Macadamia

Description:

Of the 9 species worldwide, 7 species of macadamia are native to Australia but only 2 are edible (Macadamia tetraphylla and Macadamia integrifolia). Both species originate from latitudes 25° to 31° south. Integrifolia is more common in the northern area of the range while tetraphylla is more common to the southern area. The flowers of integrifolia are white and the nut is more rounded and smooth. The flower of tetraphylla is a light pink and the surface of the nut more textured.

Notes:

Macadamias are a high energy food and contain no cholesterol. The natural oils in macadamias contain 78 per cent monounsaturated fats, the highest of any oil including olive oil. Macadamias are also a good source of protein, calcium, potassium and dietary fibre and are very low in sodium. The protein component of nuts is low in lysine and high in arginine. Of the many benefits surrounding the Australian macadamia nut, perhaps the greatest is that they taste so good while being good for you. A high energy food, macadamias taste great eaten raw from the shell, dry roasted, or cooked in oil. They can also be used to enhance the flavour of cakes, confectionery, ice cream, salads, roasts and casseroles. The possibilities are only limited by the imagination of the user.