Introduction:
The spherical, cream-coloured nut is also known as the "queen of nuts". The hard, brown shell hides a nutritious, soft and finely buttery core. They convince with their gentle almond-vanilla aroma.
Use/Preparation:
Macadamia nuts are suitable as a snack between meals, in muesli, as a topping for porridge or smoothie bowls or as an ingredient for pestos. The nuts are also used in pastries, sweets, spreads or ice cream.
Health:
Their high fat content makes them one of the highest calorie nuts. However, the majority of these fats are healthy monounsaturated and polyunsaturated fatty acids, which can help lower cholesterol and protect against cardiovascular disease. In addition, the nut provides plenty of vitamin A, B vitamins and valuable minerals such as iron, potassium, magnesium, calcium and phosphorus, as well as plenty of fibre, which is an important part of a balanced diet.
Alternatives:
Cashews have a similar buttery taste to macadamia nuts and are a good source of protein and healthy fats. Almonds, especially the blanched ones, as well as hazelnuts, Brazil nuts and walnuts are also nutrient-rich alternatives.
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| Average nutritional values | per 100 g |
|---|---|
| Energy (kcal/kJ) | 718/3000 |
| Fat | 75,8 g |
| Healthy fatty acids | 12,1 g |
| Carbohydrates | 13,8 g |
| Sugar | 4,6 g |
| Protein | 7,9 g |
| Salt | 0 g |
