La cacahuète fait partie des protéagineux comme le soja, c’est-à-dire des graines riches en protéines, elle en renferme 26 %. Elle est aussi très riche en lipides (50 %), il s’agit en majorité d’acides gras mono-insaturés, les mêmes que dans l’huile d’olive.
Pour bénéficier de ses bienfaits, il faut la choisir non salée et crue ou à peine toastée pour relever sa saveur. Les hautes températures dénaturent ses protéines et oxydent ses acides gras les plus fragiles.
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