Macadamia nuts are the fruits of the macadamia tree, which is native to Australia. Macadamia nuts taste creamy, almost like the inside of a fresh coconut.
They have a nutritional profile as unique as other nuts. It is also rich in important fatty acids. Studies have shown that they can help treat diabetes and play a role in preventing other serious diseases, such as heart disease. Macadamia is rich in sources of vitamin A, iron, protein, thiamine, riboflabin, niacin and folic acid.
They also contain moderate amounts of zinc, copper, calcium, phosphorus, potassium and magnesium. Macadamia nuts contain antioxidants such as polyphenols, amino acids, flavonoids and selenium. They are also good sources of carbohydrates such as sucrose, fructose, glucose, maltose and some starch-based carbohydrates. Macadamia could be included in a healthy diet for the heart, as they help lower cholesterol, thereby reducing the risk of cardiovascular disease. Macadamia nuts are also rich in monounsaturated fatty acids, which help fight oxidative stress and inflammation. Thus, they can help reduce the risk of coronary heart disease. Nuts, in general, are known to relieve the impact of certain health issues that accompany diabetes. This statement is further demonstrated by a Canadian study stating that tree nuts (including macadamia nuts) can improve glycaemic control in patients with type 2 diabetes. Macadamia nuts are low in carbohydrates, but are slightly higher in calories. Macadamia also contains fiber. Macadamia nuts are good sources of calcium, magnesium and potassium, three minerals known to enhance bone health. Nuts contain fiber, which can promote gut health. Macadamia is particularly rich in copper. Although it is believed that copper supports enzytic reactions that improve digestive health, we need more research to confirm this. Eating macadamia nuts can help relieve inflammation, which otherwise can cause coronary heart disease. Macadamia nuts are also good sources of alpha-linoleic acid, a type of anti-inflammatory omega-3 fatty acid that helps treat inflammation and prevents subsequent arthritis. Macadamia nuts are 75% fat, but most of them are monounsaturated.
A typical U.S. diet contains about 37% fat, and according to one study, replacing this fat with fat from macadamia nuts could dramatically improve lipid profiles. Oleic acid in nuts is also believed to prevent stroke, although information is limited in this respect. Another acid in nuts is palmiticic acid, which is also an important component of myelin (myelin is a fatty layer that protects nerve cells in the brain). Some other nutrients in macadamia nuts are copper, vitamin B1, manganese and magnesium – which help produce healthy neurotransmitters. Monounsaturated fatty acids in macadamia nuts can accelerate fat metabolism.
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