Hazelnut is a native of Europe and Western Asia. Its name applies to the nuts of any of the species of the genus Corylus. The kernel of the seed is edible and eaten raw, fried or as paste.

The nutrients in 100 g edible hazelnuts include:

• Water – 5.2 g
• Protein – 12.0 g
• Fat – 61.6 g
• Carbohydrates – 10.5 g
• Organic acids – Salicylic acid 0.14 mg
• Fibre – 8.2 g
• Minerals - 2.4 g – sodium 2 mg, potassium 635 mg, magnesium 155 mg, calcium 225 mg, iron 3800 micro g, copper 1300 micro g, zinc 1900 micro g, selenium 5 micro g, iodide 2 micro g.
• Vitamins - vitamins A, B1, B2, B6 nicotine amide, pantothenic acid, folic acid, vitamin C 3 mg, vitamins E, K
• Purine – 35 mg

The amount of minerals, particularly selenium varies with their concentration in the soil.

Hazelnut has a thin, dark brown skin which has a bitter flavour. Sometimes it is cooked with skin and sometimes without skin. It is a healthy food. Approximately 75% of hazelnuts are produced in Turkey.