Hazelnuts

There are numerous varieties of hazelnuts or also called Filberts in Kent, England. This name is because they ripen and are harvested around the time of St Philibert’s Day 22 August. Some of the varieties are round and some are elongated nuts.

Hazelnuts have one of the higher vitamin E levels of all the nuts. They contain about 15% protein and nearly 65% fat mostly being unsaturated fat and high in essential linoleic acid. They have good levels of B vitamins and rich in calcium, magnesium, manganese, iron, zinc and selenium (the level of selenium does depend where they are grown – Australian soil doesn’t contain much selenium). There are some good phytonutrients such as betacarotene.

Hazlenuts are able to help remove arterial residues of fat and cholesterol so are a good nut option for anyone with heart and/or artery problems.

So if you thought hazelnuts only came in that chocolately paste called Nutella, then think again. Hazelnuts can be used for many sweet dishes but work quite well with savory dishes too. Give hazelnuts a try if they aren’t usually part of your nut mix.