Macadamia Nuts

Macadamia

Macadamia nuts, also known as Australian walnuts are extremely nutritious and delicious product that is gradually making its way to the market. There is a slight hint of hazelnut, with some very useful properties. A macadamia tree was first cultivated in Australia, then it became common in many other countries. The tree can reach 15 meters high and has serrated sharp shiny leaves.

Macadamia is characterized by the fact that different varieties bloom at different times. According to the time of flowering, fruits ripen once or more times a year.

The fruit looks like a walnut, a soft green husk that falls when it matures. Under the hood is the fruit itself, called a macadamia nut. Colored in brown, round and reaching 3.5 cm diameter, the shell of the macadamia nut is extremely hard, but removing it is really challenging. It is this fact determines the expensive price of the product.

For the breaking of the shell is necessary to have 21 kg of force on 1 sq cm. Its shell is shiny and very slippery, so it easily eludes standard devices for breaking. In Hawaii, locals have created a very unique way of dealing with the problem - go over the nuts with a car, but even that is not always a successful method for breaking the hard kernel.

Macadamia nuts require fertile soil, high temperatures throughout the year and high humidity. 9 species of macadamia nuts are known, only two of which are edible, the others - poisonous. A major disadvantage of macadamia nuts is their fast rancidity process that requires mechanical cleaning immediately after harvesting and sealing of nuts, thus to preserve the nutrients and taste.

Macadamia Nuts

Cultivation of Macadamia is also very difficult. In the first eight or nine years none of the trees give fruit, but at the expense of that, for the next 100 years, they provide plenty of output.

History of macadamia nuts

As demonstrated for the first time macadamia nuts are cultivated in Australia. In 1882 it was brought to Hawaii. In the beginning it is used only as an ornamental plant, but then became one of the most famous and loved products in Hawaii. The name of this kernel comes from Scottish chemist John Macadam, who made the first attempts to cultivate the then unknown plants.

Nowadays, given the history of the Second Macadam. It is believed that Aborigines were familiar with the quality of macadamia nuts millennia before the Scot to begin to deal with them.

Demand and consumption of nuts is a very profitable business, especially in the Hawaiian Islands. It thus provides for more than half of the walnut industry worldwide. Among the countries that produce macadamia nuts are even New Zealand, U.S., Israel, Costa Rica, South Africa and Brazil.

Composition of macadamia nuts

Macadamia nuts contain high amounts of fatty acids - 66 to 86 percent. They can find another 9% protein, 2% fiber, 9% carbohydrates, vitamins B group, PP, and lots of calcium, phosphorus, potassium, iron, sodium, selenium.

Macadamia oil contains about 22% omega-7 palmitoid acid, which has a very distinctive antioxidant.

Macadamia Nuts

100g macadamia nuts contain 720 calories, 8 g protein, 4.6 g sugar, 8.6 g fiber, 76 g fat. In 100 g of nuts can find 276 mg of omega-3 and 1737 mg omega-6 fatty acids.

Selection and storage of macadamia nuts

As mentioned, the method of processing macadamia nuts justifies their high price. The price for 100 grams of nuts is about US$8. Keep them well closed and placed in dry and cool rooms.

Use of macadamia nuts in cooking

Macadamia nuts are used in some cooking. They can be eaten raw and roasted.

Macadamia nuts are a valuable source of high fat, so it can find a place in every diet. Nuts can be successfully added to different cakes, fish, birds and granola. The combination of cottage cheese with fruit and macadamia nuts is temptation for the senses. Macadamia nuts are great for adding protein to block or self consumption. Some nuts are a great way to deal with the hunger that comes over you between meals.

If you follow a diet, you should limit your intake of nuts to 40 g per day. Toss them into steamed vegetables, salads, in sauces as a substitute for flour in desserts. Macadamia combines well with white chocolate.

Benefits of macadamia nuts

According to several studies, macadamia nuts occupy leading positions in food that protect against heart disease. This is due to the high content of sterols and monounsaturated fats that are found in them matches olive oil. Nuts provide all essential amino acids.

Macadamia nuts help with angina, migraine, and vitamin deficiency. They fight against arthritis and various bone diseases. Reduce cholesterol levels in the blood and are suitable people who suffer from diabetes, arterial hypertension and metabolic problems.

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