Spanish roasted hazelnut
The roasted hazelnut is the nut richest in monounsaturated fatty acids. Especially rich in vitamins A and C, also of group B (for its high content of folic acid; it is important to remember that a person needs a daily intake of 400μg of folic acid), and E (whose concentration in the hazelnut is higher than 40 mg/100g). Due to its high proportion of fats, hazelnuts are very energetic. It is rich in calcium, magnesium, potassium, iron and phosphorus (twenty hazelnuts are equivalent to a whole meal)
They are used to make pâtés, baby food, meat substitutes, nougat, butter, jelly and numerous confectionery formulas, and, like almonds, they help to thicken and flavour sauces and emblematic dishes of Mediterranean cuisine
It is widely cultivated in Spain and other Mediterranean countries such as Turkey. Try it raw, chopped or roasted, in hazelnut milk, integrated into chocolate bars, yoghurts, cakes, pastries, nougat and cakes
It can also be used to make sauces, butters, nocillas and can be used to enliven salads, pastas and stews or to prepare liqueurs
Tags: Nuts, Hazelnuts, Hazelnut toasted peeled
