There are different types of hazelnuts across the world. The most common are the following types of hazelnut are: Badema (Almond Hazelnuts), Crimea Hazelnuts, Kerasund.
Badema (Almond Hazelnuts)
These are big the hazelnuts, of which the length is much more than its width and thickness. They are not very suitable for cracking and processing. Mostly they are consumed as snacks in-shell and fresh.
Hazelnits with large rounded nucleus and a thin shell of brown. Hazelnuts of this type are mostly medium-sized and high in quality, suitable for cracking because of their shape. Their internal yield, fat and protein values are high.
Cone-shaped hazelnuts, with a very thin shell.
Because of their special composition hazelnuts have a significant place among the types of dried nut in terms of nutrition and health.
Hazelnut kernels are a good source of energy with their 60.5% fat content.
Hazelnut kernels unsaturated fats are composed of glycerides of oleic, stearic and palmitic acids, which inhibits the growth of blood cholesterol, protects against cardiovascular disease. They prevent cardiovascular illnesses and help us have strong and healthy bones. Hazelnut fats are also known as healthy fats that are beneficial on us.
Hazelnuts are also characterized by high protein content (15-20%), vitamin E, such minerals as potassium, iron, cobalt. Hazelnuts are rich in nutrients, the calorie content is 2-3 higher more than in bread, 8 times higher than in milk and chocolate. Hazelnut kernels are essential for growing organisms. The nutritional and sensory properties of hazelnut make it a unique and ideal material for food products.
Hazelnuts are produced in commercial quantities in Turkey, Italy, Iran and Caucasus, and in the American states of Oregon and Washington. Turkey is, by far, the largest producer of hazelnuts in the world. The Turkish nuts are categorized into two in terms of quality, Ordu Levant and Giresun.
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