Macadamia Nuts
Macadamia nuts are sweet and crunchy and make a good addition to salads,
stews, rice dishes, and desserts.
Thought to have originated in Australia, macadamia nuts were made popular in the late 1800s
by Ferdinand van Mueller, a European who named the nut after Australian naturalist John
Macadam. Also called Queensland nuts, macadamias have been eaten since ancient times by
aborigines and have only been in widespread use since the early twentieth century.
Varieties
There are approximately six varieties of macadamia trees that grow in hot humid climates.
The round beige nut has a thick hard shell, although some varieties have been developed in
recent years with a softer shell. Australia and Hawaii are the leading producers of macadamia
nuts.
Buying and storing tips
Macadamia nuts are most often sold shelled—either raw or roasted. Look for
well-shaped light-colored nuts. Those available in vacuum-packed jars or cans will stay
fresher longer. Shelled nuts will keep well in the refrigerator in a tightly sealed container
for up to two months. Unshelled macadamias will keep for up to one year at room
temperature.
Availability
Since macadamia nuts are hard to open, they are most often available shelled. When
purchased unshelled, they can be opened with a special nutcracker designed for macadamia nuts
or with a hammer.
Preparation, uses, and tips
Macadamia nuts are sweet, with a flavor similar to
coconut or Brazil nuts. They are also crunchy
and make a good addition to salads, stews, rice dishes, and desserts. Chocolate covered macadamia nuts are often sold as a rich
confection.
Nutritional Highlights
Macadamia nuts, 10–12 kernels (1 oz.)
Calories: 204
Protein: 2.2g
Carbohydrate: 3.9g
Total Fat: 21.5g
Fiber: 2.4g
*Good source of: Thiamine (0.34mg)
*Foods that are a “good source” of a particular nutrient
provide between 10 and 20% of the Recommended Daily Value.
Health benefits and concerns
Prostate Cancer
Alpha-linolenic acid is a fatty acid found in many foods. Most, but not all, studies have
found that high dietary or blood levels of alpha-linolenic acid correlate with an increased
risk of prostate cancer. It is not clear, however, whether this association reflects a
cause-effect relationship. Concentrations of alpha-linolenic acid are high in almonds, Brazil
nuts, cashews, flaxseed,
hazelnuts, macadamia nuts, peanuts, pecans, pine nuts, pistachios, and
walnuts.
Health benefits and
concerns for nuts and seeds
Many health benefits and concerns associated with this food are applicable to other nuts and
seeds. Read about health benefits and concerns
for nuts and seeds for a full description.
The information presented in this website is for informational purposes only and was created by a team of U.S. registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications.
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