Nutritional Value of Macadamia Fruit
Health benefits of Macadamia Fruit
Selection and storage
Preparation and serving methods
Scientific name - Macadamia integrifolia
Macadamia commonly known as Queensland nut, bush nut, maroochi nut, bauple nut, and Hawaii nut are native to North Eastern New South Wales and Central and south Eastern Queensland. Commercially grown for its fruit and for the macadamia nut, Macadamia is a genus of four species of trees aboriginal to Australia and comprising part of the plant family Proteaceae. Approximately 2–12 m and (6.6–39.4 ft) tall, the species of macadamia grow as small to large evergreen trees, bearing a fruit that is resilient, woody, globose follicle with a piercing apex, having one or two seeds. With the leaves arranged in swirls of three to six, they are lanceolate to obovate or elliptical in shape. With an entire or spiny-serrated edge, they are 6–30 cm long and 2–13 cm broad.
|Principle||Nutrient Value||Percentage of RDA|
|Total Fat||75.77 g||253%|
|Dietary Fiber||8.6 g||23%|
|Pantothenic acid||0.758 mg||15%|
|Vitamin A||0 IU||0%|
|Vitamin C||1.2 mg||2%|
|Vitamin E||0.24 mg||1.5%|
Packed with important health benefiting nutrients, the nuts of macadamia are a rich source of energy. 100gms of nuts contain 18 calorie and this is one of the highest values among the nut varieties.
A well-balanced diet together with macadamias promotes good health, prolonged existence and reduction in regenerative diseases.
Antioxidants destroy free radicals and protect our body from certain types of cancer like breast, cervical, lung, prostrate and stomach cancer together with various other diseases.
It promotes wellbeing of the nervous system
Loaded with properties that reduce your cholesterol levels, they help maintain the health of hair, skin and nails.
Copper present in macadamia helps to make neurotransmitters, the chemicals which our brain cell uses to send chemical signals.
Grafting method is used for propagation and until its 7-10 years, the tree does not produce any commercial quantities of seeds, but once established, it may continue bearing for even 100 years. They are best grown in well-drained soils that are fertile with a rainfall of 1,000–2,000 mm, and temperatures not falling below 10 °C. On the other hand, they can withstand light frosts when established and can bear and optimum temperature of 25°C. With shallow roots, the trees are susceptible to Phytophthora root disease and can be blown down in storms.
With an availability of year round in the market, in the store, the nuts of macadamia are to be had in different forms such as shelled, unshelled, salted, roasted, sweetened, etc.
As a replacement for processed ones, buy nuts that are either whole, with shell or un-shelled. Easy to find in the stores, they come in airtight sealed packs and also in bulk bins. Consider buying nuts featuring healthy, compact and that’s uniform in size, also when placed on the hand make sure that you feel that heaviness. Avoid nuts that have cracks and crevices. However, it does contain some natural split, cuts, mold and spots.
If you are buying unshelled macadamia nuts, then make sure that you store them in a cool, dry place, when you do that they will stay well for several months. In order to avoid them turn rancid, put the shelled kernels in an airtight container and keep them in the refrigerator.
Raw and whole macadamia nuts are cut open with the help of large Sheller machines. When the need for them is high or for domestic purposes, nut shelling machine that are smaller in size are used, sometimes hand held pliers are also used.
The nuts are eaten by cracking them using a nut-cracker machine. Almost all methods can be done to taste its flavor like roasting it, salting them or sweetening them. Giving a nutty aroma, they give out a pleasant sweet taste that’s crunchy. Having the capacity of blending easily with sweet delicacies, these nuts are crushed and used as a topping in salads, sweets, desserts, etc. They go very well with sundaes and other ice cream based recipes.
Widely used in confectionaries, they are a great add-on to biscuits, sweets and cakes. Rich in protein they are gluten free. Gluten-sensitive people can use this to prepare sandwiches, salad dressings, sauces, etc. Macadamia oil shares the same features as that of olive oil and are added to dishes that imparts sweet delicious flavor. This oil is used in cooking as well as for dressing seafood’s and meat dishes.