Turkish Hazelnuts

The hazelnut is a type of nut that comes from the Corylus tree. It is mostly cultivated in Turkey and some surrounding countries but enjoyed all around the World.

Hazelnuts have a sweet flavor and are typically consumed as a whole (raw or roasted), or used as an ingredient in a variety of foods, especially in bakery products, snacks, chocolates, cereals, dairy products, salads, sauces, ice cream and other dessert formulations. Like other nuts, hazelnuts are rich in nutrients and have a high content of protein, fats, vitamins and minerals.

There are many hazelnut varieties in Turkey that are characterized by their high quality, including high kernel percentage, high fat content and high pellicle removal, compared with other varieties grown all around the world.

Hazelnuts are very nutritious and healthful. The oil fraction is rich in oleic acid, phytosterols, Vitamin E, and squalene; this special composition may help diminish the risk of coronary and oxidative stress induced diseases.

The nut contains a precious mix of synergistically acting antioxidants, among which are tocopherols and phenolics (especially tannins, essentially located in the brown skin); phytoestrogens, selenium, and squalene contribute towards improving the antioxidant network efficiency.

Dietary antioxidants counteract free radicals, promoters of oxidative deterioration; the assumption is that hazelnut antioxidants might be a valuable aid against oxidative stress mediated disorders and diseases, such as inflammatory, cardiovascular and neurodegenerative diseases, and cancer. Because of their richness in nutrients and their bioactive health promoting compounds, there are good reasons for profitably including hazelnuts as part of a nutritious and functional diet.

The most abundant antioxidants in hazelnuts are known as phenolic compounds. They are proven to help decrease blood cholesterol and inflammation.