Dry Roasted Macadamia Nuts – Nutritional Information

Posted by the IYD Team in Nutrition Values

Item: Dry Roasted Macadamia Nuts
Category: Nut and Seed Products
Refuse: 0% (values below are for edible portion)
Serving size analysed: 134g, 1 cup, whole or halves

Intro: The term Macadamia covers nine different species of flowering plant, but all of them are within the Proteaceae family and all produce the seeds, but only the Macadamia integrifolia and Macadamia tetraphylla variety produce the nut that we know as the macadamia nut, the others produce inedible or even poisonous seeds!

This nut is typically exported in its shell, probably to protect the fragile nut inside from damage during transportation. The shell is very hard and you could have to use some sort of tool to remove it, but fortunately most of the time when you buy them they have been shelled, and commercial shelling machines will have no trouble cracking them. I found it interesting though that they have to let the nuts dry out a bit so that the nut shrinks and pulls itself away from the shell, then when you crack it you don’t damage the nut at the same time.

If you look below you can see these nuts are about 75% fat! Although most of that is unsaturated which is not as bad, but again please enjoy these in moderation.

Footnotes:

None

Source:

These nutrition facts for macadamia nuts were kindly provided by…

U.S. Department of Agriculture, Agricultural Research Service.
USDA National Nutrient Database for Standard Reference, Release 22. Nutrient Data Laboratory Home Page: http://www.nal.usda.gov/fnic/foodcomp/search/

…under a PD license.

Information provide for entertainment purposes only and should not be relied upon to be accurate, please visit the USDA database for the full record.

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