The study analyzed 172 varieties of groundnut plants to understand their oil content and fatty acid composition for breeding better quality varieties. The highest oil content was 57% in a Spanish plant type, with major fatty acids being oleic and linoleic acids. Oleic acid was highest in one variety at 54.1%, while linoleic acid was highest at 49% in another variety. Minor fatty acids like palmitic and stearic acids also varied among the varieties. Oil content was positively correlated with stearic acid but negatively correlated with oleic acid. Oleic acid and linoleic acid were highly negatively correlated. Korean cultivars showed variations in triglyceride content, with one variety having 95% and another having 85.2% triglycerides.