The typical Macadamia nut is made up of 76% oils (monounsaturates), 9% protein, 9% carbohydrates, 2% dietary fibre and significant amounts of the vitamins thiamine, riboflavin and niacin as well as the essential elements calcium, phosphorus, potassium, magnesium and iron.
Monounsaturates; the same oils that are found in olives have been show to reduce the risk of heart attack. Eaten regularly and in moderation (6-29 nuts per day), Macadamias were shown (in one trial) to reduce blood cholesterol levels by 7% in just 4 weeks!
Macadamias taste great whether eaten raw, roasted or cooked in oil. They are also great as additives to other foods, an extensive range of recipies are available.
Macadamias are native to Australia .