Peanut oil, also known asgroundnut oil orarachis oil, is avegetable oil derived frompeanuts. The oil usually has a mild or neutral flavor[1] but, if made with roasted peanuts, has a stronger peanut flavor and aroma.[2][3] It is often used inAmerican,Chinese,Indian, African andSoutheast Asian cuisine, both for general cooking and in the case of roasted oil, for added flavor. Peanut oil has a highsmoke point relative to many other cooking oils,[4] so it is commonly used for frying foods.
 China | 1.84 |
 India | 0.78 |
 Nigeria | 0.36 |
 Pakistan | 0.26 |
 Myanmar | 0.19 |
 Sudan | 0.14 |
 United States | 0.13 |
| World | 4.75 |
Due towar shortages of other oils, the use of readily available peanut oil increased in the United States duringWorld War II.[6]
In 2021, world production of peanut oil (reported as groundnut oil) was 4.75 milliontonnes, led by China with 39% of the total (table). India was a major secondary producer.
Unrefined peanut oil is used as a flavorant for dishes akin tosesame oil. Refined peanut oil is commonly used for frying volume batches of foods likeFrench fries and has a smoke point of 450 °F/232 °C.[7]
Unrefined peanut oil is commonly used forcooking due to its natural flavor and nutritional benefits. It's also used inskincare products for its moisturizing properties.
Unrefined peanut oil is often used in salad dressings and marinades for its rich, nutty taste.
At the1900 Paris Exhibition, theOtto Company, at the request of theFrench Government, demonstrated that peanut oil could be used as a source of fuel for thediesel engine; this was one of the earliest demonstrations ofbiodiesel technology.[8]
Crude peanut oil can be filtered and placed in a reaction tank withmethanol andsodium hydroxide to yieldmethyl ester - the Biodiesel fuel.[8]
Peanut oil, as with other vegetable oils, can be used to make soap by the process ofsaponification.[9] Peanut oil is safe for use as amassage oil.[citation needed]
The oil is 93%fat, composed ofoleic acid, amonounsaturated fat (57% of total),linoleic acid, apolyunsaturated fat (20%), andpalmitic acid, asaturated fat (16%).[10]
In a reference amount of 100 g (3.5 oz), peanut oil is a rich source ofvitamin E, providing 101% of theDaily Value (table). There is noprotein orcarbohydrate content, and no othermicronutrients in significant amounts (table).
| Nutritional value per 100 g (3.5 oz) | |||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Energy | 3,699 kJ (884 kcal) | ||||||||||||||||
0 g | |||||||||||||||||
100 g | |||||||||||||||||
| Saturated | 16 g | ||||||||||||||||
| Monounsaturated | 57 g | ||||||||||||||||
| Polyunsaturated | 20 g | ||||||||||||||||
0 g | |||||||||||||||||
| |||||||||||||||||
| Other constituents | Quantity | ||||||||||||||||
| Cholesterol | 0 mg | ||||||||||||||||
| †Percentages estimated usingUS recommendations for adults,[11] except for potassium, which is estimated based on expert recommendation fromthe National Academies.[12] | |||||||||||||||||
| Type of fat | Total fat (g) | Saturated fat (g) | Monounsaturated fat (g) | Polyunsaturated fat (g) | Smoke point |
|---|---|---|---|---|---|
| Butter[13] | 81 | 51 | 21 | 3 | 150 °C (302 °F)[14] |
| Canola oil[15] | 100 | 6–7 | 62–64 | 24–26 | 205 °C (401 °F)[16][17] |
| Coconut oil[18] | 99 | 83 | 6 | 2 | 177 °C (351 °F) |
| Corn oil[19] | 100 | 13–14 | 27–29 | 52–54 | 230 °C (446 °F)[14] |
| Lard[20] | 100 | 39 | 45 | 11 | 190 °C (374 °F)[14] |
| Peanut oil[21] | 100 | 16 | 57 | 20 | 225 °C (437 °F)[14] |
| Olive oil[22] | 100 | 13–19 | 59–74 | 6–16 | 190 °C (374 °F)[14] |
| Rice bran oil | 100 | 25 | 38 | 37 | 250 °C (482 °F)[23] |
| Soybean oil[24] | 100 | 15 | 22 | 57–58 | 257 °C (495 °F)[14] |
| Suet[25] | 94 | 52 | 32 | 3 | 200 °C (392 °F) |
| Ghee[26] | 99 | 62 | 29 | 4 | 204 °C (399 °F) |
| Sunflower oil[27] | 100 | 10 | 20 | 66 | 225 °C (437 °F)[14] |
| Sunflower oil (higholeic) | 100 | 12 | 84[16] | 4[16] | |
| Vegetableshortening[28] | 100 | 25 | 41 | 28 | 165 °C (329 °F)[14] |
If quality control is neglected, peanuts that contain the mold that produces highly toxicaflatoxin can end up contaminating the oil derived from them.[29]
Thoseallergic to peanuts can consume highly refined peanut oil, but should avoid first-press, organic oil.[30][31] Most highly refined peanut oils remove the peanutallergens and have been shown to be safe for "the vast majority of peanut-allergic individuals".[32] However, cold-pressed peanut oils may not remove the allergens and thus could be highly dangerous to people with peanut allergy.[33]
Since the degree of processing for any particular product is often unclear, many believe that "avoidance is prudent".[34][35]
