R eview of the nutritional components of various types of peanuts

Abstract: As a vital oilseed and cash crop, peanuts' nutritional composition directly determines their edible value and proces ing applications. T his study systematically

examines nutritional characteristics across peanut varieties with different cultivation methods, seed coat colors, and kernel morphologies. It analyzes differences in

macronutrient and micronutrient types while exploring mechanisms by which genetic background, environmental conditions. K ey words: peanut type; nutritional composition; seed coat color; fatty acid composition; mineral enrichment; proces ing effects

Foreword ：

Current research predominantly focuses on individual peanut varieties, lacking systematic comparative analyses across different types. This study establishes a classification framework based on cultivation patterns, morphological characteristics, and biochemical properties[1]. It specifically investigates the distribution patterns of proteome components, fatty acid profiles, vitamins, and minerals across various peanut varieties, revealing the interaction mechanisms between genetic and environmental factors[2].

I. Overview of main types and characteristics of peanuts

(1) Types of peanuts classified by planting methods

Traditional peanut cultivation systems classify varieties into three types: creeping-type (prostrate growth), cluster-type (upright growth), and semi-creepingtype (high adaptability) .[3].

(2) Types of peanuts classified by seed coat color

Peanut seed coats display a continuous color spectrum ranging from light pink to deep purple, primarily categorized into three groups: red, purple, and white. Red seed coats contain high concentrations of proanthocyanidins, which form a dense protective layer beneath the kernel's surface[4].

II. Analysis of basic nutrients of different types of peanuts

(1) Differences in macronutrient composition

1. Comparison of protein content and amino acid composition

Pearl-shaped peanuts typically accumulate high concentrations of storage proteins, with globulin accounting for over 70% of total protein. Multi-pod varieties demonstrate particularly prominent sulfur-containing amino acid content, showing specific enrichment of methionine in the embryo axis region[5]. Red-skinned peanuts contain a more complete spectrum of essential amino acids, notably showing significantly elevated lysine concentrations at the seed coat-leaf junction.

2. Specific analysis of fat content and fatty acid composition

Straight-type peanut varieties accumulate oil continuously during the late grain development stage, with their monounsaturated fatty acid content generally exceeding that of prostrate varieties[6]. Purple-skinned peanuts contain unique odd-carbon chain fatty acids, which form protective lipid membranes in the seed coat pigment layer.

(2) Distribution characteristics of micronutrients

1. Comparison of fat soluble vitamins such as vitamin E and B vitamins

Purple-skinned peanuts exhibit exceptional δ-tocopherol content, with this isomer forming complexes with anthocyanins in the seed coat pigment bodies[7]. In cluster-type varieties, γ -tocopherol accumulates primarily in the cotyledon oil bodies, where its antioxidant activity is regulated by light intensity. Red-skinned peanuts contain high concentrations of riboflavin, which participates in redox reactions within the seed coat palisade tissue.

2. Enrichment patterns of mineral elements such as calcium, iron and zinc

In polycrystalline peanuts, calcium ions specifically deposit in the calcium oxalate crystals within the seed coat, a mineralized structure that enhances mechanical strength. In purple varieties, iron is stored as plant iron protein in the aleurone layer, with its bioavailability being limited by phytic acid content[8].

sum up ：

Peanuts exhibit distinct nutritional characteristics across cultivar types. Core differences include high protein content in pearl bean varieties, anthocyanin accumulation in purple germplasm, and oleic acid stability in cluster-type varieties..

Reference documentation ：

[1]ZhangY ,ZhuW ,JinY , [1]ZhangY ,ZhuW ,JinY , et al.Effect of Boiling and Roasting Treatments on the Nutrients, Lipid Quality, and Flavor of Peanuts[J].Food Science & Nutriti on,2024,12(11):9314-9324.

[2]Samuel O O ,Olaniyi O ,Michael A , et al.Variations of Nutrient and Antinutrient Components of Bambara Groundnut (Vigna subterranea (L.) Verdc.) Seeds[J].Journal of Food Quality,2022,2022

[3]O. A ,U. B O ,I. A .Effect of different storage materials on fungal load and proximate composition of groundnut[J]. Bulletin of the Institute of Tropical Agriculture, Kyushu University,2022,45(0):9-16.

[4]Mahmudul H ,Kamal M U ,Muda T M M , et al.Effect of Nitrogen and Phosphorus Fertilizers on Growth, Yield, Nodulation and Nutritional Composition of Bambara Groundnut [Vigna subterranea (L.) Verdc.][J].Legume Research - An International Journal,2021,44(12):1437-1442.

[5]Oduma V O ,Inyang E U ,Okongoh N O .Impact of Partial Replacement of Peanut Paste with Sesame Seed Paste on the Nutritional and Anti-nutritional Components of Butter Made from the Blends[J].European Journal of Nutrition & Food Safety,2020,53-66.

[6]Yeon S P ,Hun J L ,Min B K , et al. Nutritional Components and Antioxidant Activities of ‘Sangan’ and ‘Heuksaeng’ Peanuts (Arachis hypogaea L.) Grown in Korea[J].Journal of the Korean Society of Food Science and Nutrition,2019,48(9):943-952.

[7]Ojokoh O A ,Omojokun O A . Effects of Fermentation on the Nutritional Composition of Banana and Groundnut Flour Blends[J]. Journal of Applied Life Sciences International,2019,1-10.

[8] The Effects of Nutrients on Fungi and Aflatoxin Contamination in Peanut[J].International Journal of Scientific and Technological Research,2019,

作者简介：

第一作者：潘靖磊（2004 年 1 月—），男，汉族，市人，学士研究方向：作物建模、有机肥应用