Peanuts, a healthy snack across the globe, are considered good dietary source of resveratrol. Twenty diverse peanut accessions were studied for resveratrol content and its losses during processing – roasting, boiling, and combination of roasting and peeling. Resveratrol was quantified using LC-MS/MS. Based on average silhouette score and hierarchical clustering, accessions were grouped into three clusters. Resveratrol in raw peanut kernels ranged from 58 to 619 µg/kg. All processing methods resulted in resveratrol loss. Roasting, boiling, peeling after roasting resulted in 6 – 88%, 27 – 94%, 46 – 100% loss respectively. Of the treatments studied, ICGV-00440 showed minimum loss of resveratrol at 6% during roasting while highest loss of 100% was observed in ICGV-SM 86068 when it was subjected to roasting followed by peeling. ICGV 06040 and ICGV-13189 were found to be best accessions for roasting and boiling, respectively. Overall, roasting resulted in minimum loss of resveratrol compared to other studied processing methods.