Groundnut, also known as peanut, is a legume crop grown mainly for its edible seeds. It is widely grown in the tropics and subtropics, and is important to both small and large commercial producers. Groundnut is classified as both a grain legume and, due to its high oil content, an oil crop. The seeds of groundnut are a nutritionally dense food, rich in protein and fat. Despite its several common names, the peanut is not a true nut.

Groundnut may refer to seeds that ripen underground, of the following plants, all in the Faboideae subfamily of the legumes:

• Arachis hypogaea, the peanut
• Arachis villosulicarpa, a perennial peanut species
• Vigna subterranea, the Bambara groundnut
• Macrotyloma geocarpum, the Hausa groundnut

Groundnuts have a shallow root system that skips along the ground. They can literally be found on the surface of the soil sometimes. Groundnuts are abundant in protein, healthy fats and dietary fiber. They are immensely rich in potassium, calcium, phosphorus and B vitamins. Groundnuts are used in a variety of ways, such as in cooking oil, legumes, and nuts. They are also used to produce peanut butter, candy, and bakery products. Groundnuts are a staple in Indian kitchens and are used to make a variety of dishes such as chutneys, curries, and sweets. Groundnut cake is a livestock feed, mostly used by cattle as protein supplements.