Macadamia: Difference between revisions

Latest revision as of 17:45, 18 February 2025

An overview of macadamia nuts, their cultivation, nutritional value, and uses.

Macadamia[edit]

Macadamia is a genus of four species of trees indigenous to Australia, and constituting part of the plant family Proteaceae. They are native to northeastern New South Wales and central and southeastern Queensland. The trees are cultivated for their fruit, the macadamia nut, which is a popular food.

History[edit]

The macadamia tree was first described in 1857 by the German-Australian botanist Ferdinand von Mueller. The genus was named in honor of the Scottish-Australian chemist John Macadam. The commercial production of macadamia nuts began in the late 19th century, and they are now grown in several countries, including Hawaii, South Africa, and Brazil.

Cultivation[edit]

Macadamia trees thrive in well-drained soils with a pH of 5.0 to 6.5. They require a frost-free climate with moderate rainfall. The trees are typically propagated by grafting to ensure the quality and consistency of the nuts. It takes approximately 7 to 10 years for a macadamia tree to begin producing nuts.

Nutritional Value[edit]

Macadamia nuts are known for their high-fat content, which is predominantly monounsaturated fat. They are also a good source of dietary fiber, protein, thiamine, and manganese. The nuts are low in carbohydrates and contain no cholesterol, making them a heart-healthy snack option.

Uses[edit]

Macadamia nuts are consumed raw or roasted and are often used in baking and cooking. They are a popular ingredient in cookies, cakes, and confectionery. The oil extracted from macadamia nuts is used in cooking and cosmetics due to its stability and moisturizing properties.

Health Benefits[edit]

Consuming macadamia nuts may offer several health benefits, including improved heart health, weight management, and enhanced metabolic function. The high content of monounsaturated fats can help reduce LDL cholesterol levels, while the fiber content aids in digestion.

Gallery[edit]

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Related pages[edit]

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-'''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. Three species of the genus are commercially important for their fruit, the [[macadamia nut]] (or simply macadamia), with a total global production of 160,000 tonnes (180,000 short tons) in 2015. 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.
+{{Short description|An overview of macadamia nuts, their cultivation, nutritional value, and uses.}}
-== History ==
+==Macadamia==
-The macadamia tree is native to Australia, where it has been a source of food for Aboriginal peoples for thousands of years. The tree was first discovered by Europeans in 1828, when explorer and botanist [[Allan Cunningham]] came across it in Queensland. The macadamia nut was introduced to the international market in the early 20th century, and is now grown commercially in a number of countries around the world, including South Africa, Israel, and the United States, particularly in the state of [[Hawaii]].
+Macadamia is a genus of four species of trees indigenous to [[Australia]], and constituting part of the plant family [[Proteaceae]]. They are native to northeastern [[New South Wales]] and central and southeastern [[Queensland]]. The trees are cultivated for their fruit, the macadamia nut, which is a popular food.
-== Cultivation ==
+==History==
-Macadamia trees are usually propagated by grafting, and do not begin to produce commercial quantities of seeds until they are 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 (75 °F). The roots are shallow and trees can be blown down in storms; they are also susceptible to Phytophthora root disease.
+The macadamia tree was first described in 1857 by the German-Australian botanist [[Ferdinand von Mueller]]. The genus was named in honor of the Scottish-Australian chemist [[John Macadam]]. The commercial production of macadamia nuts began in the late 19th century, and they are now grown in several countries, including [[Hawaii]], [[South Africa]], and [[Brazil]].
-== Uses ==
+==Cultivation==
-The macadamia nut has a hard, woody shell that must be cracked open to reveal the edible kernel. The kernel is rich in oil, and is used in cooking, for oil extraction, and in confectionery. The nut's high oil content makes it a valuable source of food energy. Macadamia oil is also used in cosmetics due to its stability and high monounsaturated fat content.
+[[File:Macadamia integrifolia.jpg|thumb|left|Macadamia integrifolia leaves and flowers]]
+Macadamia trees thrive in well-drained soils with a pH of 5.0 to 6.5. They require a frost-free climate with moderate rainfall. The trees are typically propagated by grafting to ensure the quality and consistency of the nuts. It takes approximately 7 to 10 years for a macadamia tree to begin producing nuts.
-== Health Benefits ==
+==Nutritional Value==
-Macadamia nuts are a rich source of Vitamin A, iron, protein, thiamin, riboflavin, niacin, and folates. They also contain moderate amounts of zinc, copper, calcium, phosphorus, potassium, and magnesium. Macadamia contains antioxidants like polyphenols, Amino acids, flavones, and selenium. It is also a good source of carbohydrates like sucrose, fructose, glucose, maltose, and some starch-based carbohydrates.
+Macadamia nuts are known for their high-fat content, which is predominantly monounsaturated fat. They are also a good source of [[dietary fiber]], [[protein]], [[thiamine]], and [[manganese]]. The nuts are low in carbohydrates and contain no cholesterol, making them a heart-healthy snack option.
-== See Also ==
+==Uses==
-* [[List of culinary nuts]]
+Macadamia nuts are consumed raw or roasted and are often used in baking and cooking. They are a popular ingredient in [[cookies]], [[cakes]], and [[confectionery]]. The oil extracted from macadamia nuts is used in cooking and cosmetics due to its stability and moisturizing properties.
-* [[Proteaceae]]
-* [[Allan Cunningham (botanist)]]
+==Health Benefits==
-* [[Hawaii]]
+Consuming macadamia nuts may offer several health benefits, including improved heart health, weight management, and enhanced metabolic function. The high content of monounsaturated fats can help reduce [[LDL cholesterol]] levels, while the fiber content aids in digestion.
-[[Category:Nuts]]
+== Gallery ==
-[[Category:Trees of Australia]]
-[[Category:Proteaceae]]
-{{Australia-stub}}
-{{tree-stub}}
-{{food-stub}}
 <gallery>
 File:Macadamia_nuts_on_tree.JPG|Macadamia
@@ Line 39: / Line 35: @@
 File:Macadamia_cracking_tool.jpg|Macadamia
 </gallery>
+==Related pages==
+* [[Nuts]]
+* [[Proteaceae]]
+* [[Monounsaturated fat]]
+* [[Dietary fiber]]
+[[Category:Edible nuts and seeds]]
+[[Category:Proteaceae]]
+[[Category:Australian cuisine]]