Peanuts are often sold alongside convenience food and for this reason many consider the peanut to be of low nutritional quality. However the nutritional quality of the peanut is related to the way it is presented. Often peanuts are sold with added salt, flavours or preservatives, and in this form there is a significant effort on the part of the manufacturer to make the peanuts highly tasty. This is problematic because it facilitates the transfer of energy to the consumer, and often this can lead to negative physiological effects due to the high fat content of peanuts. However, peanuts are legumes, and a large body of research suggests that legumes and their pulses are nutritious and have significant health benefits. Therefore the nutritional quality of the peanut really comes down to how it is consumed. Therefore, when taken in moderation, without overconsumption, the high protein high fibre aspects of the peanut may confer significant beneficial health effects that are inline with other pulses such as beans and peas.
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