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Nuts & seeds

Peanut flour, low fat

Low-fat peanut flour is ground peanut material from which part, but not all, of the oil has been removed. This USDA profile is distinct from fully defatted peanut flour, whole peanuts and peanut butter.

Nutrition per100 g
428kcal
1,790 kJ

DETAILED OVERVIEW

Nutrition facts

Macros

Protein33.8 g
68% RI*
Carbohydrates31.3 g
12% RI*
Fat21.9 g
31% RI*
Saturated fat3.0 g
15% RI*
Fibre15.8 g
63% RI*
Sugars0.0 g
0% RI*

Vitamins

Vitamin C0.0 mg
0% RI*
Vitamin E0.0 mg
0% RI*
Vitamin K0.0 µg
0% RI*
Vitamin B60.3 mg
21% RI*
Folate133.0 µg
67% RI*

Minerals

Calcium130.0 mg
16% RI*
Iron4.7 mg
34% RI*
Magnesium48.0 mg
13% RI*
Phosphorus508.0 mg
73% RI*
Potassium1,360.0 mg
68% RI*
Sodium1.0 mg
0% RI*

* Reference intake for an average adult. Values may vary by variety, producer and preparation.

GOOD TO KNOW

The whole story
behind peanut flour, low fat

Nutrition is rarely simply “good” or “bad”. Here is the balanced picture to help you decide what fits your diet.

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THE UPSIDE

Why it can be a great choice

  • Provides 33.8 g protein and 15.8 g fibre per 100 g.
  • Provides 1,360 mg potassium, 508 mg phosphorus and 48 mg magnesium per 100 g.
  • Provides 4.74 mg iron, 130 mg calcium and 7.1 micrograms selenium per 100 g.
  • Provides 0.304 mg vitamin B6 and 133 micrograms folate per 100 g.
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THE DOWNSIDE

What to keep in mind

  • Low fat is a comparative product name, not fat-free: the USDA profile still contains 21.9 g fat and 428 kcal per 100 g.
  • USDA does not report total sugar, vitamin E or vitamin K for this record; database zeroes in those fields are technical fallbacks, not measured zero values.
  • Peanut is a major food allergen and can cause severe reactions; flour can spread easily through dust and utensils, increasing cross-contact risk.
  • Protein and fibre values are concentrated per 100 g, but actual recipe portions may be much smaller and should not be described using the full 100 g totals.
  • The degree of oil removal differs among commercial peanut flours, so products labelled low-fat or partially defatted may not match this historical USDA profile.
  • Keep the flour sealed and dry, avoid inhaling airborne powder, and discard products with moisture, mould or rancid odour.