Boiled peanuts have been a favorite southern U.S. snack since the 1800s. Because the process of boiling raw, unshelled peanuts in salted water retains their nutrients, boiled peanuts provide even more nutritional value than the already good-for-you roasted variety.
Isoflavones
All peanuts contain isoflavones, which are powerful antioxidants that help prevent cancer, diabetes and heart disease. According to a 2007 study in the Journal of Agricultural and Food Chemistry, boiled peanuts contain four times more isoflavones than raw or dry-roasted.
Resveratrol
From their intact skins, boiled peanuts maintain more resveratrol than roasted peanuts or peanut butter. Best known as the antioxidant in red grapes and wine, resveratrol is an anti-inflammatory, lowers blood sugar, and helps prevent cancer and heart disease.
Protein and Fiber
Boiled peanuts are rich in plant protein and fiber.
Vitamins and Minerals
Boiled peanuts contain B-complex vitamins (niacin, thiamine, folate and pantothenic acid), vitamin E, and a high mineral content (calcium, magnesium, phosphorus, potassium and sodium).
Fat
Boiled peanuts include a high ratio of the "good" fat---monounsaturated and polyunsaturated---and are cholesterol-free.
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