Introduction:
The fruit kernel of the hazelnut is surrounded by a very hard shell. Hazelnuts have a mild nutty taste. The aroma is particularly strong when the nuts are fresh.
Use/Preparation:
Hazelnuts can be eaten raw as a snack. The nutty flavour develops especially when the nuts are roasted. Roasted or unroasted, hazelnuts add a delicious flavour to baked goods, sweets, chocolate, nougat, nut nougat cream or muesli. As a topping, they go well with salads, soups or vegetables. The nuts are also made into ice cream, desserts, hazelnut oil or liqueur.
Health:
Among nuts, the hazelnut is one of the most calorie-dense nuts, but it is still worth eating in moderation, because it provides plenty of nutrients and minerals that are good for your health. It is a supplier of healthy unsaturated fatty acids, which have a positive effect on heart health and cholesterol levels. In addition, hazelnuts have a lot of calcium, magnesium, phosphorus, iron and zinc. Vitamin E and vitamins of the B group are also found in the nuts. Because of the lecithin they contain, which increases memory and concentration, hazelnuts or nuts are generally known as a nerve food.
Alternatives:
Almonds have a similar mild, nutty taste and are just as rich in protein, fibre, vitamins and minerals. Almonds can also be used in the same way in cooking. Other alternatives are walnuts, which are particularly rich in omega-3 fatty acids. If you have a nut allergy, you can resort to kernels and seeds such as sunflower or pumpkin seeds.
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| Average nutritional values | per 100 g |
|---|---|
| Energy (kcal/kJ) | 628/2630 |
| Fat | 60,8 g |
| Healthy fatty acids | 4,5 g |
| Carbohydrates | 16,7 g |
| Sugar | 4,3 g |
| Protein | 15 g |
| Salt | 0 g |
