The study looked at the nutritional properties of peanut kernels and oils. They found that the oil yield from the kernels varied between 32.7% to 45.4%, with protein content ranging from 25.9% to 32.4%. The mineral content in the kernels was analyzed, showing sodium levels between 867.7 mg/kg to 1186.1 mg/kg, and phosphorus levels between 2769.7 mg/kg to 3784.9 mg/kg. The oil had a refractive index between 1.451 to 1.461 and contained mainly oleic, linoleic, and palmitic fatty acids. The study concluded that peanut kernels from Turkey could be a valuable source of oil for both edible and industrial uses.