ANALYSIS OF HAZELNUT VARIETIES AND THEIR CHEMICAL COMPOSITION.

This article systematizes the history, types and morphology of hazelnuts, as a result, the composition of hazelnut varieties is studied. The following varieties of hazelnuts: variety "Ata-Baba" (Ata-baba), variety "Lombard" (Lombard), variety "Ganja" (Ganja), variety "Yogli" (Oil), "Varete Kudryavchik" (Kudryavchik). ) varieties, varieties "Ashraf" (Ashra). Proteins, lipids, carbohydrates, as well as sugars, starch, polysaccharides are organized in the hazelnut kernel.