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Groundnut seeds, also known as peanuts, provide a direct farm-to-hand experience. Rich in nutritional value, they are high in protein, healthy fats, and a variety of essential vitamins and minerals. Groundnuts can be consumed in various forms; including raw, boiled, or fried, making them a versatile ingredient in cooking and baking. They are commonly used to produce cooking oil, spreads, snacks, and baked goods, while their by-products like peanut meal, peanut skin, and hulls find applications in the fertilizer and feed industry. Groundnuts are primarily cultivated across multiple regions including Africa, Asia, and the Americas, with significant production in India’s states of Gujarat, Andhra Pradesh, Tamil Nadu, and Karnataka. Sustainable farming practices in groundnut production can help enhance food security and combat malnutrition, showcasing the importance of groundnuts not only as a food source but also in agriculture. Groundnuts are recognized for their high oil content ranging between 40-53%, beneficial fatty acids, and nutrient density, including fiber, potassium, calcium, phosphorus, and various B vitamins. Additionally, groundnuts have been cultivated for thousands of years, with origins in South America, and they continue to be an essential crop globally. The haulm, or the leftover material after oil extraction, serves as nutritious livestock feed. Groundnuts also exhibit moderate resistance to issues like Fusarium wilt and dry root rot. Their health benefits, culinary versatility, and role in sustainable agriculture make them a staple in many diets worldwide.

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