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Nut, hazel (UK), filbert (USA), dried

Corylus avellana L.
Energy DistributionEnergy Distribution
% of total food energy
   Protein, total9.7 %
   Fat, total71.4 %
   Carbohydrate, total19 %
   Alcohol0 %
Refuse: 54%

Content per 100 grams
Energy2502kJ
Protein, total14.9g
   total-N2.8g
Fat, total49.3g
   saturated fatty acids3.5g
   monounsaturated fatty acids38.1g
   polyunsaturated fatty acids5.2g
Carbohydrate, total29.3g
   carbohydrate, available21.1g
   added sugar0g
   dietary fibre8.2g
Alcohol0g
Ash2.4g
Moisture4.1g

Vitamins
Vitamin A1.33RE
   retinol0μg
   ß-carotene16μg
Vitamin D0μg
Vitamin E21aTE
   alpha-tocopherol21mg
Vitamin B1, thiamin0.39mg
Vitamin B2, riboflavin0.2mg
Niacin equivalents4.37NE
   niacin1.2mg
   tryptophan3.17mg
Vitamin B60.54mg
Pantothenic Acid1.15mg
Biotin2μg
Folates72μg
Vitamin B120μg
Vitamin C6.3mg
   L-Ascorbic Acid6.3mg

Minerals
Sodium, Na1.9mg
Potassium, K738mg
Calcium, Ca136mg
Magnesium, Mg158mg
Phosphorus, P349mg
Iron, Fe2.8mg
Copper, Cu1.4mg
Zinc, Zn2mg
Iodine, I0.4μg
Manganese, Mn7.2mg
Chromium, Cr0.4μg
Selenium, Se2.1μg
Nickel, Ni170μg

Carbohydrates
All sugars, total4.7g
Starch1.9g

Lipids
C 4:00g
C 6:00g
C 8:00g
C 10:00g
C 12:00g
C 14:00g
C 16:02.39g
C 18:00.991g
C 20:00.083g
C 22:00g
C 24:00g
C 14:10g
C 16:10.083g
C 18:1, n-937.8g
C 18:1, cis n-70g
C 20:1, n-110.083g
C 22:1, n-90g
C 22:1, n-110g
C 24:1, n-90g
C 18:2, n-65.12g
C 18:3, n-30.083g
C 18:4, n-30g
C 20:5, n-30g
C 22:5, n-30g
C 22:6, n-30g
Other fatty acids0g

Sums lipids
Sum saturated3.54g
Sum monounsaturated38.1g
Sum polyunsaturated5.22g
Sum n-3 fatty acids0.083g
Sum n-6 fatty acids5.12g
Trans fatty acids0g

Cholesterol
Cholesterol0mg

Amino acids
Isoleucin730mg
Leucine1200mg
Lysine530mg
Methionine240mg
Cystine230mg
Phenylalanine790mg
Tyrosine480mg
Threonine560mg
Tryptophan190mg
Valine930mg
Arginine2500mg
Histidine450mg
Alanine840mg
Aspartic acid1800mg
Glutamic acid4100mg
Glycine840mg
Proline680mg
Serine900mg

© The Food Composition Databank v7.01. Department of Nutrition, The National Food Institute, Technical University of Denmark,
ID: 0192