HAZELNUTS
Hazelnuts
ROASTED PEELED HAZELNUTS
ROASTED PEELED HAZELNUTS
NATURAL SHELLED HAZELNUTS
NATURAL SHELLED HAZELNUTS
Hazel trees have been part of the Mediterranean and North American landscapes for over 10,000 years. Their flowers bloom in summer and reach full bloom in winter, with buds appearing at the leaf joints, sometimes woody or mixed. The hazelnuts themselves grow in clusters of 2 or 4, shielded by green bracts that cover them until they mature to their distinctive brown colour. They thrive in average annual temperatures ranging from 12° to 16°C and prefer volcanic, loose, fertile soils rich in organic matter, avoiding clayey ones.
Beyond their nutritional benefits, hazelnuts were revered in ancient times, praised by poets like Virgil, and believed to possess magical qualities that connected them to the environment. This mystical association includes dowsing, where hazel branches were historically used to find water underground or detect precious metals. In China, hazelnuts are revered as a sacred food, while ancient Greek physicians valued them for their medicinal properties against parasites and for soothing coughs and other ailments.
Try having hazelnuts for breakfast with fresh fruit and yoghurt, or enjoy them as a snack. They also make an ideal snack or appetiser.
September 2024
The main producing countries [Faostat, 2022], are Turkey, mainly concentrated in two regions east of the Black Sea, Italy, and Azerbaijan. Historically, hazelnut cultivation in Italy is prominent in Campania, the leading producer, as well as in Lazio, Piedmont, and Sicily, featuring various varieties.
Hazelnuts can be round, like the Tonda Gentile Piemontese, Tonda Gentile Romana, and Tonda di Giffoni, or elongated, such as the Mortarella and San Giovanni, both from Campania, with light-coloured, thin shells. Econoce’s organic hazelnuts, whether shelled, peeled, or roasted, are Italian.
Nutritional values may vary slightly depending on the type of hazelnut, but all are excellent from a nutritional standpoint.
VNR, which stands for Nutrient Reference Values, represents the daily amount recommended by the Ministry of Health for each nutrient. It is important to note that 100% NRV is not the maximum intake, but rather the minimum recommended amount to stay healthy.
The Italian Society of Human Nutrition (SINU) recommends consuming 30 g of nuts daily.
A varied and balanced diet, combined with an active lifestyle, forms the foundation of your wellbeing. The information provided is for informational and educational purposes only. If you have a medical condition you should always consult your doctor.
ORGANIC SHELLED HAZELNUTS
| Nutrition declaration | average values per 100 g: |
| Energy | 2640 kJ / 639 kcal |
| Fat | 58 g |
| of which saturates | 5,6 g |
| Carbohydrate | 8,7 g |
| of which sugars | 3,6 g |
| Fibre | 9,3 g |
| Protein | 16 g |
| Salt | 0 g |
| Vitamina E | 15 mg – 125% NRV* |
ORGANIC TOASTED SHELLED HAZELNUTS
| Nutrition declaration | average values per 100 g: |
| Energy | 2764 kJ / 670 kcal |
| Fat | 62 g |
| of which saturates | 4,5 g |
| Carbohydrate | 8,2 g |
| of which sugars | 4,9 g |
| Fibre | 9,4 g |
| Protein | 15 g |
| Salt | 0 g |
| Vitamina E | 15 mg – 125% NRV* |
*NRV: Nutrient Reference Value.
Organic hazelnuts should be stored in a cool , dry place, away from sources of heat and moisture. They can be stored at room temperature during the winter when temperatures are cooler, but it is advisable to store them in a refrigerated environment during the summer, as higher temperatures accelerate product deterioration.
Glass has proven to be the best material for storing hazelnuts (and nuts in general) because it is resistant to chemicals and gases, and it provides excellent insulation.
Coloured glass is preferred as it blocks certain light wavelengths , including ultraviolet light, helping to preserve the product’s nutritional and flavour qualities. Proper closure of the container is also important: an airtight seal prevents excessive oxygen exposure, which can cause the hazelnuts to become rancid due to lipid oxidation.
