Macadamia nut is a genus of four species of trees indigenous to Australia and constituting part of the plant family Proteaceae. Macadamia species grow as small to large evergreen trees 2–12 m (6.6–39.4 ft) tall. The leaves are arranged in whorls of three to six, lanceolate to obovate or elliptical in shape, 6–30 cm long and 2–13 cm broad, with an entire or spiny-serrated margin. The flowers are produced in a long, slender, simple raceme 5–30 cm long, the individual flowers 10–15 mm long, white to pink or purple, with four tepals. The fruit is a very hard, woody, globose follicle with a pointed apex, containing one or two seeds here are macadamia nut benefits
Macadamia nuts are a rich of numerous essential nutrients, including thiamin, vitamin B6, manganese, iron, magnesium and phosphorus.
Macadamias are toxic to dogs. Ingestion may result in macadamia toxicity marked by weakness and hind limb paralysis with the inability to stand, occurring within 12 hours of ingestion.
Macadamia Nut benefits
Macadamia nut are a great source of vitamin E that is best known as an antioxidant. This will help prevent unhealthy cells from growing inside the body. Macadamia Nut benefits to fight off the factors that cause heart problems and stroke.
Good for Dry Skin
Macadamia nut is very effective for treating dry and damaged skin. Regular application softens, moisturizes, and adds a glow to the dehydrated skin. The emollient properties of macadamia nut benefits to reduce wrinkles and dryness.
Helps Weight Loss
Macadamia nut contain palmitoleic acid, a type of monounsaturated fatty acid that speeds up the metabolism, reducing body fat.
Macadamia nut have a high vitamin B content. Macadamia Nut benefits for both metabolic and growth processes. Vitamin B1 or thiamine is responsible for the body’s ability to transform carbohydrates into energy. Vitamin B6 or pyridoxine is important for brain development.
This amazing nut contains several anti-ageing compounds that bring down the rate at which the skin ages. Palmitoleic acid in macadamia nut benefits to prevents the signs of ageing but also removes it. The acid retains the suppleness of the skin and gives it a youthful appearance.
Strengthen bone health
Phosphorus in macadamia plays a variety of roles including bone and teeth mineralization, metabolism, absorption and transportation of nutrients. Calcium in macadamia nut benefits in the formation of teeth and bones. Omega 3 prevents osteoporosis and reduces the severity of arthritis.
Promotes brain health
Macadamia promotes health of the nervous system. Copper in macadamia helps to make neurotransmitters, the chemicals which our brain cell uses to send chemical signals.
Macadamia is also known for its high flavonoid content. Flavonoids are compounds found naturally in plants. These compounds protect the body from environmental toxins and macadamia nut benefits to repair damaged cells. The antioxidants present in Macadamia destroy the free radicals, protecting the body from several diseases.
Ways to have Macadamia nut in diet (macadamia recipe)
Chocolate Macadamia Nut Tart
For the crust
½ cup unsweetened shredded coconut
1 ½ cups almond flour
2 tbsp coconut oil, melted
2 tbsp maple syrup
¼ tsp salt
For the ganache
1 cup canned coconut milk
340 gm bittersweet chocolate, finely chopped
1 tsp vanilla extract
For the topping
½ cup unsweetened coconut flakes
½ cup roasted unsalted macadamia nuts, coarsely chopped
A pinch of sea salt
For the crust
- Preheat oven to 350 degrees. In a food processor, pulse together almond flour, salt and shredded coconut until finely ground. Melt together coconut oil and maple syrup and add to almond flour and coconut mixture. Pulse until coarse crumbs form (dough should clump together when squeezed with fingers).
- Transfer dough to a greased 9-inch tart pan with a removable bottom. Using a measuring cup or your fingers, evenly press dough in bottom and up sides of pan.
- Bake in center of oven until golden and firm, about 12-16 minutes. Transfer to a wire rack to cool completely, at least 1 hour.
For the ganache
Place finely chopped chocolate in a large bowl. In a small saucepan, just bring coconut milk to a boil. Pour hot coconut milk over chocolate and let stand 1 minute, then stir until smooth and creamy. Stir in vanilla extract.
For the topping
Spread the chopped macadamia nuts and shredded coconut evenly over a sheet pan and bake until lightly golden (about 3-5 minutes). Set aside and let cool.
To assemble the tart
Pour warm chocolate mixture into cooled tart shell. Lightly sprinkle toasted macadamia nuts and toasted coconut across the top. Sprinkle with a pinch of flaky sea salt if desired. Chill for at least one hour or until set and serve.
Macadamia nut muffin with white chocolate
2 1/2 cups whole wheat all-purpose baking mix
1/2 cup sugar
3/4 cup white chocolate chips
1/2 cup coarsely chopped macadamia nuts
3/4 cup half-and-half
3 tbsp vegetable oil
2 tsp vanilla extract
1 large egg, lightly beaten
- Preheat oven to 400 degrees F. Grease a muffin tin.
- Combine baking mix, sugar, chocolate and nuts in a large bowl and mix to combine.
- In another bowl, combine half-and-half, vegetable oil, vanilla, and egg. Create a well in the sugar mixture and pour half-and-half mixture in. Stirring until dry ingredients are just moistened.
- Divide batter evenly in prepared muffin tin, filling each two thirds full. Bake for 11-12 minutes or until a wooden pick inserted in the centre comes out clean.
- Turn muffins out from pan immediately and cool on a wire rack.