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HAZELNUTS
Since prehistorical times, proven by fossiles found in Mesplithic and Neolithicsites in Sweden, Denmark and Germany, the halzenut formed part of theprimitive man. The origin of the halzenut seems to be in Asia, from which theyextended to Europe, where it constitutes one of the oldest agriculturalcultivations.There exist several hazelnut varieties in the world, the most important ones beingthe European or Corylus Avellana L. The halzenut is already present in theGreek-Roman Mythology and in the Bible, always mentioned for itsextraordinary nutritional and healing values, even as a tool for finding buriedtreasures and subterranean streams of water.Presently the principal halzenut producing countries are Turkey, Spain, Italy,France and The United States.The hazelnut is marketed in inshell and shelled form, roasted or salted, usedbasically in the confectionary industry and for the preparation of several foodproducts (chocolate, ice cream, nougat).
Refuse:
54% (Shells)
Scientific Name:
 
Corylus spp.
 
NDB No:
12120 (Nutrient values and weights are for edible portion)
 
 
Nutrient UnitsValueper100gramsNumberof Data
Points
 Std.Error
Proximates
 Water g 5.31 4 0.196Energy kcal 628 0 0Energy kJ 2629 0 0Protein g 14.95 4 0.156Total lipid (fat) g 60.75 4 0.386Ash g 2.29 4 0.017Carbohydrate, bydifferenceg 16.70 0 0Fiber, totaldietaryg 9.7 4 0.374Sugars, total g 4.34 4 0.071Sucrose g 4.20 4 0.071
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