When you think of macadamias, Hawaii may come to mind – but they actually come from the land down under! These delicious nuts are native to north eastern New South Wales and central and south eastern Queensland in Australia.
Macadamias are a tough nut to crack, as the saying goes. Containing at least 72 percent oil, they’re encased in a leathery, green husk that splits open as the nut matures. When they fall from the tree, the husk is removed and the nuts are dried. The shell can then be removed using a nutcracker.
Macadamia nuts are among the fattiest of all nuts, but that’s also what makes them healthy. The majority of the fat in Macadamia nuts is in the form of monounsaturated fatty acids which benefit the cardiovascular system, reducing cholesterol level and help to clean the arteries.
Another health benefit of macadamia comes from their high flavonoid content. Flavonoids help to prevent cell damage and protect our body from environmental toxins. They also convert into antioxidants which destroy free radicals and could protect our bodies from various diseases and certain types of cancer.
Like other nuts, macadamia nuts contain a good deal of fibre. Eating just 10 to 12 nuts will meet about 10 percent of your daily fibre needs. Macadamia nuts also contain high amounts of vitamin B1 and magnesium, and just one serving nets 58 percent of what you need in manganese and 23 percent of the recommended daily value of thiamin.