Just call me filbert!
According to an ancient manuscript found in China, the hazelnut took its place among the five sacred nourishments God bestowed on human beings. In some cultures, hazelnuts were used to create medicines for a variety of ailments – from serious diseases to baldness!
Also known as filberts (since they ripen about the time of St. Philibert Day in late August), hazelnuts are either enjoyed as a delicious snack, a confectionery ingredient or nut topping. Approximately 70% of today’s hazelnuts are grown in Turkey, while almost all domestic hazelnuts are grown near Portland, Oregon.
- An ounce of hazelnut is an excellent source of copper and manganese, as well as a good source of thiamin (vitamin B1) and magnesium.
- Hazelnuts are one of the best natural sources of the antioxidant vitamin E, containing 15 milligrams per 100 grams.
- Hazelnuts are a good source of dietary fiber providing three grams per one ounce serving (11% DRV). Hazelnuts also contain 17 grams of fat per serving.
See nutrition information for fat content.
- USDA National Nutrient Database for Standard Reference, Release 23 (2010), www.ars.usda.gov
- USFDA/CFSAN/Docket 02P-0505 July 14, 2003
- Nutrition labeling of Food, Code of Federal Regulations, 21 CFR 101.9, Release date April 1, 2010