Physical properties of Spanish-type peanuts (Starr variety) related to moisture content were measured, including apparent density (AD), solid density (SD), void fraction (VF), solid volume per nut (SVN), and total volume per nut (TVN). Measurements were taken on hulls, kernels and whole peanuts, at moisture contents from 0 to approximately 30% wet basis. Test samples were rewet rather than fresh. Data were plotted vs. moisture content in each case and best fit regression equations were developed. VF for kernels was less than VF for whole peanuts which was less than VF for hulls, as expected. TVN for hulls plus kernels compared to TVN for whole peanuts indicates that the kernel cavity is completely filled at approximately 31% m. c. AD and VF relations between hulls, kernels and whole peanuts indicate that swollen kernels may tend to compress the inner layers of the hull at high m. c. Hull wet weight was about 26% of kernel wet weight and hull m. c. about 6% greater than kernel m. c. SVN for hulls was very small (0.08 cc/nut average) and apparently unrelated to m. c. SD for hulls was quite high—1.5 to 4.5 gm/cc.