Macadamia Nuts

Packing a rich, distinct, earthy taste, macadamia nuts are loaded with nutrition—and plenty of fat. Next to pilinuts, which contain 92.5 percent fat, macadamia nuts are the fattiest nut or seed.

Macadamia trees produce commercial quantities of nuts when it is 7 to 10 years old and may continue bearing for more than 100 years. A cup of whole or half macadamia nuts weighs 134 grams and contains 962 calories.

Macadamia nuts come from the family of Proteaceae in the genus Macadamia. The nut is native to rainforests in Australia’s Eastern coast. About seven species of macadamia nuts grow in the wild, and two species are cultivated commercially.

Macadamia nuts, which contain 88.3 percent fat, boast substantial B vitamin and mineral content, especially Vitamin B1 and manganese.

Australia, New Zealand, Brazil, South Africa, Costa Rica, Israel and, in the United States, California and the Hawaiian Islands are among the producers of macadamia nuts. World production in 2013 totaled about 135,000 tonnes of shelled macadamia nuts.

Stats for 100 Grams of Macadamia Nuts (Raw)

• 718 calories

Notable Nutrients

Percentages based on the Reference Daily Intake for a 2,000-calorie diet

• Fiber: 34.4%
• Fat: 116.6%
• Protein: 15.8%
• Vitamin B1: 79.7%
• Vitamin B2: 9.5%
• Vitamin B3: 12.4%
• Vitamin B5: 7.6%
• Vitamin B6: 13.8%
• Calcium: 8.5%
• Copper: 37.8%
• Iron: 20.5%
• Magnesium: 32.5%
• Manganese: 206.6%
• Phosphorus: 18.8%
• Potassium: 10.5%
• Selenium: 5.1%
• Zinc: 8.7%

Carbs/Protein/Fat

• Carbohydrates: 7.9%
• Protein: 3.8%
• Fat: 88.3%

Food Type

• Nut

Sources

• http://ndb.nal.usda.gov/ndb/foods/show/3705
• http://www.cronometer.com
• http://www.nutrition-and-you.com/macadamia-nut.html
• http://en.wikipedia.org/wiki/Macadamia