Kersting’s groundnut
Kersting's groundnut
Kersting’s groundnut is a small African legume whose dried seeds soften to a starchy texture when cooked, or can be ground into flour.
About Kersting's groundnut
Kersting’s groundnut is a small African legume grown for its edible seeds. The seeds are usually round to oval and may be pale, brown, or mottled depending on variety. Like other dry pulses, they are firm before cooking and soften to a starchy, bean-like texture after soaking and simmering, with a mild legume flavour.
The seeds are cooked as a pulse in stews and other preparations, and may also be ground or processed into flour. They are sold dried and, less commonly, as cooked food. Cooking and processing change their texture and water content, so the dry seed and prepared legume are distinct forms for culinary and nutrition comparisons.
- Ingredient type
- other
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Local names for kersting's groundnut
Names and romanised forms to recognise on menus and labels.
Kersting's groundnut
kersting's groundnut (dry seeds)
Search alias · Not a confirmed translation
kersting's groundnut (fresh seeds)
Search alias · Not a confirmed translation
Available names only. Languages may be spoken in other countries; a name alone does not identify every ingredient in a dish.
Name not available yet.
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Kersting's groundnut nutrition & diet
Kersting's groundnut nutritional value
Reference: Ground bean, dry, raw
Per 100 g of 100 g edible portion in the named official reference form.
- Calories
- 322kcal
- Protein
- 23.8g
- Carbs
- 43.2g
- Fat
- 2.0g
Official national food-composition reference. The displayed food form is part of the estimate; cultivar, recipe, brand, processing and preparation can change values.
Dry seeds should be compared with dry seeds, and cooked seeds with cooked seeds; soaking and cooking substantially change moisture per measured weight. Flour or other processed forms are not equivalent to whole cooked legumes.
Dietary compatibility
- VeganNot established
- VegetarianNot established
- PescatarianNot established
- KetoNot established
- PaleoNot established
- Low-carbNot established
- HalalNot established
- KosherNot established
What these diet assessments mean
- Vegan · Not established
- The available profile does not establish the full composition or processing for this dietary pattern.
- Vegetarian · Not established
- The available profile does not establish the full composition or processing for this dietary pattern.
- Pescatarian · Not established
- The available profile does not establish the full composition or processing for this dietary pattern.
- Keto · Not established
- A defined serving and sourced carbohydrate data are needed before assessing this dietary pattern.
- Paleo · Not established
- The ingredient form and processing have not been assessed against this dietary pattern.
- Low-carb · Not established
- A defined serving and sourced carbohydrate data are needed before assessing this dietary pattern.
- Halal · Not established
- Sourcing, processing and any applicable certification have not been verified. A food name alone does not establish halal status.
- Kosher · Not established
- Sourcing, processing and any applicable certification have not been verified. A food name alone does not establish kosher status.
For the plain ingredient · Awaiting review. Diet compatibility is not allergy suitability or halal/kosher certification. Keto and low-carb depend on the portion.
AI-generated illustration for visual context. It does not identify a particular product or establish allergen content.
Sources & review
Nutrition reference: FAO/INFOODS Food Composition Table for Western Africa (2019) — 03_057 ↗. Values are scaled from 100 g of the recorded edible form. Individual portions have no assumed fixed weight.
Expanded overview, name examples and nutrition notes are database drafts awaiting editorial review. Numeric nutrition values, where shown, have their own source and food-form reference.
The ingredient description and dish connections come from the draft catalogue and may change after review.
Last recorded verification: .