DESCRIPCIÓN:
Muy ricas en ácido oleico, abundante en antioxidantes, son fuente de grasas no saturadas, proteínas, carbohidratos, vitamina E y del grupo B, destacando la biotina, Calcio, fósforo y magnesio.
USOS:
Es un fruto seco muy popular, consumido en numerosas maneras, tanto fresco o tostado a modo de snack, así como formando parte de elaboraciones como salsas o ensaladas. Además, la avellana es asociada normalmente a cremas y chocolates, turrones, helados y otros platos dulces, tambien se usa en la reposteria y panificacion.
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