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Giant hazelnut, the good... the best. It is the nut richest in monounsaturated fatty acids next to the almond
The hazelnut tree (Corylus avellana), is a shrub that can reach 7 m, which grows throughout Europe, Turkey and Algeria, up to 1,200 m altitude; it prefers calcareous soils and temperate climates. Its fruits - hazelnuts - are sold in shell, with skin - raw or roasted -, chopped or ground. Along with the almond, the hazelnut is the nut richest in monounsaturated fatty acids, highly recommended to fight against cholesterol. Especially rich in vitamins A and C, also of the B group (for its high content of folic acid; it is important to remember that a person needs a daily intake of 400μg of folic acid), and E (whose concentration in the hazelnut is higher than 40 mg/100g). Due to their high proportion of fats, hazelnuts are very energetic
They are especially rich in calcium, magnesium, potassium, iron and phosphorus (twenty hazelnuts are equivalent to a whole meal, but should be chewed thoroughly, for greater and better assimilation and digestion). They are used to make pâtés, baby food, meat substitutes, nougat, butter, jelly and numerous confectionery formulas, and, like almonds, they help thicken and flavour sauces and dishes that are emblematic of Mediterranean cuisine
It is widely cultivated in Spain and other Mediterranean countries such as Turkey. Try it raw, chopped or roasted, in hazelnut milk, integrated into chocolate bars, yoghurts, cakes, pastries, nougat and cakes
It is also used to make sauces and butters and can be used to enliven salads, pastas and stews or to prepare liqueurs and shots. Country of origin:Spain
Tags: Nuts, Hazelnuts, Hazelnut in shell
Giant hazelnut, the good... the best. It is the nut richest in monounsaturated fatty acids next to the almond
The hazelnut tree (Corylus avellana), is a shrub that can reach 7 m, which grows throughout Europe, Turkey and Algeria, up to 1,200 m altitude; it prefers calcareous soils and temperate climates. Its fruits - hazelnuts - are sold in shell, with skin - raw or roasted -, chopped or ground. Along with the almond, the hazelnut is the nut richest in monounsaturated fatty acids, highly recommended to fight against cholesterol. Especially rich in vitamins A and C, also of the B group (for its high content of folic acid; it is important to remember that a person needs a daily intake of 400μg of folic acid), and E (whose concentration in the hazelnut is higher than 40 mg/100g). Due to their high proportion of fats, hazelnuts are very energetic
They are especially rich in calcium, magnesium, potassium, iron and phosphorus (twenty hazelnuts are equivalent to a whole meal, but should be chewed thoroughly, for greater and better assimilation and digestion). They are used to make pâtés, baby food, meat substitutes, nougat, butter, jelly and numerous confectionery formulas, and, like almonds, they help thicken and flavour sauces and dishes that are emblematic of Mediterranean cuisine
It is widely cultivated in Spain and other Mediterranean countries such as Turkey. Try it raw, chopped or roasted, in hazelnut milk, integrated into chocolate bars, yoghurts, cakes, pastries, nougat and cakes
It is also used to make sauces and butters and can be used to enliven salads, pastas and stews or to prepare liqueurs and shots. Country of origin:Spain
Tags: Nuts, Hazelnuts, Hazelnut in shell
