Salted peanut

A small handful, about 30 g, is a practical portion; eating from the packet makes it easy to lose track. That handful provides 186 kcal.

Yes. Roughly chop them over stir-fries, noodle salads or soups just before serving, so they stay crunchy; taste the dish before adding more salt.

Brush or shake off loose salt before eating. A quick rinse removes more surface salt, but leaves the peanuts damp, so dry them thoroughly before using.

Keep them in an airtight container in a cool, dry cupboard, away from sunlight. Once opened, seal the packet or transfer the peanuts to a container to help prevent them going stale.

They add crunch to satay-style noodle dishes, chopped salads and soups, and pair well with chilli, lime and fresh herbs. Add them at the end so they do not soften.

Yes: use the same amount of unsalted peanuts, then add salt gradually to the dish. Unsalted peanuts provide 627 kcal per 100 g, close to salted peanuts at 620 kcal.

Peanuts are legumes, like peas and beans, rather than tree nuts. The pods develop underground, which is why peanuts are also called groundnuts.

Yes. Peanut allergy can cause serious reactions, and even small amounts may be unsafe for someone who is allergic. Keep salted peanuts and foods containing them away from that person.