Hazal nuts and its health benefits
Hazelnut is the nut of the hazel. Hazelnuts are used in confections to make pralines, in chocolate for chocolate truffles, and in hazelnut paste products.
Nutritional values present in 100g of Hazal nuts
- Energy present in Hazal nuts are 2,629kJ
- Carbohydrates present in hazal nuts are 16.70g in which Sugars are about 4.34g, and dietary fibers are about 9.7g
- Fat content in hazal nuts are 60.75g
- Protein are about 14.95g
- Vitamin and minerals present in Hazal nuts are Vitamin A, beta-carotene, lutein, Zeaxanthin, Thiamine, Riboflavin, Niacin, Pantothenic acid, Vitamin B6, Folate, Vitamin C, Vitamin E, Vitamin K, Calcium, Iron, Magnesium, Manganese, Phosphorous, Potassium, Selenium, Sodium, Zinc etc,
- Water content in Hazal nuts are about 5.31g
Health benefits associated with Hazal nuts are
- Oleic acid in hazelnut lowers the bad cholesterol and raises good cholesterol in the blood. Regular consumption of hazelnut decreases cholesterol by 27%.
- Hazelnuts are rich in unsaturated fats that are extremely beneficial for the heart.
- Calcium present Hazel nuts promotes muscle contraction and allows the muscles to relax when they are not needed ad it also prevents muscle tension, soreness, spasm, fatigue, and cramps.
- Magnesium rich Hazal nuts helps in growth and strength of bones. Magnesium in hazelnuts can be very useful for building the structure and strength of the skeletal system.
- It increases bone mineral density and fights osteoporosis
- Vitamin B6 Hazal nuts helps in creation of myelin, the sheath of the nerve that increases the speed and efficiency of electrical impulses, enabling the nervous system to operate properly.
- Hazelnut acts as a catalyst in the synthesis of fatty acids and cholesterol.
- High fiber content in hazelnuts promotes regular movement of food and waste in the digestive tract helps in constipation.
- Hazelnut is believed to eliminate the factors that lead to the development of cancerous cells.
- Vitamin E in Hazel nuts prevents the disintegration of the red blood cells, reducing the risk of anemia.