Hazelnut butter is high in
monounsaturated fats, particularly
oleic acid, shown to play a role in reducing the adverse effects of
low-density lipoprotein (LDL). Hazelnut butter is also a good source of
dietary protein and
vitamin E.
Raw food enthusiasts believe the butter made from unroasted hazelnuts possesses greater nutritional value and more beneficial
enzymes, both of which would otherwise be destroyed in the roasting process. Some also advocate that butter prepared from raw hazelnuts should remain refrigerated both before and after opening to minimize
oxidation and
rancidity. Hazelnut butter can be used in dishes that call for
peanut butter, and as an alternative for those with
peanut allergies. Hazelnut butter contains more than twice as much
vitamin E as peanut butter and is higher in monounsaturated fat. ==See also==