Since prehistorical times, proven by fossiles found in Mesplithic and Neolithic sites in Sweden, Denmark and Germany, the hazelnut formed part of the primitive man. The origin of the hazelnut seems to be in Asia, from which they extended to Europe, where it constitutes one of the oldest agricultural cultivations.
Presently the principal hazelnut producing countries are Turkey, Italy, Spain, Georgia, Azerbaijan and The United States.
Turkey is the largest producer of hazelnuts. Very few countries in the world have a climate as favorable for hazelnut production as that of Turkey. Today, out of 900,000 hectares of world hazelnut production areas, 700,000 hectares belong to Turkey. Turkey produces approximately 550,000 - 750,000 MT/Inshell a year.
Among the nuts species, hazelnuts play a major role in human nutrition and health, because of their special composition of fat (mainly oleic acid), protein, carbohydrate, vitamins (vitamin E), minerals, dietary fibres, phytosterols (beta- cytosterol) and antioxidant phenolics. The nutritional and sensory properties of hazelnuts make them a unique and ideal ingredient for various food products.
The health benefits of nuts, including hazelnuts, have been proven in the past years with research and has gained international acceptance. The most important amongst these is the “health claim” that has been published by the “Food and Drug Administration” (FDA), the institution in charge of research on food and drugs in connection with the “US Department of Health and Human Services”.
As per this, for the hard shelled fruits and hard shelled fruit containing products’ packets, the below claim can be made:
“scientific evidence suggests but does not prove that eating 1.5 ounces of most nuts per day [,such as name of specific nut,] as part of a diet low in saturated fat and cholesterol may reduce the risk of heart disease. [See nutrition information for fat content]”
Hazelnuts, which are available in a wide variety of forms, add unique flavor and texture to chocolate, pastry, confectionary, bakery, dairy, cereal, salad, entree, sauce and dessert formulations. Therefore, hazelnut added products provide better aroma and taste.
Refuse: 54% (Shells)
Scientific Name: Corylus spp.
NDB No: 12120 (Nutrient values and weights are for edible portion)
|
| |
Nutrient |
Units |
Value per
100 grams
|
Number
of Data
Points |
Std.
Error
|
Proximates |
| Water
| g
| 5.31
| 4
| 0.196
|
| Energy
| kcal
| 628
| 0
| 0.000
|
| Energy
| kJ
| 2629
| 0
| 0.000
|
| Protein
| g
| 14.95
| 4
| 0.156
|
| Total lipid (fat)
| g
| 60.75
| 4
| 0.386
|
| Ash
| g
| 2.29
| 4
| 0.017
|
| Carbohydrate, by difference
| g
| 16.70
| 0
| 0.000
|
| Fiber, total dietary
| g
| 9.7
| 4
| 0.374
|
| Sugars, total
| g
| 4.34
| 4
| 0.071
|
| Sucrose
| g
| 4.20
| 4
| 0.071
|
| Glucose (dextrose)
| g
| 0.07
| 4
| 0.000
|
| Fructose
| g
| 0.07
| 4
| 0.000
|
| Lactose
| g
| 0.00
| 4
| 0.000
|
| Maltose
| g
| 0.00
| 4
| 0.000
|
| Starch
| g
| 0.48
| 4
| 0.068
|
Minerals |
| Calcium, Ca
| mg
| 114
| 4
| 1.031
|
| Iron, Fe
| mg
| 4.70
| 4
| 0.071
|
| Magnesium, Mg
| mg
| 163
| 4
| 2.496
|
| Phosphorus, P
| mg
| 290
| 4
| 5.774
|
| Potassium, K
| mg
| 680
| 4
| 7.920
|
| Sodium, Na
| mg
| 0
| 4
| 0.048
|
| Zinc, Zn
| mg
| 2.45
| 4
| 0.029
|
| Copper, Cu
| mg
| 1.725
| 4
| 0.025
|
| Manganese, Mn
| mg
| 6.175
| 4
| 0.165
|
| Selenium, Se
| mcg
| 2.4
| 8
| 0.561
|
Vitamins |
| Vitamin C, total ascorbic acid
| mg
| 6.3
| 4
| 0.479
|
| Thiamin
| mg
| 0.643
| 4
| 0.011
|
| Riboflavin
| mg
| 0.113
| 4
| 0.003
|
| Niacin
| mg
| 1.800
| 4
| 0.071
|
| Pantothenic acid
| mg
| 0.918
| 4
| 0.006
|
| Vitamin B-6
| mg
| 0.563
| 4
| 0.008
|
| Folate, total
| mcg
| 113
| 4
| 1.810
|
| Folic acid
| mcg
| 0
| 0
| 0.000
|
| Folate, food
| mcg
| 113
| 4
| 1.810
|
| Folate, DFE
| mcg_DFE
| 113
| 0
| 0.000
|
| Choline, total
| mg
| 45.6
| 0
| 0.000
|
| Betaine
| mg
| 0.4
| 5
| 0.099
|
| Vitamin B-12
| mcg
| 0.00
| 0
| 0.000
|
| Vitamin B-12, added
| mcg
| 0.00
| 0
| 0.000
|
| Vitamin A, RAE
| mcg_RAE
| 1
| 0
| 0.000
|
| Retinol
| mcg
| 0
| 0
| 0.000
|
| Carotene, beta
| mcg
| 11
| 5
| 10.238
|
| Carotene, alpha
| mcg
| 3
| 5
| 3.015
|
| Cryptoxanthin, beta
| mcg
| 0
| 4
| 0.000
|
| Vitamin A, IU
| IU
| 20
| 0
| 0.000
|
| Lycopene
| mcg
| 0
| 4
| 0.000
|
| Lutein + zeaxanthin
| mcg
| 92
| 4
| 9.565
|
| Vitamin E (alpha-tocopherol)
| mg
| 15.03
| 4
| 0.395
|
| Vitamin E, added
| mg
| 0.00
| 0
| 0.000
|
| Tocopherol, beta
| mg
| 0.33
| 4
| 0.025
|
| Tocopherol, gamma
| mg
| 0.00
| 4
| 0.000
|
| Tocopherol, delta
| mg
| 0.00
| 4
| 0.000
|
| Vitamin D (D2 + D3)
| mcg
| 0.0
| 0
| 0.000
|
| Vitamin D
| IU
| 0
| 0
| 0.000
|
| Vitamin K (phylloquinone)
| mcg
| 14.2
| 8
| 1.137
|
Lipids |
| Fatty acids, total saturated
| g
| 4.464
| 0
| 0.000
|
| 4:0
| g
| 0.000
| 0
| 0.000
|
| 6:0
| g
| 0.000
| 0
| 0.000
|
| 8:0
| g
| 0.000
| 4
| 0.000
|
| 10:0
| g
| 0.000
| 4
| 0.000
|
| 12:0
| g
| 0.000
| 4
| 0.000
|
| 13:0
| g
| 0.000
| 4
| 0.000
|
| 14:0
| g
| 0.000
| 4
| 0.000
|
| 15:0
| g
| 0.000
| 4
| 0.000
|
| 16:0
| g
| 3.097
| 4
| 0.023
|
| 17:0
| g
| 0.000
| 4
| 0.000
|
| 18:0
| g
| 1.265
| 4
| 0.041
|
| 20:0
| g
| 0.102
| 4
| 0.028
|
| 22:0
| g
| 0.000
| 4
| 0.000
|
| 24:0
| g
| 0.000
| 4
| 0.000
|
| Fatty acids, total monounsaturated
| g
| 45.652
| 0
| 0.000
|
| 14:1
| g
| 0.000
| 4
| 0.000
|
| 16:1 undifferentiated
| g
| 0.116
| 4
| 0.001
|
| 18:1 undifferentiated
| g
| 45.405
| 4
| 0.249
|
| 20:1
| g
| 0.131
| 4
| 0.014
|
| 22:1 undifferentiated
| g
| 0.000
| 4
| 0.000
|
| 24:1 c
| g
| 0.000
| 4
| 0.000
|
| Fatty acids, total polyunsaturated
| g
| 7.920
| 0
| 0.000
|
| 18:2 undifferentiated
| g
| 7.833
| 4
| 0.116
|
| 18:3 undifferentiated
| g
| 0.087
| 4
| 0.029
|
| 18:4
| g
| 0.000
| 0
| 0.000
|
| 20:2 n-6 c,c
| g
| 0.000
| 4
| 0.000
|
| 20:3 undifferentiated
| g
| 0.000
| 4
| 0.000
|
| 20:4 undifferentiated
| g
| 0.000
| 4
| 0.000
|
| 20:5 n-3 (EPA)
| g
| 0.000
| 4
| 0.000
|
| 22:5 n-3 (DPA)
| g
| 0.000
| 4
| 0.000
|
| 22:6 n-3 (DHA)
| g
| 0.000
| 4
| 0.000
|
| Cholesterol
| mg
| 0
| 0
| 0.000
|
| Phytosterols
| mg
| 96
| 1
| 0.000
|
| Stigmasterol
| mg
| 1
| 1
| 0.000
|
| Campesterol
| mg
| 6
| 1
| 0.000
|
| Beta-sitosterol
| mg
| 89
| 1
| 0.000
|
Amino acids |
| Tryptophan
| g
| 0.193
| 0
| 0.000
|
| Threonine
| g
| 0.497
| 0
| 0.000
|
| Isoleucine
| g
| 0.545
| 0
| 0.000
|
| Leucine
| g
| 1.063
| 0
| 0.000
|
| Lysine
| g
| 0.420
| 0
| 0.000
|
| Methionine
| g
| 0.221
| 0
| 0.000
|
| Cystine
| g
| 0.277
| 0
| 0.000
|
| Phenylalanine
| g
| 0.663
| 0
| 0.000
|
| Tyrosine
| g
| 0.362
| 0
| 0.000
|
| Valine
| g
| 0.701
| 0
| 0.000
|
| Arginine
| g
| 2.211
| 0
| 0.000
|
| Histidine
| g
| 0.432
| 0
| 0.000
|
| Alanine
| g
| 0.730
| 0
| 0.000
|
| Aspartic acid
| g
| 1.679
| 0
| 0.000
|
| Glutamic acid
| g
| 3.710
| 0
| 0.000
|
| Glycine
| g
| 0.724
| 0
| 0.000
|
| Proline
| g
| 0.561
| 0
| 0.000
|
| Serine
| g
| 0.735
| 0
| 0.000
|
Other |
| Alcohol, ethyl
| g
| 0.0
| 0
| 0.000
|
| Caffeine
| mg
| 0
| 0
| 0.000
|
| Theobromine
| mg
| 0
| 0
| 0.000
|
|
|
|
|
Unroasted
Source: USDA National Nutrient Database for Standard Reference, Release 23 (2010)
g = gram
mg = milligram
mcg = microgram
IU = International Units
