Nutrition
FILBERT OR HAZELNUT?
Lore tells us that French settlers first introduced the “Filbert” tree in medieval England. The English later changed the name to “Hazelnut.” As U.S. production expanded in 1981, the Oregon Filbert Commission promoted the name. There’s a reason Oregon named the hazelnut the Official State Nut in 1989. For more than a century, Willamette Valley orchardists have carefully cultivated their trees and crafted the traditions that make their harvest special. The popularity of our celebrated hazelnuts is bringing new growers to market. By 2024, Oregon’s hazelnut orchards will nearly triple in size to 80,000 acres, producing carefully selected varieties for each orchard’s microclimate.
Sources: “12120, Nuts, Hazelnuts or Filberts” USDA National Nutrient Database for Standard Reference, 2018 (ndb.nal.usda.gov), draxe.com/hazelnuts (ncbi.nlm.nih.gov/pubmed/26808646), “Better for You Food and Drink Trends,” Mintel.com, 2017.
With 141 analyzed nutrients and more than 5% DV in 16 key nutrients, hazelnuts are a source of Protein, Fiber, B Vitamins (B1, B3, B6, B9), Biotin, Pantothenic Acid, Iron, Potassium, Phosphorus, Magnesium, Zinc, Copper, and Manganese.
NUTrition HIGHLIGHTS
1 oz. Hazelnuts (28 g)
Approximately 21 hazelnuts
Calories 178 kcal
Fat 17 g
Saturated 1.3 g
Monounsaturated 12.9 g
Polyunsaturated 2.3 g
Fiber 2.9 g
Carbohydrates 4.7 g
- Copper 54% DV .5 mg
- Magnesium 11% DV 45.6 mg
- Manganese 76% DV 1.7 mg
- Thiamin 15% DV .2 mg
- Vitamin E 28% DV 4.2 mg
Hazelnuts are gluten-free and cholesterol-free!