Peanut oil, also known as groundnut oil or arachis oil, is a vegetable oil derived from peanuts. The oil usually has a mild or neutral flavor but, if made with roasted peanuts, has a stronger peanut flavor and aroma. It is often used in American, Chinese, Indian, African and Southeast Asian cuisine, both for general cooking and in the case of roasted oil, for added flavor. Peanut oil has a high smoke point relative to many other cooking oils, so it is commonly used for frying foods.

History

Due to war shortages of other oils, the use of readily available peanut oil increased in the United States during World War II.

Production

In 2021, world production of peanut oil (reported as groundnut oil) was 4.75 million tonnes, led by China with 39% of the total (table). India was a major secondary producer.

Uses

Unrefined peanut oil is used as a flavorant for dishes akin to sesame oil. Refined peanut oil is commonly used for frying volume batches of foods like French fries and has a smoke point of 450 °F/232 °C. Unrefined peanut oil is commonly used for cooking due to its natural flavor and nutritional benefits. It's also used in skincare products for its moisturizing properties. Unrefined peanut oil is often used in salad dressings and marinades for its rich, nutty taste.

Biodiesel

At the 1900 Paris Exhibition, the Otto Company, at the request of the French Government, demonstrated that peanut oil could be used as a source of fuel for the diesel engine; this was one of the earliest demonstrations of biodiesel technology.

Other uses

Peanut oil, as with other vegetable oils, can be used to make soap by the process of saponification. Peanut oil is safe for use as a massage oil.

Composition

The oil is 93% fat, composed of oleic acid, a monounsaturated fat (57% of total), linoleic acid, a polyunsaturated fat (20%), and palmitic acid, a saturated fat (16%).

Nutritional content

In a reference amount of 100 g, peanut oil is a rich source of vitamin E, providing 101% of the Daily Value (table). There is no protein or carbohydrate content, and no other micronutrients in significant amounts (table).

Health issues

Toxins

If quality control is neglected, peanuts that contain the mold that produces highly toxic aflatoxin can end up contaminating the oil derived from them.

Allergens

Those allergic to peanuts can consume highly refined peanut oil, but should avoid first-press, organic oil. Most highly refined peanut oils remove the peanut allergens and have been shown to be safe for "the vast majority of peanut-allergic individuals". However, cold-pressed peanut oils may not remove the allergens and thus could be highly dangerous to people with peanut allergy. Since the degree of processing for any particular product is often unclear, many believe that "avoidance is prudent".