Macadamia A heart-friendly nut.
THE MACADAMIA tree was discovered and identified in Australia in the mid-19th Century. Among the ten known species only one is of dietary importance becuse of the quality and properties of its nuts. |
| Benefits of Macadamia |
Its tough, thick shell encloses a cream-colored oil-rich nut somewhat larger than a hazelnut.
PROPERTIES AND INDICATIONS: The seeds of the macadamia fruit, know as macadamia nuts, contain up to 73.7% fat. Its protien (8.3%) are quite complete, although lacking in methionine (this is easily compensated for by combining them with whole grains). Macadamia nuts are one of the most oil-rich of the oil-bearing nuts.
Macadamias are also a good source of calcium, phosphorus, iron, vitamins B1 and B2, and naicin. They also provide antioxidant polyphenolic flavonoids that prevent arteriosclerosis.
The OIL extracted from macadamias is similar in composition to olive oil. It is similar in composition to olive oil. It is formed of 58.2% monounsaturated fatty acids, and has no trans fatty acids, which, according to recent studies, have a negative effect on the heart. This oil is excellent for frying because of its heat stability and very high evaporation point (198 degrees).
Macadamias and their oil are heart-friendly foods because of the characteristics of their fats, which lower cholesterol and improve blood circulation through the coronary arteries.
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| 7-benefits-of-Macadamia |
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