Peanuts

Overview

Peanuts provide niacin (B3) for NAD+ synthesis, resveratrol (polyphenol), and plant protein supporting mitochondrial function and antioxidant networks. Niacin (Vitamin B₃): Directly converted to NAD+ via salvage pathway; food sources include chicken, turkey, tuna, salmon, mushrooms, peanuts, whole grains. Niacin-rich foods (e.g., salmon, chicken breast, turkey, peanuts, and mushrooms) support NAD+ availability, glutathione synthesis, and mitochondrial health.

Food Context

Synergies

• Part of diverse plant protein strategy; dietary diversity (≥30 plant foods per week) supports microbial richness and resilience
• Pair with grains for complete amino acid profile; grain-legume complementarity improves essential amino-acid coverage

Preparation

• Choose dry-roasted or raw over oil-roasted to preserve nutrients and avoid excess omega-6
• Soak to reduce phytates and improve mineral bioavailability

Essential Amino Acid Profile

Peanuts provide a strong plant protein source but are not a complete protein.

Notable amino acids:

• Lysine

Limiting amino acids:

• Methionine and cysteine (DIAAS ~65–70)

Protein pairing strategy:

Peanuts are rich in lysine but relatively low in sulfur-containing amino acids. Combining with grains such as rice, oats, or barley helps create a more balanced essential amino acid profile.

Recipes

no recipes found

Nutrient Tables (per 100 g)

Core nutrients

Nutrient	Amount per 100 g	% RDA per 100 g
Energy	571 kcal	—
Protein	25 g	—
Total fat	39.3 g	—
Saturated fat	7.1 g	—
Carbohydrates	32.1 g	—
Fibre	10.7 g	—

Key micronutrients

Nutrient	Amount per 100 g	% RDA per 100 g
Iron	3.6 mg	19.8%
Calcium	18 mg	1.8%
Potassium	675 mg	19.9%

Reference intakes: US Dietary Reference Intakes for adults (19–50 years; using the higher of male/female values where they differ).

Data provenance (core / micronutrient panel): USDA FoodData Central, PEANUTS, FDC ID 2655605, API, per 100 g edible portion, last checked 2026-03-14

Substances

Substances in this food: editorial (Overview / literature) plus analytical (nutrition table).

12 substances in this food

Copper

Cofactor in redox enzymes; dopamine β-hydroxylase; iron metabolism interplay

Linoleic Acid (LA, n-6)

Essential omega-6; precursor to arachidonic acid and eicosanoids

Magnesium

Enzymatic cofactor (>300 reactions); neurotransmitters; mitochondria; redox balance

Manganese

Cofactor for MnSOD (SOD2); mitochondrial antioxidant defense

Vitamin B1 (Thiamine)

Mitochondrial glucose metabolism; ATP synthesis; rapid turnover in CNS

Vitamin B3 (Niacin; Niacinamide)

NAD+ precursor; supports mitochondrial biogenesis and ATP production

Vitamin B9 (Folate; 5-MTHF)

One-carbon metabolism; methylation; homocysteine recycling

Vitamin E (Tocopherols/Tocotrienols)

Lipid-phase antioxidant; protects PUFA (DHA) in membranes

Zinc

Cofactor in neurotransmission and antioxidant enzymes; dopamine modulation

Iron

Oxygen transport; dopamine synthesis (tyrosine hydroxylase cofactor)

Calcium

Bone health; neurotransmission; interacts with vitamin D and K2

Potassium

Electrolyte for nerve transmission, muscle function, and blood pressure regulation

References

• Niacin (Vitamin B₃): Directly converted to NAD+ via salvage pathway; food sources include chicken, turkey, tuna, salmon, mushrooms, peanuts, whole grains Pirinen et al. 2020
• Niacin-rich foods (e.g., salmon, chicken breast, turkey, peanuts, and mushrooms) support NAD+ availability, glutathione synthesis, and mitochondrial health
• Polyphenols (e.g., resveratrol): Grapes, blueberries, cranberries, peanuts, dark chocolate; resveratrol activates SIRT1, enhancing NAD+-dependent processes
• Nicotinamide Mononucleotide (NMN): Direct NAD⁺ intermediate in salvage pathway; food sources include edamame, broccoli, cucumber, avocado (peanuts also contain some)