ಪ್ರತಿ ವರ್ಷ ರೂ. 6,000 ಖಾತೆಗೆ ಜಮಾ Useful information ನೀಡಿದ Joint Director of Agriculture Department

Groundnut (Arachis hypogaea), or peanut, is a nutrient-dense legume (not a true nut) widely cultivated for its edible seeds, high-quality oil, and protein. Rich in healthy fats and protein, it is a staple in Indian cuisine (used in chutneys, curries) and is typically grown in warm climates, with India as a top producer. 

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Key Facts About Groundnut

Production:

 India is the second-largest producer of groundnuts globally. Major growing states include Gujarat, Rajasthan, Tamil Nadu, Andhra Pradesh, and Karnataka.

Varieties: Major Indian varieties include Kadiri-2, Kadiri-3, GAUG-10, Kuber, and BG-1.

Nutritional Value: Groundnuts are a rich source of plant-based protein, healthy fats (monounsaturated and polyunsaturated), and vitamins.

Health Benefits: They may aid in controlling diabetes due to high magnesium content and contain resveratrol and beta-sitosterol, which help in reducing inflammation and tumor growth.

Uses: Groundnuts are consumed raw, roasted, boiled, or processed into oil, butter, and flour.

Cultivation: Groundnuts are legumes that grow underground, thriving in well-drained soil. They fix nitrogen in the soil, making them excellent for crop rotation. 

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Common Cultivation Practices

Harvesting: Done in dry seasons, involving digging up pods and sun-drying them.

Intercropping: They are frequently intercropped with maize, sorghum, and sunflower. 

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Roasting Methods

Air Fryer/Oven: Spread on a tray and roast for ~30 mins.

Salt Method: Stirring with salt in a pan over medium heat.

Sand Method: A traditional, cost-effective method using hot sand.

Garri Method: Similar to salt, using cassava flakes. 

Courtesy:- Wikipedia

Here, see varieties of Groundnut crops.
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