Are Groundnuts a Pulse? The Key Difference Explained

December 28, 2025 •

3 min read

According to the Food and Agriculture Organization of the United Nations (FAO), while all pulses are legumes, not all legumes are pulses. This critical distinction helps explain the classification of many common foods, including groundnuts, which are scientifically a type of legume but are not considered a pulse.

Quick Summary

Groundnuts are legumes, but their high oil content disqualifies them as pulses, which are low-fat, dried edible seeds. Pulses include beans, peas, and lentils, while groundnuts are specifically categorized as oilseed legumes. The key difference lies in their nutritional profile and primary agricultural use.

Key Points

Botanical vs. Agricultural Classification: Groundnuts are scientifically legumes, but they are not considered pulses according to the FAO's agricultural definition.
High Oil Content: Groundnuts are categorized as oilseed crops due to their high fat content, distinguishing them from the low-fat pulses.
Specific Criteria for Pulses: For a legume to be a pulse, it must be harvested as a dry, edible seed and not primarily for oil or as fodder.
Culinary Confusion: While often called "nuts" in culinary contexts, groundnuts are scientifically legumes that grow underground.
Nutritional Differences: Groundnuts are high in fat, protein, and vitamins, whereas pulses are high in protein and fiber but low in fat.
Agricultural Use Defines Category: The primary use of groundnuts for oil production is the main reason for their non-pulse classification.

Groundnuts: A Legume, Not a Pulse

Groundnuts, commonly known as peanuts, are often perceived as nuts in culinary contexts due to their taste and texture, but botanically, they belong to the Fabaceae family, also known as the legume family. This family encompasses plants like beans, peas, clovers, and alfalfa. The classification of 'pulse' is more specific and defined by organizations such as the Food and Agriculture Organization (FAO).

The Defining Characteristics of a Pulse

A legume is classified as a pulse only if it is harvested exclusively for its dry, edible seed. This excludes several types of legumes, such as those harvested green (like green beans), those primarily used for oil extraction (like soybeans and groundnuts), and those used for sowing or animal fodder (like alfalfa). The high fat content of groundnuts, significantly greater than that of traditional pulses like lentils and chickpeas, is the main reason they are not classified as pulses. Groundnuts are considered an oilseed crop because a substantial portion of the harvest is used for producing edible vegetable oil.

The Groundnut: A Unique Legume

The cultivated groundnut, Arachis hypogaea, is named for its characteristic of developing pods underground after pollination, a process called geocarpy. This unique trait doesn't alter its classification as an oilseed legume. Both groundnuts and pulses benefit from a symbiotic relationship with Rhizobia bacteria in their roots, which fix atmospheric nitrogen, enhancing soil fertility and supporting sustainable agriculture.

Comparing Groundnuts and Pulses

Below is a comparison highlighting the key differences:


Feature	Groundnuts	Pulses (e.g., Lentils, Chickpeas)
Botanical Classification	Legume (family Fabaceae)	Legume (family Fabaceae)
Culinary Perception	Often considered a nut	Always classified as pulses/legumes
Primary Agricultural Use	Oilseed crop (for oil extraction)	Dry, edible seed (for human consumption)
Fat Content	Very high (around 50%)	Very low
Nutritional Profile	High in fat, protein, and B/E vitamins	High in protein, fiber, and low in fat
Example Forms	Raw, roasted, butter, oil	Dried, split, or ground into flour

Conclusion

To summarize, groundnuts are definitively not pulses. Although they are legumes, their high oil content and primary use for oil extraction distinguish them from pulses, which are low-fat, dried edible seeds of legumes. Understanding these classifications provides clarity for nutritional choices and highlights the diversity within the legume family. The FAO provides detailed definitions and resources on global food classifications.

The Botanical Hierarchy: Legumes, Pulses, and Groundnuts

The legume family (Fabaceae) is the broadest category for plants producing seeds in a pod. Pulses form a specific sub-category of legumes, defined by their low fat content and use as dry seeds. Groundnuts, along with soybeans, are in a different legume sub-category due to their high oil content. This hierarchical structure is essential for both botanical and nutritional classification.

Groundnuts in Different Contexts

Groundnuts are also known as peanuts, goobers, or monkey nuts, but these common names do not alter their scientific classification. Culinarily, they are often grouped with tree nuts, used in similar ways as snacks or ingredients. However, their underground growth, the source of the name "groundnut," is a key difference from tree nuts. This illustrates how popular usage can differ from the precise standards provided by organizations like the FAO.

Example list of pulses (for comparison):

Dry beans (e.g., kidney beans, pinto beans)
Lentils
Chickpeas
Dry peas
Fava beans
Mung beans
Pigeon peas

Key Factors Distinguishing Groundnuts from Pulses

Nutritional Composition

Nutritional makeup is a major differentiator. Pulses are recognized for high protein and fiber and very low fat content, serving as a nutrient-dense food source globally. Groundnuts, while also rich in protein, contain significant amounts of healthy fats, making them more calorie-dense and influencing how they are processed and consumed.

Agricultural and Commercial Use

Crop utilization plays a significant role in classification. Pulses are grown for direct consumption as dry seeds, while a large portion of groundnut production is for oil extraction. This industrial use is a primary reason for the FAO's separate classification. Groundnuts are also used for various food products like peanut butter and snacks. This dual purpose is notable among legumes.

Environmental Role

Both groundnuts and pulses benefit the environment through nitrogen fixation, improving soil health and reducing the need for synthetic nitrogen fertilizers, thus supporting sustainable agriculture. While their ecological contributions are similar due to their legume nature, their distinct cultivation and uses mean their specific environmental roles, while beneficial, are not identical.

Frequently Asked Questions

A legume is any plant from the Fabaceae family that produces its fruit in a pod, including groundnuts, soybeans, and fresh peas. A pulse is a subcategory of legumes, defined specifically as the dry edible seed harvested from a legume plant, such as lentils, chickpeas, and dry beans.

Groundnuts are not considered pulses primarily because they have a high fat content and are often used for oil extraction. Pulses, by definition from the FAO, are low in fat and grown for their dry edible seed.

Yes, peanuts and groundnuts are different names for the same plant, Arachis hypogaea. The name varies by region, but they are both botanically legumes.

No, like groundnuts, soybeans are legumes but not pulses. They are classified as oilseeds because they are high in fat and a major source of vegetable oil.

Groundnuts have a unique characteristic called geocarpy. After pollination, the flower stalks elongate and push the developing pods into the soil, where the seeds mature.

Yes, groundnuts are a good source of protein, but unlike pulses, they are also a significant source of healthy fats. Their high oil content means they are more calorie-dense than most pulses.

Yes, both groundnuts and pulses are beneficial for soil health. As legumes, they both have a symbiotic relationship with nitrogen-fixing bacteria in their roots, which enriches the soil with nitrogen and reduces the need for synthetic fertilizers.