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.
|Energy||661 Kcal||2729 Kjoule|
| Carbohydrates of|
which simple sugars
9 g |
of which saturated
|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|