Macadamia nut - beneficial properties, harm and methods of use

Compound

Calorie content per 100 g is 718 kcal. Nutritional composition:

• Proteins – 7.91 g
• Fat – 75.77 g
• Carbohydrates – 13.82 g
• Dietary fiber – 8.6 g
• Water – 1.36 g
• Ash – 1.14 g.

Table with the content of vitamins and minerals:

The composition also includes carbohydrates - fructose (0.07 g), sucrose (4.43 g), glucose (0.07 g), starch (1.05 g) and sugars (4.57 g). Essential, non-essential and fatty acids are also present. The most valuable of them are Omega-3 (0.206 g) and Omega-6 (1.296 g).

Beneficial features

Since it is a rich source of fats and amino acids, it is simply irreplaceable for the prevention of atherosclerosis. This is especially important in old age, when the risk of developing the disease is increased. Thanks to the presence of magnesium and potassium, macadamia lowers blood pressure, removes toxins, strengthens the walls of blood vessels, thins the blood and prevents the formation of blood clots. All this together helps prevent stroke and myocardial infarction.

The product is useful for the following organs:

• Intestines. The fruits help cleanse it of toxins, eliminate dysbacteriosis and flatulence, and ease the course of colitis. The latter property is associated with a high percentage of dietary fiber.
• Brain. Zinc and iron included in the product improve concentration, short- and long-term memory, and mental activity.
• Joints and teeth. A high percentage of calcium in the composition helps strengthen bones and enamel, slows down the destruction of dentin and reduces the risk of developing arthritis, osteoporosis, and osteochondrosis.
• Leather. Due to the presence of potassium and manganese, it remains fit, fresh, with a healthy glow. This also causes acceleration of tissue regeneration after injuries and burns.
• Diabetes. Zinc and manganese contained in the pulp help reduce blood glucose levels. This is only relevant for type 2 disease.

Macadamia nut has a beneficial effect on the body, protecting it from premature aging, deactivating pathogenic bacteria and accelerating cell renewal. Regular use of the product allows you to resist the attacks of cancer cells. Since it contains vitamin C and folic acid, the immune system is strengthened, which is vital for anemia. This helps protect yourself from influenza, ARVI and other viruses.

Areas and methods of application

The nut is used both in its pure form and in combination with vegetables, dairy products, and fruits. It is acceptable to eat it raw, salted or fried. It is actively used in cooking, perfume production, folk medicine, cosmetology for preparing oil and in diets (the most popular is Hampton's). Macadamia is recommended to be included in the menu of vegetarians, vegans, and raw food dieters due to the content of polyunsaturated fats and proteins.

In cooking

The product serves as an excellent filling for desserts - chocolates, bars, ice cream, tiramisu. It is suitable for decorating cakes, pies, pastries, buns, coconut balls. Its use is relevant in cold salads, especially Greek ones. Oil is prepared from it, which is used for seasoning vegetables and fruits and making sweets. In its pure form, the fruits are served with Sherry wine and coffee.

The enormous benefits and taste properties of macadamia make dishes sweet, tender, aromatic and original. Due to the high percentage of carbohydrates, they satisfy hunger faster and provide energy.

In folk medicine

The fruits are indicated for chronic fatigue, apathy, stress, vitamin deficiency, and colds. They alkalize the body and prevent the appearance of tumors. They are consumed raw, after peeling. Here are a couple of the most interesting recipes:

• Strengthening the immune system. Nuts (100 g), lemon (half with zest), prunes (100 g), dried apricots (50 g) and raisins (50 g) are twisted in a meat grinder, mixed with honey (3 tbsp.), poured into a jar and keep for a day in the refrigerator. Eat the finished product 2 tbsp. l. morning a day, but not on an empty stomach, for a month.
• Cleansing the body. The main ingredient (5 tbsp) is poured with salted water (2 cups) and left in a warm place for a day. The strained infusion is drunk in small sips on an empty stomach, 100 ml once a day for one week.

If we are talking about consuming the product in its pure form, then it is advisable to do this 1-2 hours before the main meal.

In cosmetology

In this area, it is usually not the nut that is used, but its oil. It serves as the basis for creating masks, milk, sprays, lotions and creams. The pulp of the fruit is only suitable for preparing cleansing scrubs. Since these ingredients contain vitamin E, products with them moisturize the skin well and are suitable for dry skin types. They soothe, brighten and tighten the dermis, relieve inflammation.

There are the following recipes for effective remedies:

• Cleansing
  . The pulp of the main ingredient is ground in a blender, 1 tsp. The gruel is mixed with homemade sour cream (1 tsp) and honey (2 tsp). The finished mass is applied to the face with massage movements and left for 10 minutes.
• Moisturizing.
  Crushed nuts (1 tbsp) are combined with applesauce (3 tsp) and honey (2 tsp). At the end, add 10 drops of lemon juice and lubricate the face with the mass, removing it after 15 minutes.
• Calming.
  Beat one yolk into macadamia oil (20 ml), add 1 tbsp. l. kefir and 40 g oatmeal. The mask is applied in a thin layer and left for 15 minutes.

The products are used 1-2 times a week immediately after cleansing the skin with lotion.

For weight loss

Since this healthy product is high in calories, it does not contribute to rapid weight loss on its own. A small weight loss is possible by cleansing the intestines of toxins and other “garbage”. The purpose of the nut is to saturate the body and suppress the feeling of hunger, this allows you to eat less food and restore metabolism. To achieve such results, the fruits should be eaten 20-30 minutes before meals. The daily norm is no more than 30-40 g, however, it is recommended to increase the daily volume of water to 1.5-2 liters.

Can macadamia nuts be consumed by pregnant women or those losing weight?

Macadamia nuts can bring a lot of good things to pregnant women; its beneficial properties will support the body, which during this period is very vulnerable and needs support. The baby needs to grow and gain strength, and the mother needs to take care of him and herself with renewed vigor. Macadamia nut, in addition to being a natural antioxidant, can become a source of vitamins, useful minerals, acids, and the oil that contains its kernel is very good to use for massage, as it will smooth out stretch marks that occur during pregnancy, and subsequently help take care of the baby's delicate skin. The macadamia fruit has an anti-inflammatory effect, the nut relieves spasms, calms the nervous system, and restores psycho-emotional balance, since its core contains magnesium.

Zinc, which the plant contains, has a beneficial effect on the condition of hair, nails, skin, and a pleasant bonus that macadamia nuts will give with regular use will be an increase in sexuality, which has been reduced due to pregnancy. The fiber that the nut contains prevents constipation, normalizes intestinal microflora, and stabilizes digestion. The macadamia fruit will help to better absorb iron and replenish the body with vitamins that strengthen the immune system. Often during pregnancy, cholesterol levels increase and, as a result, blood pressure; the nut will help eliminate these unpleasant and often dangerous phenomena. The daily norm is from thirty to fifty grams, which should preferably be divided into three doses during the day.

Macadamia nuts, as well as the oil that its kernel and shell contain, are very high in calories and are recommended for those who want to lose weight. Paradox? Not at all! The fact is that the nut can supply the body with a small amount of necessary protein and other nutrients if it replaces one of the meals. With regular daily consumption of only twenty grams, the nut will normalize natural metabolism, as a result of which weight will begin to gradually decrease. The oil that the plant contains has become a main component of the Mediterranean diet, which is considered, not without reason, one of the healthiest. On its basis, the popular Hampton diet was created, using the same oil, the source of which is the macadamia fruit.

Recommendations for preparation and consumption

To avoid excess fat in the body (daily requirement is about 80 g), it is recommended to eat no more than 10-15 nuts per day. For gastrointestinal diseases, a break of 2-3 days is necessary. The indicated amount is quite enough to saturate an adult, physically active person.

Macadamia goes well with the following ingredients:

• cheeses – “feta” and “Adyghe”;
• vegetables – Chinese cabbage, tomatoes, cucumbers;
• fruits - apples, pomegranate, avocado;
• chocolate;
• honey;
• seafood - shrimp, mussels, crabs.

The nut is used only to complement the main dish, as a filling or flavor enhancer.

Norm per day

When wondering about the benefits and harms of nuts for the body, how much you should eat per day, you should take into account the calorie content and percentage of the fat component. These two factors determine the total amount of no more than 30 grams/day (or 15 pieces), exceeding which may lead to side effects.

The weight of the kernels may vary, so it is better to weigh the portions.

The fruits contain quite a lot of fat

Possible harm and contraindications

The product can be used by absolutely everyone in the absence of individual intolerance, which is rare. Since it is difficult for the stomach, it is not recommended to eat more than 15-20 g at a time for children, the elderly and pregnant women. The same applies to patients with gastritis, colitis, stomach and duodenal ulcers. This limitation is due to the content of dietary fiber in the pulp, which can “scratch” the mucous membrane.

Macadamia can only cause harm in cases of hypertension and obesity due to its high carbohydrate content. In this case, it is recommended to add it to salads, desserts and baked goods, and not eat it in its pure form. You should also be vigilant if you are allergic to peanuts or hazelnuts, since their compositions are almost identical.

Macadamia shell tincture recipe

Macadamia kernels are widely used in cooking. They have become a common ingredient in baked goods, chocolate, and desserts. The possibilities of the nut are not limited to this. Macadamia adds a special taste and aroma to all kinds of infusions. Let's look at the most popular recipes.

Tincture on the shell:

• 0.5 liters of vodka (or moonshine).
• Shells from 5-8 macadamia nuts (about 50 grams per 0.5 liter).
• Sugar.

You can skip the preparatory stage if you don’t want to bother too much. In the original, you need to boil the macadamia shells in water with the addition of a tablespoon of sugar for 5 minutes. Take out the boiled shells and let them dry. After that, they are placed on baking paper and placed in the oven at 250 degrees for just a few minutes so that a pleasant aroma comes out. The important thing here is that they don't burn; it's better to take them out sooner rather than later.

Then pour alcohol and close the lid. The bottle is placed in a dark, cool place for 14 days. During this time, shake the bottle at least once every two days. For an even greater and richer aroma, you need 30 days. After the required time, the tincture is filtered through a double layer of gauze. The drink is ready to drink.

If you want a more flavorful drink, add orange notes. To do this, grate the zest of one orange, mix it with 20 g of sugar and 2 g of vanillin. The drink is shaken well in the bottle and infused for 10 days. The finished tincture is filtered through a gauze filter.

[Video] Recipe for macadamia tincture from Dobrovar:

Macadamia nuts can be used to make excellent craft liqueur. To do this take:

• 1 liter of moonshine 70-90°.
• Macadamia shells - 120 g.
• Macadamia kernels - 2 pcs.
• Sugar syrup made from 1.3 liters of water and 150 g of sugar.
• Lemon zest.
• Cinnamon - 1 stick.
• Anise - 6 stars.
• Coffee beans - 1 teaspoon.

The nut shell is thoroughly washed and poured into a prepared jar or bottle. Add macadamia kernels, spices, lemon zest, and coffee beans. All components are filled with alcohol. Close the bottle tightly, shake it and place it in a dark place. Shaking the drink periodically, infuse it for 2-3 weeks. After this, the tincture is filtered from the spices and sugar syrup is added. The drink is infused for another 5 days, after which it is ready for consumption.

You can infuse macadamia alcohol with your favorite aromatic spices, adjusting their dosage until you achieve the perfect taste.

Tips for selection and storage

Here are 7 points to pay attention to when choosing fruits:

1. Appearance - a ripe nut has a diameter of 1 to 2 cm and the shape of a slightly flattened ball, it looks like a white bean. It is better to buy it in peeled form, since the shell is difficult to remove yourself. The surface should be smooth, milky in color, and slightly shiny.
2. The taste is usually sweet, like butter, and pronounced, without bitterness.
3. The pulp is fatty and not very hard, easy to chew. Raw fruits are more valuable than fried ones.
4. The smell is practically non-existent, reminiscent of the aroma of hazelnuts.
5. Packaging must be hermetically sealed, vacuum or metal, moisture-proof.
6. Ingredients – no additional ingredients (salt, spices, sugar, honey, chocolate) that interrupt your own taste are welcome.
7. Country of origin - the main exporters are Australia, Mexico, South Africa, China.

To avoid the absorption of foreign odors, the fruits are placed in a glass container, covered with a lid and sent to the refrigerator. Their shelf life here is up to 4 months, and in the freezer – about six months. You can extend their “life” by drying them - they do not like high moisture. Macadamia nuts are one of the most expensive nuts on the market, but they are definitely worth it!

How to store it correctly

The shell protects the nut and extends the shelf life from one to two years, depending on temperature and humidity. Although macadamia prefers to grow in the tropics, where it is hot and humid, the Australian nut prefers to be stored dry, at a temperature not exceeding ten degrees and not falling below zero. If the fruit is taken peeled for storage, then it must be packaged in an airtight bag or container and stored at a temperature of zero to five degrees Celsius. Under such conditions, the nut will remain suitable for consumption for about a year.