Macadamia is the most expensive nut in the world. It is grown less than black caviar. This is because the nucleuses of macadamia are hard to separate from coat.
The trees and bushes of macadamia (Macadamia) sort are represented by 12 kinds. And they were named by botanist Muller in honour of the Scottish chemist John Macadama. An ancestor of all existing nowadays kinds are endemic plants in Australia, which are called "kinaul-kinaul" by Aborigines. Recently their started to be widely cultivated not only in Australia, but also in Southwest Asia, and on the Hawaiian islands, both in Kenya, and in Republic of South Africa.
The seeds full of nutritious elements, rich of proteins and calcium, on taste reminding a filbert, were used by Aborigines in food and only from a beginning of 20th century have received popularity among the Europeans.
Not without reason they are called “Australian krakatuki ". The nuts of macadamia are used in food both in dried, and in a fried way, and also as addition to confectionery products.
As an auxiliary substance these nuts are rather effective in arthritis, oncological diseases, quinsy. Moreover, these nuts reduce the level of cholesterol in organism. The oil of macadamia is considered as a very valuable cosmetic component. It is similar to mink fat; it is easily absorbed in a skin, renders softening nutritious and humidifying action, and also helps at sun burns.
100g contain: Fat – 73.8 g Proteins – 8.0 g Carbohydrates – 13.8 g Mineral substances – 1.7 g Vitamins – 2.6 mg Energy – 702 kcal