Are peanuts peas or nuts? Peanuts are technically not nuts—they’re legumes. Unlike tree nuts such as almonds or walnuts, peanuts grow underground and are more closely related to peas, beans, and lentils. However, due to their nut-like taste and texture, they’re often treated as nuts in cooking and nutrition.
Botanical Classification of Peanuts
To answer the question “Are peanuts peas or nuts?” from a scientific perspective, we need to look at their botanical classification. Peanuts (Arachis hypogaea) belong to the legume family, Fabaceae—the same family as beans, lentils, and peas. Unlike tree nuts, which grow on trees, peanuts develop underground, making them geologically and botanically distinct from true nuts.
Legumes are plants whose seeds grow inside pods, and peanuts follow this pattern. After pollination, the peanut plant bends toward the ground and pushes its fertilized ovary into the soil, where the peanut matures underground. This unique process is called geocarpy, which is extremely rare in the plant kingdom.
Peanuts vs Peas vs Nuts: Key Differences
- Growth: Peanuts and peas grow in pods; peanuts grow underground, peas grow above ground. Nuts grow on trees.
- Shell: Peanuts have a soft, fibrous shell; peas have a thin pod; true nuts have hard, woody shells.
- Family: Peanuts and peas = Legumes; Tree nuts (like almonds, walnuts) = Not legumes.
- Botanical: Peanuts and peas come from the Fabaceae family; tree nuts come from various unrelated families.
Understanding these differences helps clarify why peanuts, while closely related to peas and beans, are grouped with nuts only in culinary and commercial contexts. Botanically, peanuts and peas share more in common than peanuts do with almonds or hazelnuts.
Why Peanuts Are Considered Nuts in Cooking
Despite their botanical status, peanuts are commonly grouped with nuts due to their similar flavor, texture, and usage. In the culinary world, classification is based on taste and function, not plant biology. Peanuts are roasted, salted, ground into butter, and added to sweet and savory dishes—just like almonds or cashews.
In grocery stores and food labeling, you’ll find peanuts listed under “nuts,” and they’re included in “nut mixes” despite not being a true nut. This practical usage reinforces the idea of peanuts being nuts in the everyday sense. From a regulatory standpoint, peanuts are also classified as nuts by the U.S. Food and Drug Administration (FDA) for allergy labeling, reflecting their real-world impact rather than botanical accuracy.
Nutritional Comparison with Tree Nuts
From a nutritional standpoint, peanuts have more in common with tree nuts than with peas. They are high in healthy fats, protein, fiber, vitamins like niacin and folate, and minerals such as magnesium and phosphorus.
Here’s a quick comparison of 1 oz servings:
- Peanuts: 7g protein, 14g fat, 2g fiber
- Almonds: 6g protein, 14g fat, 3.5g fiber
- Peas (cooked): 5g protein, 0.4g fat, 4g fiber
Although peas offer valuable nutrients, their profile is very different from that of peanuts. Peanuts, like tree nuts, are calorie-dense and rich in monounsaturated fats—fats that are heart-healthy when consumed in moderation.
Health Benefits and Allergies
Peanuts have long been recognized for their health-promoting properties. Studies show that moderate consumption of peanuts may reduce the risk of cardiovascular disease, help regulate blood sugar, and support weight management due to their satiating effects.
According to the Harvard School of Public Health, peanuts provide antioxidants like resveratrol, which is also found in red wine and grapes. These compounds help combat oxidative stress and inflammation in the body.
However, peanuts are also one of the most common food allergens. Peanut allergies affect approximately 1–2% of the U.S. population, with reactions ranging from mild hives to severe anaphylaxis. Unlike tree nut allergies, which often overlap, peanut allergies can occur independently. This has led to the widespread inclusion of peanut warnings on food packaging and menus.
How Peanuts Grow: A Closer Look
Peanuts are grown mostly in warm climates, with major producers including the United States (especially Georgia), China, India, and parts of Africa. The growing process begins with planting the peanut seed, which is actually the shelled legume itself.
After the plant flowers, the stalk elongates and grows downward into the soil. The peanut pods then form underground, unlike peas, which mature inside pods above ground. This underground development helps protect peanuts from many pests and environmental hazards but makes harvesting more labor-intensive.
Farming peanuts also improves soil health. As legumes, peanuts fix nitrogen in the soil, enriching it for future crops—a sustainable advantage over many other cash crops.
Cultural Perceptions of Peanuts
Peanuts hold significant cultural and economic value around the world. In the U.S., they’re synonymous with peanut butter, a staple in American households. In West Africa and parts of Asia, peanuts are ground into sauces and stews, forming the basis of traditional dishes.
The term “nut” in “peanut” reinforces cultural perception, even though it’s a misnomer. Marketing and historical usage have normalized this term to the point where few consumers question it. Peanuts are also a major export crop and a source of livelihood for millions of farmers globally.
Economic Importance of Peanuts
Peanuts represent a multi-billion dollar global industry. In the United States alone, the peanut sector contributes over $4 billion annually to the economy, supporting thousands of jobs in farming, manufacturing, and distribution.
Products derived from peanuts go far beyond snack foods. Peanut oil is widely used in cooking and food processing. Peanut shells are processed into fiberboard and other materials. Even peanut skins are repurposed in compost and animal feed.
In developing countries, peanuts play a critical role in nutrition security. Organizations such as UNICEF and the World Food Programme use peanut-based products like Plumpy’Nut to combat childhood malnutrition due to their high caloric and nutrient density.
Scientific Research on Peanuts
Recent scientific studies continue to uncover more about peanuts’ potential health benefits. Research published in the Journal of Nutrition & Metabolism links regular peanut consumption with lower risks of type 2 diabetes and certain cancers.
Moreover, studies on peanut genetics are helping breeders develop drought-resistant and allergy-reduced peanut varieties. These innovations are not only improving food safety but also enhancing crop sustainability for regions heavily affected by climate change.
Peanut allergy desensitization therapies are also being developed, including oral immunotherapy treatments that have shown promising results in clinical trials.
Expert Insights
“From a botanical perspective, peanuts are legumes. But in terms of nutrition and allergens, they behave very much like tree nuts,” says Dr. Linda Carlson, PhD, Plant Biologist at the University of Georgia.
“Peanuts blur the line between food categories. They’re not nuts by definition, but for all practical purposes, they might as well be,” adds Chef Alex Mendez, Culinary Instructor at the Institute of Culinary Arts, New York.
“Understanding the classification of peanuts helps with allergy awareness and food labeling. It’s a legume, but it shares the same allergenic proteins found in tree nuts,” explains Dr. Emily Zhang, MD, Immunologist at the Mayo Clinic.
Conclusion
So, are peanuts peas or nuts? The scientific answer is clear: peanuts are legumes, not nuts or peas. Yet their flavor, usage, and nutritional profile align them more with nuts than with their legume cousins like peas and beans.
Understanding this dual identity helps clarify food labeling, allergy classification, and even dietary recommendations. Whether you’re enjoying a peanut butter sandwich or tossing roasted peanuts into a salad, you’re consuming a legume disguised as a nut — and that’s part of what makes peanuts so fascinating.
Next time you munch on a handful of peanuts, you’ll know you’re not just enjoying a snack—you’re savoring a botanical wonder with a complex identity that bridges science, nutrition, and culture.
Learn more from the Harvard T.H. Chan School of Public Health and the Journal of Nutrition & Metabolism.