Ground hazelnuts

Ground hazelnuts is notable for salicylate, nickel, oxalates, histamine and tyramine. Clear on sucrose, FODMAPs, lactose, oligosaccharides, sorbitol, fructose and gluten.

Yes — ground hazelnuts is high in salicylate. Ground hazelnuts hold the same high salicylate level as whole ones, but grinding is what makes the portion grow — a recipe folds in far more than you would eat by hand.

Yes — ground hazelnuts is high in nickel. Ground hazelnuts carry exactly the nickel of the whole nut, but disappear into cakes, pralines and biscuit bases where nobody reads them as a nut portion.

Yes — ground hazelnuts is high in oxalates. Ground hazelnuts are usually ground WITH the skin, since removing it first costs a step - so the flour keeps the skin, where the oxalate is, which the whole blanched nut does not. It is also used by the hundred grams in baking, where whole nuts would be counted.

Ground hazelnuts contains only low levels of histamine. Ground hazelnut is a dry seed, and a dry seed produces no amines - bacteria need water to work. Rancidity does not change that: it is the oil reacting with oxygen, which yields aldehydes and off-flavours rather than amines - a good reason to smell before eating, and not a histamine one. One amine has been measured right across this group: Yilmaz found serotonin running from 0.05 microgram per gram in the raw pine nut to 155 in the raw walnut, with roasting cutting the maximum to a tenth. It is serotonin and not histamine, and the abstract publishes only those extremes. Amounts vary by brand and recipe, so always check the label of the exact product.