TypeBase Blood Type Diet Values: filberts (hazelnut)
GenoType Diet Recipes   ♦   Food Values   ♦   Search   ♦   Add Recipe   ♦   Recipe List   ♦   Newly Added   ♦   Help



TYPEBASE4 INDEX >> NUT/SEED >>




FILBERTS (HAZELNUT)



Share this information on Facebook


SCIENTIFIC NAME: CORYLUS AVELLANA

FRANCAIS: AVELINES (NOISETTE)







General Description:

These wild nuts grow in clusters on the hazel tree in temperate zones around the world. The fuzzy outer husk opens as the nut ripens, revealing a hard, smooth shell. Italy, Spain, France and Turkey lead the way in hazelnut production. Until the 1940s, the United States imported most hazelnuts; however, they're now grown in Oregon and Washington. Also called filberts and cobnuts , particularly when cultivated, these sweet, rich, grape-size nuts are used chopped, ground and whole in all manner of sweets. They also add flavor and texture to savory items such as salads and main dishes. Hazelnuts are usually packaged whole, though some producers are now also offering them chopped - a real timesaver. Hazelnuts have a bitter brown skin that is best removed, usually by heating them at 350F for 10 to 15 minutes, until the skins begin to flake. By placing a handful of nuts at a time in a dish towel, then folding the towel over the warm nuts and rubbing vigorously, most of the skin will be removed.


NUTRIENT NOTES:

Serving Size Analyzed: 1 cup



< (722)



GRAPH 1 (ABOVE). Total Calories (722) as part of a 2200 calorie daily dietary intake.

Protein (17.1925 grams per 1 cup )
Fat (69.8625 grams per 1 cup )
Carbohydrate (19.205 grams per 1 cup )


CHART 1 (ABOVE). Macronutrient Breakdown By Percentage.


Polyunsatured (9.108 grams per 1 cup )
Monounsatured (52.5205 grams per 1 cup )
Saturated (5.129 grams per 1 cup )




CHART 2 (ABOVE).Fat Breakdown By Percentage.




GRAPH 2 (ABOVE). Micronutrient breakdown as percentage of Recommended Daily Allowance (RDA). Serving size: 1 cup .


BLOOD TYPE DIET VALUES

Follow Secretor value if you do not know your secretor status.

TYPE A:
Secretor:
NEUTRAL

Non Secretor:
NEUTRAL
  • This food is Diabetes SUPERBENEFICIAL for Type A


TYPE B:
Secretor:
AVOID: Flocculates serum or precipitates serum proteins.

Non Secretor:
AVOID: Flocculates serum or precipitates serum proteins.


    TYPE AB:
    Secretor:
    AVOID: Flocculates serum or precipitates serum proteins.

    Non Secretor:
    AVOID: Flocculates serum or precipitates serum proteins.


      TYPE O:
      Secretor:
      NEUTRAL

      Non Secretor:
      NEUTRAL
      • This food is Diabetes SUPERBENEFICIAL for Type O



      LECTIN CHARACTERIZATION:
      • This food contains a reported lectin.


      RECIPES FEATURING THIS FOOD:
      This ingredient is featured in the following website recipes:

      Most recent recipes added to the website:
      Search the Recipe Database


      List All Recipes


      SPECIAL NOTE:
      • This food can be a significant source of folate (129.95 mcgs per 1 cup .)
      • This food can be a significant source of potassium (782 mgs per 1 cup .)
      • This food is a significant source of monounsaturated fat (52.5205 grams per 1 cup .)

      GENETIC MODIFICATIONNo data on this food.
      PESTICIDESNo data on this food.
      CONTAMINATIONNo data on this food.
      IRRADIATIONNo data on this food.
      ANTIOXIDANTSNo data on this food.
      ALLERGENSNo data on this food.
      GLYCEMIC INDEXNo data on this food.


      Program and data copyright 1997-2011 Peter D'Adamo.


      The statements made on our websites have not been evaluated by the FDA (U.S. Food & Drug Administration).
      Our products and services are not intended to diagnose, cure or prevent any disease. If a condition persists, please contact your physician.
      Copyright © 2014, Hoop-A-Joop, LLC, Inc. All Rights Reserved