Hazelnut: a healthy powerhouse
Hazelnuts are in season in autumn. The fruits ripen from around September to mid-October. Hazelnuts are small powerhouses. The nuts contain plenty of vitamin E, various B vitamins, minerals such as calcium and magnesium, fiber and secondary plant substances. Therefore, they can enrich the menu as part of a varied diet.
However, the nuts should be eaten in moderation, since with 644 calories per 100 grams they are not exactly an easy diet. This is due to the high fat content, even if it is valuable unsaturated fatty acids. The nuts are often eaten alone or in a nut mix. They taste great in fruit salads, in muesli, with poultry dishes and in pesto, but also in numerous baked goods such as gingerbread and fruit bread. They are processed in chocolate, brittle, nougat and as hazelnut oil.
Pay attention to quality when shopping. The "shake test" provides information about the freshness, because old and dried nuts clatter in the shell. Anyone who has harvested hazelnuts in the garden must dry the fruit for a few weeks. After that, the nuts, hung in nets, can be kept in a dry, airy place for months. The hard shell can only be opened with a nutcracker. To remove the brown seed skin, you can heat the kernels in the oven for 10 minutes to 200 degrees Celsius and rub off the split skin with a towel. The trade offers peeled kernels, but also chopped and ground hazelnuts for baking. Heike Kreutz, respectively