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Nuts rich in Vitamin E

The flavor of hazelnuts which are important ingredient of many desserts is very well known to everyone, especially the flavor of roasted hazelnuts cut into small pieces, although ground or even whole hazelnuts are also very delicious. The taste of these nuts is so good that many consider them to be irreplaceable.
And why should we replace them, when they’re not only delicious, but very healthy too? 
That delicious taste of hazelnuts actually comes from all the oil hazelnuts are rich in (60%). They also contain 14-18% of proteins, 14% of carbohydrates and 2.4% of minerals. Hazelnuts are richest in Potassium (680 mg per 100 g), then Phosphorus (290 mg), Magnesium (163 mg), Calcium (114 mg), Manganese, Iron, Zinc, Copper, and 4 mg of Selenium. When it comes to vitamins, they are richest in Vitamin E, popular antioxidant, Vitamin C, Vitamins A and B, as well as fatty acids and Amino acids (these nutrition facts refer to the non-roasted hazelnuts).
Hazelnuts grow in the wild, but they can also be grown, both as a shrub and as a tree. The cob of a hazelnut has an outer fibrous husk surrounding a smooth shell. The nut falls out of the husk when ripe. When the smooth shell is broken, it reveals the edible part of a hazelnut, which is covered in skin. Since this skin is a bit bitter, it’s best to peel it off. This can be done easily if the nuts are put in the oven and heated for 10-15 minutes, then placed in a dish towel and rubbed using the towel.
Apart from being used as an ingredient of many desserts, hazelnuts are also used as ingredients of salads, as well as main dishes.






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Nowadays, In Sistem operates in the territory of Serbia and its neighboring countries.

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