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High oil content makes peanut more energy producing food.


High energy value (oil content 48-50%, carbohydrate about 20%) – contains mostly unsaturated (50% mono and 30% poly) fats. These are the good fats, the ones that help to Remove cholesterol from blood. One hundred grams of groundnut seed contributes 585 Calories. Why peanut is high energy food? Because it contains oil (Chemically Lipid). One gram of carbohydrate and protein can provide about 4 Kcal energy but one gram of oil/fat provides 9 Kcal energy. This is because oil molecule contains high proportion of Hydrogen in its molecular structure. Where as carbohydrate and protein has more oxygen content. This reduced form of molecule, when burns (oxidised) liberates more energy.


Peanut plant does not die after achieving reproductive phase.


Botanically, peanut is having indeterminate growth habit. In biology and botany, indeterminate growth is growth that is not terminated in contrast to determinate growth that stops once a genetically pre-determined structure has completely formed. This means that the peanut plant is producing new leaves and stems at the same time that it is flowering, pegging and developing pods. Consequently, developing pods compete with vegetative components for carbohydrates and nutrients. Once a heavy pod-set has been established, the appearance of flowers is greatly reduced. Bloom About 30 days after emergence, peanut plants begin to produce flowers. Flower numbers will continue to increase until the plant reaches peak bloom at about 60 to 70 days after emergence, and then flower development will begin to decline. However, if nutrition and moisture id assured, plant keep producing new branches on which flowering and hence pod setting takes place.


Peanut is having dashing personality in establishing in new soil and environmental conditions.


As the peanut plant grows, the root develops very rapidly in comparison to the shoot. By 10 days after planting, root growth can reach 12 inches. By 60 days, roots can extend 35 to 40 inches deep. Roots grow at a rate of about 1 inch per day as long as soil moisture is adequate. This makes plant easy to aquire more nutrition from surroundings. The roots pf peanut is location of nitrogen fixation. Large amount of atmospheric nitrogen is converted into the form in which plant can utilize. This is peculiar characteristic because peanut has to store large amount of oil and protein which are high input demanding biochemicals. Peanut has powerfull desire to come out from soil crust after germination. The hypocotyl pushes the plumule upward causing "ground cracking." After emergence, the plumule is called a shoot and consists of a main stem and two cotyledonary lateral branches.




Peanut is NUTRITIONALLY at par with major dry fruits like cashew nut, almond and walnut. The proten quality, vitamin nd mineral content is comparable.


Peanut: ECONOMIALLY Oilseed crop (India).


Peanut is consumed for its oil content in India. It is one of the major source of edible oil in Indian market.




Legume is type of plant having capacity to use nitrogen from air and fix it in its system. Thereby needs less fertilizers.

Why Peanut Products?

Peanut plant has special botanical characteristics which makes it unique plant.

  • The flower blooms in air but fruit is developed in the soil where it directly takes nutrition in addition to root supplied nutrients.
  • It has in-determinative growth habit,means even after onset of fruit (nut) it does not terminate its vegetative growth which is rare phenomena in plant kingdom.
  • Peanut is botanically legume crop,practically oilseed crop and nutritionally dry fruit.
  • High energy content due to oil (with Omega 3 and Omega 6) , high protein content and rich content of various essential vitamins and minerals such as Manganese (Mn), Iron (Fe), Calcium (Ca), Magnesium (Mg), Boron (B) and Selenium (Se).
  • Research confirms peanut as rich source of many phytochemicals and anti- oxidants which is essential for prolonged well being and in combating anti-nutritional status and disorders.
  • It stands very well with popular dry fruits (Almond, Cashew nut, Walnut, Pistachio) in nutritional composition but being very cheap, in access to everybody.
  • Its rheological properties make it suitable for preparation of many traditional and innovative food items.
  • Free from: Cholesterol, Trans fat, lactose and gluten.