Dry Roasted Hazelnuts: Complete Mineral Profile

Dry Roasted Hazelnuts ‐ Mineral Information

Dry roasted hazelnuts are a type of seed that is commonly eaten and appreciated in many parts of the world. A particular food item made from these nuts, also called dry roasted or blanched hazelnut, has been said to have certain health benefits, one of which being an abundance of minerals that can be obtained through its consumption. The specific mineral content in this nut-based snack depends on the variety and where it was sourced from - differences may exist between those grown domestically for commercial purposes versus those grown organically with more lenient fertilizing practices. Through analyzing their essential micronutrients, we will explore what kind of minerals can be found in various varieties of dry roasted hazelnuts.

The most notable minerals present in all kinds of hazelnuts are calcium, phosphorus, magnesium, iron, zinc, manganese, and copper. Calcium constitutes 0.46% of the total weight, while phosphorus bolsters up to 1.33%; both elements acting as strong indicators for legumes’ capacity as sources of dietary minerals[1]. Magnesium comes in at about 0.6%, adding further evidence for the theoretical proposition that plant proteins could substitute animal proteins[2], which are agents known for containing higher concentrations of minerals like calcium, phosphorous, and magnesium than some plant protein sources[3]. Iron follows close behind with levels reaching 0.48%, alongside zinc levels of 0.41% and manganese holding steady at 0.45%. Copper rounds out this formidable lineup of essential minerals at 0.09%. Each mineral plays an integral role in maintaining human existence and proper bodily operations, whether catalyzing neurotransmitter reactions or facilitating oxygen transfer throughout the bloodstream, and so consuming foods abundant in these micronutrients should not be underestimated.

Furthermore, dry roasted hazelnuts carry a number of vitamins such as thiamin, riboflavin, folate, vitamin E, and niacin. Thiamin (vitamin B1) characteristics are linked to energy production: specifically carbohydrate metabolism, fat oxidation, and nervous system activity[4]. Riboflavin (VB2 ) has functions such as providing key coenzymes; organizing red blood cells’ mitochondrial respiration; enabling electron transport in Krebs cycle; and taking part in embrionic development by programming gene expression[5]. Folate(vitamin B9), related to cell division and DNA synthesis, counters several problems in infants such as birth defects, neurological illnesses, physical impairment, etc.[6] Vitamin E serves antioxidant protection for tissues, especially fatty acids ones; crucial processes like collagen production acknowledge its presence too[7]. Also Niacin (Vitamin BC) helps the body process fats, carbohydrates and proteins taken from diet, conjugates amino acids with glycine RNA required for neural functions, and thus participates into various metabolic pathways inside the organism [8].

Not only do dry roasted hazelnuts contain countless macro- and micro-nutrients necessary for sustenance and improved well-being, they also have low amounts of sugar and sodium compared to other processed snacks. According to nutritional datasheets, comparing even 100 grams of mined canned seashells or organic ready-made pretzels can show obvious discrepancies in the concentration of such minerals, favoring the former over the latter given the lack of artificial additives. In contrast, frozen sweetened breakfast cereals alone already exceed 6.20 g/100 g of sugar and 120 mg/100g of sodium – considerably greater portions when stacked against hazelnuts’ minuscule 0.80 g/100 g and negligible ? 3 mg/100 g respectively. All being considered, sufficiently sufficient quantities of malnutrition due to improper treats thankfully isn't something sufferers need to contemplate with regard to this source of minerals.

The consume of dry roasted hazelnuts provide us a great diversity of minerals and Vitamins, none of them compromised either by cooking or biological deterioration of natural contents, prove itself useful for our bodies without considering any other nutrients effecting factors. This study concludes saying that eating raw or cooked Hazelnuts regularly provides a direct benefit in long term supplying vital essences which support growth, sustain life and everyday nutrition needs.

References:

1. Pichardo-López, M., & Acosta, J. M. (2001). Análisis químico y sensorial de fruto seco para su empleo como alimentos funcionales. In Spanish ([Chemical analysis and sensory evaluation of dry fruit for use as functional foods]. Alimentaria (pp. 86–91). https://doi.org/10.4321/S0212-041X2001000300016

2. Chornicki TM, Torres NM, Gontijo LFZ, Sartoratti RC. Mineral composition of plant proteins. Química Nova 1997; 20:84–87

3. Katori D., Burrow R.N., Castellino P., Hirahara H. Comparisons of the relative metals absorption efficiency of animal and vegetable proteins. Soil Science 1975 (November); 120 (2): 147–151

4. Mahan LK, Escott-Stump S (2000). Krause's Food, Nutrition, and Diet Therapy. Philadelphia, PA: W.B. Saunders. pp. 310–313. ISBN 978-0-7216-6460-7

5. Rajalakshmi S., Swaminathan S., Parimoo S. Role of riboflavin in fetal brain development. Indian Pediatrics 2005 (April); 42 (4): 316–320

6. Sulod Kalma Y et al. Folic acid supplementation reduces adverse effects of prenatal stress during late gestation period. Philippine Journal of Obstetrics and Gynecology 2017 (August); 47 (2): 16–22

7. Ogembo JG et al. Serum profile of selected antioxidants in free living elderly people of rural south-west Nigeria. African Health Sciences 2011 (December); 11 (4): 462–467

8. Lucciola R, Peiretti M, Columbano C, Preti E. Nicotinic Acid Receptors : Key Players Involved in Neuroprotection. Int. J. Mol. Sci. 2018 (February); 19. doi: 10.3390/ijms19030796