Macadamia Nuts Facts

Considered to be the world’s most delightful nuts, macadamia nuts are small, crispy buttery flavored nuts loved by many of us. They are nuts from the macadamia trees, that are grown in tropical climates and in soil rich in minerals like potassium and phosphorus. Apart from being delicious, these nuts are good sources of protein and minerals and are considered to be an essential nutritional component in many diets and recipes. These nuts are sweeter and larger than many nuts and can be consumed either raw from the shell, dry roasted or cooked in oil. Macadamia nuts are a high energy food, commonly used in preparations of cakes, confectionery, ice cream, salads, roasts and casseroles to enhance the savor.

Name Macadamia nut
Scientific Name Macadamia integrifolia
Native Native to coastal rainforests of central eastern Australia.
Common/English Name Australian Bush Nut, Bauple Nut, Bopple Nut, Bush Nut, Macadamia Nut, Nut Oak, Queensland Nut; Smooth Macadamia, Smooth-Shelled Macadamia, Smooth-Shelled Queensland-Nut.
Name in Other Languages Chinese : Ao Zhou Jian Guo
Taiwan : Ao Zhou Hu Tao
Czech : Makadámie Celolistá
Portuguese : Macadâmia
French : Macadamia À Coque Lisse
Swedish : Macadamia
German : Australische Haselnuß
Spanish : Macadamia
Hungarian : Makadámdió
Russian : Avstralijskij Orech
Japanese : Kuinsurandonatto Nattsu
Slovašcina : Makadamija
Eastonian : Tervelehine Makadaamia
Plant Growth Habit Evergreen tree
Growing Climate Grows in a mild, frost-free climate with abundant rainfall distributed throughout the year
Soil Deep, well drained, moist soil rich in organic matter and sandy loams.
Plant Size 20 m
Root Deep tap root and relatively few lateral roots
Trunk Diameter of 30 cm
Leaf Usually in whorls of 3, pale green or bronze when young becoming dark green; petiole 4–18 mm. Lamina is simple, narrow-elliptical to oblanceolate, 10–30 cm long, leathery, base attenuate, margin irregularly spiny toothed when young becoming smooth, entire, apex acute to obtuse and sometimes retuse.
Flower Creamy white, zygomorphic, bisexual, apetalous, scented, borne in groups of 3 or 4 along a long axis in pendant axillary racemes.
Fruit Shape & Size Globular follicle, with an apical horn, 25 mm diameter, consisting of a fleshy green pericarp 3 mm thick, enclosing a globular to broadly ovoid smooth-testa seed
Fruit Color Green pericarp enclosing globular brown seed
Fruit Skin Hard brown
Flesh Color Creamy White
Flavor/Aroma Nutty aroma
Taste Sweet in taste
Seed Seed is 20–30 mm across, hard, brown, smooth
  • Smooth-shelled Macadamia
  • Rough-shelled Macadamia
Major Nutrition Total Fat (lipid) 101.53 g (290.09%)
Manganese, Mn 5.536 mg (240.70%)
Vitamin B1 (Thiamin) 1.601 mg (133.42%)
Copper, Cu 1.013 mg (112.56%)
Iron, Fe 4.94 mg (61.75%)
Magnesium, Mg 174 mg (41.43%)
Phosphorus, P 252 mg (36.00%)
Total dietary Fiber 11.5 g (30.26%)
Vitamin B6 (Pyridoxine) 0.368 mg (28.31%)
Threonine 0.496 g (28.18%)
Isoleucine 0.421 g (25.18%)
Valine 0.486 g (23.01%)
Leucine 0.807 g (21.83%)
Protein 10.6 g (21.20%)
Histidine 0.261 g (21.19%)
Vitamin B3 (Niacin) 3.314 mg (20.71%)
Tryptophan 0.09 g (20.45%)
Vitamin B5 (Pantothenic acid) 1.016 mg (20.32%)
Vitamin B2 (Riboflavin) 0.217 mg (16.69%)
Zinc, Zn 1.74 mg (15.82%)
Carbohydrate 18.52 g (14.25%)
Calcium, Ca 114 mg (11.40%)
Potassium, K 493 mg (10.49%)
Health Benefits
  • Protects Skin and Hair
  • Antioxidants
  • Provides Hydration
  • Support the Gut
  • Heart Disease
  • Bone Health
  • For Weight Loss
  • Delays Skin Aging
  • Dietary Fiber
  • Prevents Hair Breakage
  • Keep the Brain and Nervous System on Point
Calories in 1 cup (134 gm) 962 K cal


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