ABSTRACT
Since ancient times, the nuts of cultivated and wild representatives of the genus Corylus L. are used with the aim of food. It is explained with the high nutritive and dietary value of the kernels, as they consist of 45-47 percent of lipids, where oleic and palmitic acids dominate (85 and 10%), 12-25 percent proteins, sugar, vitamins, including 40-50 mg per 100 g of tocopherol (vitamin E) [1, 2].
