Health Benefits Of MACADAMIA
Macadamia nuts are also called the Queensland nut, native to north-eastern Australia. Macadamia nuts are the hardest nut to crack, but thanks to some inventors, it can now be easily achieved and is well worth the effort. Macadamia nuts are soft inside, full of monounsaturated lipids (60g) from a total 76g, with polyunsaturated at 3g and saturated at 13g. But there’s no cholesterol and no risk of
Macadamia nuts, raw, are the richest nut source of monounsaturated lipids. They are nearly a unique source of palmitoleic acid, a monounsaturated fatty acid that assists in fat metabolism. This will help the body to use the fat efficiently as an energy source. Macadamia nuts supply 6% more oleic acid than olive oil. They contain vitamin E (1mg) plus flavonoids that provide antioxidant benefits. Combined with the good supply of copper (38% d.v.), the antioxidant power is increased.
Macadamia nuts provide a fair supply of fibre (9g or 36% d.v. or 136% more than meat or fish). Macadamia nuts make a perfect addition to a fruit salad or a garden salad: no need for an oil dressing, unless it’s a splash of delightful macadamia oil. Macadamias are a complete protein food (8g or 16% d.v.), and when combined with a breakfast cereal, the protein value increases to match the common meat meal. A few macadamias go a long way to satisfying the appetite. Unsalted are best nutritionally. When you need a big energy boost, macadamia nuts are cracked up for the job.
NOTE: All amounts in this blog are measured in milligrams (mg) per 100 grams, unless stated otherwise.