Besides the many benefits of macadamia nuts, the fruit tree was discovered and identified in Australia in the mid-nineteenth century. Among the ten known species, only one is of dietary importance because of the quality and properties of its nuts.
Benefits of Macadamia Nuts
The seeds of the macadamia fruit, known as macadamia nuts, contain up to 73.7 percent fat. Its proteins are pretty complete, although lacking in methionine (this is easily compensated for by combining them with whole grains). Macadamia nuts are one of the most oil-rich oil-bearing nuts.
Macadamias are also a reliable source of calcium, phosphorus, iron, vitamins B1 and B2, and niacin. They also provide antioxidant polyphenolic flavonoids that prevent arteriosclerosis.
Macadamia OIL is similar in composition to olive oil. It is formed of 58.2 percent monounsaturated fatty acids and has no trans fatty acids, which, according to recent studies, harm the heart. Macadamia oil is excellent for frying because of its heat stability and extremely high evaporation point (198 degrees Celsius).
Macadamias and their oil are heart-friendly foods because of the characteristics of their fats, which lower cholesterol and improve blood circulation through the coronary arteries.
Macadamia Scientific Facts
- Scientific name: Macadamia interfifolia L.
- Scientific synonym: Macadamia terminifolia F. v. Muell.
- Other names: Macadamia nut, Australian nut, Queensland nut.
- French: Noix de Queensland.
- Spanish: Macadamia
- German: Macadamia.
- Description: These are the seeds of the fruit of the macadamia tree, an evergreen botanical family Proteaceae that grows to 9 meters.
- Environment: The Macadamia tree originated in Australia. It requires a tropical or subtropical climate. Its cultivation has extended throughout Oceania (particularly Hawaii), California, Mexico, and Central America.
How to use Macadamia
- Raw – Macadamias must be ripe to be eaten raw and be well chewed. Some have a bitter taste due to cyanogenetic glucosides similar to those in bitter almonds.
- Toasted – When toasted, macadamias are delicious and easier to digest. They usually contain added salt, which is not advised for coronary disease patients.
- Macadamia oil – Excellent for frying and desserts.
George D. Pamplona-Roger, M.D. “Encyclopedia of Foods and Their Healing Power.” George D. Pamplona-Roger, M.D. Encyclopedia of Foods and Their Healing Power. Trans. Annette Melgosa. Vol. 2. Chai Wan: Editorial Safeliz, 2005. 69. Print. [Benefits of Macadamia Nuts]