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Macadamia nuts

Originally from Australia, today Macadamia nuts are popular around the globe. They have a delicate almond-like taste but are poisonous for cats and dogs.
Macronutrient carbohydrates 14.17%
Macronutrient proteins 8.11%
Macronutrient fats 77.71%

The three ratios show the percentage by weight of macronutrients (carbohydrates / proteins / fats) of the dry matter (excl. water).

Ω-6 (LA, 1.3g)
Omega-6 fatty acid such as linoleic acid (LA)
 : Ω-3 (ALA, 0.2g)
Omega-3 fatty acid such as alpha-linolenic acid (ALA)
 = 6:1

Omega-6 ratio to omega-3 fatty acids should not exceed a total of 5:1. Link to explanation.

Here, essential linolenic acid (LA) 1.3 g to essential alpha-linolenic acid (ALA) 0.21 g = 6.29:1.
Ratio Total omega-6 = 1.3 g to omega-3 fatty acids Total = 0.21 g = 6.29:1.
On average, we need about 2 g of LA and ALA per day from which a healthy body also produces EPA and DHA, etc.

Nutrient tables

Macadamia nuts have a very thick shell. After you crack open the shell, you are left with an amazingly delicious tasty nut. Because of its delicate flavor, Macadamia nuts are one of the most delicious in the world. This is why they are called the “Queen of nuts.” They can be eaten raw, cooked, or toasted.

General information:

From Wikipedia: “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 nuts /ˌmækəˈdeɪmiə/ (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. Genetics and morphological studies more recently published in 2008 show they have separated from the genus Macadamia, correlating less closely than thought from earlier morphological studies. The species previously named in the Macadamia genus may still be referred to overall by the descriptive, non-scientific name of macadamia; their disjunct distributions and current scientific names are:

  • New Caledonia endemic genus Virotia in 1975 having only the type species, then by 2008 all six endemic species
  • North eastern Queensland, Australian endemic genus and species Catalepidia heyana in 1995
  • North eastern Queensland and Cape York Peninsula, Australia, three endemic species of Lasjia in 2008; in Australia still informally described as northern macadamias
  • Sulawesi (Indonesia) two endemic species of Lasjia in 2008, based on the 1952 name M. hildebrandii and the 1995 name M. erecta”


Macadamia is an evergreen species that grows 2–12 m (7–40 ft) tall. The leaves are arranged in whorls of three to six, lanceolate to obovate or elliptic in shape, 6–30 cm (2–10 in) long and 3–13 cm (1–5 in) broad, with an entire or spiny-serrated margin. The flowers are produced in a long, slender, simple raceme 5–30 cm (2–10 in) long, the individual flowers 10–15 mm (0.4–0.6 in) 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.”


The macadamia tree is usually propagated by grafting, and does not begin to produce commercial quantities of seeds until it is 7–10 years old, but once established, may continue bearing for over 100 years. Macadamias prefer fertile, well-drained soils, a rainfall of 1,000–2,000 mm (40–80 in), and temperatures not falling below 10 °C (50 °F) (although once established, they can withstand light frosts), with an optimum temperature of 25 °C (80 °F). The roots are shallow and trees can be blown down in storms; they are also susceptible to Phytophthora root disease.”

Food and nutrition:

The seeds (nuts) are a valuable food crop. Only three of the species, Macadamia integrifolia, Macadamia ternifolia, and Macadamia tetraphylla are of commercial importance. The remainder of the genus (M. jansenii) possesses poisonous and/or inedible seeds resulting from cyanogenic glycosides.

In a 100 gram amount, macadamia nuts provide 740 Calories and are a rich source (20% or more of the Daily Value, DV) of numerous essential nutrients, including thiamin (104% DV), vitamin B6 (21% DV), manganese (195% DV), iron (28% DV), magnesium (37% DV) and phosphorus (27% DV). Macadamia nuts are 76% fat, 14% carbohydrates, including 9% dietary fiber, and 8% protein.

Compared with other common edible nuts, such as almonds and cashews, macadamias are high in total fat and relatively low in protein. They have a high amount of monounsaturated fats (59% of total content) and contain, as 17% of total fat, the monounsaturated fat, omega-7 palmitoleic acid.”

Toxicity in dogs:

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. Depending on the quantity ingested and size of the dog, symptoms may also include muscle tremors, joint pain and severe abdominal pain. In high doses of toxin, opiate medication may be required for symptom relief until the toxic effects diminish, with full recovery usually within 24 to 48 hours.”

Interesting facts:

The German–Australian botanist Ferdinand von Mueller gave the genus the name Macadamia in 1857 in honor of the Scottish-Australian chemist, medical teacher and politician John Macadam.”