Hawaiian Macadamia Nuts

Macadamia Nuts were introduced to Hawai'i in 1881 as a tree for reforestation. They were a native plant of Australia. Macadamia nuts are ideally suited to the mild tropical climate of Hawai'i.

 The nut of the macadamia tree grows within a hard green husk that splits open as it matures. When dehydrated, over 65% of the creamy white kernel contains oil and 6-8% is sugar.

Macadamia nuts are considered to be the prime edible nut. They are excellent raw or dehydrated. The oil from the nut is naturally high in mono-unsaturated fats and antioxidants. There is a long stable shelf life. They can be eaten as a delicious snack and used in almost any recipe that calls for nuts, including stuffings, fruit salads, breads and cakes.

Our Special Processing

Our macadamia Nuts are dehydrated and farm-direct from a single origin and is one of only a few growers in the world that owns the patented nut cracker that gives us the ability to dehydrate the nuts out of the shell rather than oven-drying the nuts in the shell. Dehydration only minimally affects the nutritional value of the macadamia nut as it is the least damaging form of food preservation. Also, dehydration uses 60% less power than conventional drying which decreases the impact on the environment. The result of our unique processing is a superior product in every way.

 

 

Macadamia is native to the East Coast rainforests of North Eastern parts of Australia. Several parts of mineral rich, tropical and subtropical areas of Australia, Hawaiian Islands, Middle Americas, Brazil and South African regions are favourite regions where these sweet and crunchy nuts grow in abundance.

Macadamia tree grows to about 15 meters in height. In general, it reaches maturity and begins to produce fruit at around the age of seventh year of plantation.

There are about seven species of macadamia grown in their wild natural habitat. However, only two of which are edible and cultivated in the horticulture farms around the world. Macadamia integrifolia produces smooth-shelled nuts, whereas Macadamia tetraphylla has nuts with a rough shell.

During each summer, the tree bears elongated chains of attractive cream-white coloured flower racemes, which subsequently develop into tough shelled, round to spherical shaped fruits with a conical tip. Depending upon the cultivar type its shell may possess smooth or rough outer surface. Each fruit features 0.5 to 1 inch in diameter consisting of husk enveloping around a single kernel. Inside, the edible kernel is white, has smooth buttery surface and sweet taste.

 

Health benefits of Macadamia nuts

  • Macadamia nuts have sweet taste and are rich source of energy. 100 g of nuts provide about 718 calorie/100 g, which is one of the highest values among nuts.
  • They are packed with numerous health-benefiting nutrients, minerals, antioxidants and vitamins that are essential for optimum health and wellness 
  • 100 g of macadamia provides 8.6 g or 23% of daily-recommended levels of dietary fiber. Additionally, they are a very good source of phytosterols such as β-sitosterol. However, the nuts contain no cholesterol. 
  • Since macadamia is free from gluten, it is one of the popular ingredients in the preparation of gluten-free food formulas. Such formula preparations are a healthy alternative in patients with wheat gluten allergy and celiac disease.
  • The nuts are rich source of mono-unsaturated fatty (MUF) like oleic acid (18:1) and palmitoleic acids (16:1). Studies suggest that MUF fats in the diet help lower total as well as LDL (bad) cholesterol and increase HDL (good) cholesterol levels in the blood. The Mediterranean diet, which is rich in fibre, MUF fats and antioxidants work favourably in maintaining healthy blood lipid profile and thus offer protection from coronary artery disease and strokes.
  • Macadamias are an excellent source of minerals such as calcium, iron, magnesium, manganese and zinc. 100 g nuts provide 3.6 µg of selenium. Selenium is a cardio-protective micro-mineral and an important anti-oxidant cofactor for glutathione peroxidase enzyme.
  • Furthermore, the nuts are also rich in many important B-complex vitamins that are vital for metabolic functions. 100 g of nuts provide 15% of niacin, 21% of pyridoxine (vitamin B-6), 100% of thiamin, and 12% of riboflavin.
  • They contain small amounts of vitamin-A, and vitamin E. Both these fat-soluble vitamins possess potent anti-oxidant activities, which serve to protect cell membranes and DNA damage from harmful oxygen-free radicals.

In concise, sweet, refreshing macadamias are brimming with essential minerals, vitamins and heart-friendly mono-unsaturated fatty acids.

 

 

Principle

Nutrient Value

Percentage of RDA

Energy

718 Kcal

36%

Carbohydrates

13.82 g

10.5%

Protein

7.91 g

14%

Total Fat

75.77 g

253%

Cholesterol

0 mg

0%

Dietary Fiber

8.6 g

23%

Vitamins

 

 

Folates

11 mcg

3%

Niacin

2.473 mg

15%

Pantothenic acid

0.758 mg

15%

Pyridoxine

0.275 mg

21%

Riboflavin

0.162 mg

12%

Thiamin

1.195 mg

100%

Vitamin A

0 IU

0%

Vitamin C

1.2 mg

2%

Vitamin E

0.24 mg

1.5%

Electrolytes

 

 

Sodium

5 mg

0%

Potassium

368 mg

8%

Minerals

 

 

Calcium

85 mg

8.5%

Copper

0.756 mg

84%

Iron

3.69 mg

46%

Magnesium

130 mg

32.5%

Manganese

4.131 mg

180%

Phosphorus

188 mg

27%

Selenium

3.6 mcg

6.5%

Zinc

1.30 mg

11%

Phyto-nutrients

 

 

Phyto-sterols

116 mcg

--

β-sitosterol

108 mcg

--

Selection and storage

Store unshelled macadamia nuts in cool, dry place where they stay well for several months. Shelled kernels should be placed inside an airtight container and kept in the refrigerator to avoid them turn rancid.

 

Preparation and serving methods

Raw whole macadamia nuts are generally cut open from processing units using large Sheller machines. For domestic purposes, small size nut shelling machine or hand held pliers are used.

  • Macadamia nuts are crunchy, yet pleasantly sweet in taste and feature nutty aroma.
  • Macadamia easily blends with sweet delicacies. Roasted, crushed macadamia often sprinkled over salads, desserts, sweets, etc. 
  • Sprinkle chips and halves over desserts, particularly sundaes and other ice cream based recipes. 
  • They are widely used in confectionery, as an addition to biscuits, sweets and cakes.
  • Macadamia butter is gluten free and rich in protein. Advice in gluten-sensitive individuals to prepare sandwiches, salad dressings, sauces, etc.
  • Macadamia oil has close similarities as that of olive oil. Added to dishes, it imparts sweet delicious flavour to a wide variety of foods. It is widely applied as cooking and dressing oil in the preparations of vegetables, seafood and meat dishes in cuisines.

 

Safety profile

Macadamia nut allergy is quite a rare occurrence and not as common as other tree nut allergies like cashew, and pistachio. However, sometimes it might cause hypersensitivity reactions in sensitive people to food substances prepared with these nuts.The type and severity of symptoms may range from gastro-intestinal symptoms like vomiting, diarrhea, pain abdomen; and respiratory tract symptoms like swelling of lips, throat pain, breathing difficulty, and chest congestion. Therefore, caution should be exercised in those with nut allergic syndrome while using food preparations that contain these nut products. 

 

 

 

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