Hazelnut
"Adding Hazelnuts to Your Diet May Help Reduce the Risk of Heart Disease"
"Adding Hazelnuts to Your Diet May Help Reduce the Risk of Heart Disease"
Hazelnuts may help to keep your heart healthy! They are high in monounsaturated fat, which may help lower bad cholesterol levels and reduce your risk of heart disease (1).
Hazelnuts are great for cooking with. Not only are they delicious just plain roasted, but they are also a great ingredient to for many sauces such as Romesco, nut spreads and baked goods. Have a look at some of our hazelnut recipes.
In addition, eating hazelnuts may help improve vitamin E status in older adults, according to a 2019 study.
Hazelnuts are great for cooking with. Not only are they delicious just plain roasted, but they are also a great ingredient to for many sauces such as Romesco, nut spreads and baked goods. Have a look at some of our hazelnut recipes.
In addition, eating hazelnuts may help improve vitamin E status in older adults, according to a 2019 study.
| Nutrient | Units | Value per 100 g | Value per 28 g, 1 oz (1 handful) | Proximates | Water | g | 5.31 | 1.51 | Energy | kcal | 628 | 178 | Energy | kJ | 2629 | 745 |
| Nutrient | Units | Value per 100 g | Value per 28 g, 1 oz (1 handful) | Proximates | Water | g | 5.31 | 1.51 | Energy | kcal | 628 | 178 | Energy | kJ | 2629 | 745 | Protein | g | 14.95 | 4.24 | Total lipid (fat) | g | 60.75 | 17.22 | Ash | g | 2.29 | 0.65 | Carbohydrate, by difference | g | 16.70 | 4.73 | Fiber, total dietary | g | 9.7 | 2.7 | Sugars, total | g | 4.34 | 1.23 | Sucrose | g | 4.20 | 1.19 | Glucose (dextrose) | g | 0.07 | 0.02 | Fructose | g | 0.07 | 0.02 | Lactose | g | 0.00 | 0.00 | Maltose | g | 0.00 | 0.00 | Starch | g | 0.48 | 0.14 | Minerals | Calcium, Ca | mg | 114 | 32 | Iron, Fe | mg | 4.70 | 1.33 | Magnesium, Mg | mg | 163 | 46 | Phosphorus, P | mg | 290 | 82 | Potassium, K | mg | 680 | 193 | Sodium, Na | mg | 0.0 | 0.0 | Zinc, Zn | mg | 2.45 | 0.69 | Copper, Cu | mg | 1.725 | 0.489 | Manganese, Mn | mg | 6.175 | 1.751 | Selenium, Se | µg | 2.4 | 0.7 | Vitamins | Vitamin C, total ascorbic acid | mg | 6.3 | 1.8 | Thiamin | mg | 0.643 | 0.182 | Riboflavin | mg | 0.113 | 0.032 | Niacin | mg | 1.800 | 0.510 | Pantothenic acid | mg | 0.918 | 0.260 | Vitamin B-6 | mg | 0.563 | 0.160 | Folate, total | µg | 113 | 32 | Folic acid | µg | 0.0 | 0.0 | Folate, food | µg | 113 | 32 | Folate, DFE | µg | 113 | 32 | Choline, total | mg | 45.6 | 12.9 | Betaine | mg | 0.4 | 0.1 | Vitamin B-12 | µg | 0.00 | 0.00 | Vitamin B-12, added | µg | 0.00 | 0.00 | Vitamin A, RAE | µg | 1 | 0.0 | Retinol | µg | 0.0 | 0.0 | Carotene, beta | µg | 11 | 3 | Carotene, alpha | µg | 3 | 1 | Cryptoxanthin, beta | µg | 0.0 | 0.0 | Vitamin A, IU | IU | 20 | 6 | Lycopene | µg | 0.0 | 0.0 | Lutein + zeaxanthin | µg | 92 | 26 | Vitamin E (alpha-tocopherol) | mg | 15.03 | 4.26 | Vitamin E, added | mg | 0.00 | 0.00 | Tocopherol, beta | mg | 0.33 | 0.09 | Tocopherol, gamma | mg | 0.00 | 0.00 | Tocopherol, delta | mg | 0.00 | 0.00 | Vitamin D (D2 + D3) | µg | 0.00 | 0.00 | Vitamin D | IU | 0.0 | 0.0 | Vitamin K (phylloquinone) | µg | 14.2 | 4.0 | Lipids | Fatty acids, total saturated | g | 4.464 | 1.266 | 4:00 | g | 0.000 | 0.000 | 13:0 | g | 0.000 | 0.000 | 12:0 | g | 0.000 | 0.000 | 6:00 | g | 0.000 | 0.000 | 17:0 | g | 0.000 | 0.000 | 10:0 | g | 0.000 | 0.000 | 18:0 | g | 1.265 | 0.359 | 8:00 | g | 0.000 | 0.000 | 20:0 | g | 0.102 | 0.029 | 14:0 | g | 0.000 | 0.000 | 15:0 | g | 0.000 | 0.000 | 22:0 | g | 0.000 | 0.000 | 16:0 | g | 3.097 | 0.878 | 24:0 | g | 0.000 | 0.000 | Fatty acids, total monounsaturated | g | 45.652 | 12.942 | 16:1 undifferentiated | g | 0.116 | 0.033 | 14:1 | g | 0.000 | 0.000 | 18:1 undifferentiated | g | 45.405 | 12.872 | 22:1 undifferentiated | g | 0.000 | 0.000 | 20:1 | g | 0.131 | 0.037 | 24:1 c 1 | g | 0.000 | 0.000 | Fatty acids, total polyunsaturated | g | 7.920 | 2.245 | 18:2 undifferentiated | g | 7.833 | 2.221 | 20:2 n-6 c,c | g | 0.000 | 0.000 | 18:3 undifferentiated | g | 0.087 | 0.025 | 18:4 | g | 0.000 | 0.000 | 20:3 undifferentiated | g | 0.000 | 0.000 | 20:4 undifferentiated | g | 0.000 | 0.000 | 22:5 n-3 (DPA) | g | 0.000 | 0.000 | Cholesterol | mg | 0.0 | 0.0 | 20:5 n-3 (EPA) | g | 0.000 | 0.000 | 22:6 n-3 (DHA) | g | 0.000 | 0.000 | Beta-sitosterol | mg | 102 | 29 | Stigmasterol | mg | 1 | 0.0 | Campesterol | mg | 7 | 2 | Amino Acids | Tryptophan | g | 0.193 | 0.055 | Threonine | g | 0.497 | 0.141 | Isoleucine | g | 0.545 | 0.155 | Leucine | g | 1.063 | 0.301 | Lysine | g | 0.420 | 0.119 | Methionine | g | 0.221 | 0.063 | Cystine | g | 0.277 | 0.079 | Phenylalanine | g | 0.663 | 0.188 | Tyrosine | g | 0.362 | 0.103 | Valine | g | 0.701 | 0.199 | Arginine | g | 2.211 | 0.627 | Histidine | g | 0.432 | 0.122 | Alanine | g | 0.730 | 0.207 | Aspartic acid | g | 1.679 | 0.476 | Glutamic acid | g | 3.710 | 1.052 | Glycine | g | 0.724 | 0.205 | Proline | g | 0.561 | 0.159 | Serine | g | 0.735 | 0.208 | Others | Alcohol, ethyl | g | 0.0 | 0.0 | Caffeine | mg | 0.0 | 0.0 | Theobromine | mg | 0.0 | 0.0 |
Source: U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov. NDB No: 12120 g = gram mg = milligram mcg = microgram IU = International Unit
References:
1.Perna, S., Giacosa, A., Bonitta, G., Bologna, C., Isu, A., Guido, D., & Rondanelli, M. (2016). Effects of hazelnut consumption on blood lipids and body weight: a systematic review and Bayesian meta-analysis. Nutrients, 8(12), 747.
References:
1.Perna, S., Giacosa, A., Bonitta, G., Bologna, C., Isu, A., Guido, D., & Rondanelli, M. (2016). Effects of hazelnut consumption on blood lipids and body weight: a systematic review and Bayesian meta-analysis. Nutrients, 8(12), 747.