Groundnut (Arachis hypogaea L.), a widely cultivated legume and oilseed, is a potent source of plant-based protein, healthy fats, essential vitamins, and bioactive compounds, making it an ideal candidate for inclusion in fasting diets and functional foods. Known for its adaptability to diverse agroclimatic conditions and its ecological contribution through nitrogen fixation, groundnut plays a dual role in supporting both human health and sustainable agriculture. This chapter explores the nutritional and therapeutic attributes of groundnut relevant to fasting regimens, including its low glycemic index, satiety-inducing properties, and cardioprotective benefits. The crop’s rich composition of monounsaturated fatty acids (MUFA), dietary fiber, antioxidants (resveratrol, tocopherols), and essential amino acids contributes to improved metabolic health, sustained energy release, and reduced oxidative stresskey considerations during intermittent and prolonged fasting. Groundnut-based products such as roasted kernels, nut butter, and flour serve as convenient and nutrient-dense options during fasting, especially in vegetarian and vegan diets. Additionally, the chapter highlights the cultural, botanical, and varietal diversity of groundnut, alongside recent advancements in postharvest handling, value addition, and its growing role in global health food markets. Emphasis is placed on its utility in dryland farming systems, where groundnut supports food, nutrition, and economic security.