Macadamia Nuts originated on the forested coasts of northeastern Australia and have long been considered a delicacy available seasonally in the region. Indigenous Aboriginal peoples traditionally gathered the nut, which they called “Kindal Kindal”. Macadamia nuts aren’t picked from the tree but rather get harvested when falling to the ground-a sign that they are fully ripe. A typical macadamia tree in an orchard may take seven years to begin producing and will not attain full production until it is 10 to 12 years old.
- Macadamia nuts are high in monounsaturated fatty acid ("good" fat)
- they contain flavonoids (a phytochemical) and tocopherols (vitamin E)
- one ounce, approximately 11 macadamia nuts, has two grams of protein
- these nuts contain vitamin A, thiamine, riboflavin, niacin and iron
- Macadamia nuts are one of the few foods that contain palmitoleic acid
Sources
https://fdc.nal.usda.gov/fdc-app.html#/food-details/170179/nutrients
https://www.medicalnewstoday.com/articles/324233#nutrition