Australian Macadamia Nut: Useful Properties, Features

What is macadamia nut

Macadamia are evergreen tropical walnut trees. They belong to the Proteaceae family, as well as honey plants - pollinated by bees. The life expectancy of trees reaches 100 years. The macadamia tree during this period can grow up to 18-19 meters.

Australia is one of the world's largest suppliers of macadamia fruit (about 40,000 tons harvested from 6 million trees annually).

How it grows

Macadamia nut (or kindal) is considered one of the most expensive and valuable nuts in the world. The tree begins to bear fruit only in the 7-10th year. After a laborious growing process, fruits are harvested, the processing of which consists of several stages:

• mechanical. The processing machine separates the first layer of the fruit - the green skin;
• drying. The first drying deprives the nut of two-thirds of its moisture so that the kernels do not germinate. The second drying is carried out for ten days at a temperature of 30 °C. The kernels are reduced and slightly separated from the shell; preparing to extract the kernel. A special apparatus makes cuts in the shell with a thin blade;
• sorting.

The labor-intensive process of growing, processing and the need for mechanical cleaning is one of the main reasons for the high cost of the product.

Varieties

There are four edible macadamia species, two of which are the main ones: Macadamia integrifolia and Macadamia tetraphylla. The Australian macadamia nut is highly valued for its rich content of healthy unsaturated fats, which have anti-inflammatory and anti-atherogenic (reducing the risk of atherosclerosis) effect.

Interesting Facts

Macadamia nut (Kindal) has been an important part of the diet of Australian Aborigines for several thousand years, who still use this product to this day.

Traditionally, the macadamia fruit is called a nut. In fact, such fruits are fruits, and their kernels are seeds.

The shell also finds its application - as a material for the production of moisture-proof plates, fertilizer for various types of plants, fuel, adsorbents for poisoning.

Where do macadamia nuts grow? The largest macadamia orchard area is in China (Chinese macadamia covers about 300,000 ha), followed by South Africa, Australia, Kenya, Guatemala and the United States.

The nutritional value

The glycemic index of macadamia is low (10-15), you can use these nuts for insulin resistance and diabetes.

100 g of the product contains:

• 718 kcal;
• 65–80% oil;
• 4-8% sugar.

The norm of use is no more than 10 pieces per day.

The Australian macadamia nut is a source of unsaturated fats, protein and carbohydrates, important micronutrients. The chemical composition can vary considerably depending on varieties, kernel maturity, geographic location and growing conditions.

Useful properties, features

The high fat content of macadamia nuts is the main feature of this fruit tree. The proportion of unsaturated fatty acids reaches 80% and consists of 13 different types.

The three main fatty acids in macadamia are:

• oleic - 57-66%;
• palmitoleic — 10–18%;
• palmitic -10–18%;

The remaining 10 fatty acids make up less than 4% of the total fatty acid content of the nut.

Due to the content of monounsaturated fats and the mentioned macro- and microelements, as well as flavonoids, macadamia nut has important beneficial properties for the human body:

• Antioxidant action - fighting free radicals, reducing oxidative stress and chronic inflammation.
• It is used in the prevention of tonsillitis, prostatitis, female diseases;
• improvement of lipid status - lowering cholesterol and triglycerides, platelet viscosity, prevention of cardiovascular diseases, in particular atherosclerosis;
• normalization of blood pressure, restoration of blood microcirculation;
• It is recommended to strengthen the immune system, with beriberi and depletion of the body.

Macadamia fruits are rich in soluble and insoluble dietary fiber, which gives a feeling of satiety and the following benefits:

• prevention of metabolic syndrome - healthy fats level out jumps in blood glucose;
• regulation of the activity of the gastrointestinal tract, enzymatic reactions, metabolism;
• feeding beneficial bacteria in the intestines and removing toxins from the body.

Calcium is also present in the composition of the nut and is responsible for strong teeth and bones, improves the absorption of vitamin D.

Manganese helps build new bone where it's needed and keeps bones stable so they stay healthy and strong with age.

Magnesium has a beneficial effect on the secretion of hormones that affect bone formation, and is also important for maintaining the integrity of the skeleton.

The use of macadamia is recommended:

• for any disorders of the musculoskeletal system;
• bone diseases;
• arthritis.

Magnesium, copper, manganese, thiamine, oleic and palmitoleic unsaturated fatty acids play an important role:

• help in the formation of neurotransmitters that send signals to the brain;
• normalize the functioning of the nervous system;
• improve memory, brain activity and mood.

Thanks to the content of monounsaturated fats, macadamia nuts contribute to:

• normalization of the functions of the sebaceous glands, reduction of acne;
• anti-aging effect (oils are used as an effective and anti-aging dosage form for the skin);
• considered one of the best care products for dry, flaky skin;
• used in the manufacture of hair dyes.

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Contraindications

Individual intolerance;

• allergic reactions are possible in children under 3 years of age;
• kidney disease (due to the high content of phosphorus, a specialist consultation is necessary);
• during periods of exacerbation of chronic diseases of the gastrointestinal tract;
• considered toxic to dogs (may cause weakness, vomiting, diarrhea, tremors; what substance causes such a reaction is still being studied).

How to choose, storage

In shell:

• the surface of the shell is slightly oily, without cracks (except for special cuts) and roughness, without holes with insects, without spots and darkening;
• an individual key is attached to the nuts (the shell already has a special slot that facilitates easy extraction of the kernel);
• package integrity;
• indication of the expiration date.

Purified:

• color - light milky, uniform;
• appearance - whole, without damage, dense, without spots;
• smell - light, nutty, without a hint of mold;
• taste - gentle, slightly sweet, barely perceptible milky aftertaste, without bitterness;
• package integrity;
• indication of the expiration date.

There are studies confirming that certain types of nuts, including macadamia nuts, even after industrial roasting, can contain various pathogens. It is best to process macadamia nuts yourself.

In shell:

• stored for a year.

Without shell:

• in vacuum packing — 6 months at 0–5 °С;
• without vacuum packaging - 3 months;
• in the freezer (well packed from odors and moisture) - 12-24 months at -18 ° C.

During storage, there should be no temperature fluctuations that lead to cracking of the kernel and a decrease in product quality.

Application in cooking

• Roasted or eaten raw;
• covered with chocolate, caramel;
• served with coffee;
• added to pastries, desserts, ice cream, salads, cream soups, seafood dishes, bars;
• prepare vegetable milk.

How to roast and store:

• Preheat the oven to 170-180 degrees.
• Spread the macadamia nuts on a baking sheet (the nut must be cleaned and washed beforehand, it does not require soaking).
• Place in the oven for 10-15 minutes, checking periodically for doneness.
• Remove from the oven as soon as the nuts begin to change color slightly - brown.
• Let them cool down.
• Store in a tightly closed container.
• Recipe "Baked pear with macadamia"

Products for 2 servings:

• pear,
• cinnamon to taste
• 8–10 kindal (macadamia nuts),
• honey to taste.

Cooking:

1. Preheat oven to 180 degrees.
2. Cut the pear in half, remove the pits and sprinkle with cinnamon. Place in the oven for 25-30 minutes.
3. Remove the finished pear, let it cool slightly.
4. Grind the macadamia nuts to the desired state and lay them on the pear halves.
5. Top with thin lines pour honey (to taste).

Cooking time: 30-35 minutes.

• Recipe "Pumpkin-kindal soup puree"
• Products for 2 servings:
• pumpkin - 300 g,
• onion - 1 pc.,
• macadamia nut (kindal) - 40–50 g,
• coconut milk (or cream) - 50 ml,
• ghee (clarified butter) - 2 tsp,
• greens - cilantro,
• water - 150 ml,
• pink salt - to taste.

Cooking:

1. We clean the pumpkin from the peel, seeds and cut it into small pieces so that the cooking process goes faster. We place the chopped pumpkin in a pot of water and cook over low heat for 35-40 minutes.
2. While the pumpkin is cooking, finely chop the onion and saute it over low heat with the addition of ghee.
3. Macadamia nuts, previously peeled, washed and processed in the oven, grind in a blender or coffee grinder to a state of fine crumbs or flour. If the blender does not allow you to grind the nuts to the desired state, and there is no coffee grinder, you can do it manually and add it to the pumpkin during cooking.
4. Remove pumpkin from heat, let cool.
5. We combine pumpkin, kindal nut, onion sautéed in melted butter, coconut milk (or cream) and beat in a blender.
6. Add pink salt to taste.
7. Pour into bowls and garnish with cilantro on top.

Cooking time: 45-50 minutes.