Macadamia
Macadamia
Macadamia (/mækəˈdeɪmiə/) 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.
Etymology
The genus was named after John Macadam, a Scottish-born physician and chemist who promoted the plant for its potential usefulness.
Species
There are four species of macadamia trees, but only two of them, Macadamia integrifolia and Macadamia tetraphylla, are of commercial importance. The other two species, Macadamia jansenii and Macadamia ternifolia, are considered rare and endangered.
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 nuts are also a good source of carbohydrates like sucrose, fructose, glucose, maltose, and some starch-based carbohydrates.
Related Terms
- Proteaceae: The plant family to which Macadamia belongs.
- Macadamia integrifolia: A species of Macadamia tree that is commercially important for its nuts.
- Macadamia tetraphylla: Another commercially important species of Macadamia.
- Macadamia jansenii: A rare and endangered species of Macadamia.
- Macadamia ternifolia: Another rare and endangered species of Macadamia.
External links
- Medical encyclopedia article on Macadamia
- Wikipedia's article - Macadamia
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