ArticleFoods (Basel, Switzerland)2020
Nutrient Composition of Different Hazelnut Cultivars Grown in Germany.
Article in Foods (Basel, Switzerland), 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 9 papers.
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Who cites it
9 citing papers in PubMed.
- Effect of dietary inclusion of hazelnut skin or hazelnut skin green extract on growth performance, carcass traits, and meat quality in heavy pigs.Frontiers in veterinary science · 2026Article
- Impact of altitudinal gradients on biochemical traits and fatty acid profiles of Iranian hazelnuts.BMC plant biology · 2025Article
- Comparative analysis of phytochemical compounds and quality characteristics during the juvenile stage of hazelnut cultivars from Italy and Türkiye.BMC plant biology · 2025Article
- A Potentially Ecosustainable Hazelnut/Carob-Based Spread.International journal of food science · 2024Article
- Time Domain NMR Approach in the Chemical and Physical Characterization of Hazelnuts (Foods (Basel, Switzerland) · 2023Article
- Composition of Nuts and Their Potential Health Benefits-An Overview.Foods (Basel, Switzerland) · 2023Review
- Antioxidants in Shell and Nut Yield Components after Ca, Mg and K Preharvest Spraying on Hazelnut Plantations in Southern Chile.Plants (Basel, Switzerland) · 2022Article
- Screening, Identification, and Quantification of Nutritional Components and Phytochemicals in Foodstuffs.Foods (Basel, Switzerland) · 2021Article
- Variation of Morphological, Agronomic and Chemical Composition Traits of Local Hazelnuts Collected in Northern Spain.Frontiers in plant science · 2021Article
Corrections and comments
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Authors and funding
9 authors.
Funding
Abstract
Hazelnuts are rarely cultivated in Germany, although they are a valuable source for macro- and micronutrients and can thus contribute to a healthy diet. Near the present, 15 varieties were cultivated in Thuringia, Germany, as a pilot study for further research. The aim of our study was to evaluate the micro- and macronutrient composition of representative, randomly mixed samples of the 15 different hazelnut cultivars. Protein, fat, and fiber contents were determined using established methods. Fatty acids, tocopherols, minerals, trace elements, and ultra-trace elements were analyzed using gas chromatography, high-performance liquid chromatography, and inductively coupled plasma triple quadrupole mass-spectrometry, respectively. We found that the different hazelnut varieties contained valuable amounts of fat, protein, dietary fiber, minerals, trace elements, and α-tocopherol, however, in different quantities. The variations in nutrient composition were independent of growth conditions, which were identical for all hazelnut varieties. Therefore, each hazelnut cultivar has its specific nutrient profile.
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