groundnut

groundnut common name for several different genera of twining herbaceous, leguminous plants with geocarpie (underground fruits), chiefly the peanut . Groundnuts are classified in the division Magnoliophyta , class Magnoliopsida, order Rosales, family Leguminosae.

peanut (groundnut) Annual, leguminous plant Arachis hypogaea of the pea family. Native to South America, it is now grown in many temperate regions of the world. A versatile plant, in the 19th century, US scientist George Washington Carver researched more than 300 uses for it. The seeds (peanuts) are a valuable source of protein and yield an oil used both in food and in industry. The body of the plant can be used as animal feed. Family: Fabaceae/Leguminosae.

peanut Fruit of Arachis hypogaea, also known as groundnut, earth‐nut, arachis nut, monkey nut and, in southern USA, goober pea (derived from the Swahili nguba); originally a native of South America, it was introduced into the USA by slaves from East Africa. A 60‐g portion (sixty nuts) is a rich source of protein, niacin, and vitamins E and B₁, a good source of copper and zinc, and a source of protein, vitamin B₆, folate, and iron. When dry‐roasted or roasted and salted some of the vitamin B₁ is damaged and the nuts are only a source of this vitamin; dry‐roasted peanuts usually contain about 500 mg of sodium per 60‐g portion, and roast and salted about 250 mg. All three types contain 30 g of fat per portion of which 20% is saturated and 50% mono‐unsaturated; and supply 350 kcal (1470 kJ).