Groundnut (Raw) Nutrition Facts
Description: Groundnut, Raw, Dried
Local Names: Aku ekese (Igbo), Epa (Yoruba), Mmasan (Ibibio)
Scientific Name: Arachis hypogea
Category: Nuts and Seeds
Calories in Groundnut (Raw)
The calories in 100 grams of Groundnut (Raw) is 586.333 calories (kcal).
Quick Groundnut (Raw) Nutritional Value
Here is a quick overview of Groundnut (Raw) nutrition information:
Quantity | 100g |
Calories | 586.333 kcl |
Fat | 45.767g |
Protein | 23.5g |
Carb | 17.87g |
Detailed Groundnut (Raw) Nutrition Data
Here is the detailed data on Groundnut (Raw) nutrition info:
Groundnut (Raw) Macronutrients data
Weight | 100g |
Energy | 2432.47 Kj |
Calories | 586.333 kcl |
Fat | 45.767g |
Protein | 23.5g |
Carb | 17.87g |
Fiber | 4.477g |
Water | 7.095g |
Groundnut (Raw) Minerals Data
Weight | 100g |
Calcium | 35.393mg |
Iron (Fe) | 2.931mg |
Magnesium | 0.18mg |
Phosphorus (P) | 0.68mg |
Potassium (k) | 0.47mg |
Sodium (Na) | 0.71mg |
Zinc (Zn) | 4.699mg |
Copper (Cu) | 1.056mg |
Manganese | 2.95mg |
Groundnut (Raw) Vitamins Data
Weight | 100g |
Vitamin A, RAE | μg |
Retinol | mg |
Carotene, beta | μg |
Vitamin D | μg |
Thiamin, B1 | 0.87mg |
Riboflavin, B2 | 0.14mg |
Niacin, B3 | 15.5mg |
0.59mg | |
Folate, B9 (μg) | 110μg |
Vitamin B12 (μg) | μg |
Vitamin C (mg) | mg |
other Groundnut (Raw) Micronutrients
Weight | 100g |
Ash | 2.35g |
Alcohol | - |
Caffeine | - |
Theobromine | - |
Summary of Groundnut (Raw) , Aku ekese (Igbo), Epa (Yoruba), Mmasan (Ibibio) Nutrition Info
Serving size of 100 grams of Groundnut (Raw) , Aku ekese (Igbo), Epa (Yoruba), Mmasan (Ibibio) contains 586.333 calories, 23.5g of Protein, 45.767g of Fat, and 17.87g of Carbs.
Groundnut (Raw) Nutrition facts Summary | ||
Description: | Groundnut, Raw, Dried | |
Local Names: | Aku ekese (Igbo), Epa (Yoruba), Mmasan (Ibibio) | |
Scientific Name: | Arachis hypogea | |
Category: | Nuts and Seeds | |
Serving Size: | 100 grams | |
Calories: | 586.333 Kcal/100g | |
Nutrients | - Energy:
2432.47Kj |
Data sources include: Barbara Stadlmayr, U Ruth Charrondiere, Victor N Enujiugha, Romaric G Bayili, Etel G Fagbohoun, Babacar Samb, Paulina Addy,Ingrid Barikmo, Fatimata Ouattara, Arne Oshaug, Isaac Akinyele, George Amponsah, Annor, Kennedy Bomfeh, Henrietta Ene-Obong, Ifeyironwa Francisca Smith, Ismael Thiam, Barbara Burlingame Onyenweaku, E. O., Ene-Obong, H. N., Williams, I. O. (2016).Nutrient quality of Nigerian egg species, raw and boiled. Unpublished data, Human Nutrition Unit, Department of Biochemistry, University of Calabar, Nigeria.2 West African Food Composition Table FAO Rome, Onyenweaku, E. O., Ene-Obong, H. N., Williams, I. O. (2016).Nutrient quality of Nigerian egg species, raw and boiled. Unpublished data, Human Nutrition Unit, Department of Biochemistry, University of Calabar, Nigeria.2, Akinyele I.O. And Shokunbi O.S Onyenweaku, E. O., Ene-Obong, H. N., Williams, I. O. (2016).Nutrient quality of Nigerian egg species, raw and boiled. Unpublished data, Human Nutrition Unit, Department of Biochemistry, University of Calabar, Nigeria.5 Concentrations of Mn, Fe, Cu,Zn, Cr,Cd,Pb, Ni in selected Nigerian tubers, legumes and cereals and estimates of the adult daily intakes. Vol. 173, pp: 702-708, Ayoola P.B., Adeyeye A., Onawunmi O.O., Onyenweaku, E. O., Ene-Obong, H. N., Williams, I. O. (2016).Nutrient quality of Nigerian egg species, raw and boiled. Unpublished data, Human Nutrition Unit, Department of Biochemistry, University of Calabar, Nigeria.2 Chemical evaluation of food value of groundnut(Arachis hypogea) Seeds Amarican Journal of Food and Nutrition Online ISSN Chukwu-Ebi, J. A., Ene-Obong, H. N. (2013). Nutrient potential of wild and cultivated edible mushrooms and theur possible use in fortifying snacks for pre-school and school children. M.Sc. Degree thesis, Department of Home Science, Nutrition and Dietetics, University of Nigeria, Nsukka. Paper In Press.7-Adeyemo S.M. and Onilude A.A.(Onyenweaku, E. O., Ene-Obong, H. N., Williams, I. O. (2016).Nutrient quality of Nigerian egg species, raw and boiled. Unpublished data, Human Nutrition Unit, Department of Biochemistry, University of Calabar, Nigeria.3) Enzymatic Reduction of Anti-nutritional Factors in Fermenting Soybeans by Lactobacillus plantarum Isolates from Fermenting Cereals. Nigerian Food Journal Volume 31, Issue 2, Onyenweaku, E. O., Ene-Obong, H. N., Williams, I. O. (2016).Nutrient quality of Nigerian egg species, raw and boiled. Unpublished data, Human Nutrition Unit, Department of Biochemistry, University of Calabar, Nigeria.3, Pages 84–907, Ihekoronye, A. I. and Ngoddy, P. O. (Effiong, G. S., Ogban, P. I., Ibia, T. O., Adam, A. A. (Alinnor, I. J., Akalezi, C. O. (Onyenweaku, E. O., Ene-Obong, H. N., Williams, I. O. (2016).Nutrient quality of Nigerian egg species, raw and boiled. Unpublished data, Human Nutrition Unit, Department of Biochemistry, University of Calabar, Nigeria.0). Proximate and mineral compositions of Dioscorea rotundata (white yam) and Colocasia esculenta (white cocoyam). Pakistan Journal of Nutrition,9 (10), 998-1001.9). Evaluation of nutrient-supplying potentials of fluted pumpkin (Telfairia occidentalis, Hook, F.) and okra (Abelmoschus esculentus) (L.) Moench. Academic Journal of Plant Sciences, 2 (3), Ene-Obon, H. N., Carnovale E. (1992).A comparison of the proximate, mineral and amino acid composition of some known and lesser known legumes in Nigeria. Food Chemistry, 43:169-175-Charlie, A. M., Ene-Obong, H. N. (2014), Proximate, phytochemicals and anti-nutrient composition of selected green leafy vegetables consumed in Cross River State, Nigeria.5). Integrated Food Science nad Technology for the Tropics. MacMillan Publishers, London., https://fdc.nal.usda.gov/