Health Benefits of Sun  Dried  Tomatoes

          Sun Dried Tomatoes Provide These Nutritional Benefits

                After the procedure the tomato fruits will keep their nutritional value. The tomatoes are high in  lycopene, antioxidants, and vitamin c and low in sodium, fat, and calories
 

• Sun dried tomatoes contain virtually no fat and no cholesterol, and naturally low in calories.
• Tomatoes are rich in lycopene, which may help protect against diseases such as cancer and heart disease
• The lycopene in cooked tomatoes is easier to absorb than in fresh tomatoes.           
• Sun dried tomatoes are a natural source of vitamins c and a good source of iron. One medium sun-dried tomato can provide 40% of your daily requirement of vitamin c
• A diet rich in tomato-based foods has been linked to a decreased risk of prostate cancer.
• Sun-dried tomatoes are: low in fat, calories & sodium, and free from saturated fat & cholesterol
• They are also: high in vitamin a & c, and a good source of potassium.
• They are also: high in vitamin a & c, and a good source of potassium.
• Scientists have identified two cancer-fighting substances in tomatoes.
• Historically, asians have used tomatoes to remedy ailments from asthma to cancer.
• Sun-dried tomatoes are lipophilic, which means their nutritional value is increased by being cooked with some fat, like olive oil.
• Sun-dried tomatoes are rich in vitamins and fiber.
• For many years tomatoes were considered poisonous and were grown solely for their ornamental value. 

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     Health Benefits of Pistachios

In addition to the excellent taste of Turkish pistachios, as was suggested in ancient times,

there are numerous reasons for consuming pistachios on a regular basis.

Even though with the development of various technologies has made human life easier, it is

still recommended by many physicians to consume food with a minimum of processing in 

order to gain the maximum health benefits of these foods. Other than roasting and salting,

which are necessary to distinctive that certain flavor of Turkish pistachios, no other treatment

is applied; therefore vitamins and minerals as well as valuable fatty acids are retained at a

maximum level.

Pistachios are recommended for cardiovascular diseases, one of the most common diseases in

the world, especially to lower the LDL cholesterol level in the blood as a result of their fatty

acid content and to increase the “good” HDL cholesterol level. Their Vitamin E content is a

further factor for the prevention of heart diseases.

Source: TÜBİTAKMAM

 As a result of the unsaturated fat content and having a low glycemic index, pistachios

are also believed to help prevent obesity.

In addition, the pytosterol content in pistachios prevents the development of prostate cancer.

It has also been proven that regular consumption of pistachios lower the blood pressure and

therefore might be recommended for hypertension.

They decrease the absorption of glucose and therefore lower the blood sugar.

As a result of many vitamin and minerals, they are especially recommended for children for a

healthy physical and mental development.

Recent studies have found that pistachios also contain resveratrol, an antioxidant that is

effective and the prevention of cardiovascular diseases and cancer.

 

 

Source: TÜBİTAKMAM

70% of the fatty acids in Pistachios are monounsaturated fatty acids, which are considered as

one of the fats most beneficial to the human body.
  
New Research Confirms Beneficial Health Effect Of Pistachio Consumption on Cholesterol, Body Mass Index, Stress Blood Pressure

Adding to a growing body of evidence, several new research studies continue to demonstrate that a diet incorporating a moderate amount of healthful monounsaturated fat, like the kind found in pistachios, is more effective in preventing heart disease than simply reducing overall fat intake.

A Handful of Pistachios May Lower Cholesterol; Provides Source of Antioxidants
At the April 30, 2007 Experimental Biology Conference in Washington, DC, Pennsylvania State University graduate student researcher Sarah K. Gebauer presented data showing that a handful of pistachios may lower cholesterol and provide the antioxidants usually found in leafy green vegetables and brightly colored fruit.

In the study, volunteers with high cholesterol levels were asked to supplement a low-fat diet with pistachios. Subjects ate three different diets for a four-week period. The diets consisted of 1.5 ounces of pistachios a day, three ounces of pistachios a day or a Step-1 diet without pistachios. After just a month, cholesterol levels were significantly lower among the pistachio eaters: three ounces of pistachios reduced the amounts of total cholesterol in the blood by 8.4 percent and low-density lipoprotein (LDL), the so-called "bad" cholesterol, by 11.6 percent. The study also found that non-high density lipoproteins (non-HDL) decreased by 11.2 percent. Non-HDL levels are considered reliable predictors of cardiovascular disease risk.

"Our study has shown that pistachios, eaten with a heart healthy diet, may decrease a person's CVD risk profile," added Penny Kris-Etherton, distinguished professor of nutrition and primary investigator of the study. "We were pleased to see a difference between the doses of pistachios for lipoprotein ratios because it would appear that pistachios are causing the effect and that they act in a dose dependent way," added Gebauer.

Challenging the Traditional View, Pistachios Are a Part of a Heart Healthy Diet

A four-week diet consisting of a daily dose of about two to three ounces of pistachios may offer protective benefits against cardiovascular disease, according to another study published in the Volume 26, Number 2 issue of the Journal of the American College of Nutrition.

The Inova Fairfax Hospital study found that in people with moderately high cholesterol levels, a daily diet consisting of 15% of calories from pistachios (about two to three ounces or one to two handfuls of kernels) over a four-week period favorably improved some blood lipid levels. Most likely, this is due to pistachios' content of healthful monounsaturated fat, according to lead researcher James N. Cooper, M.D. of George Mason University.

"This research challenges the previously-held belief that a low-fat diet is best for heart health. Studies now show that a diet with a moderate amount of healthful monounsaturated fat, like the kind found in pistachios, is a more effective way to prevent heart disease than reducing overall fat intake."

Thought to be rich in nutrients that reduce hardening of the arteries, pistachios may also protect against coronary heart disease through other mechanisms, one of which is arginine, according to Dr. Hu of Harvard's Department of Nutrition.

Pistachios May Calm Acute Stress Reaction; Source of Heart Healthy Fats
Eating pistachios may reduce the body's response to the everyday stresses of life, according to another study conducted at Pennsylvania State University, lowering the risk of developing hypertension. Dr. Sheila G. West, associate professor of biobehavioral health, investigated the effects of pistachio consumption on standardized stressors on persons who had high cholesterol, but normal blood pressure. West and her colleagues found that those who consumed 1.5 ounces of pistachios each day reduced the stress effects of systolic blood pressure by 4.8 millimeters of mercury, with no effect on normal, resting blood pressure.

Most of the fat in pistachios - almost 90% - is "good" or unsaturated fat, which can lower blood cholesterol along with risk of heart disease, when they replace saturated fats in the diet. Of all snack nuts, pistachios offer the highest level of phytosterols, and are a powerful source of fiber, both of which reduce the absorption of cholesterol from the diet.

No Weight Gain with Pistachios; A Nutritionally-Wise Snack Choice
Participants in the Penn State pistachio study showed no changes in blood pressure, body mass index or weight gain, further supporting previous studies that have also demonstrated no weight gain from the addition of pistachios to the daily diet. Nut consumption, in general, is associated with a lower body mass index.

A 1-oz serving of pistachios, with 160 calories, offers an excellent source of vitamin B6, copper and magnesium; and are a good source of fiber, thiamin and phosphorus making them a wise snack choice. 
 
 

Nutrient Dense Pistachio Nuts Make a Heart-Healthy Snack

 

Nutrition research has uncovered an exciting connection between pistachios and health. According to the U.S. Dietary Guidelines for Americans, pistachios are a nutrient dense food that should be included in the diet. Nutrient dense foods contain considerable amounts of vitamins and minerals; hence, pistachios make a perfect snack food.
Pistachio Nutrition
Pistachios are a good source of copper, phosphorus, potassium, magnesium, and B6. The nuts deliver 30 vitamins, minerals, and phytonutrients, so they pack a considerable wallop from a nutritional standpoint.

Fiber in Pistachios

Pistachios contain fiber. Lots of it! Pistachios, in fact, contain higher amounts of fiber than many high-fiber foods. If you are trying to boost your intake, pistachios are an excellent source of dietary fiber.

Pistachio Protein

If you are looking to replace animal protein with vegetable protein, pistachios eaten in conjuction with protein-rich grains, vegetables, and fruits, can help you to add protein to your diet. Pistachio nuts are an excellent source of vegetable protein.

Pistachios and Antioxidants

Oxidative stress can cause damage to the human body, resulting in diseases such as cancer and heart disease. Dietary antioxidants help to reduce the damage. Pistachios contain phenolic compounds, which are believed to account for the antioxidant capability of certain foods. The pistachio nut is placed in the highest group for antioxidants.

Pistachios and Carotenoids

Pistachios contain significant amounts of the carotenoids lutein and zeaxanthin. These carotenoids have been linked to reduced risk of developing macular degeneration, a condition that results in blindness for aging Americans.

Pistachios and Phytosterols

Pistachios are also rich in plant sterols. Current research suggests that phytosterols may lower the absorption of dietary cholesterol from other foods. In fact, plant sterols are now being added to foods because of this beneficial effect.
A study published in the Journal of Agricultural and Food Chemistry reported on a comparison of 27 nut and seed varieties for phytosterol content. Sesame seeds and wheat germ topped the list, but are not consumed in significant amounts as individual foods, while pistachios and sunflower seeds had the highest phytosterol content of commonly eaten foods.
Pistachios Lower Cholesterol

• Numerous studies have validated the health benefits of nuts. In particular, nuts render a cardio-protective effect. Dr. Koeyigit (Department of Clinical Biochemistry, Harran University, Turkey) carried out a study to evaluate a pistachio-rich diet as compared to a diet that excluded the nuts to determine whether inclusion of pistachios could affect cardiovascular health. The results demonstrated that the pistachio diet lowered total cholesterol. LDL and HDL levels were also affected.

• Dr. Hu (Harvard Department of Nutrition) reports in an overview article that nuts render a favorable effect on blood lipids and may also protect against coronary artery disease because of amino acids such as arginine, which is a precursor to nitric oxide, a vasodilator that can inhibit platelet adhesion.

Pistachios and Heart-Healthy Fats

Pistachios are a good source of monounsaturated and polyunsaturated fats. These fats reduce blood cholesterol levels and lower risk of heart disease when they replace saturated fats in the diet. (Institute of Medicine, 2002a).   


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Apricot

The apricot is one of the most important fruits. I t belongs to the sub-acid class. It is somewhat acid in its raw state, but its acidity decreases and the sugar content increases in the process of ripening. The fruit is regarded as a nutritious and tonic food and enjoys world‑wide popularity.

Apricots are an excellent source of beta-carotene and are useful in reducing infections or skin problems.

Dried apricots, like all dried fruit, are much higher in calories due to their sugar content and may contain the preservative sulphur dixoide, which may instigate asthma attacks

. However they are a good source of iron and potassium.

The apricot is a stone fruit and has nut within it. It is round or oblong in shape, flattened to some extent. It is similar in shape as peach, but is considerably smaller. It is yellowish in color. The fruit, which ripens on the tree alone, develops its true flavor, which is very much like that of the peach.

 

Dried Apricots

Sweet Turkish Naturel apricots are full of flavor, with a delicate aroma. These apricots are definitely a customer favorite. We can guarantee you that every piece will taste even better than the last, and you will find these apricots hard to resist once you have tried them. Dried slab apricots are the sweetest and moistest of the bunch - We pick them only when they are fully ripe, resulting in a natural, sweet flavor and wonderful aroma when dried. They are very moist and delicious.

Turkish Naturel apricots are bursting with flavor-sweet, and tangy all at the same time. They make a wonderful snack, and will also make a wonderful addition to your cooking. These dried, full-flavored tangy apricots are rich with vitamin A, and a tasty source of iron and calcium.

The apricot is believed have originated in China, where it has been cultivated for over 4,000 years. It has also been grown in India and Tibet from time immemorial.

The Hunzas, who live in the Himalayan Mountains’ of northern Pakistan and are known for their vitality and longevity, have cultivated and valued this fruit for its health‑building virtues for over 1,500 years. Greek physicians regarded it as a food medicine, while the Romans dedicated it to Venus, the goddess of love.

It was introduced in Europe during the time of Alexander, the Great. In the Middle East, apricots were very popular for their taste as well as for their invigorating perfume.

 

Apricots are rich in various food ingredients. The fresh fruit is rich in natural sugars, vitamin A and calcium. It is a good source of the Vitamins, i.e. B Complex, riboflavin and niacin as well as vitamin C. The nut of the apricot is rich in protein and fat and is considered as valuable as any other nut. It contains 40 to 45 per cent of oil, which is practically identical with almond oil in its physical as well as chemical properties

What are the natural benefits of apricots?

The apricot in its fresh form is used as a dessert fruit. It is, however, generally used in its dried form. The heat renders it easier to digest.

It is made into excellent jam, jelly, marmalades and preserves Apricots canned in sugar are also popular.

The nut of the apricot is extensively used in confectionery.

Fresh juice of apricot leaves is useful in skin diseases. It can be applied with beneficial results in scabies, eczema, sun‑burn and itching of the skin due to cold exposure

Apricots have an alkaline reaction in the system. They aid the digestion, if consumed before a meal.

The fruit is highly valued as a gentle laxative and is beneficial in the treatment of constipation. This is due to its cellulose and pectin contents. Patients suffering from chronic constipation can greatly benefit by regular use of apricots Generally six to eight apricots used per day will produce the desired result.

The apricot is an excellent food remedy for anemia on account of its high content of iron.

Fresh juice of apricots, mixed with glucose or honey, is a very cooling drink during fevers. It quenches the thirst and eliminates the waste products from the body. It tones up the eyes, stomach, liver, heart and nerves by supplying vitamins and minerals.

In China, a famous medicine known as Apricot Gold was made from the kernels of trees, which grew in certain areas. This medicine was reputed for the powers to prolong life. The Chinese also believed that apricots reacted sympathetically to women's ailments. The apricot flowers, therefore, formed a common ingredient in their cosmetics.

 

 

 

These sunny fruits are among the most favorite and most healthy foods of modern healthy life-style followers. Health benefits of apricots include numerous therapeutic properties of this natural remedy, such as its ability to treat constipation, various skin problems, strained muscles, earache, indigestion and many more. Apricots are rich in Vitamins A, B2, B3 and C, as well as with useful natural sugars. The fruit is slightly acidic and more likely suitable for blending than for juicing. It is very low caloric and can provide great amounts of healthy nutrition.

Somewhere in high mountainous region of Pakistan there’s a large village of about 15,000 dwellers. Ethnographers say that all those hill-folks are very healthy and active, and they live much longer than the majority of modern people from the most developed cities. Certainly, such factors as clean mountain climate plays very important role. However, the ethnographers could learn that 60% of these people’s diet are apricot fruits, fresh and dried, complemented by cereal and vegetables. The scientists are sure that apricots are the main fruit linked to longevity and good health, because apricots contain 10 times more magnesium than other fruits.

 

There are numerous advantages of eating apricots, both fresh and dried, on a regular basis. Ancient physician and therapist Avicenna wrote about miraculous therapeutic properties of this fruit in his famous The Canon of Medicine. Below, you can read about some of health benefits of apricots.

 
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杏

杏是其中一個最重要的成果。餘噸屬於子酸類。這是有點酸在其原始狀態，但其酸度降低，含糖量增加的過程中成熟。果實被認為是營養和滋補食品，並享有世界廣受歡迎。

杏是一個很好的來源的β-胡蘿蔔素，是有用的在減少感染或皮膚問題。

杏乾，像所有的幹水果，熱量要高得多，由於其含糖量，並可能含有防腐劑硫dixoide，這可能煽動哮喘發作

。不過，他們是一個很好的來源，鐵和鉀。

杏是核果，並在其中堅果。它是圓形或橢圓形，扁平一定影響。這是桃的形狀類似，但要小得多。這是黃顏色。水果，這花成熟為一顆孤獨的樹，發展其真正的風味，這是非常喜歡，在桃。

杏乾
土耳其Naturel甜杏充滿了味道，用一種微妙的香氣。這些杏子肯定是一個客戶喜愛。我們可以向你們保證，每一塊的味道會比去年更好，你會發現這些杏子難以抗拒一旦你嘗試過。杏子幹板是最可愛和moistest的一群 - 我們接他們時，才完全成熟，造成了自然，美妙的香氣和甜味乾燥時。他們非常潮濕，美味可口。
土耳其Naturel杏充滿了味道甜美，濃郁都在同一時間。他們製造出美妙的小吃，而且也將使一個美好的，除了你做飯。這些幹，全味撲鼻的杏豐富，維生素 A和美味源鐵和鈣。

杏被認為起源於中國，它已超過 4000多年的栽培。它也被種植在印度和西藏從遠古時代。

該 Hunzas，誰住在喜馬拉雅山脈的北部，是巴基斯坦著名的活力和長壽，有耕地和重視這個水果的健康建設的美德超過 1500年。希臘醫生把它作為一個食品醫藥，而羅馬人獻給維納斯女神的愛。

據介紹，在歐洲時間亞歷山大大帝。在中東，杏非常流行的口味以及他們搞活香水。 

杏子含有豐富的各種食品配料。新鮮水果中含有豐富的天然糖，維生素 A和鈣。這是一個很好的來源的維生素，即B群，核黃素和菸酸以及維生素 C的螺母杏含有豐富的蛋白質和脂肪，被認為是有價值的，任何其他堅果。它包含40至45百分之石油，這是幾乎相同的杏仁油，其物理和化學性質

什麼是自然的好處杏子？
鮮杏的形式在其被用作甜點水果。它是，但是，一般用其乾燥的形式。呈現它的熱量更容易消化。

它是由成優秀的果醬，果凍，果醬和蜜餞杏子罐頭糖也很受歡迎。

螺母的杏被廣泛用於糖果。

鮮杏汁葉是有用的皮膚疾病。它可以適用，效益狀況疥瘡，濕疹，太陽灼傷，皮膚瘙癢，由於冷暴露

杏有鹼性反應系統。他們幫助消化，如果在餐前食用。

其果實是高度重視的一個溫柔的瀉藥，有利於在治療便秘。這是由於其纖維素和果膠含量。慢性便秘病人的痛苦可以大大受益經常使用的杏子杏子一般用六至八個每天會產生預期的結果。

杏是一個極好的食物對貧血的糾正考慮其高含量的鐵。

鮮杏汁，糖或蜂蜜混合，是一個非常冷飲在發燒。它quenches的飢渴和消除廢物從體內排出。它的色調了眼睛，胃，肝，心臟和神經通過提供維生素和礦物質。

在中國，一個著名的醫學稱為杏金是從樹木的內核，它的前身在某些地區。這種藥是被譽為為延長生命的權力。中方還認為，杏子反應同情婦女的疾病。杏花，因此，形成了共同的成分，他們的化妝品。 


這陽光明媚的水果是最喜歡的，最健康的食品的現代健康生活方式的追隨者。健康益處包括許多治療特性杏子這一自然補救辦法，例如它能夠治療便秘，各種皮膚問題，肌肉緊張，耳痛，消化不良等等。杏子含有豐富的維生素 A，B2，B3和C，以及作為有用的天然糖。果實為微酸性，更有可能比適合混合榨汁。這是非常低熱量，並能提供巨大數量的健康營養。

某處在高山地區的巴基斯坦有一個大村莊約 1.5萬居民。人類學家說，所有那些山，人都是非常健康，活躍，他們生活的時間遠遠超過了大多數現代人從最發達的城市。當然，這些因素作為清潔山地氣候起著十分重要的作用。然而，人種學家可以學習，60％的這些人的飲食是杏水果，乾鮮，輔以穀物和蔬菜。科學家相信，杏子的主要水果與長壽，身體健康，因為杏子含有10倍以上鎂比其他水果。

有許多優點，吃杏，既新鮮，乾燥，定期。古代醫生和治療師阿維森納神奇的治療功效寫到了這種水果在他著名的內經。下面，你可以了解一些健康有益的杏子。

杏汁是一種很好的來源的鈣和鐵的化合物，這就是為什麼我們強烈建議懷孕婦女和兒童。 150毫升100％杏汁，就足以滿足我們的日常需要胡蘿蔔素和果汁是非常容易消化比杏果實。
杏果實是非常有用的人，誰患有貧血症。只有100克鮮杏果實具有相同效果的血流量為 250克新鮮的肝臟。
杏乾（100-150嘎日）建議所有兒童和老人的健康，讓自然的補救措施。
杏（尤其是杏乾）含有豐富的碳酸鉀，必要的人誰患有各種心臟有關的問題，特別是心律失常和心力衰竭。
杏健康效益，包括改善大腦功能，由於高含量的鎂，磷等。
鎂還可以幫助恢復正常血壓非常有效。
積極的影響我們的視力是一個更重要的健康造福這種水果。杏含有少量的維生素 A好，可協助改善視力。
杏汁可用於救濟在胃的酸度增加，以及減輕症狀，結腸炎，脹氣和細菌的不平衡。
建議使用特殊的杏茶撫慰的痛苦與該問題的消化系統。
最後，杏是一個完美的利尿劑，以獲得最大的效果，建議喝杏汁70-80克，每天6-7次。

杏營養成分有哪些幫助保護心臟和眼睛。 β-胡蘿蔔素的杏是心的救世主。他們通過確保預防心髒病的低密度脂蛋白膽固醇氧化。
1）治療便秘
吃一些杏，每天可以少受便秘由於杏果膠和纖維素含量，它包含的內容。
2）治療貧血
杏子含有豐富的鐵，可以幫助治療貧血。低血細胞數量在血液中通常是由缺鐵。沒有煩惱的時候吃杏子，你可以豐富你的血與鐵一次。

為什麼有些杏橙色？
還有一個原因是許多杏橙色。這本來是一種較為常見的杏在市場上看到。然而，橙色杏看見你在市場不是自然橙色。有機杏棕色性質，是更健康的人比處理。之所以加工杏是橙色，是因為他們的待遇與二氧化硫乾燥前，防止氧化。不幸的是，橙杏含有亞硫酸鹽處理後，能有一個嚴重的健康影響那些誰是亞硫酸鹽過敏。因此，如果你是其中的一個誰是亞硫酸鹽過敏，吃健康的有機杏棕色。

什麼是自由基的損害？
杏子還含有維生素 A是良好的改善視力。您可能已經聽說過自由基損傷，它發生的方式向身體的組成部分，通過老化。這也包括它的危害到人眼晶狀體。
杏含有豐富的纖維素，廣大另一對健康的好處，如消化系統。很多人不吃好，每天少量的纖維在日常飲食。然而，食用富含纖維的食物，如杏是一個偉大的健康的選擇，包括到您的飲食。 
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Hazelnuts nutrition facts

Hazelnuts are sweet in taste and incredibly nutritious. Botanically, these nuts from the "birch" or Betulaceae family of tree; scientifically named as Corylus avellana. The “Filbert” (C. maxima) is similar to the related “Common Hazel”, differing in having the nut more fully enclosed by the tubular involucre. In Britain, they are usually enjoyed as "cobnuts".
The hazel tree is a small deciduous tree, basically originated in southern Europe and Turkey. It is now being cultivated in many regions of the world including USA as an important commercial crop.


Hazelnuts nutrition facts
Hazel tree begin producing fruits about three years after plantation. During each spring season, the tree bears catkins, consisting of cluster of monoecious flowers arranged closely along a central stem that ultimately become fruits by autumn.
The fruit is a nut, produced in clusters with each nut held in a short leafy involucre or capsule which encloses about three quarters of the nut. Each nut is roughly spherical to oval in shape, measuring about 1.5-2 cm long and 1.2 -2 cm broad,yellow-brown with a light scar at the base. They fall out of the leafy involucre or capsule when ripe, about 7-8 months after pollination.
Hazelnut oil, extracted from the nuts, has been used in as base or carrier oil in medicine and in aromatherapy.

 

Health benefits of Hazelnuts

• Hazelnuts are rich in energy and many health benefiting nutrients that are essential for optimum health. They are rich in monounsaturated fatty acids like oleic and essential fatty acid linoleic acid that help to lower LDL or bad cholesterol and increase HDL or good cholesterol. Research studies suggest that Mediterranean diet that is rich in monounsaturated fatty acids helps to prevent coronary artery disease and strokes by favoring healthy blood lipid profile.
   
• These nuts are rich in dietary fiber, vitamins, and minerals and packed with numerous healths promoting phyto-chemicals; that help to protect against diseases and cancers.
   
• The nuts are exceptionally rich in folate which is unique to nuts. Folate is an important vitamin that helps prevent megaloblastic anemia, nucleic acid synthesis, and most importantly, neural tube defects in the fetus. Good news for expectant mothers!
   
• Hazel nuts are an excellent source of vitamin E; contain about 15 g per 100 g (providing 100% of RDA). Vitamin E is a powerful lipid soluble antioxidant, required for maintaining the integrity of cell membrane of mucus membranes and skin by protecting it from harmful oxygen free radicals.
   
• These nuts like almonds are free in gluten and therefore are a popular ingredient in the preparation of gluten free food formulas for gluten-sensitive people and people with wheat allergies and celiac disease.
   
• The nuts are packed with many important B-complex groups of vitamins such as riboflavin, niacin, thiamin, pantothenic acid, Pyridoxine (vitamin B-6), and folates.
   
• They are rich source of minerals like manganese, potassium, calcium, copper, iron, magnesium, zinc and selenium. Copper and manganese are essential co-factors for anti-oxidant enzyme superoxide dismutase.  Iron helps prevent microcytic-anemia. Magnesium and phosphorus are important components of bone metabolism.
   
• Hazelnut oil has nutty aroma and has an excellent astringent properties; helps to keep skin well protected from dryness. It has also been used in cooking, and as “carrier or base oil” in traditional medicines in massage therapy, aromatherapy, in pharmaceutical and cosmetic industry.
   

See the table below for in depth analysis of nutrients:

Hazelnuts (Corylus avellana),
Nutritional value per 100 g.
(Source: USDA National Nutrient data base)

Principle	Nutrient Value	Percentage of RDA
Energy	628 Kcal	31%
Carbohydrates	16.7 g	13%
Protein	14.95g	26.5%
Total Fat	60.75 g	202%
Cholesterol	0 mg	0%
Dietary Fiber	9.7 g	25.5%
Vitamins
Folates	113 mcg	28%
Niacin	1.8 mg	11%
Pantothenic acid	0.918 mg	18%
Pyridoxine	0.563 mg	43%
Riboflavin	0.113 mg	9%
Thiamin	0.643 mg	53.5%
Vitamin A	20 IU	<1%
Vitamin C	6.3 mg	10.5%
Vitamin E	15 mg	100%
Vitamin K	14.2 mcg	12%
Electrolytes
Sodium	0 mg	0%
Potassium	680 mg	14%
Minerals
Calcium	114 mg	11%
Copper	1.725 mg	192%
Iron	4.7 mg	59%
Magnesium	163 mg	41%
Manganese	6.17 mg	268%
Phosphorus	290 mg	41%
Zinc	2.45 mg	22%
Phyto-nutrients
Carotene-α	3 mcg	--
Carotene-ß	11 mcg	--
Lutein-zeaxanthin	92 mcg	--

Selection and storage

Hazelnuts are available in the markets year around. In the store, many forms of hazels are available like shelled, unshelled, salted, sweetened or ground etc. Try to buy whole unshelled (i.e, with the outer shell) raw nuts instead of processed ones. The nuts should feature bright brown-yellow color, compact, uniform in size and feel heavy in hand. They should be free from cracks, molds, and spots and free of rancid smell.

Un-shelled hazels can be placed in cool dry place for years. Store shelled (without the outer coat)nuts inside airtight container and place in the refrigerator to avoid them turn rancid.

 

Culinary use

Cake with hazelnut praline

Hazelnuts are eaten on its own, roasted, salted or sweetened. Hazels as well as filberts are nutty yet pleasantly sweet in taste.
Here are some cooking tips:
 

• Hazels are widely used in confectionery, as an addition to biscuits, sweets and cakes.
  
   
• They are also used to make hazelnut butter, which is popular with peanut allergy sufferers and for its less salty taste. It contains, however, more fat content than soy or peanut butter.
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Safety profile

Hazelnut allergy is a type-1 (Ig-E mediated) hypersensitivity response in some people to food substances prepared using these nuts. In general, this allergic reaction may be commonly precipitated on exposure to tree pollen.
The allergic symptoms, known as "oral allergy symdrome", may include itchiness around lips, tongue and throat followed by swelling of lips and throat leading to breathing difficulty. Often-times, cross reactions to certain other nuts, seeds, fruits and vegetables is common. People with known hazel nut allergy are therefore advised to avoid any food preparations that contain hazel products