Editing Peanut (section)

== Uses ==

=== Nutrition ===
{{nutritionalvalue
| name = Peanut, 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
| sugars = 0.0 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 = 6 <!-- https://fdc.nal.usda.gov/fdc-app.html#/food-details/1100538/nutrients -->
| <!-- amino acids -->
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
| float = right
| note = [https://fdc.nal.usda.gov/fdc-app.html#/food-details/172430/nutrients Link to full USDA Database entry]
}}

Raw Valencia peanuts are 4% water, 48% [[fat]], 25% [[protein (nutrient)|protein]], and 21% [[carbohydrate]]s, including 9% [[dietary fiber]] (USDA nutrient data).

Peanuts are rich in [[essential nutrients]]. In a reference amount of {{convert|100|g|oz|frac=2|abbr=off|adj=on}}, peanuts provide {{convert|2385|kJ|kcal|abbr=off}} of [[food energy]], and are an excellent source (defined as more than 20% of the [[Daily Value]], DV) of several [[B vitamins]], [[vitamin E]], several [[mineral (nutrient)|dietary minerals]], such as [[manganese]] (95% DV), [[magnesium]] (52% DV) and [[phosphorus]] (48% DV), and [[dietary fiber]]. The fats are mainly [[polyunsaturated fat|polyunsaturated]] and [[monounsaturated fat|monounsaturated]] (83% of total fats when combined).

Some studies show that regular consumption of peanuts is associated with a lower specific risk of [[mortality rate|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 [[clinical study design|study designs]] do not allow [[causality|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 |access-date=October 14, 2015 |publisher=Center for Food Safety and Applied Nutrition, FDA}}</ref>

=== Culinary ===
{{see also|List of peanut dishes}}
{{more citations needed|section|date=December 2017}}

==== Whole peanuts ====
[[File:peanutjar.jpg|thumb|left|Roasted peanuts as snack food]]
Dry-roasting peanuts is a common form of preparation. Dry peanuts can be roasted in the shell or shelled in a home oven if spread out one layer deep in a pan and baked at a temperature of {{cvt|177|C}} for 15 to 20 min (shelled) and 20 to 25 min (in shell).

[[Boiled peanuts]] are a popular snack in India, China, West Africa, and the southern United States. In the US South, boiled peanuts are often prepared in briny water and sold in streetside stands.

A distinction can be drawn between raw and green peanuts. A green peanut is a term to describe farm-fresh harvested peanuts that have not been dehydrated. They are available from grocery stores, food distributors, and farmers markets during the growing season. Raw peanuts are also uncooked but have been dried/dehydrated and must be rehydrated before boiling (usually in a bowl full of water overnight). Once rehydrated, the raw peanuts are ready to be boiled.<ref>{{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 ====
{{main|Peanut oil}}

[[File:4 gallons of peanut oil.jpg|thumb|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|monounsaturated]] content, it is considered more healthful than [[saturated fat|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 US.<ref>{{cite web|url=https://www.fda.gov/Food/LabelingNutrition/FoodAllergensLabeling/GuidanceComplianceRegulatoryInformation/ucm106187.htm |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 fat]]s (primarily [[linoleic acid]]), and 17% saturated fats (primarily [[palmitic acid]]).<ref>{{cite web |date=2014 |title=Nutrition facts for oil, peanut, salad or cooking, USDA Nutrient Data |url=http://nutritiondata.self.com/facts/fats-and-oils/506/2 |access-date=January 15, 2015 |publisher=Conde Nast, USDA National Nutrient Database, version SR-21}}</ref><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}}</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 ====
{{main|Peanut butter}}

[[File:PeanutButter.jpg|thumb|Peanut butter]]
Peanut butter is a food [[Paste (food)|paste]] or [[Spread (food)|spread]] made from [[Grinding (abrasive cutting)|ground]] [[dry roasting|dry roasted]] peanuts. It often contains additional ingredients that modify the taste or texture, such as salt, sweeteners, or [[emulsifier]]s. 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! &#124; Parenting |publisher= | website= TLC.com |date=November 6, 2017 |accessdate= August 6, 2022}}</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 bar]]s or croissants and other pastries. The United States<ref>{{cite web |url= https://www.census.gov/econ/isp/sampler.php?naicscode=311911&naicslevel=6 |title=U.S. Exports of (NAICS 311911) Roasted Nuts & Peanut Butter With All Countries| website= census.gov |publisher= US Census Bureau |date= 2012 |url-status=live |archive-url= https://web.archive.org/web/20150619221251/http://www.census.gov/econ/isp/sampler.php?naicscode=311911&naicslevel=6 |archive-date=June 19, 2015 }}</ref> is a leading exporter of peanut butter, 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 ====
{{main|Peanut flour}}

Peanut flour is used in gluten-free cooking.

==== 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 [[husk|dehulled]] kernels by removing most of the oil and the water-soluble, non-protein components. [[Hydraulic press]]ing, [[screw press]]ing, [[liquid-liquid extraction|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>

==== Latin America ====
[[File:Cacahuates_Japoneses.jpg|thumb|[[Japanese-style peanuts]], invented in [[Mexico]]]]
Peanuts are particularly common in [[Peruvian cuisine|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 = http://www.huanuco.com/departamento/cultura/gastronomia/|website = huanuco.com|access-date = October 26, 2015}}</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 [[Capsicum baccatum|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 |access-date=January 2, 2025}}</ref>

Likewise, during colonial times in Peru, the Spanish used peanuts to replace nuts unavailable locally but used extensively in [[Spanish cuisine]], such as almonds and pine nuts, typically ground or as a paste mixed with rice, meats, and vegetables for dishes like rice [[pilaf]].

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-style peanuts|"Japanese" peanuts]], [[Praline (nut confection)|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}}</ref>

==== West Asia ====
{{See also|Israeli_cuisine#Confections.2C_sweets_and_snack_foods|l1=Israeli sweets and snack foods}}
Crunchy coated peanuts, called ''kabukim'' in Hebrew, are a popular snack in [[Israel]]. ''Kabukim'' are commonly sold by weight at corner stores where fresh nuts and seeds are sold, though they are also available packaged. The coating typically consists of flour, salt, starch, lecithin, and sometimes sesame seeds. The origin of the name is obscure (it may be derived from ''kabuk'', which means nutshell or husk in Turkish). An additional variety of crunchy coated peanuts popular in Israel is "American peanuts". The coating of this variety is thinner but harder to crack.

[[Bamba (snack)|Bamba]] puffs are a popular snack in Israel. Their shape is similar to [[Cheez Doodles]], but they are made of peanuts and corn.

==== Southeast Asia ====
[[File:9471Peanuts snack of the Philippines 06.jpg|thumb|Fried peanuts in the Philippines]]
Peanuts are also widely used in [[Southeast Asia]]n cuisine, such as in [[Malaysia]], [[Vietnamese cuisine|Vietnam]], and [[Indonesian cuisine|Indonesia]], where they are typically made into a spicy [[peanut sauce|sauce]]. Peanuts came to Indonesia from the [[Philippines]], where the legume was derived from Mexico during Spanish colonization. One Philippine dish using peanuts is ''[[kare-kare]]'', a mixture of meat and peanut butter. Apart from being used in dishes, fried shelled peanuts are a common inexpensive snack in the Philippines. The peanuts are commonly served plain salted with garlic chips and variants, including [[Philippine adobo|adobo]] and chili flavors.

Common Indonesian peanut-based dishes include ''[[gado-gado]]'', ''[[pecel]]'', ''[[karedok]]'', and ''[[Ketoprak (dish)|ketoprak]]'', vegetable salads mixed with peanut sauce, and the peanut-based sauce, ''[[satay]]''.

==== Indian subcontinent ====
[[File:Boiled Groundnut.jpg|thumb|Boiled groundnuts (peanuts)]]
In the [[Indian subcontinent]], peanuts are a light snack, usually roasted and salted (sometimes with the addition of [[chilli powder]]), and often sold roasted in pods or boiled with salt. They are also made into dessert or sweet snack of [[peanut brittle]] by processing with refined sugar and [[jaggery]]. Indian cuisine uses roasted, crushed peanuts to give a crunchy body to salads; they are added whole (without pods) to leafy vegetable stews for the same reason. Another use is [[peanut oil]] for cooking. Most Indians use [[mustard (condiment)|mustard]], [[sunflower oil|sunflower]], and peanut oil for cooking. In [[South India]], groundnut [[chutney]] is eaten with ''dosa'' and ''idli'' as breakfast. Peanuts are also used in sweets and savory items in South India and also as a flavor in [[Pulihora|tamarind rice.]] [[Kovilpatti]] is known for its sweet peanut chikki or [[peanut brittle]], which is also used in savory and sweet mixtures, such as [[Bombay mix]].

==== West Africa ====
Peanuts grow well in southern [[Mali]] and adjacent regions of the [[Ivory Coast]], [[Burkina Faso]], [[Ghana]], [[Nigeria]], and [[Senegal]]; peanuts are similar in both agricultural and culinary qualities to the [[Bambara groundnut]] native to the region, and West Africans have adopted the crop as a staple. [[Peanut sauce]], prepared with onions, garlic, peanut butter/paste, and vegetables such as carrots, cabbage, and cauliflower, can be vegetarian (the peanuts supplying ample protein) or prepared with meat, usually chicken.

Peanuts are used in the [[Malian cuisine|Malian]] meat stew ''[[maafe]]''. In Ghana, peanut butter is used for [[peanut soup|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 [[Ghanaian cuisine|''oto'']].<ref name="Ghanaian cuisine" /> Peanut butter is an ingredient in Nigeria's "African salad". Peanut powder is an important ingredient in the spicy coating for [[kebab]]s ([[Suya]]) in [[Nigeria]] and Ghana.
[[File:Plante d'arachide.jpg|thumb|Peanut plant]]

==== East Africa ====
Peanuts are a common ingredient of several types of 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 butter sauces are also made in [[Uganda]] to serve with rice and other starchy foods. Groundnut [[stew]], called ''ebinyebwa'' in [[Luganda]]-speaking areas of Uganda, is made by boiling [[milling (grinding)|ground]] peanut flour with other ingredients, such as [[cabbage]], [[edible mushroom|mushrooms]], dried fish, meat or other 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/Monitor Publications Ltd | place= Kampala, Uganda| date=April 8, 2008|access-date=December 28, 2015}}</ref> Across East Africa, roasted peanuts, often in cones of newspaper, are obtained from [[street vendor]]s.

==== North America ====
[[File:Roasted Peanuts (2019).jpg|thumb|Fried curry peanuts]]
The state of Georgia leads the US 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 US president in 1976.<ref>John Beasley, "Peanuts" ''New Georgia Encyclopedia'' (2019) [https://www.georgiaencyclopedia.org/articles/business-economy/peanuts/ online] </ref>

In the US and Canada, peanuts are used in candies, cakes, cookies, and other sweets. Individually, they are eaten [[dry roasting|dry-roasted]] with or without salt. Ninety-five percent of Canadians eat peanuts or peanut butter, with the average consumption of {{convert|3|kg|lb|frac=2}} of peanuts per person annually, and 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, peanuts and peanut butter are central to American dietary practices, and are typically considered as [[comfort food]]s.<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}}</ref> Peanuts were sold at fairs or by pushcart operators through 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 |language=en}}</ref> Peanut butter is a common peanut-based food, representing half of the American total peanut 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}}</ref> [[Peanut soup]] is found on restaurant menus in the southeastern states.<ref>{{cite web|title=The history of peanut soup|url=http://thevirginiamarketplace.blogspot.ca/2012/09/peanut-soup-mix-considered-asouthern.html| publisher= The Virginia Marketplace|access-date= December 6, 2017|date=September 19, 2012}}</ref> In some southern portions of the US, peanuts are boiled for several hours until soft and moist.<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}}</ref> Peanuts are also [[Deep-fried peanuts|deep-fried]], sometimes within the shell. Per person, Americans eat {{convert|6|lb|kg|order=flip|abbr=on|}} of peanut products annually, spending a total of $2 billion in peanut retail purchases.<ref name="npb" />

=== Manufacturing ===
==== Production ====
{| class="wikitable floatright"
|-
! colspan="2" |Peanut production, 2020<br /><small>(millions of [[tonne]]s)</small>
|-
!Country||Production
|- style="text-align: center;" 
||{{CHN}} || style="text-align: center;" |18.0
|- style="text-align: center;" 
||{{IND}} || style="text-align: center;" |10.0
|- style="text-align: center;" 
||{{NGA}} || style="text-align: center;" |4.5
|- style="text-align: center;" 
||{{USA}} || style="text-align: center;" |2.8
|- style="text-align: center;" 
||{{SDN}} || style="text-align: center;" |2.8
|- style="text-align: center;" 
||'''World'''|| style="text-align: center;" |'''53.6'''
|-
| colspan="2" style="text-align: center;" |<small>Source: FAOSTAT, United Nations<ref name="FAOSTAT-2020">{{cite web |url=http://www.fao.org/faostat/en/#data/QC |title=Peanut (groundnuts with shell) production in 2020 |publisher=FAOSTAT, Food and Agricultural Organization of the United Nations, Statistics Division |date=2020 |access-date=May 17, 2022}}</ref></small>
|}

In 2020, world production of peanuts (reported as groundnuts in shells) was 54 million [[tonne]]s, an 8% increase over 2019 production.<ref name="FAOSTAT-2020" /> China had 34% of global production, followed by India (19%). Other significant producers were [[Nigeria]], the US, and Sudan.<ref name="FAOSTAT-2020" />

==== Industrial ====
Peanuts have a variety of industrial end uses. Paint, varnish, lubricating oil, leather dressings, furniture polish, insecticides, and [[nitroglycerin]] are made from peanut oil. Soap is made from [[Saponification|saponified]] oil, and many cosmetics contain peanut oil and its derivatives. The protein portion is used in the manufacture of some textile fibers. Peanut shells are used in the manufacture of plastic, wallboard, abrasives, fuel, cellulose (used in [[rayon]] and paper), and [[mucilage]] (glue).

=== Malnutrition ===
With their high protein concentration, peanuts are used to help fight [[malnutrition]]. [[Plumpy Nut]], MANA Nutrition,<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 {{!}} CNN Politics |url=https://www.cnn.com/2025/03/03/politics/usaid-reinstates-contracts-for-georgia-company/index.html |access-date=2025-03-03 |website=CNN |language=en}}</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> and Medika Mamba<ref>{{cite web
 |url         = http://mfkhaiti.org/index.php/the_solution/medika_mamba/
 |title       = Meds & Food For Kids ::&nbsp;— 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
|df          = mdy-all
}}</ref> are high-protein, high-energy, and high-nutrient peanut-based pastes developed to be used as a therapeutic food to aid in [[famine relief]]. The [[World Health Organization]], [[UNICEF]], Project Peanut Butter, and [[Médecins Sans Frontières|Doctors Without Borders]] have used these products to help save malnourished children in [[developing countries]].

Peanuts can be used like other legumes and grains to make a [[lactose]]-free, [[milk]]-like beverage, [[peanut milk]], which is promoted in Africa as a way to reduce malnutrition among children.

=== Animal feed ===
{{See also|Peanut pie (byproduct)}}
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>

The protein cake (oilcake meal) residue from oil processing is used as animal feed and soil fertilizer. '''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=9789251044445|last1=Deshpande|first1=S. S.|year=2000|publisher=Food & Agriculture Org. }}</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 |language=en |volume=16 |issue=3 |pages=179–186 |doi=10.1016/0377-8401(86)90108-2}}</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> The major constituents of the cake are essential [[amino acid]]s such as [[lysine]] and [[glutamine]]. Other components are crude fiber, crude protein, and fat.{{Citation needed|date=December 2019|reason=removed citation to predatory publisher content}}

Some peanuts can also be fed whole to livestock, for example, those over the peanut quota in the US or those with a higher aflatoxin content than that permitted by the food 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>

Peanut processing often requires dehulling: the hulls generated in large amounts by the peanut industries can feed livestock, particularly [[ruminant]]s.<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>