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Hazelnut



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
Energy
kJ
2629
0
0
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
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
Fructose
g
0.07
4
0
Lactose
g
0.00
4
0
Maltose
g
0.00
4
0
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
7.92
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
1.81
Folic acid
mcg
0
0
0
Folate, food
mcg
113
4
1.81
Folate, DFE
mcg_DFE
113
0
0
Choline, total
mg
45.6
0
0
Betaine
mg
0.4
5
0.099
Vitamin B-12
mcg
0.00
0
0
Vitamin B-12, added
mcg
0.00
0
0
Vitamin A, RAE
mcg_RAE
1
0
0
Retinol
mcg
0
0
0
Carotene, beta
mcg
11
5
10.238
Carotene, alpha
mcg
3
5
3.015
Cryptoxanthin, beta
mcg
0
4
0
Vitamin A, IU
IU
20
0
0
Lycopene
mcg
0
4
0
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
Tocopherol, beta
mg
0.33
4
0.025
Tocopherol, gamma
mg
0.00
4
0
Tocopherol, delta
mg
0.00
4
0
Vitamin K (phylloquinone)
mcg
14.2
8
1.137
Lipids
Fatty acids, total saturated
g
4.464
0
0
4:00
g
0.000
0
0
6:00
g
0.000
0
0
8:00
g
0.000
4
0
10:00
g
0.000
4
0
12:00
g
0.000
4
0
13:00
g
0.000
4
0
14:00
g
0.000
4
0
15:00
g
0.000
4
0
16:00
g
3.097
4
0.023
17:00
g
0.000
4
0
18:00
g
1.265
4
0.041
20:00
g
0.102
4
0.028
22:00
g
0.000
4
0
24:00:00
g
0.000
4
0
Fatty acids, total monounsaturated
g
45.652
0
0
14:01
g
0.000
4
0
16:1 undifferentiated
g
0.116
4
0.001
18:1 undifferentiated
g
45.405
4
0.249
20:01
g
0.131
4
0.014
22:1 undifferentiated
g
0.000
4
0
24:1 c
g
0.000
4
0
Fatty acids, total polyunsaturated
g
7.920
0
0
18:2 undifferentiated
g
7.833
4
0.116
18:3 undifferentiated
g
0.087
4
0.029
18:04
g
0.000
0
0
20:2 n-6 c,c
g
0.000
4
0
20:3 undifferentiated
g
0.000
4
0
20:4 undifferentiated
g
0.000
4
0
20:5 n-3
g
0.000
4
0
22:5 n-3
g
0.000
4
0
22:6 n-3
g
0.000
4
0
Cholesterol
mg
0
0
0
Phytosterols
mg
96
1
0
Stigmasterol
mg
1
1
0
Campesterol
mg
6
1
0
Beta-sitosterol
mg
89
1
0
Amino acids
Tryptophan
g
0.193
0
0
Threonine
g
0.497
0
0
Isoleucine
g
0.545
0
0
Leucine
g
1.063
0
0
Lysine
g
0.420
0
0
Methionine
g
0.221
0
0
Cystine
g
0.277
0
0
Phenylalanine
g
0.663
0
0
Tyrosine
g
0.362
0
0
Valine
g
0.701
0
0
Arginine
g
2.211
0
0
Histidine
g
0.432
0
0
Alanine
g
0.730
0
0
Aspartic acid
g
1.679
0
0
Glutamic acid
g
3.710
0
0
Glycine
g
0.724
0
0
Proline
g
0.561
0
0
Serine
g
0.735
0
0
Other
Alcohol, ethyl
g
0.0
0
0
Caffeine
mg
0
0
0
Theobromine
mg
0
0
0
 
 

Unroasted


Source: USDA National Nutrient Database for Standard Reference, Release 22 (2009)

g = gram
mg = milligram
mcg = microgram
IU = International Units


 

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