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Pregnant and breastfeeding women can eat peanuts, as long as they don’t have a personal or family history of atopy (a genetic tendency to develop allergies). Some experts suggest that women with this background should avoid peanuts during pregnancy to reduce the risk of their child developing a peanut allergy. However, current research does not provide strong evidence to confirm this link. The development of peanut allergies appears to result from a combination of factors—including genetics, environmental exposure, and immune system responses—that interact in complex ways.

Peanuts should not be consumed by individuals who are allergic or sensitive to oilseeds. Additionally, people with a family history of allergies or those prone to herpes outbreaks should be cautious. Peanuts are high in arginine, an amino acid that may promote the replication of the herpes virus and potentially trigger new lesions.

Peanuts are naturally gluten-free. Gluten is an insoluble protein made up of two main protein groups: prolamins and glutenins, both of which are not soluble in water. Gluten is commonly found in grains such as wheat, oats, rye, and barley. Peanuts, on the other hand, are oilseeds, which means they are naturally gluten-free.

Yes, they can! Studies on Diabetes Mellitus (DM) suggest that peanuts can be a healthy part of a diabetic-friendly diet. They are rich in unsaturated fats, which may help reduce insulin resistance—a common issue in diabetes. Peanuts are also high in magnesium and fiber, and they have a low glycemic index.

Some of the benefits include: prevention of cardiovascular diseases; reduced risk of certain cancers, including colorectal, endometrial, and pancreatic cancer (as suggested by a German study); lower overall mortality risk; reduced risk of death associated with heart disease and cancer; reduction in LDL cholesterol; and lower triglyceride levels, particularly in people with type 2 diabetes.

Yes, they are. Functional foods are those that contain nutrients or compounds that positively affect metabolism or physiological functions, supporting growth, development, maintenance, and overall health.

Peanuts qualify as a functional food because they are rich in beneficial compounds such as phytosterols, phenolic compounds, stilbenes, lignans, and isoflavones. These bioactive substances have powerful antioxidant properties. They contribute to the prevention of cardiovascular disease and certain types of cancer, help lower LDL (“bad”) cholesterol, and support metabolic balance.

Through the article cited below, we have the table with the nutritional values of peanuts:

Table 2. Peanut (Arachis hypogea). All types. Nutritional value for 100 g: USDA National Nutrition Facts Database

Source: Moharana et al. (2020)

Source: MOHARANA, Ankit et al. Peanut as a food source: A review. Journal Of Pharmacognosy And Phytochemistry. India, p. 225-232. Sept. 06, 2020. Available at: https://www.phytojournal.com/archives/2020.v9.i6.12885/peanut-as-a-food-source-a-review. Access on: Aug. 19, 2024.