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Source of plant protein, healthy fats, and magnesium
In season: Summer · Autumn
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 ounce (medium) of Fresh raw peanuts (28 g) has 161 calories. That works out to 567 calories per 100 g. It contains 4.6 g of carbs, 7.3 g of protein, 13.9 g of fat and 2.4 g of fiber. Its 0.3 mg of Copper covers 36% of the Daily Value. Its glycemic index is 14 (low), so it raises blood sugar slowly.
Selected: 1 ounce (medium) · 28.35 g
161
KCAL / 28.35G
Carbs
4.6g
· 2% DV
Protein
7.3g
· 15% DV
Fat
13.9g
· 18% DV
Fiber
2.4g
· 9% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 11% · Protein 17% · Fat 72%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 161 kcal | |
| Total fat | 13.9 g | 18% |
| Saturated fat | 1.78 g | 9% |
| Trans fat | 0 g | |
| Sodium | 5.1 mg | 0% |
| Total carbohydrate | 4.6 g | 2% |
| Fiber | 2.4 g | 9% |
| Protein | 7.3 g | 15% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 ounce (medium) | 28.4 g | 161 kcal |
| 1 tablespoon (small) | 9 g | 51 kcal |
| 2 tablespoon (medium) | 18 g | 102 kcal |
| 1 serving (medium) | 30 g | 170 kcal |
| 1 serving (large) | 45 g | 255 kcal |
| 1 pack (small) | 50 g | 284 kcal |
| 1 cup (chopped) | 73 g | 414 kcal |
| 100 g | 100 g | 567 kcal |
| 1 cup (whole) | 146 g | 828 kcal |
Calculated from 567 calories per 100 g.
Yes, fresh raw peanuts can be eaten uncooked, but cooking is the safer choice because raw nuts can carry harmful bacteria or mold. Avoid any that are moldy, damaged, or smell off. Boiling or roasting also brings out their flavor.
Rinse the peanuts well, place them in a pot, cover with water, and simmer until the kernels are tender; add salt if you like. Fresh peanuts are often boiled in their shells. Cooking time varies, so check their texture as they cook.
Spread the peanuts in a single layer and roast them over moderate heat, turning them occasionally so they brown evenly. If they are still moist, dry them first to prevent uneven roasting. Let them cool before judging the crunch, since they firm up as they cool.
Yes, the thin reddish-brown skin around the peanut kernel is edible. It can taste slightly bitter, so some people rub it off after roasting. The hard outer shell is different: it is normally discarded rather than eaten.
Keep fresh raw peanuts chilled and dry if you plan to use them soon; moisture encourages mold. For longer storage, dry peanuts thoroughly and keep them in an airtight container in a cool, dark place. Discard any with a musty smell or visible mold.
Yes, fresh raw peanuts can be frozen. Dry them well, then seal them in a freezer-safe airtight bag or container to limit moisture and odors. You can cook them from frozen, or thaw them in the refrigerator before using them.
Discard fresh raw peanuts if you see mold, notice a musty or sour smell, or find the kernels unusually damp or slimy. A sharp, bitter, rancid taste also means they should not be eaten. Do not just remove the visibly moldy pieces.
Fresh raw peanuts are legumes, not tree nuts, and they are called peanuts because their seeds develop underground. “Raw” means they have not been roasted or otherwise cooked; it does not change their botanical classification.
No, you can boil fresh raw peanuts in their shells, and this is a common way to prepare them. Rinse the shells thoroughly first, then cook until the kernels are tender. The shells are opened and discarded when you eat the peanuts.
Neither form is automatically healthier: roasting changes the flavor and texture, while added salt or coatings can change the finished product. Plain roasted and fresh raw peanuts both provide protein and unsaturated fats; choose the version you enjoy and can portion comfortably.
Vitamins
Biotin
9.81µg · 33% DV
B3
3.42mg · 21% DV
Folate
68.04µg · 17% DV
Vitamin E
2.36mg · 16% DV
Minerals
Copper
0.32mg · 36% DV
Manganese
0.55mg · 24% DV
Phosphorus
107mg · 15% DV
Magnesium
48mg · 11% DV
Potassium ⭐
200mg · 6% DV
Sodium
5.1mg · 0% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 161 calories in 1 ounce (medium) (28.35 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Fresh raw peanuts are legumes harvested before they have been dried and cured. They grow in underground pods and have a softer, moister texture and a greener, earthier flavour than the familiar roasted, dried peanut. Despite being grouped with nuts in the kitchen, they are related to beans and peas.
In parts of the southern United States, fresh peanuts are often boiled in their shells; elsewhere they may be roasted or cooked into dishes. They are less common fresh than dried in many shops, but can be a pleasant snack or addition to salads and savoury cooking. They provide plant protein and fats, along with fibre and magnesium. Boiling or roasting them without added salt lets their flavour come through.
High
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
High
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
NOVA 2
Minimally Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Contains these allergens:
Vegan
✓ Suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
✓ Suitable
Low FODMAP
— Not suitable
SATURATED
1.78g
MONOUNSATURATED
6.93g
POLYUNSATURATED
4.41g
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Nutrition data compiled from USDA FoodData Central and scientific sources.