The hazelnut (Corylus avellana L.) is one of the most cultivated and consumed nuts in the world, not only as a fruit but also as a main constituent into a wide range of manufactured food products.

The hazelnut is the fruit of the hazel, small, round, cinnamon coloured shell and white-yellowish flesh, sweet flavoured and rich in oil. The fruit is consumed raw, roasted or as an ingredient for different product processing, mainly nougat and chocolate.

Nutrition and eating Hazelnuts are a rich source of unsaturated fat, proteins, carbohydrates, vitamin E, folate and vitamins B, pantothenic acid and biotin. Vitamin E is an antioxidant and a body’s free radicals cleaner, helping to the protection against some types of cancer.

Iran after Turkey, Italy, USA, Azerbaijan, Georgia and China, is the world’s seventh largest producer of hazelnuts.

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