Description
Macadamia is a genus of four species of trees in the flowering plant family Proteaceae They are indigenous to Australia, native to northeastern New South Wales and central and southeastern Queensland specifically. Two species of the genus are commercially important for their fruit, the macadamia nut.
The nut was first commercially produced on a wide scale in Hawaii, where Australian seeds were introduced in the 1880s, and for some time, they were the world’s largest producer.[5][6] South Africa has been the world’s largest producer of the macadamia since the 2010s.
Raw macadamia nuts are 1% water, 14% carbohydrates, 76% fat, and 8% protein. A 100-gram reference amount of macadamia nuts provides 740 kilocalories and are a rich source (20% or more of the Daily Value (DV)) of numerous essential nutrients, including thiamine (104% DV), vitamin B6 (21% DV), other B vitamins, manganese (195% DV), iron (28% DV), magnesium (37% DV) and phosphorus (27% DV).
Compared with other common edible nuts, such as almonds and cashews, macadamias are high in total fat and relatively low in protein. They have a high amount of monounsaturated fats (59% of total content) and contain, as 17% of total fat, the monounsaturated fat, omega-7 palmitoleic acid.
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