IRCCS Mondino Foundation, 27100 Pavia, Italy.
Unit of Human and Clinical Nutrition, Department of Public Health, Experimental and Forensic Medicine, University of Pavia, 27100 Pavia, Italy.
Nutrients. 2023 May 23;15(11):2421. doi: 10.3390/nu15112421.
The objectives of this narrative review are as follows: an evaluation of the bromatological composition of hazelnuts and a comparison of the nutritional properties of raw versus roasted hazelnuts, taking into account potential differences among varieties from different production territories such as Turkey, Italy, Chile, and New Zealand; an evaluation of nutrients contained in hazelnut skin; and an evaluation of nutrients contained in hazelnut oil. This review incorporates 27 scientific articles that measured and reported the concentrations of macro- and micro-nutrients in hazelnuts. These hazelnuts were subjected to different processing methods, originated from various geographical areas, or belonged to different varieties. Our results showed that the different varieties and territories where the hazelnuts were cultivated influence their bromatological composition, and we found that different processing steps can largely influence the concentration of specific nutrients. The removal of the skin, which contains a very high concentration of compounds with antioxidant action, is particularly critical. We should give greater attention to the skin, considering it not as a waste product, but as an important part of the hazelnut due to its nutritional properties of primary relevance in the Mediterranean diet. We provide a detailed assessment of the nutritional properties of the hazelnut kernel, skin, and oil, evaluating nutrient compositions and possible modifications (increases or reductions) that occur during the roasting process or that depend on the production territory and origin.
评估榛果的营养成分，并比较生榛果和烤榛果的营养价值，同时考虑到来自不同生产地区（如土耳其、意大利、智利和新西兰）的不同品种之间的潜在差异；评估榛果皮中的营养成分；评估榛果油中的营养成分。本综述纳入了 27 篇测量和报告榛果中宏量和微量营养素浓度的科学文章。这些榛果经过了不同的加工方法处理，来自不同的地理区域，或属于不同的品种。我们的研究结果表明，不同的品种和榛果种植地区会影响其营养成分组成，并且我们发现不同的加工步骤会极大地影响特定营养素的浓度。去除榛果皮（其含有非常高浓度的具有抗氧化作用的化合物）尤其关键。我们应该更加关注榛果皮，因为它不仅是一种废物，而且由于其在地中海饮食中具有重要的营养价值，所以它是榛果的重要组成部分。我们详细评估了榛果仁、皮和油的营养价值，评估了营养成分组成以及在烘烤过程中可能发生的（增加或减少）变化，或取决于生产地区和来源。
