YOUR OPINION

Are nuts fattening?

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