Foundation for Diet and Health

The best perspective for your health

The best perspective for your health

The best perspective for your health

The best perspective for your health

Peanut oil

Peanut oil has a mild, savory flavor. It is a good choice to use with a number of dishes, for example, for stir-fries, deep-fried dishes, and salad dressings.
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Peanut oil is a vegetable oil that is obtained by pressing peanut seeds (Arachis hypogaea). Cold-pressed peanut oil has a slightly yellowish color and a mild flavor. Refined peanut oil is pale and has a fairly neutral taste, which is why it is used for making mayonnaise.

General information:

From Wikipedia:Peanut oil, also known as groundnut oil or arachis oil, is a mild-tasting vegetable oil derived from peanuts. The oil is available with a strong peanut flavor and aroma, analogous to sesame oil.

It is often used in Chinese, South Asian and Southeast Asian cuisine, both for general cooking, and in the case of roasted oil, for added flavor. Peanut oil has a high smoke point relative to many other cooking oils, so is commonly used for frying foods. Its major component fatty acids are oleic acid (46.8% as olein), linoleic acid (33.4% as linolein), and palmitic acid (10.0% as palmitin). The oil also contains some stearic acid, arachidic acid, behenic acid, lignoceric acid and other fatty acids.

Antioxidants such as vitamin E are sometimes added to improve the shelf life of the oil.”

Nutritional information:

According to the USDA data upon which the following table is based, 100 g of peanut oil contains 17.7 g of saturated fat, 48.3 g of monounsaturated fat, and 33.4 g of polyunsaturated fat.”

Allergens and toxins:

Most highly refined peanut oils remove the peanut allergens and have been shown to be safe for "the vast majority of peanut-allergic individuals". However, cold-pressed peanut oils may not remove the allergens and thus could be highly dangerous to people with a peanut allergy. Since the degree of processing for any particular product is often unclear, "avoidance is prudent." If quality control is neglected, peanuts that contain the mold that produces highly toxic aflatoxin can end up contaminating the oil derived from them.”

Other uses:

Peanut oil, as with other vegetable oils, can be used to make soap by the process of saponification.The oil is safe for use as a massage oil. Peanut researcher George Washington Carver marketed a peanut massage oil.”


At the 1900 Paris Exhibition, the Otto Company, at the request of the French Government, demonstrated that peanut oil could be used as a source of fuel for the diesel engine; this was one of the earliest demonstrations of biodiesel technology.”

Suspension agent

Some medicines and vitamins use arachis oil as a suspension agent.”

Nutritional Information per 100g 2000 kCal
Energy 884 kcal44.2%
Fat/Lipids 100 g142.9%
Saturated Fats 17 g84.5%
Carbohydrates (inc.dietary fiber) 0 g0.0%
Sugars 0 g0.0%
Fiber 0 g0.0%
Protein (albumin) 0 g0.0%
Cooking Salt n/a
Recommended daily allowance according to the GDA.
Protein (albumin)
Cooking Salt

Essential Nutrients per 100g with %-share Daily Requirement at 2000 kCal
FatLinoleic acid; LA; 18:2 omega-6 32 g320.0%
VitVitamin E, as a-TEs 16 mg131.0%
VitVitamin K 0.7 µg1.0%
FatAlpha-Linolenic acid; ALA; 18:3 omega-3 0 g< 0.1%
ElemCalcium, Ca 0 mg< 0.1%
MinIron, Fe 0.03 mg< 0.1%
ElemMagnesium, Mg 0 mg< 0.1%
ElemPhosphorus, P 0 mg< 0.1%
ElemPotassium, K 0 mg< 0.1%
Sodium, Na 0 mg< 0.1%

Detailed Nutritional Information per 100g for this Ingredient

The majority of the nutritional information comes from the USDA (US Department of Agriculture). This means that the information for natural products is often incomplete or only given within broader categories, whereas in most cases products made from these have more complete information displayed.

If we take flaxseed, for example, the important essential amino acid ALA (omega-3) is only included in an overarching category whereas for flaxseed oil ALA is listed specifically. In time, we will be able to change this, but it will require a lot of work. An “i” appears behind ingredients that have been adjusted and an explanation appears when you hover over this symbol.

For Erb Muesli, the original calculations resulted in 48 % of the daily requirement of ALA — but with the correction, we see that the muesli actually covers >100 % of the necessary recommendation for the omega-3 fatty acid ALA. Our goal is to eventually be able to compare the nutritional value of our recipes with those that are used in conventional western lifestyles.

Essential fatty acids, (SC-PUFA) 2000 kCal
Linoleic acid; LA; 18:2 omega-6 32 g320.0%
Alpha-Linolenic acid; ALA; 18:3 omega-3 0 g< 0.1%

Essential amino acids 2000 kCal
Tryptophan (Trp, W) 0 g< 0.1%
Threonine (Thr, T) 0 g< 0.1%
Isoleucine (Ile, I) 0 g< 0.1%
Leucine (Leu, L) 0 g< 0.1%
Lysine (Lys, K) 0 g< 0.1%
Methionine (Met, M) 0 g< 0.1%
Phenylalanine (Phe, F) 0 g< 0.1%
Valine (Val, V) 0 g< 0.1%

Vitamins 2000 kCal
Vitamin E, as a-TEs 16 mg131.0%
Vitamin K 0.7 µg1.0%
Vitamin C (ascorbic acid) 0 mg< 0.1%
Thiamine (vitamin B1) 0 mg< 0.1%
Riboflavin (vitamin B2) 0 mg< 0.1%
Niacin (née vitamin B3) 0 mg< 0.1%
Pantothenic acid (vitamin B5) 0 mg< 0.1%
Vitamin B6 (pyridoxine) 0 mg< 0.1%
Vitamin A, as RAE 0 µg< 0.1%
Folate, as the active form of folic acid (née vitamin B9 and B11) 0 µg< 0.1%
Vitamin D 0 µg< 0.1%

Essential macroelements (macronutrients) 2000 kCal
Calcium, Ca 0 mg< 0.1%
Magnesium, Mg 0 mg< 0.1%
Phosphorus, P 0 mg< 0.1%
Potassium, K 0 mg< 0.1%
Sodium, Na 0 mg< 0.1%

Essential trace elements (micronutrients) 2000 kCal
Iron, Fe 0.03 mg< 0.1%
Zinc, Zn 0.01 mg< 0.1%
Copper, Cu 0 mg< 0.1%
Selenium, Se 0 µg< 0.1%