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Macadamia nuts are considered the world's finest nut, they are full of important nutrients including monounsaturated fats, proteins, dietary fibre, minerals & vitamins.
Our whole macadamia nuts are from Kenya.
A superior tasting nut, very sweet and crisp - they go wonderfully with chocolate!
Macadamias contain no cholesterol as they are a natural plant food. They do not contain any trans fatty acids.
As they are a natural product, their composition will vary. Typically, they contain:
* Natural oils: 74%
* Moisture: 1.2%
* Protein: 9.2%
* Dietary fibre: 6.4%
* Carbohydrates: 7.9%
* Mineral matter: 1.3% including Potassium, Phosphorus, Magnesium, Calcium, Selenium, Zinc, Copper and Iron
* Vitamins: Vit. B1, B2, B5, B6, Vit. E, plus niacin and folate
* Phytochemicals: Antioxidants including polyphenols, amino acids, selenium and flavanols plus plant sterols
* Energy value: 3080 kilojoules per 100g [747 calories]
A typical composition is:
* Saturated fatty acids: 12.5%
* Monounsaturated fatty acids: 83.5%
* Polyunsaturated fatty acids 4.0%
The oil in macadamias is largely monounsaturated which is often described as the "good oil". Macadamias contain a higher percentage of monounsaturated oils than any other natural product. Macadamia oil is similar to olive oil in its composition and use. Macadamias are low in damaging saturated fats, low in polyunsaturated fats which oxidize readily and are high in monounsaturated fats.
Macadamias contain significant levels of protein which are an essential component of our diet and in our bodies form muscle and connective tissues, hair and nails.
The protein in macadamias comprise essential and non essential amino acids. Macadamias contain all the essential amino acids, with most present at optimum levels.
Dietary fibre is becoming better understood and thus more important in human health. Dietary fibre was once called roughage and comprises complex carbohydrates including many types of both soluble and insoluble fibre. In macadamias the walls from millions of cells in each kernel essentially comprise the dietary fibre. Complex carbohydrates include hemicelluloses, lignans, cellulose and gums. Dietary fibre are those carbohydrates resistant to acid and enzymatic attack in the stomach and first intestine and thus pass through into the digestive tract.
Macadamia contains approximately 7% dietary fibre and current research is attempting to better understand the components that comprise this.
Most of the simple carbohydrates are present as sucrose, fructose, glucose and maltose plus some starch based carbohydrates. Carbohydrate supplies energy to the body.
Macadamias contain a wide range of minerals which contribute to our bodies requirements.
Typical levels are:
* Potassium: 410mg per 100g
* Phosphorus: 200mg per 100g
* Magnesium: 120mg per 100g
* Calcium: 64mg per 100g
Smaller amounts of sodium, selenium, iron, manganese, copper and zinc are present.
Macadamias contain small but significant amounts of a range of vitamins. Typical levels are:
* Vitamin Email:1.5 mg per 100g
* Vitamin B1 [thiamin]: 0.7 mg per100g
* Vitamin B5 [pantothenic acid]: 1 mg pr 100g
* Vitamin B6: 0.4 mg per 100g
* Vitamin B2 [riboflavin]: 0.1 mg per 100g
* Niacin: 2 mg per 100g
* Folate [folic acid]: 10 mcg [microgram] per 100g
Phytochemicals are an important group of natural chemicals of plant origin that are becoming increasingly important in our health. Their chemistry is complex and interrelated. There are many thousands of phytochemicals which is a new form of science where our knowledge will rapidly increase. They can be compared with the discovery of vitamins nearly 100 years ago.
Research is currently being undertaken to identify and better understand their role in macadamias and a number of different types have been found. A wide range has been found in other tree nuts and it is reasonable to expect that at least some of these will be present in macadamias.
The main class present in macadamias are antioxidants. Antioxidants are scavengers of free radicals and play a significant role in protecting living systems from oxidation and damage.
Macadamias contain a range of antioxidants including Vitamin E as tocopherols and tocotrienol, epicatechin [which is the principle antioxidant in tea], the amino acids methionine and cysteine and selenium. Other antioxidants have been detected in lesser amounts.
Macadamias also contain phytosterols [plant sterols]. Macadamias contain a range of sterols constituents of which sitosterol is the most significant.
Are macadamias fattening?
Some people fear that nuts may be fattening because of their oil content. They make our food tasty and promote satiety. The substitution of nuts for other foods in dietary trials did not result in any weight gain.
Soak for around 4hrs before eating to help improve digestibility.