Macadamia

Macadamia nuts are considered the best nuts in the world. They are small, buttery fruits grown in the tropical climates of Australia, Brazil, Indonesia, Kenya, New Zealand and South Africa. While Australia is the largest supplier of macadamia nuts, Hawaiian cultivated nuts are considered to have the most delicious taste. There are about seven varieties of macadamia nut, but only two of them are edible and cultivated on farms around the world. Macadamia is a rich source of vitamin A, iron, protein, thiamine, niacin, and folate. They also contain moderate amounts of zinc, copper, calcium, phosphorus, potassium, and magnesium. The composition of the nut includes antioxidants such as polyphenols, amino acids, flavones and selenium. Macadamia is a source of carbohydrates such as sucrose, fructose, glucose, maltose. Macadamia does not contain cholesterol, it is extremely useful for lowering its level in the body. The nut is rich in healthy monounsaturated fats that protect the heart by lowering cholesterol and helping to clear the arteries. Macadamia also lowers triglyceride levels, reducing the risk of coronary disease. The flavonoids found in this nut prevent cells from damage and protect toxins from the environment. Flavonoids are converted into antioxidants in our body. These antioxidants find and destroy free radicals, protect our body from various diseases and some types of cancer, including breast, cervical, lung, stomach and prostate. Macadamia contains a significant amount of protein, which is an important component of our diet, forms muscles and connective tissues in the human body. Protein is part of our blood and is essential for healthy hair, nails and skin. The macadamia nut contains about 7% fiber. Dietary fiber is made up of complex carbohydrates and includes many soluble and insoluble fibers. Fiber promotes a feeling of satiety and digestion.