Peanut oil (groundnut oil) has a balanced fatty acid profile: approximately 48% monounsaturated oleic acid, 34% polyunsaturated linoleic acid, and 17% saturated fat. Refined peanut oil has a high smoke point (~230°C) and is widely used for deep-frying. Cold-pressed peanut oil retains a distinctive roasted peanut flavour. Highly refined peanut oil is generally considered safe for peanut allergy sufferers as the allergenic proteins are removed, but cold-pressed is not.
Use refined peanut oil for high-heat frying and wok cooking; use cold-pressed as a flavour oil in Asian dressings and marinades. If serving to guests, always declare peanut as an allergen regardless of processing.
Where Oil, peanut (groundnut) Stands Out
Macronutrients per 100g
Vitamins & Minerals
* % Daily Value is the proportion of an adult
EU Nutrient Reference Value (NRV) supplied by 100g of this food.
NRVs are the labelling standard — the same basis as the “%RI” figures printed on
food packaging — so these percentages are directly comparable with a shop label.
They are a single adult figure and do not vary by age or sex, which is why they
sometimes differ from UK dietary reference values: the NRV for vitamin C is 80mg
where the UK RNI is 40mg. When Nutriofia assesses your own intake in the
reports and trackers, it uses the age- and sex-specific UK values instead.
Fibre is shown without a percentage. Our fibre values use the UK
Englyst NSP method, while the published 30g daily goal is an AOAC figure — the two
are measured differently and a single percentage would mislead.
How we source and normalise our data →