mg = 336 | potassium_mg = 332 | manganese_mg = 2.0 | zinc_mg = 3.3 | vitC_mg = 0.0 | pantothenic_mg = 1.8 | vitB6_mg = 0.3 | folate_ug = 246 | thiamin_mg = 0.6 | vitE_mg = 6.6 | riboflavin_mg = 0.3 | niacin_mg = 12.9 | sodium_mg = 1 | selenium_ug = 7.3 |  tryptophan = 0.2445 g | threonine = 0.859 g | isoleucine = 0.882 g | leucine = 1.627 g | lysine = 0.901 g | methionine = 0.308 g | cystine = 0.322 g | phenylalanine = 1.300 g | tyrosine = 1.020 g | valine = 1.052 g | arginine = 3.001 g | histidine = 0.634 g | alanine = 0.997 g | aspartic acid = 3.060 g | glutamic acid = 5.243 g | glycine = 1.512 g | proline = 1.107 g | serine = 1.236 g | note = [https://fdc.nal.usda.gov/food-details/172432/nutrients Link to full USDA Database entry] }}

Raw Valencia peanuts are 4% water, 48% fat, 25% protein, and 21% carbohydrates (table).

In a reference amount of {{convert|100|g}}, peanuts provide {{convert|2385|kJ|kcal|abbr=off}} of food energy, supply {{cvt|9|g}} of dietary fiber, and are a rich source (defined as more than 20% of the Daily Value, DV) of several B vitamins, vitamin E, and various dietary minerals, such as manganese, magnesium, and phosphorus. The fats are mainly polyunsaturated and monounsaturated (83% of total fats when combined; table source).

Some studies show that regular consumption of peanuts is associated with a lower specific risk of mortality from certain diseases.<ref>{{Cite journal |last1=Bao |first1=Ying |last2=Han |first2=Jiali |last3=Hu |first3=Frank B. |last4=Giovannucci |first4=Edward L. |last5=Stampfer |first5=Meir J. |last6=Willett |first6=Walter C. |last7=Fuchs |first7=Charles S. |date=November 21, 2013 |title=Association of Nut Consumption with Total and Cause-Specific Mortality |journal=New England Journal of Medicine |volume=369 |issue=21 |pages=2001–2011 |doi=10.1056/NEJMoa1307352 |issn=0028-4793 |pmc=3931001 |pmid=24256379}}</ref><ref name="lpi" /> However, the study designs do not allow cause and effect to be inferred. According to the US Food and Drug Administration, "Scientific evidence suggests but does not prove that eating 1.5 ounces per day of most nuts (such as peanuts) as part of a diet low in saturated fat and cholesterol may reduce the risk of heart disease."<ref>{{cite web |author=Taylor CL |date=July 14, 2003 |title=Qualified Health Claims: Letter of Enforcement Discretion – Nuts and Coronary Heart Disease (Docket No 02P-0505) |url=https://www.fda.gov/Food/IngredientsPackagingLabeling/LabelingNutrition/ucm072926.htm |archive-url=https://web.archive.org/web/20131002013831/http://www.fda.gov/Food/IngredientsPackagingLabeling/LabelingNutrition/ucm072926.htm |url-status=dead |archive-date=October 2, 2013 |access-date=October 14, 2015 |publisher=Center for Food Safety and Applied Nutrition, FDA}}</ref>

=== Countering malnutrition ===

With their high protein concentration, peanuts are used to help reduce or prevent malnutrition. Plumpy Nut, MANA Nutrition, and Medika Mamba are high-protein, high-energy, and high-nutrient peanut-based pastes developed to be used as a therapeutic food by agencies including USAID to help in famine relief in developing countries.<ref>{{cite web |last=Lee |first=M. J. |date=2025-03-03 |title=USAID reinstates contracts for Georgia company that helps feed malnourished kids after Elon Musk responds to CNN reporting |url=https://www.cnn.com/2025/03/03/politics/usaid-reinstates-contracts-for-georgia-company/index.html |access-date=2025-03-03 |website=CNN |archive-date=March 3, 2025 |archive-url=https://web.archive.org/web/20250303141656/https://www.cnn.com/2025/03/03/politics/usaid-reinstates-contracts-for-georgia-company/index.html |url-status=live }}</ref><ref>{{cite web |last=Raymond |first=Bret |title=Rwaza Health Centre: Efficacy Study Results |url=http://mananutrition.org/img/uploads/MANA-Report-final.pdf |archive-url=https://web.archive.org/web/20120118120743/http://mananutrition.org/img/uploads/MANA-Report-final.pdf |url-status=dead |archive-date=January 18, 2012 |website=mananutrition.org |publisher=MANA Nutrition |access-date=July 15, 2011}}</ref><ref>{{cite web |url=http://mfkhaiti.org/index.php/the_solution/medika_mamba/ |title=Meds & Food For Kids :: — Medika Mamba |work=mfkhaiti.org |access-date=April 23, 2010 |url-status=dead |archive-url=https://web.archive.org/web/20100408043914/http://mfkhaiti.org/index.php/the_solution/medika_mamba |archive-date=April 8, 2010 }}</ref>

Peanuts can be used like other legumes and grains to make a lactose-free, milk-like beverage, peanut milk, developed as a way to reduce malnutrition among children.<ref>{{cite journal |last1=Kane |first1=Nimsate |last2=Ahmedna |first2=Mohamed |last3=Yu |first3=Jianmei |year=2010 |title=Development of a fortified peanut-based infant formula for recovery of severely malnourished children |journal=International Journal of Food Science and Technology |volume=45 |issue=10 |pages=1965–1972 |doi=10.1111/j.1365-2621.2010.02330.x}}</ref>

=== Animal feed ===

Peanut plant tops and crop residues can be used for silage.<ref name="heuze2017">Heuzé V., Thiollet H., Tran G., Lebas F., 2017. Peanut forage. Feedipedia, a program by INRA, CIRAD, AFZ, and FAO. https://www.feedipedia.org/node/695 {{Webarchive|url=https://web.archive.org/web/20170824174944/https://www.feedipedia.org/node/695 |date=August 24, 2017 }}</ref> Industrial peanut processing removes the fiber-rich hulls in large amounts; these can feed livestock, particularly ruminants.<ref>Heuzé V., Thiollet H., Tran G., Edouard N., Bastianelli D., Lebas F., 2017. Peanut hulls. Feedipedia, a program by INRA, CIRAD, AFZ, and FAO. https://www.feedipedia.org/node/696 {{Webarchive|url=https://web.archive.org/web/20170824215328/https://www.feedipedia.org/node/696 |date=August 24, 2017 }}</ref> The oilcake residue from oil processing is used as animal feed and soil fertilizer, usually in meal (powdered) form. It concentrates the non-oil components of peanut seeds and contains some residue oil. Groundnut cake is a livestock feed, mostly used by cattle as protein supplements.<ref>{{cite book |url=https://books.google.com/books?id=xq5Nxnd7v5MC&q=Preparation+of+groundnut+cake&pg=PA73 |title=Fermented Grain Legumes, Seeds and Nuts |access-date=May 25, 2015 |isbn=978-9251044445 |last1=Deshpande |first1=S. S.|year=2000 |publisher=Food & Agriculture Organization |page=73}}</ref> It is one of the most important and valuable feeds for all types of livestock and one of the most active ingredients for poultry rations.<ref>{{Cite journal |last=Onwudike |first=O.C. |date=November 1986 |title=Palm kernel meal as a feed for poultry. 1. Composition of palm kernel meal and availability of its amino acids to chicks |url=https://linkinghub.elsevier.com/retrieve/pii/0377840186901082 |journal=Animal Feed Science and Technology |volume=16 |issue=3 |pages=179–186 |doi=10.1016/0377-8401(86)90108-2 |url-access=subscription |archive-date=December 4, 2024 |access-date=November 23, 2024 |archive-url=https://web.archive.org/web/20241204042029/https://linkinghub.elsevier.com/retrieve/pii/0377840186901082 |url-status=live }}</ref> Poor storage of the cake may sometimes result in its contamination by aflatoxin, a naturally occurring mycotoxin that is produced by ''Aspergillus flavus'' and ''Aspergillus parasiticus''.<ref>{{cite web|url=http://www.fao.org/wairdocs/ilri/x5480e/x5480e03.htm |title=3. Feed values and feeding potential of major agro-byproducts|work=fao.org |access-date=May 25, 2015 |archive-date=May 28, 2015 |archive-url=https://web.archive.org/web/20150528215615/http://www.fao.org/wairdocs/ilri/x5480e/x5480e03.htm |url-status=dead}}</ref> Some peanuts (seeds) can be fed whole to livestock, for example, those over the production quota (such as in the US) or those with a higher aflatoxin content than that permitted by the food regulations but still within the level permitted by animal feed regulations.<ref>Heuzé V., Thiollet H., Tran G., Bastianelli D., Lebas F., 2017. Peanut seeds. Feedipedia, a program by INRA, CIRAD, AFZ, and FAO. https://www.feedipedia.org/node/55 {{Webarchive|url=https://web.archive.org/web/20170824180241/https://www.feedipedia.org/node/55 |date=August 24, 2017 }}</ref>

== Edible products ==

=== Whole peanuts ===

Dry roasting is a common method of preparation, though the roast flavor is lost more quickly than with oil roasting or blister frying (oil roasting after soaking in water).<ref>{{cite journal |last=Shi |first=X. |author2=Davis, J.P. |author3=Xia, Z. |author4=Sandeep, K.P. |author5=Sanders, T.H. |author6=Dean, L.L. |year=2016 |title=Characterization of peanuts after dry roasting, oil roasting, and blister frying |journal=LWT - Food Science and Technology |issue=75 |pages=520–528 |url=https://www.ars.usda.gov/research/publications/publication/?seqNo115=330876 |archive-date=April 21, 2025 |access-date=February 6, 2026 |archive-url=https://web.archive.org/web/20250421122045/https://www.ars.usda.gov/research/publications/publication/?seqNo115=330876 |url-status=live }}</ref>

Boiled peanuts are a popular snack in India, China, West Africa, and the southern United States. In the U.S. South, boiled peanuts are often prepared in briny water and sold in streetside stands.<ref name="Lee 2011"/> Fresh "green" peanuts (not dehydrated) are ready for boiling; raw dehydrated peanuts must be rehydrated before boiling (usually in a bowl full of water overnight).<ref name="Lee 2011">{{cite web |url= http://www.boiledpeanuts.com/faq.html |title=FAQ |website=BoiledPeanuts.com |publisher=The Lee Bros |accessdate=October 30, 2011 |archive-date=November 13, 2011 |archive-url=https://web.archive.org/web/20111113031350/http://www.boiledpeanuts.com/faq.html |url-status=dead }}</ref>

=== Peanut oil ===

Peanut oil is often used in cooking because it has a mild flavor and a relatively high smoke point. Due to its high Monounsaturated fat content, it is considered more healthy than saturated oils and is resistant to rancidity. The several types of peanut oil include aromatic roasted peanut oil, refined peanut oil, extra virgin or cold-pressed peanut oil, and peanut extract. Refined peanut oil is exempt from allergen labeling laws in the U.S.<ref>{{cite web|url=https://www.fda.gov/Food/LabelingNutrition/FoodAllergensLabeling/GuidanceComplianceRegulatoryInformation/ucm106187.htm |archive-url=https://web.archive.org/web/20090606082335/http://www.fda.gov/Food/LabelingNutrition/FoodAllergensLabeling/GuidanceComplianceRegulatoryInformation/ucm106187.htm |url-status=dead |archive-date=June 6, 2009 |title=Food Allergen Labeling and Consumer Protection Act of 2004 (Public Law 108-282, Title II) |publisher=US Food & Drug Administration |website= FDA.gov |access-date=May 30, 2011}}</ref>

A common cooking and salad oil, peanut oil is 46% monounsaturated fats (primarily oleic acid), 32% polyunsaturated fats (primarily linoleic acid), and 17% saturated fats (primarily palmitic acid) (source in nutrition table).<ref>{{cite journal |author=Ozcan MM |year=2010 |title=Some nutritional characteristics of kernel and oil of peanut (Arachis hypogaea L.) |url=https://www.jstage.jst.go.jp/article/jos/59/1/59_1_1/_pdf |journal=J Oleo Sci |volume=59 |issue=1 |pages=1–5 |doi=10.5650/jos.59.1 |pmid=20032593 |doi-access=free |archive-date=September 13, 2017 |access-date=November 2, 2017 |archive-url=https://web.archive.org/web/20170913231233/https://www.jstage.jst.go.jp/article/jos/59/1/59_1_1/_pdf |url-status=live }}</ref> Extractable from whole peanuts using a simple water and centrifugation method, the oil is being considered by NASA's Advanced Life Support program for future long-duration human space missions.<ref>{{cite journal |vauthors=Shi L, Lu JY, Jones G, Loretan PA, Hill WA |year=1998 |title=Characteristics and composition of peanut oil prepared by an aqueous extraction method |journal=Life Support Biosph Sci |volume=5 |issue=2 |pages=225–9 |pmid=11541680}}</ref>

=== Peanut butter ===

Peanut butter is a food paste or spread made from ground dry roasted peanuts. It often contains additional ingredients that modify the taste or texture, such as salt, sweeteners, or emulsifiers. Many companies have added twists on traditionally plain peanut butter by adding various flavor varieties, such as chocolate, birthday cake, and cinnamon raisin.<ref>{{cite web |last=Boyd |first=Kristine |url=https://www.tlc.com/parenting/crazy-peanut-butter-flavors-you-need-to-try-now- |title=Crazy Peanut Butter Flavors You Need to Try Now! | Parenting |publisher= |website=TLC.com |date=November 6, 2017 |accessdate=August 6, 2022 |archive-date=September 30, 2022 |archive-url=https://web.archive.org/web/20220930102652/https://www.tlc.com/parenting/crazy-peanut-butter-flavors-you-need-to-try-now- |url-status=live }}</ref> Peanut butter is served as a spread on bread, toast or crackers, and used to make sandwiches (notably the peanut butter and jelly sandwich). It is also used in a number of confections, such as peanut-flavored granola bars or croissants and other pastries. The United States is a leading exporter of peanut butter,<ref>{{cite web |url=https://www.census.gov/newsroom/stories/nut-day.html|title=U.S. Exports of (NAICS 311911) Roasted Nuts & Peanut Butter With All Countries |date=October 22, 2023 |author=Press Release Number: CB23-SFS.152 |website=census.gov |publisher=National Nut Day |access-date=August 21, 2025 |url-status=live |archive-url=https://web.archive.org/web/20250821084742/https://www.census.gov/newsroom/stories/nut-day.html|archive-date=August 21, 2025 }}</ref> and itself consumes $800 million of peanut butter annually.<ref>{{cite web |last1=Chakravorty |first1=Rup |title=Breeding a better peanut butter |url=https://www.agronomy.org/science-news/breeding-better-peanut-butter |publisher=American Society of Agronomy |website= agronomy.org |access-date=October 15, 2015 |url-status=dead |archive-url= https://web.archive.org/web/20151110080259/https://www.agronomy.org/science-news/breeding-better-peanut-butter |archive-date=November 10, 2015 }}</ref>

=== Peanut flour ===

Peanut flour is used in gluten-free cooking.<ref>{{cite web |title=Are You Gluten Free? |url=https://nationalpeanutboard.org/news/gluten-free-living/ |publisher=National Peanut Board |access-date=6 February 2026}}</ref>

=== Peanut proteins ===

Peanut protein concentrates and isolates are commercially produced from defatted peanut flour using several methods. Peanut flour concentrates (about 70% protein) are produced from dehulled kernels by removing most of the oil and the water-soluble, non-protein components. Hydraulic pressing, screw pressing, solvent extraction, and pre-pressing followed by solvent extraction may be used for oil removal, after which protein isolation and purification are implemented.<ref name="Wang16">{{cite book |last=Wang |first=Qiang |title=Peanuts: processing technology and product development |publisher= Academic Press, Elsevier |location= London |year=2016 |isbn=978-0-12-809595-9 |oclc=951217525 |doi= 10.1016/C2015-0-02292-4}}</ref>

<gallery class=center mode=nolines widths=180 heights=180 caption="Edible products"> File:peanutjar.jpg|Roasted peanuts as snack food File:Smoke from groundnut.JPG|Roasting of peanuts in India File:4 gallons of peanut oil.jpg|Peanut oil File:PeanutButter.jpg|Peanut butter File:Roasted Peanuts with shell.jpg|Roasted peanuts with shell File:SevMamra.jpg|Sev mamra, puffed rice, peanuts and fried seasoned noodles File:Peanut chikki, a popular foodstuff of jaggery and peanut is available commercially all over India.jpg|Chikki peanut sweet </gallery>

== Cuisine ==

=== Latin America ===

[[File:Cacahuates_Japoneses.jpg |thumb |Japanese-style peanuts, invented in Mexico ]]

Peanuts are particularly common in Peruvian and Mexican cuisine, both of which marry indigenous and European ingredients. For instance, in Peru, a popular traditional dish is ''picante de cuy'',<ref>{{cite web |title = Gastronomía de Huánuco - Platos típicos - Pachamanca Picante de cuy |url = https://www.huanuco.com/departamento/cultura/gastronomia/ |website = huanuco.com |access-date = October 26, 2015 |archive-date = November 20, 2015 |archive-url = https://web.archive.org/web/20151120033507/http://www.huanuco.com/departamento/cultura/gastronomia/ |url-status = live }}</ref> a roasted guinea pig served in a sauce of ground peanuts (ingredients native to South America) with roasted onions and garlic (ingredients from European cuisine). Also, in the Peruvian city of Arequipa, a dish called ''ocopa'' consists of a smooth sauce of roasted peanuts and hot peppers (both native to the region) with roasted onions, garlic, and oil, poured over meat or potatoes.<ref>{{cite web |title = Menú, recetas, cocina, nutricion |url = http://menuperu.elcomercio.pe/recetas/ocopa-1197 |website = menuperu.elcomercio.pe |access-date = October 26, 2015 |archive-date = November 17, 2015 |archive-url = https://web.archive.org/web/20151117021747/http://menuperu.elcomercio.pe/recetas/ocopa-1197 |url-status = dead}}</ref> Another example is a fricassee combining a similar mixture with sautéed seafood or boiled and shredded chicken. These dishes are generally known as ''ajíes'', meaning "hot peppers", such as ''ají de pollo'' and ''ají de mariscos'' (seafood ''ajíes'' may omit peanuts). In Mexico, it is also used to prepare different traditional dishes, such as chicken in peanut sauce (''encacahuatado''), and is used as the main ingredient for the preparation of other famous dishes such as red pipián, mole poblano and oaxacan mole negro.<ref>{{cite web |title=Demystifying mole, Mexico's national dish |url=https://www.mexconnect.com/articles/2122-demystifying-mole-mexico-s-national-dish/ |website=MexConnect |date=June 18, 2020 |access-date=January 2, 2025 |archive-date=January 17, 2025 |archive-url=https://web.archive.org/web/20250117042543/https://www.mexconnect.com/articles/2122-demystifying-mole-mexico-s-national-dish/ |url-status=live }}</ref>

Throughout the region, many candies and snacks are made using peanuts. In Mexico, it is common to find them in different presentations as a snack or candy: salty, "Japanese" peanuts, praline, ''enchilados'' or in the form of a traditional sweet made with peanuts and honey called ''palanqueta'', and even as peanut marzipan. There is a similar form of peanut candy in Brazil, called pé-de-moleque, made with peanuts and molasses, which resembles the Indian chikki in form.<ref>{{cite web |title = Brazilian sweets and desserts you must taste |url = https://riodejaneirobycariocas.com/7-brazilian-sweets-and-desserts-you-must-taste-in-rio-de-janeiro/ |website = riodejaneirobycariocas.com |date = December 20, 2019 |access-date = April 8, 2023 |archive-date = April 8, 2023 |archive-url = https://web.archive.org/web/20230408193514/https://riodejaneirobycariocas.com/7-brazilian-sweets-and-desserts-you-must-taste-in-rio-de-janeiro/ |url-status = live }}</ref>

=== Southeast Asia ===

thumb |Fried peanuts in the Philippines

A Philippine dish using peanuts is ''kare-kare'', with meat in a spicy peanut sauce.<ref>{{Cite web |url=https://esquiremag.ph/long-reads/features/the-fascinating-history-of-kare-kare-a2386-20190802-lfrm2 |title=The Fascinating History of Kare-kare |last=Villar |first=Roberto |date=August 2, 2019 |website=Esquiremag.ph |access-date=March 5, 2020 |archive-date=December 13, 2019 |archive-url=https://web.archive.org/web/20191213124006/https://www.esquiremag.ph/long-reads/features/the-fascinating-history-of-kare-kare-a2386-20190802-lfrm2 |url-status=live }}</ref>

Common Indonesian peanut-based dishes include ''gado-gado'',<ref name="Balidaily">{{cite news |title='Gado-gado' Ayu Minantri |date=5 December 2013 |first=Luh |last=De Suriyani |url=http://www.thebalidaily.com/2013-12-05/gado-gado-ayu-minantri.html |newspaper=Bali Daily |access-date=12 May 2015 |url-status=dead |archive-url=https://web.archive.org/web/20150615015458/http://www.thebalidaily.com/2013-12-05/gado-gado-ayu-minantri.html |archive-date=15 June 2015 }}</ref> ''pecel'',<ref name="JP-Pecel">{{cite news |url=https://www.thejakartapost.com/life/2019/10/24/digging-into-the-history-of-pecel.html |title=Digging into the history of 'pecel' |last=Putra AW |first=Nedi |website=The Jakarta Post |language=en |date=24 October 2019 |access-date=24 October 2019 |archive-date=24 October 2019 |archive-url=https://web.archive.org/web/20191024123538/https://www.thejakartapost.com/life/2019/10/24/digging-into-the-history-of-pecel.html |url-status=live}}</ref> ''karedok'',<ref>{{cite book |last=Murray |first=Alison |title=No Money, No Honey: A study of street traders and prostitutes in Jakarta |publisher=Oxford University Press |year=1992 |chapter=Glossary |page=xii}}</ref> and ''ketoprak'', vegetable salads mixed with peanut sauce,<ref>{{cite web |url=https://kumparan.com/hijab-lifestyle/mengulas-seputar-sejarah-ketoprak-1534748596668444824 |archive-url=https://web.archive.org/web/20191020151916/https://kumparan.com/hijab-lifestyle/mengulas-seputar-sejarah-ketoprak-1534748596668444824 |url-status=dead |archive-date=2019-10-20 |title=Mengulas Seputar Sejarah "Ketoprak" |publisher=kumparan.com |date=2019-10-20 |access-date=2019-10-20}}</ref> and the peanut-based sauce, ''satay''.<ref name="Sejarah Sate yang Mendunia: Dari India, Tiongkok, atau Asli Indonesia?">{{cite web |title=Sejarah Sate yang Mendunia: Dari India, Tiongkok, atau Asli Indonesia? |work=National Geographic |language=Indonesian |url=https://nationalgeographic.grid.id/read/133825378/sejarah-sate-yang-mendunia-dari-india-tiongkok-atau-asli-indonesia?page=all |publisher=National Geographic Indonesia |access-date=15 August 2025 |archive-date=December 11, 2025 |archive-url=https://web.archive.org/web/20251211141850/https://nationalgeographic.grid.id/read/133825378/sejarah-sate-yang-mendunia-dari-india-tiongkok-atau-asli-indonesia?page=all |url-status=live }}</ref>

=== Indian subcontinent ===

thumb |Boiled peanuts, India

In the Indian subcontinent, peanuts are made into chikki, sweet peanut brittle, by processing with refined sugar and jaggery.<ref name=Chikii>{{cite news|last=Chitrodia|first=Rucha Biju|title=A low-cal twist to sweet sensations|url=https://timesofindia.indiatimes.com/city/mumbai/A-low-cal-twist-to-sweet-sensations/articleshow/3901919.cms|archive-url=https://web.archive.org/web/20121023195025/http://articles.timesofindia.indiatimes.com/2008-12-28/mumbai/27894010_1_refined-sugar-sugar-substitutes-jaggery|url-status=live|archive-date=23 October 2012|work=The Times of India|date=28 December 2008 |access-date=19 August 2012}}</ref> Indian cuisine uses roasted, crushed peanuts to give a crunchy body to salads;<ref>{{cite web |last1=Anand |first1=Anjum |title=Chopped salad with peanuts |url=https://www.bbc.co.uk/food/recipes/choppedsaladwithpean_86558 |website=BBC Food |access-date=6 February 2026 |archive-date=September 6, 2024 |archive-url=https://web.archive.org/web/20240906022628/https://www.bbc.co.uk/food/recipes/choppedsaladwithpean_86558 |url-status=live }}</ref> they are added whole to leafy vegetable stews and rice for the same reason.<ref>{{cite web |title=Indian Peanut Stew |url=https://www.allrecipes.com/recipe/69999/indian-peanut-stew/ |website=All Recipes |access-date=6 February 2026 |archive-date=June 30, 2022 |archive-url=https://web.archive.org/web/20220630010730/https://www.allrecipes.com/recipe/69999/indian-peanut-stew/ |url-status=live }}</ref> In South India, peanut chutney is eaten with dosa and idli.<ref>{{cite web |title=Peanut Chutney |url=https://www.indianhealthyrecipes.com/peanut-chutney-groundnut-chutney-recipe/ |website=Swasthi's Recipes |access-date=February 6, 2026 |date=August 29, 2022 |archive-date=December 11, 2025 |archive-url=https://web.archive.org/web/20251211125749/https://www.indianhealthyrecipes.com/peanut-chutney-groundnut-chutney-recipe/ |url-status=live }}</ref> Peanuts are used as a flavor in ''pulihora'' tamarind rice.<ref name="indianhealthyrecipes">{{Cite web |date=February 6, 2026 |title=How to make pulihora (chintapandu pulihora) |url=https://www.indianhealthyrecipes.com/pulihora-recipe-andhra-pulihora/ |access-date=February 6, 2026 |website=Swasthi's Recipes |archive-date=April 7, 2024 |archive-url=https://web.archive.org/web/20240407081124/https://www.indianhealthyrecipes.com/pulihora-recipe-andhra-pulihora/ |url-status=live }}</ref>

=== West Africa ===

Peanuts are used in the Malian meat stew ''maafe''.<ref>{{cite book |url=https://books.google.com/books?id=WZM3AAAAQBAJ&pg=PA127 |title=Moosewood Restaurant Favorites |last=Scherer |first=J. |publisher=St. Martin's Press |year=2013 |isbn=978-1-250-00625-7 |page=127}}</ref> In Ghana, peanut butter is used for peanut butter soup ''nkate nkwan''.<ref name="Ghanaian cuisine">Ghanaian cuisine</ref> Crushed peanuts may also be used for peanut candies ''nkate cake'' and ''kuli-kuli'', as well as other local foods such as ''oto''.<ref name="Ghanaian cuisine"/>

=== East Africa ===

Peanuts are a common ingredient of several relishes (dishes which accompany ''nshima'') eaten in Malawi, and in the eastern part of Zambia, and these dishes are common throughout both countries. Thick peanut sauces are made in Uganda to serve with rice and other starchy foods. Groundnut stew, called ''ebinyebwa'' in Uganda, is made by boiling ground peanut flour with other ingredients, such as cabbage, mushrooms, dried fish, meat or vegetables.<ref>{{cite web |url=http://www.monitor.co.ug/SpecialReports/ugandaat50/-/1370466/1381822/-/uj1i9az/-/index.html |title=Ebinyebwa; a tale of the Ugandan groundnut stew |website=monitor.co.ug |publisher=Daily Monitor |place=Kampala, Uganda |date=April 8, 2008 |access-date=December 28, 2015 |archive-date=December 27, 2015 |archive-url=https://web.archive.org/web/20151227070055/http://www.monitor.co.ug/SpecialReports/ugandaat50/-/1370466/1381822/-/uj1i9az/-/index.html |url-status=live }}</ref>

=== North America ===

thumb |Fried curry peanuts

The state of Georgia leads the U.S. in peanut production, with 49 percent of the nation's peanut acreage and output. In 2014, farmers cultivated 591,000 acres of peanuts, yielding of 2.4 billion pounds. The most famous peanut farmer was Jimmy Carter of Sumter County, Georgia, who became the U.S. president in 1976.<ref>John Beasley, "Peanuts" ''New Georgia Encyclopedia'' (2019) [https://www.georgiaencyclopedia.org/articles/business-economy/peanuts/ online] {{Webarchive|url=https://web.archive.org/web/20230815142105/https://www.georgiaencyclopedia.org/articles/business-economy/peanuts/ |date=August 15, 2023 }}</ref>

In the U.S. and Canada, peanuts are used in candies, cakes, and cookies. They are eaten dry-roasted with or without salt. Ninety-five percent of Canadians eat them, with the average consumption of {{convert|3|kg|lb|frac=2}} per person annually, while 79% of Canadians consume peanut butter weekly.<ref name="pbc">{{cite web |title=Peanuts in Canada |website= peanutbureau.ca |url= http://www.peanutbureau.ca/all-about-peanuts/peanuts-in-canada.html |publisher= Peanut Bureau of Canada |access-date= December 6, 2017 |date= 2017 |archive-date= December 7, 2017 |archive-url= https://web.archive.org/web/20171207015440/http://www.peanutbureau.ca/all-about-peanuts/peanuts-in-canada.html |url-status= dead}}</ref> In the United States, peanut products are central in the diet, and are considered as comfort foods.<ref>{{cite web |first1= Karina |last1= Martinez-Carter |title= As American as peanut butter |url= https://psmag.com/social-justice/american-peanut-butter-73234 |website= psmag.com |publisher= Pacific Standard |access-date= December 6, 2017 |date= February 14, 2014 |archive-date= December 7, 2017 |archive-url= https://web.archive.org/web/20171207013746/https://psmag.com/social-justice/american-peanut-butter-73234 |url-status= live }}</ref> Peanut butter represents half the American consumption and $850 million in annual retail sales.<ref name="npb">{{cite web |title=History of Peanuts & Peanut Butter |website=nationalpeanutboard.org |url=http://nationalpeanutboard.org/peanut-info/history-peanuts-peanut-butter.htm |publisher=US National Peanut Board |access-date=December 6, 2017 |date=2017 |archive-date=December 7, 2017 |archive-url=https://web.archive.org/web/20171207012554/http://nationalpeanutboard.org/peanut-info/history-peanuts-peanut-butter.htm |url-status=live }}</ref> Peanut soup is found on restaurant menus in the southeastern states.<ref>{{cite web |title=The history of peanut soup |url=https://thevirginiamarketplace.blogspot.ca/2012/09/peanut-soup-mix-considered-asouthern.html |publisher=The Virginia Marketplace |access-date=December 6, 2017 |date=September 19, 2012 |archive-date=December 7, 2017 |archive-url=https://web.archive.org/web/20171207013627/http://thevirginiamarketplace.blogspot.ca/2012/09/peanut-soup-mix-considered-asouthern.html |url-status=live }}</ref> In the southern U.S., peanuts are boiled for several hours until soft.<ref>{{cite web |title=16 Fun Facts about Peanuts & Peanut Butter; Number 13 |url=http://nationalpeanutboard.org/peanut-info/fun-facts.htm |website=nationalpeanutboard.org |publisher=US National Peanut Board |access-date=December 6, 2017 |date=2017 |archive-date=November 23, 2017 |archive-url=https://web.archive.org/web/20171123140938/http://nationalpeanutboard.org/peanut-info/fun-facts.htm |url-status=live }}</ref> Peanuts can be deep-fried, sometimes within the shell. Per person, Americans eat {{convert|6|lb|kg|order=flip|abbr=on}} of peanut products annually, at a retail cost of $2 billion.<ref name="npb"/>

==See also== {{portal|Food}} {{div col|colwidth=30em}}

* Aflatoxin * African Groundnut Council * BBCH-scale (peanut) * Beer Nuts * Columbian exchange * Cracker nuts * Ground nut soup * List of peanut dishes * List of edible seeds * Peanut pie * Power snack * Tanganyika groundnut scheme, a failure started in 1951 * Universal Nut Sheller {{div col end}}

== Notes == {{Notelist}}

==References== {{reflist}}

==Further reading== * Beasley, John (2019). [https://www.georgiaencyclopedia.org/articles/business-economy/peanuts/ "Peanuts"]. ''New Georgia Encyclopedia''; 49% of the American peanut crop is grown in the state of Georgia. * Cumo, Christopher, ed. (2015). [https://archive.org/details/foodsthatchanged0000cumo ''Foods That Changed History: How Foods Shaped Civilization from the Ancient World to the Present'']. Facts on File. * Hammons, R. O. (1994). "The origin and history of the groundnut" in ''The groundnut crop: a scientific basis for improvement''. Springer Netherlands. pp. 24–42. * Hughes, Meredith Sayles (1999). ''Spill the Beans and Pass the Peanuts: Legumes''. Lerner. * Johnson, Sylvia A. (1997). [https://archive.org/details/tomatoespotatoes00john ''Tomatoes, Potatoes, Corn, and Beans: How the Foods of the Americas Changed Eating around the World'']. Atheneum Books. * Krampner, Jon (2013). ''Creamy and Crunchy: An Informal History of Peanut Butter, the All-American Food''. Columbia University Press. * Singh, B., and U. Singh (1991). [https://oar.icrisat.org/4992/1/PlantFoodsforHumanNutrition_41_2_165-177_1991.pdf "Peanut as a Source of Protein for Human Foods"]. ''Plant Foods for Human Nutrition'' 41:165–177. * Skolnick, Helen S., et al. (2001). [https://cdr.lib.unc.edu/downloads/sb397b298 "The Natural History of Peanut Allergy"]. ''Journal of Allergy and Clinical Immunology''. 107.2:367–374. * Smith, Andrew F. (2002). ''Peanuts: The Illustrious History of the Goober Pea''. University of Illinois Press. * Smart, J. (1994). ''The Groundnut Crop: A Scientific Basis for Improvement''. Chapman and Hall. * United States Bureau of Agricultural Economics (1947). [https://archive.org/details/peanutsinsouther65unit/page/n2/mode/1up ''Peanuts in Southern Agriculture'']. * Variath, Murali T., and P. Janila (2017). [https://oar.icrisat.org/10492/1/Economic%20and%20Academic%20Importance.pdf "Economic and Academic Importance of Peanut"]. ''The Peanut Genome'' pp. 7–26.

==External links== {{Commons}} *{{Cookbook-inline|Peanut}}

Category:Peanuts Category:Arachis Category:Convenience foods Category:Crops originating from indigenous Americans Category:Crops originating from South America Category:Crops Category:Edible legumes Category:Edible nuts and seeds Category:Nitrogen-fixing crops Category:Oil seeds Category:Plants described in 1753 Category:Snack foods Category:Botanical taxa named by Carl Linnaeus Category:Plants with compound leaves

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