Macadamia

2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29

Macadamia, also known as Australian walnut is an extremely nutritious and tasty product, which is gradually making its way to our market. It has a very slight taste of hazelnut, which has many useful properties. Macadamia is a tree that was first cultivated in Australia and then spread to many other countries. The tree, which can reach up to 15 meters in height, has sharply serrated and shiny leaves.

Macadamia characterized by the fact that different varieties bloom at different times. Depending on the time of flowering, the fruits ripen once or more a year.

The fruit resembles a walnut, has a soft green skin that falls off when ripe. Under the shell is the fruit itself, also called macadamia nut. It is colored in brown, with a round shape and reaches a diameter of up to 3.5 cm. The macadamia nut shell is extremely hard, and its removal is really a very serious challenge. It is this fact that determines the expensive price of the product.

For the breaking of the shell, 21 kilograms per 1 sq. Cm are needed. Its shell is shiny and very slippery, which makes it very easy to slip on standard breakage devices. In the Hawaiian Islands, they have come up with a very unusual way to deal with the problem - go through the nuts by car, but notice - even this is not always a successful method of breaking the hard nut.

Macadamia requires very fertile soil, high temperatures throughout the year and high humidity. In Bulgaria, the cultivation of macadamia can take place only in greenhouses. There are 9 known species of macadamia, of which only two are edible and the rest - poisonous. The main disadvantage of macadamia nuts is the fast process of rancidity, which requires mechanical cleaning immediately after harvesting and sealing of the nuts, thanks to which the useful substances and taste qualities are preserved.

The cultivation of macadamia it is also a very difficult process. In the first eight or nine years the tree does not bear any fruit, but on the other hand in the next 100 years it provides abundant production.

History of macadamia

As it turned out, macadamia was first cultivated in Australia. In 1882 it was transferred to the Hawaiian Islands. Initially, it was used only as an ornamental plant, but then became one of the most famous and beloved products in Hawaii. The name of this nut is given by the Scottish chemist John Macadam, who made the first attempts to cultivate the then unknown plant.

Nowadays, history gives second place to Macadam. It is believed that the aborigines were familiar with the quality of macadamia for thousands of years before the Scotsman began to deal with it.

Demand and consumption of nuts is a very lucrative business, especially in the Hawaiian Islands. This is where more than half of the world's walnut production is provided. Macadamia-producing countries also include New Zealand, the United States, Israel, Costa Rica, South Africa and Brazil.

Composition of macadamia nuts

Macadamia nuts contain large amounts of fatty acids - from 66 to 86%. In them you can find another 9% protein, 2% fiber, 9% carbohydrates, B vitamins, PP, as well as a lot of calcium, phosphorus, potassium, iron, sodium, selenium.

Macadamia oil contains about 22% omega-7 palmitoic acid, which has a very well-defined antioxidant effect.

100 g of macadamia contains 720 kcal, 8 g of protein, 4.6 g of sugars, 8.6 g of fiber, 76 g of fat. In 100 g of nuts you can find 276 mg of omega-3 and 1737 mg of omega-6 fatty acids.

Selection and storage of macadamia nuts

As mentioned, the way nuts are processed from macadamia determine their high price. In Bulgaria they are still not very well known, but can be found in larger retail chains. The price for 100 g of nuts is about BGN 11. Keep macadamia nuts very well closed and placed in dry and cool rooms.

Macadamia in cooking

Macadamia nuts find some application in cooking. Can be eaten raw and baked.

Macadamia nuts are a valuable source of high quality fats, which is why they can find a place in any diet. Nuts can be successfully added to various pastries, fish, poultry and muesli. The combination of cottage cheese with fruit and macadamia is a temptation for the senses. Macadamia nuts are very suitable for addition to protein blocks or for stand-alone consumption. A few nuts is a great way to deal with the hunger that overwhelms you between main meals.

If you follow a diet, you should limit the intake of nuts to 40 g per day. Add them to steamed vegetables, salads, sauces and as a substitute for flour in desserts. Macadamia combines well with white chocolate.

Benefits of macadamia

According to a number of studies, nuts from macadamia occupy the leading positions in foods that protect against cardiovascular disease. This is due to the high content of sterols and monounsaturated fats, which are also found in olive oil. Nuts provide all the essential amino acids.

Macadamia helps with angina, migraine and beriberi. It successfully fights arthritis and various bone diseases. Reduces blood cholesterol levels, suitable for people suffering from diabetes, hypertension and metabolic problems.