Macadamia Nuts

Macadamia Nuts (Macadamia intergricola)
Also knows as the Queensland nuts, the macadamia nut is Australia’s major contribution to worlds nut supply ! It got its name from a Scots chemist, John Macadam in 1858.

It was then introduced to Sri Lanka in 1868 and to Hawaii in the late 1890s where it is produced to this day. Malawi and South Africa have also lately become large producers of this nut.

Macadamia nuts are rich in calcium, magnesium, phosphorus, potassium and Vitamin E.

Nutritional Information (Value per 100g)

Energy	kcal	718
Energy	kj	3004
Protein	g	7.91
Total lipid (fat)	g	75.77
Ash	g	1.14
Carbohydrate, by difference	g	13.82
Fiber, total dietary	g	8.6
Sugars, total	g	4.57
Sucrose	g	4.43
Glucose (dextrose)	g	0.07
Fructose	g	0.07
Lactose	g	0.00
Maltose	g	0.00
Starch	g	1.05
Water	g	1.36
Minerals
Calcium, Ca	mg	85
Iron, Fe	mg	3.69
Magnesium, Mg	mg	130
Phosphorus, P	mg	188
Potassium, K	mg	368
Sodium, Na	mg	5
Zinc, Zn	mg	1.30
Copper, Cu	mg	0.756
Manganese, Mn	mg	4,131
Selenium, Se	mcg	3.6

Macadamia Sizes

		Size
Style 0	95% Whole	>21mm
Style 1	95% Whole	17-20mm
Style 2	Min 50% Whole	13-18mm
Style 3	Min 15% Whole	13mm+
Style 4	Min 80% Halves	10-14mm
Style 4L	Min 80% Halves	13-18mm
Style 5	Pieces/Small Halves	8-18mm
Style 6	Chips	6-9mm
Style 7	Chips	3-5mm
Meal	0-3mm