🥜 Macadamia Nuts

Overview

Macadamia nuts (Macadamia integrifolia and Macadamia tetraphylla) are native to Australia and now widely cultivated in Hawaii, prized for their rich, buttery flavor and creamy texture. These premium nuts are exceptionally high in heart-healthy monounsaturated fats, particularly the rare omega-7 palmitoleic acid.

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Key nutrition highlights

• Omega-7 palmitoleic acid: one of the richest dietary sources of this beneficial monounsaturated fat.
• Very high monounsaturated fats: 59g per 100g, supports heart health.
• Low omega-6 ratio: beneficial fatty acid balance compared to most nuts.
• Thiamin (B1): supports energy metabolism and nervous system function.
• Manganese: important for bone health and antioxidant defense.
• Copper: essential for iron metabolism and collagen formation.

Tip: Raw macadamias have a milder, creamier flavor than roasted. Both are nutritious choices.

Common benefits people look for

• Heart health support (omega-7 and monounsaturated fats)
• Healthy weight management (satiating fats)
• Skin health (omega-7 for hydration and elasticity)
• Anti-inflammatory effects
• Brain health (healthy fats)
• Blood sugar balance

These are general wellness themes in nutrition research and traditional use—not disease treatment claims.

Common uses

• Raw snack: enjoyed straight for their natural buttery richness.
• Macadamia nut milk: blended into a creamy, dairy-free milk alternative.
• Nut butter: ground into luxurious, spreadable butter.
• Baking: chopped into cookies, brownies, and white chocolate macadamia treats.
• Macadamia oil: extracted for culinary and cosmetic uses.
• Salad topping: adds rich flavor and satisfying crunch.