The health benefits of macadamia nuts
Fight against cholesterol
With a very high content of monounsaturated fatty acids, macadamia nuts will tend to lower the level of “bad” cholesterol (LDL). It will therefore be very interesting to integrate in small amounts in your diet to get its benefits.
Prevents type 2 diabetes
Recent scientific studies have shown that glycated hemoglobin decreases for subjects who regularly consume unsalted nuts such as macadamia nuts.
Nutritional values of macadamia nuts
Per 100g of macadamia nuts
|Vitamin B1||1.2 mg|
|Vitamin B3||2.47 mg|
The main nutrients in macadamia nuts
Your bone mass will be preserved if you regularly consume oleaginous fruits , and in particular macadamia nuts which contain a good amount of calcium.
The transport of oxygen in your body will be favored by the iron present in significant amount in macadamia nuts.
To limit muscle contractures and regulate transit, the magnesium contained in macadamia nuts will play a key role.
This vitamin has the advantage of stimulating appetite, it also plays a role in the prevention of complications of diabetes .
Using macadamia nuts in cooking: some recipe ideas
The taste of macadamia nuts
Its flavor is very sweet and recalls the taste of coconut.
How to choose macadamia nuts?
A beautiful macadamia nut should be round, small and fleshy. Its shell should be smooth and thick, brown in color, and the almond it contains (the edible part) should be more whitish.
The shell is very thick and can be difficult to break, so choose macadamia nuts already pruned for more convenience
How to properly store macadamia nuts?
The nut will keep well in an airtight container, away from heat, cold and humidity.
How to cook macadamia nuts?
You can chew it as it is once the shell is removed, you can also caramelize it to decorate your desserts. Macadamia nuts are often found in recipes for chocolate cookies or ice cream with pieces of macadamia nuts.
Little story of macadamia nuts
Discovered by the Aborigines 5000 years ago, the macadamia nut takes its name from a tribute to John Macadam, Australian chemist and doctor.
It is cultivated mainly in Australia, New Zealand, South Africa, Costa Rica, Brazil and Hawaii. There are almost 6 different varieties that will change both its appearance and its taste.