By times, hazelnuts are widely expanded and grown in many countries. In United States, they are grown commercially mainly in Oregon and Washington.
Hazelnuts are sorted into 2 grades, base on their quality and appearance.
Hazelnuts are used as an enhancement ingredient in many high quality confectionery and bakery products, as well as ice creams and salted snack mixes. To meet this diversified demands, manufacturers classify hazelnuts into 5 sizes, which are calculated by the dimensions of kernels.
Hazelnuts are prized and used widely for its ability to protect the body from several diseases
1 ounce of Hazelnuts provide our body with
3g Dietary fiber (11% DV)
13mg Monounsaturated fat
1.8mg Vitamin C (3% DV)
4.3mg Vitamin E (21% DV)
32 mcg Folate (8% DV)
1.7mg Manganese (88% DV)
Good for pregnancy
Hazelnuts are well known for their excellent source of folate, which is highly beneficial for pregnant women. It helps to prevent megaloblastic anemia and neural defects in babies.
Protect heart health
Hazelnuts are rich in Monounsaturated fats, particularly Oleic acid, which lowers the bad cholesterol and raises good cholesterol in the blood. According to a research, people who consume hazelnuts on a regular basis have 50% less risk of dying due to heart attack.
The high fiber content in hazelnuts promotes regular movement of food and waste in the digestive tract. It balances the chemicals and microorganism necessary for a healthy digestive system.
Bone and joint health
Hazelnuts are rich in manganese, a mineral required for the growth and strength of bones, they also prevent the onset of osteoporosis in women.
Improve healthy skin
Hazels not only promote internal health but they also help the body in keeping the appearance of the skin healthy thanks to the high amount of vitamin E and vitamin C.
Hazelnuts may be kept for approx. 12 months at temperatures of -3 - 0°C (cold storage) and a relative humidity of 65 - 70%. Hazelnut kernels, on the other hand, may be kept for just a few weeks at temperatures of 2 - 8°C and approx. 65% relative humidity. At room temperature there is a risk of the highly fatty kernels turning rancid.