PeanutsLegume

This food directly contains the following allergen, declarable under EU Regulation 1169/2011 Annex II (the EU’s 14 major allergens) — not a “may contain” cross-contact warning.

• VeganYes

  Yes — Peanuts is vegan.

  Based on Open Food Facts ingredient analysis. How we set this

• VegetarianYes

  Yes — Peanuts is vegetarian.

  Based on Open Food Facts ingredient analysis. How we set this

• Palm Oil FreeYes

  Yes — Peanuts is palm oil free.

  Based on Open Food Facts ingredient analysis. How we set this

• Gluten-FreeYes

  Yes — Peanuts is gluten-free.

  Based on the ingredient list and allergen data recorded in Open Food Facts. How we set this

• Dairy-FreeYes

  Yes — Peanuts is dairy-free.

  Based on the ingredient list and allergen data recorded in Open Food Facts. How we set this

• Nut-FreeNo

  No — Peanuts is not nut-free. Deciding ingredient: peanuts.

  Based on the ingredient list and allergen data recorded in Open Food Facts (covers tree nuts and peanuts). How we set this

• Soy-FreeYes

  Yes — Peanuts is soy-free.

  Based on the ingredient list and allergen data recorded in Open Food Facts. How we set this

• Egg-FreeYes

  Yes — Peanuts is egg-free.

  Based on the ingredient list and allergen data recorded in Open Food Facts. How we set this

• KetoYes

  Yes — Peanuts is keto-friendly (7.63 g net carbs per 100g, within the ≤10 g net carbs bar). (may not account for sugar alcohols; per-100g basis is a rougher heuristic than per-serving.)

  ≤5g net carbs per serving — our bar, not a regulatory standard. How we set this

• Low-CarbYes

  Yes — Peanuts is low-carb (7.63 g net carbs per 100g, within the ≤15 g net carbs bar). (may not account for sugar alcohols.)

  ≤15g net carbs per serving — our bar, not a regulatory standard. How we set this

• Low-SugarYes

  Yes — Peanuts is low in sugar (4.72 g sugar per 100g, within the ≤5 g sugar bar).

  ≤5g sugar per serving — our own criterion; the FDA defines none. How we set this

• High-ProteinYes

  Yes — Peanuts is high in protein (25.8 g protein per 100g, meets the ≥10 g protein bar).

  ≥10g protein per serving — FDA 21 CFR 101.54 (≥20% DV). How we set this

• Low-FatNo

  No — Peanuts is not low-fat (49.24 g fat per 100g, over the ≤3 g fat bar).

  ≤3g fat per serving — FDA 21 CFR 101.62. How we set this

• Low-CalorieNo

  No — Peanuts is not low-calorie (567 kcal per 100g, over the ≤40 kcal bar).

  ≤40 kcal per serving — FDA 21 CFR 101.60. How we set this

• A 2023 systematic review and meta-analysis in Advances in Nutrition pooled 129 randomized controlled trials (9,099 participants) on tree nut and peanut consumption.
  
  The two are usually analyzed together as one food group in this literature, even though peanuts are botanically a legume rather than a tree nut.
  
  It found associated reductions in LDL cholesterol (about 0.11mmol/L), total cholesterol (about 0.13mmol/L), triglycerides, and apolipoprotein B, plus improved total-to-HDL and LDL-to-HDL cholesterol ratios, with no significant effect on HDL cholesterol or blood pressure.
  
  The authors rated the certainty of the LDL and total-cholesterol findings as "very low" under GRADE criteria, citing substantial heterogeneity between trials and evidence of publication bias.
  
  That's a real caveat on how confidently these pooled numbers should be read. ^[1]

• A 1-ounce (about 28g) serving of raw peanuts provides about 3.4mg of niacin — roughly 21% of the Daily Value, based on this food's own USDA composition data (12.066mg per 100g).
  
  The body converts absorbed niacin into the coenzymes NAD and NADP.
  
  NIH's Office of Dietary Supplements notes that more than 400 enzymes require NAD to catalyze reactions in the body — more than for any other vitamin-derived coenzyme.
  
  Those roles span energy metabolism from carbohydrates, fats, and protein to antioxidant function.
  
  The same fact sheet describes plant foods such as nuts, legumes, and grains as typically supplying niacin in smaller amounts per serving (roughly 2-5mg) than animal foods like poultry, beef, and fish.
  
  Those animal foods typically supply roughly 5-10mg per serving; peanuts' amount sits within that plant-food range. ^[2]

• Peanuts provide about 25.8g of protein per 100g — a large amount for a whole plant food.
  
  A peer-reviewed review in the Journal of Food Science and Technology reports peanut protein's PDCAAS (Protein Digestibility-Corrected Amino Acid Score) at about 0.70 out of a maximum 1.0.
  
  That's noticeably higher than whole wheat's 0.46 in the same review.
  
  It's still below egg or dairy proteins, though, which typically score at or near 1.0.
  
  The review notes lysine, methionine, or threonine can be peanuts' limiting amino acid depending on the specific study.
  
  It recommends combining peanut protein with cereal grains — standard practice in plant-based eating — to build a more complete amino acid profile. ^[3]

• Peanuts are a natural, if minor and highly variable, dietary source of resveratrol, a plant polyphenol better known for its concentration in red grape skins.
  
  A 2026 peer-reviewed analysis of 42 peanut cultivars measured total resveratrol (and its glycosides) ranging from about 4.6 to 89mg/kg of seed — nearly a 20-fold spread by variety.
  
  Trans-piceid made up the large majority of that total in most cultivars tested.
  
  Resveratrol has drawn substantial laboratory and animal-study research interest for possible cardiovascular and antioxidant effects, but human clinical evidence for those effects remains inconclusive overall.
  
  This cultivar research doesn't address whether the amounts found in ordinary peanut consumption have any measurable effect in people. ^[4]

Clemson University Cooperative Extension's guidance on managing aflatoxins in peanut recommends drying peanut pods to about 7% moisture and then storing them at no more than roughly 70% relative humidity and 25-27°C (77-81°F).

The researchers say those conditions can keep peanuts safe from aflatoxin-producing mold growth for close to a year.

The same cool, dry storage conditions that slow that mold growth also slow the separate process of fat oxidation that turns oil-rich foods like peanuts rancid.

So keeping shelled peanuts cool, dry, and in an airtight container serves both goals at once. ^[5]