The delicious flavor of the macadamia nut is due to its 72 percent high oil content, Sako says. Processors can determine oil content using a flotation test: a nut with 72 percent oil will float. If the oil content is lower than that, it will sink and be discarded or otherwise used. There is increasing evidence that nuts, such as macadamia nuts, can help lower levels of LDL cholesterol (“bad cholesterol”), reduce inflammation associated with heart disease, and improve artery health.
The antioxidants and flavonoids in macadamia nuts also help fight inflammation and reduce cell damage. They also contain tocotrienols (a form of vitamin E), which may help protect against certain types of cancer and brain diseases. Macadamia nuts are high in healthy fats and may help those trying to lose weight. A serving of macadamia nuts also contains dietary fiber, protein, manganese, thiamine, and a good amount of copper.
Macadamia nuts are rich in vitamins, minerals, fiber, antioxidants and healthy fats. The benefits of macadamia nuts go beyond their creamy flavor. They have a coconut-like flavor and a distinctive nutritional profile. Macadamia nuts contain phytonutrients and beneficial nutrients such as vitamins A and B, iron, manganese, folic acid and powerful antioxidants.
In addition, they contain many beneficial fatty acids. As a result, they may lower the risk of heart disease and are useful for treating and preventing diabetes. Store-bought macadamia nuts may contain salt, oil, and other ingredients that contribute to weight gain. That means the high-fat content of macadamia nuts may help combat hunger better than a similarly-sized snack.
Tocotrienols and flavonoids are present in nuts, such as macadamias, and research is emerging on these antioxidants that support their role in fighting cancer cells. Research suggests that eating nuts, especially nuts, may reduce the chance of suffering from gastric, colorectal, pancreatic and lung cancer. The macadamia tree, native to Australia, also grows in areas of Latin America, Asia and Africa. In addition to “good fats” that can lower levels of LDL cholesterol or bad cholesterol and triglycerides, most nuts also contain heart-healthy omega-3 fatty acids and vitamin E, which can help prevent plaque build-up in the arteries, Mayo Clinic notes.
Other research, conducted on 15,467 older women from the Nurses' Health Study, found that higher consumption of nuts during the six years of the study was related to better general cognition in women. The essential fatty acids in macadamia nuts play a role in skin health, and this is particularly true of macadamia oil. In general, nut intake is also related to a decrease in blood sugar and body weight in people with metabolic syndrome or type 2 diabetes (17, 18, 1). The soluble fiber in macadamia nuts helps keep the digestive system moving and acts as a prebiotic in the abdomen.
This statement is also demonstrated by a Canadian study that states that nuts (including macadamia nuts) can improve glycemic control in patients with type 2 diabetes (. Interestingly, a small study conducted on people with high cholesterol found that a diet rich in macadamia nuts reduced levels of this blood marker as much as a low-fat, heart-healthy diet recommended by the American Heart Association (1) Research suggests that macadamia nuts may help people with type 2 diabetes control their blood sugar levels, which may also help reduce the risk of metabolic syndrome. Macadamia nuts also contain plant compounds called flavonoids, which can fight cancer by destroying harmful free radicals in the body. Some research suggests that MUFAs, such as those found in macadamia nuts, may help reduce the risk of metabolic syndrome or reduce its effects in people who already have it.
Palmitoleic acid in nuts is another essential fatty acid that prevents tissue dehydration and promotes skin healing and regeneration (2). .
