Hazelnuts are mechanically shelled and then selected both mechanically and manually. Then, they are toasted, peeled and selected once more.
Country of Origin: Italy, Campania (the major hazelnut producer in Italy) and Avellino, famous for the variety Mortarella.
Harvest season: Septemberan
Hazelnut trees have always been considered magic trees by farmers: the bush was the shelter of fairies, a plentiful harvest was a sign of the familiy fertiliy, whereas a branch of hazelnut tree was the diviner’s wand. The emblem of God Esculapio – today protector of chemists – is a branch of hazelnut tree with two coiling snakes.
Hazelnuts are the second-best provider of vitamin E, after almonds. Vitamin E (an anti-oxidant) helps prevent some types of cancer, such as baldder cancer. Hazelnuts are a good source of potassium, phosphorous and calcium. They contain manganese, an anti-oxidant enzyme created by mitochondria in cells, which protects cells from cancer.
Nutritional values per 100g
(Values per 100g of edible product)
|Valore energetico in KJ/ Energy||2814|
|Valore energetico Kcal/ Energy||670|
|Grassi/ Fat g.||64,10|
|di cui acidi grassi saturi/ of which saturates g.||4,16|
|Carboidrati/ Carbohydrates g.||9,0|
|di cui zuccheri/ of which sugars g.||4,89|
|Proteine/ Protein g.||14,95|
|Sale/ Salt g.||27,5|