The macadamia nut is the fruit of a tree (Macadamia integrifolia) which comes from Australia and is currently grown mainly in Hawaii, California, Florida, Central America, Brazil, Indonesia and East Africa.
It is a spherical dried fruit, creamy white in color, which has a hard, smooth brown shell, which in turn is inside a green shell.
To break the hard shell you need a hammer or strong nut tongs.
Due to its taste, its texture and the low production of the trees, it is one of the most appreciated and expensive nuts.
Properties of macadamia nuts
It is one of the nuts richest in fat (they represent 75 to 80% of its weight and 80% of the caloric value). These fats are healthy, since the dominant fatty acids are monounsaturated, as in olive oil or avocado.
The protein proportion is around 8%, so it is a good protein supplement, especially in vegetarian diets.
They are an excellent source of vitamins of group B, especially niacin and thiamine (a 30 g serving offers 23% of the daily needs of this essential vitamin for the nervous system and cellular metabolism. It also provides an appreciable dose of vitamin E in the form of alpha-tocopherol.
Just one serving provides 58 percent of your manganese needs and 23 percent of the recommended daily value of thiamine.
Regarding minerals, the presence of manganese stands out (you find 58% of your daily needs in 30 g of macadamia nuts) and contains very little sodium.
Health Benefits of Macadamia Nuts
Due to its abundance of monounsaturated fatty acids, it is a suitable food for prevent cardiovascular diseases. Its composition of fatty acids, which are accompanied by fiber, favors the reduction of blood cholesterol levels.
The macadamia nut is an energy food, especially suitable for athletes and people who do intense physical exercise. It is also suitable for children and teenagers.
It also has phenolic compounds such as catechol and pyrogallol with antioxidant properties that help avoid diseases related to aging.
macadamia nut does not contain gluten and can be consumed by people with celiac disease or gluten allergies.
Macadamia nut in the kitchen
can be consumed raw, fried or cooked in cakes, crackers, cookies, pastries, chocolates, sweets and ice cream. You can also make savory preparations.
It has a flavor with notes of toasted walnut and coconut, but it stands out above all for its buttery and soft texture. Therefore, it is optimal for making vegan pâtés or cheeses.
Can grind to make flour which is added to cereals to enrich the final product with fats and proteins. It can also be used to prepare muffins, cakes, sauces and ice cream.