Seven varieties of groundnuts of varying kernel size were selected to study the relation between kernel size and nutritional quality. Results indicated that no significant (r = 0.22) difference was found in oil contents among the various varieties which ranged from 46-52 percent. Protein contents ranged from 17-25.2 percent. Protein content of small seed varieties was high compared to bold seeded varieties, whereas sugar content of bold seeded varieties was higher. No significant differences in amino acid and fatty acid compositions were observed among the varieties tested. In vitro digestibility of protein tended to be slightly less but not significantly so in bold seeded varieties compared to small and medium size varieties. Niacin content of bold seeded varieties was slightly higher compared to other varieties.