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