French hazelnuts

French hazelnuts

French hazelnuts: the excellence of the fruit

Harvested in September, French hazelnuts are eaten as winter fruit.
Most of the French harvest is marketed as whole hazelnuts (to be broken by whoever consumes it).
Shelled hazelnuts are eaten as an aperitif or used in cooking throughout the year.
They are also used as a powder, crushed, in pastry, and confectionery in various forms. Oil is also extracted from it, which is particularly sought after for the delicacy of its taste and fragrance.
French hazelnuts distinguish themselves from hazelnuts of other origins by their large-calibre varieties including ENNIS, CORABEL and FERTILE DE COUTARD. Varieties producing smaller fruits, such as SEGORBE and PAUETET are reserved for shelled consumption.

Much appreciated for its energy intake, hazelnuts are a natural source of dietary fibre and mineral elements, such as phosphorus and magnesium. They are rich in vitamin E, vitamin B1, B6, B9 and in unsaturated fatty acids. Equally they are a source of iron and have a low sodium content.
All these advantages make it a fruit that can be eaten throughout the day.

100g of shelled hazelnuts provide :

Energy 661 Kcal 2729 Kjoule
Proteins 13 g
Carbohydrates of
which simple sugars
9 g 
6 g

of which saturated
mono unsaturated
poly unsaturated
62 g
4,6 g
48,7 g
5,8 g

Cholesterol 0 mg
Fibre 7,5 g
Sodium 3 mg
Potassium 600 mg
Magnesium 160 mg 43% AJR
Phosphorus 310 mg 44% AJR
Calcium 188 mg 24% AJR
Iron 3,7 mg 26% AJR
Vitamin B1 0,5 mg 45% AJR
Vitamin B6 0,57 mg 41% AJR
Vitamin B9 113 ug 57% AJR
Vitamin E 25 mg 208% AJR