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Nutritional Analysis of Hazelnuts

The chemicals in the edible part of hazelnuts are mainly nutrients. They are made up of fatty acids, carbohydrates, protein, vitamins and minerals. Note that all percentages listed are by weight.

  1. Components

    • Hazelnuts

      The number-one component of hazelnuts is fat (61 percent). Carbohydrates are about 17 percent and protein 15 percent. The remainder is water and ash (mostly vitamins and minerals), about 5 percent and 2 percent, respectively.

    Fats

    • Hazelnuts contain mostly unsaturated fats. Monounsaturated fatty acids are about 75 percent of the fat and polyunsaturated fatty acids are about 13 percent. Saturated fat makes up only about 7 percent of the total fat. The remainder is other types of lipids.

    Carbs

    • The majority of a hazelnut's carbs, about 10 percent of the nut's weight, is dietary fiber. Most of the rest (4 percent) is sucrose (sugar), with the rest being starch or other carbs.

    Protein and Amino Acid

    • Hazelnuts protein contains all 20 amino acids in differing amounts. Hazelnuts are highest in glutamic acid and arginine, and lowest in tryptophan.

    Vitamins and Minerals

    • Hazelnuts are very high in vitamin E and manganese. They also contain significant amounts of many B vitamins, including thiamine, riboflavin and folate (folic acid), as well as potassium, iron and magnesium.

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