Hazelnut

Hazel nut is cultivated in orchards in Europe, Turkey, Iran and Caucasus. In fact, the name "hazelnut" applies to the nuts of any of the species of the genus Corylus. This hazelnut or cobnut, the kernel of the seed, is edible and used raw or roasted, or ground into a paste. The seed has a thin, dark brown skin which has a bitter flavor and is sometimes removed before cooking.

Nutritional Aspects of Hazelnut 
Hazelnuts are rich in protein and unsaturated fat. Moreover, they contain significant amounts of thiamine and vitamin B6, as well as smaller amounts of other B vitamins. Additionally, for those persons who need to restrict carbohydrates, 1/4 L. of hazelnut flour has 20 g of carbohydrates, 12 g fibre, for less than 10 net carbohydrates. Hazelnuts contain the highest concentration of folate, which reduces risk factors for cancer, heart disease, Alzheimer’s, neural tube defects, and depression. Hazelnuts have been deemed the most beneficial nut for heart health, containing a mix of beneficial compounds that protect against coronary disease.
 Hazelnuts are high in oleic acid, a monounsaturated fatty acid that helps to lower cholesterol.
 Hazelnuts lower blood pressure because of minerals such as calcium, magnesium, and potassium
 Hazelnuts contain cardioprotective arginine, an amino acid that relaxes blood vessels.