The Macadamia nut is the fruit of the tropical tree called Macadamia or Queensland Nut (Macadamia Integrifolia), native of Queensland, a region in northeastern Australia. They are very long-lived plants that can survive for more than one hundred years. In the botanical garden of Brisbane you can admire a specimen that was planted in 1858. Macadamia nuts have a high energy value and are cholesterol-free.
Macadamia nut is formed by an almond embedded in a very hard and hard brownish shell.
Native to Australia, Macadamia nuts are among the oil seeds, those with the highest content of monounsaturated fatty acids (therefore precious for our well-being): as much as 70%.
It is a very nutritious fruit, rich in minerals (sopractuttciocio and phosphorus) and vitamins A, B1 and B2. They contain flavonoids (precious natural antioxidants) and high amounts of palmitoleic acid.
Macadamia nuts are the subject of scientific studies because they are considered a real elixir of long life.
The palmitoleic acid contained in these fruits seems to have very positive effects on the metabolism, bringing wellbeing and longevity to the body.
The high content of this acid is considered very valuable as it is almost absent in the Mediterranean diet (it is contained in minimal quantities in olive oil).
Macadamia nuts help fight free radicals, therefore cellular aging, and “bad” cholesterol. They are allies of liver and muscle salts and thanks to the fiber content they regulate intestinal activity.
Macadamia prefer fertile, well drained soil. They also require a high amount of water, and temperatures of no less than about 5/8 ºC in the winter, with an optimal temperature of 25 ºC.
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