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Nutritional Features Of Groundnut

The groundnut is particularly valued for its protein content (26%). On equal weight basis (Kg for Kg), groundnuts contain more protein than meat and about two and a half times more than eggs.

Being an oil seed crop, it contains 40 to 49% oil. In addition to protein, groundnuts are a good source of calcium, phosphorus, iron, zinc and boron. The groundnuts also contains vitamin E and small amounts of vitamin B complex. High in calories, 5.6 calories nut -1 (calorific value of 567).    

Food value of Groundnuts Source:

 Content

Percentage 

 Protein 

 25.2

 Oil

 48.2

 Starch

 11.5

 Soluble sugar

 4.5

 Crude Fiber

 2.1

 Moisture

 6

      Jambunathan 1991

 Nutritional characteristics of groundnut kernel

Characteristics 

Raw* 

Roasted* 

 Calories(g)

 564

 582

 Protein(g)

 26

 26

 Fat(g)

 47.5

 48.7

 Carbohydrate(g)

 18.6

 20.6

 Calcium(mg)

 69

 72

 Phosphorus(mg)

 401

 401

 Iron(mg)

 2.1

 2.2

 Thiamine (B1)(mg)

 1.14

 0.32

 Riboflavine(B2)(mg)

 0.13

 0.13

 Niacin(mg)

 17.2

 17.2

* Content 100-1 g; Source: Burn and Huffman, 1975

Chemical composition of groundnut shell, haulms and oil cake (in%)

Characteristics 

Shell 

Haulms 

Oil Cake 

 Cellulose

 65.7

 22.11 to 35.35 

 

 Carbohydrates

 21.2

 38.06 to 46.95

 22 to 30

 Proteins

 7.3

 8.30 to 15.0

 45 to 60

 Minerals

 4.5

 1.39 to 2.88

 4 to 5.7

 Crude Fiber

 

 22.11 to 35.35

 3.8 to 7.5

 Moisture

 

 7.13 to 10.0

 8 to 10

 Source: Reddy, P.S., 1988

 

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