Roasted Hazelnut Flour
Chopped Nuts and Nut Flours
Buy online roasted hazelnut flour (finely ground roasted hazelnuts).
You can buy roasted hazelnut flour in packs of that are ideal for true nuts lovers.
Discover the benefits of hazelnut flour (finely ground roasted hazelnuts)! Our nutritional analyses have highlighted that 100 g finely ground roasted hazelnuts contain:
- 4.3 mg of Manganese, equivalent to 215% of NRV (Nutrient Reference Value);
- 1.7 mg of Copper, equivalent to 170% of NRV;
- 19 mg of Vitamin E, equivalent to 158% of NRV.
Ingredients: HAZELNUTS. May contain traces of PEANUTS and other NUTS.
- Italian hazelnuts
- Roasted hazelnuts, carefully milled
- Without preservatives
|Ingredients||HAZELNUTS. May contain traces of PEANUTS and other NUTS.|
|Storage requirements||Store in a cool, dry place|
|Nutrition declaration||average nutritional values per 100 g:|
|Energy||2838 kJ / 687 kcal|
|of which saturates||5.2 g|
|of which sugars||3.8 g|
|Copper||1.7 mg (170% NRV*)|
|Manganese||4.3 mg (215% NRV*)|
|Vitamin E||19 mg (158% NRV*)|
|Source||Euro Company analysis|
|Recommendations||The advice provided SHOULD IN NO WAY BE CONSIDERED AS MEDICAL ADVICE OR PRESCRIPTION. The information provided shall be considered for informative and educational purposes only, it is not intended to replace medical advice. In case of a medical condition, always consult your doctor.|
|Nutrients||Copper, Manganese, Vitamin E|
|*NRV: Nutrient Reference Value||*Nutrient Reference Value|
|Label and packaging||The images are for illustrative purposes only, the product may be subject to changes depending on stock availability and selected weight.|
The hazelnut (Corylus avellana) is a plant belonging to the ancient family of the Betulaceae, which lives and fruits in the wild throughout Europe, in particular on the hills and on the mountain slopes, and along trails and streams. The hazelnut in its natural state takes on a bushy appearance, with a maximum height of 5–6 m. The leaves are oval, slightly heart–shaped, with a serrated border, and about 6–10 cm wide. The hazelnut comes into bloom at a most unseasonal time — mid–winter. The fruit (the well-known hazelnut) is wrapped in bracts from which it is released when ripe. It is used both in food, in the colour industry and in perfumery.
Cultivation is located in four main areas: one of the most important is located on the southern coast of the Black Sea, the second in Italy, the third in Spain and the fourth in the western portion of North America.
Hazelnuts are generally consumed dried and after being lightly being roasted, which is done to remove the skin and bring out their aroma more strongly.
The biggest consumers of hazelnuts are the Swiss (2 kg/person per year), who use them as an ingredient for chocolate.
Every year on the 12th of December, on the eve of the feast of Santa Lucia, a traditional and centuries–old ceremony takes place in Massaquano, near Naples in Italy. During the ceremony hazelnuts, used as symbol for the pupils of the eyes, are thrown off from the roof of the church in honour of Santa Lucia, the patron saint of eyesight.
Much treasured by the Greeks and Romans for its nutritious fruit, the hazelnut tree was considered to be a plant with beneficial, and even magical, qualities, so much so that it was frequently associated with mystery and the supernatural. Indeed, the divining rod used to search for water underground, to identify seams of precious metals, or discover hidden treasure was made of hazel wood. In northern Europe, it was believed that the hazelnut tree protected against lightning and sorcerers. Hazelnuts were considered by the Chinese as one of the five sacred ingredients given by God to humanity and were mentioned by the Greek physician Dioscorides as a remedy against the bites of venomous animals and to cure the plague, persistent cough, and uricemia. In marriage ceremonies, they were a symbol of fertility. Virgil recalls that the hazelnut was more revered the vine, myrtle and even laurel, and it was considered by the Romans to be a symbol of peace and reconciliation.
Hazelnuts are rich in unsaturated fats, fibre, minerals, vitamins and phytonutrients. For this reason, regular consumption is generally associated with a reduction in blood cholesterol and a decrease in cardiovascular risk. As a result of its high Vitamin E content, natural antioxidant par excellence, regularly consuming hazelnuts will counteract the action of free radicals, thus helping to preserve beauty and health.
Energetic, nutritious and remineralizing, hazelnuts are perfect for those who practice sports, who need a lot of concentration or simply are feeling under the weather both physically and mentally.
Despite its high–calorie content, if taken in the recommended doses – 15 grams per day – hazelnuts should not cause weight gain because they contain high levels of fibre and protein but still have a low glycemic index. They create a sensation of satiety, thus reducing the intake of additional calories, and lead to an increase in energy expenditure. Also, hazelnuts are particularly valuable for their lipid profile, as approximately 40% of the lipid content of the nuts consists of monounsaturated fatty acids, with a higher monounsaturated/polyunsaturated fats ratio than that of almonds and walnuts. These monounsaturated fats help to maintain LDL cholesterol (so-called 'bad’ cholesterol) at low levels in the bloodstream while raising HDL cholesterol levels ('good' cholesterol).
In a study conducted in New Zealand, a sample of slightly hypercholesterolemic volunteers was asked to add 30 g of hazelnuts to their regular diet for four weeks. The results demonstrated the positive effect of hazelnut consumption on the lipoprotein profile and α–tocopherol1 concentrations.
Hazelnuts are included in the list of food allergens (Annex 2 Section III of Italian Legislative Decree. 109/1992 as amended and extended)
1 Tey SL, Brown RC, Chisholm AW, Delahunty CM, Gray AR, Williams SM. Effects Of Different Forms Of Hazelnuts On Blood Lipids And Α-Tocopherol Concentrations In Mildly Hypercholesterolemic Individuals. European Journal of Clinical Nutrition [2011, 65(1):117–124]
Nutspaper “Hazelnut" 3/2010
Nutspaper "Hazelnuts" 2/2013
The name of the genus comes from the Greek ‘κορις’ = ‘helmet’, because of the shape of the sheath that holds the fruit, or from 'kurl', the plant's Celtic name, while the species' epithet, 'avellana' derives from Avella, a city famous since antiquity for the excellence of its nuts. The hazelnut was among the first of the fruit–bearing plants used and then grown by humans to meet their nutritional needs. Its appearance in the Mediterranean area and the Balkans dates back to prehistoric times, and it is one of the main tree species that have colonized the land after the last Ice Age (10,000 years ago), long before the olive and the vine.
Increasing sophistication in cultivation and propagation took place from the fourth century BCE onwards, but the growing and diffusion of the most interesting varieties for production and trade took place only after 1900, when intensive growing started.
Turkey, with about 800,000 tonnes, is the world's leading producer (over 70%), and the international reference price for hazelnuts depends directly on the country’s production fluctuations and exports. Italy is the second largest producer, with over 110,000 tonnes. The quality of Italian hazelnuts is internationally recognized and the round varieties, in particular, such as the "Tonda Gentile Trelobata” from Piedmont, or the “Tonda Gentile Romana” from Viterbo, epitomise the superb quality which sets their price. The main users of hazelnuts are Swiss (2 kg/person/year), who use them as an ingredient for chocolate. The largest hazelnut cultivation areas are located in Turkey, Italy and Spain, with 379,000, 68,348 and 22,600 hectares respectively in 2005; these areas together account for more than 85% of the world's hazelnuts. By analyzing the average yields per unit per hectare, it is can be seen that the USA holds the top position with 3.78 tonnes, more than double the European average; this is mainly due to massive mechanization of the hazelnut cultivation in the USA and the high use of fertilisers and phytosanitary products.
France and Georgia had yields of 2 tonnes, followed by Turkey and Italy with 1.88 and 1.74 tonnes respectively. In the continent of Asia, as well as in Azerbaijan, Georgia, Uzbekistan, and Turkey, hazelnut cultivation is also present in Iran and China, with a production-scale of 24,000 tonnes in each country. Compared to the international market, Italy is second after Turkey for the export of shelled hazelnuts, which are the ones that are primarily marketed. In 1995–96 only 2.4% of world production was exported in shell.
Nutspaper 'Hazelnut' 3/2010
Nutspaper "Hazelnuts" 2/2013
Our nutritional analyses have shown that 100g of finely ground roasted walnuts contain:
- 4.3 mg of Manganese, equivalent to 215% of NRV (Nutrient Reference Value);
- 1.7 mg of Copper, equivalent to 170% of NRV (Nutrient Reference Value);
- 19 mg of Vitamin E, equivalent to 158% of NRV (Nutrient Reference Value);
Affordable price means to us offering our clients hazelnut flour that everybody can enjoy.
We want, on the one hand, to place the proper value on raw materials in order to obtain a quality product by paying our farmers a fair price; on the other hand, we want to fulfil your needs when it comes to pricing.
We establish fair long-term relationships with our producers to avoid race-to-the-bottom pricing and that are based on trust as part of our efforts to offer you the finest and most natural product.
Not only that: by choosing large packs of hazelnut flour, you are also contributing to the reduction in the use of plastic.
You can store hazelnut flour in cool, dry places away from heat and moisture. Here are 4 useful tips:
- The best way to store hazelnut flour is in a refrigerated environment. Nuturally hazelnut flour can also be stored at room temperature during the winter season due to low temperatures. During summer, however, it is advisable to store the product in the refrigerator or in the coolest possible environment, as increased temperatures could encourage decay.
- The ideal container for the storage of hazelnut flour is glass. Indeed, because of its composition it is impervious to chemical agents and gases, and, as it has excellent insulation properties, it holds the initial temperature for longer than other materials. It is even better if the glass is coloured: using coloured glass blocks the entry of certain wavelengths of light (including ultraviolet), and thus certain nutritional and organoleptic characteristics remain unaltered.
- The type of closure of the container is also important as an airtight cap ensures that the food is protected from excessive contact with oxygen that can lead to lipid oxidation and encourage the growth of aerobic bacteria.
- The best kind of storage environment is one which is well ventilated because ventilating the premises keeps internal humidity under control, which otherwise could escape from windows, thereby guaranteeing the right balance to lessen the onset of mould.
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