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Hazelnut

In season all year

Food Description:

Hazelnuts are also know by the Americans as filberts. They have a sweet, mild flavour and are mainly used in cakes, biscuits and pastry. They are mainly grown in Turkey, Italy, Spain, and the United States. The majority of the world's crop comes from Turkey.

General Information:

Category: Nut
To Buy: Buy small quantities of hazelnuts as they can oxidise easily and turn rancid. Best to buy from a store with a high turnover of produce to guarantee freshness.
To Store: Hazelnuts can be stored in an airtight bag or container in a freezer for up to a year, or in the fridge if you want quick and easy access to them.
Tips and Tricks: Allow them to warm to room temperature before using in baking or cooking applications. A serve of hazelnuts is equal to about 20 nuts.

Nutrition (Per serve):

Energy (kJ): 808
Fibre, g:
Fat (g): 18.4
Monosaturated Fat , g: 14.6
Potassium: Needed for normal growth and muscle and nerve contraction. Together with sodium regulates water and fluid balance in the body.
Amines: Amines come the breakdown or fermentation of proteins. High amounts are found in cheese, chocolate, wine, beer and yeast extracts. Smaller amounts are present in some fruits and vegetables such as tomatoes, avocados, bananas. For those with sensitivities, low foods are almost never a problem, moderate and high foods may cause reactions, depending on how sensitive you are and how much is eaten. Very high foods will most often cause unwanted symptoms in sensitive individuals. High
Glutamates: Glutamate is found naturally in many foods, as part of protein. It enhances the flavour of food, which is why foods rich in natural glutamates such as tomatoes, mushrooms and cheeses are commonly used in meals. Pure monosodium glutamate (MSG) is used as an additive to artificially flavour many processed foods, and should be avoided, especially in sensitive individuals as it can cause serious adverse reactions. n/a
Carbohydrates, g: 1.5
Protein (g): 4.4
Saturated Fat, g : 0.8
Folic Acid: Important during pregnancy as this vitamin is involved in the duplication of chromosomes, preventing birth defects. Lowers the risk of heart disease and is necessary for proper brain and gut function.
Magnesium: Involved in energy production and proper functioning of muscles and nerves, magnesium also promotes the absorption of other minerals and promotes blood vessel dilation and lowers the risk of blood clots.
Salicylates: Naturally occurring plant chemicals found in several fruits, vegetables, nuts, herbs and spices, jams, honey, yeast extracts, tea and coffee, juices, beer and wines. Also present in flavourings, perfumes, scented toiletries and some medications. For those with sensitivities, low foods are almost never a problem, moderate and high foods may cause reactions, depending on how sensitive you are and how much is eaten. Very high foods will most often cause unwanted symptoms in sensitive individuals. High

Cooking:

Cooking Tips: To roast, lay the nuts on a flat baking sheet in a preheated oven (180 degrees C) for 15 - 20 minutes, turning regularly.

Benefits the Following Health Conditions:*

Stress

* This information is sourced by a qualified naturopath. It is non prescriptive and not intended as a cure for the condition. Recommended intake is not provided. It is no substitute for the advice and treatment of a professional practitioner.



Disclaimer:
The Food Coach provides all content as is, without warranty. The Food Coach is not responsible for errors or omissions, or consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.

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