Macadamia Nuts

Macadamia Nuts

Availability: No Stock

100 gm - Rs. 357


250 gm - Rs. 877


500 gm - Rs. 1734


1 kg - Rs. 3488


Macadamia Nuts

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Product Name: Macadamia Nuts

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Health Benefits of Macadamia Nuts

Macadamia Nuts Prevent Heart disease

Macadamia are 100% cholesterol free and are highly beneficial to reduce cholesterol level. These nuts are rich in healthy monounsaturated fats which are said to be cardio protective by reducing cholesterol level and help to clean the arteries. Macadamia also lowers the level of triglycerides, which is a kind of body fat and reduces the risk of coronary disease.

Macadamia Nuts Helps to weight loss

People usually avoid eating macadamia thinking that it is laden with fats and cholesterol. However, the fat in macadamia is monounsaturated fats which promote weight loss. Macadamia nuts are rich in palmitoleic acid, and omega 7 fatty oil that provide building blocks for the enzymes and control the burning of fat and curb the appetite. Palmitoleic acid increases fat metabolism and reduces fat storage. Their fatty acids content makes them an extremely satisfying food and you will need only a handful to feel satisfied.

Macadamia Nuts Contain Proteins

Macadamias contain significant level of protein which is an essential component of our diet and forms muscles and connective tissues in our bodies. Proteins are a part of our blood and act positively on our health. They also help to maintain the health of hair, nails and skin.

Macadamia Nuts Helps To Bone health

Phosphorus in macadamia plays a variety of roles including bone and teeth mineralization, metabolism, absorption and transportation of nutrients. Calcium also helps in the formation of teeth and bones. Manganese in macadamia helps the body to deposit new bone tissue, so that the skeleton stays strong as you age. Omega 3 prevents osteoporosis and reduces the severity of arthritis.

Macadamia Nuts 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

History of Macadamia Nuts

Macadamia is a genus of four species of trees indigenous to Australia and constituting part of the plant family Proteaceae They are native to north eastern New South Wales and central and south eastern Queensland. The tree is commercially important for its fruit, the macadamia nut or simply macadamia. Other names include Queensland nut, bush nut, maroochi nut, bauple nut, and Hawaii nut. In Australian Aboriginal languages, the fruit is known by names such as bauple, gyndl, jindilli, and boombera. Previously, more species, with disjunct distributions, were named as members of this genus Macadamia.

The seeds are a valuable food crop. Only three of the species, Macadamia integrifolia, Macadamia ternifolia, and Macadamia tetraphylla, are of commercial importance. Only two of these three species (Macadamia integrifolia and Macadamia tetraphylla) can be eaten raw. The remainder of the genus possesses poisonous and/or inedible seeds, such as M. whelanii and M. ternifolia; the toxicity is due to the presence of cyanogenic glycosides. These glycosides can be removed by prolonged leaching, a practice used by some Indigenous Australian peoples for these species, as well.

Compared with other common edible seeds such as almonds and cashews, macadamias are high in fat and low in protein They have the highest amount of monounsaturatedfats of any known seed and contain approximately 22% of omega-7 palmitoleic acid, which has biological effects similar to monounsaturated fat. They also contain 9% protein, 9% carbohydrate, and 2% dietary fiber, as well as calcium, phosphorus, potassium, sodium, selenium, iron, thiamine, riboflavin and niacin