*New supplier* Now in vacuum packed bags for freshness. Macadamia nuts are considered the world's finest nut, a balanced diet containing macadamia nuts promotes good health, longevity and a reduction in degenerative diseases. They are full of important nutrients including monounsaturated fats, proteins, dietary fibre, minerals & vitamins.
Our whole macadamia nuts are grown in the deep volcanic soils of the sub-tropical rainforest coastal Alstonville Plateau, declared Australia's clean and green region - one of the most fertile agricultural areas of Australia. The Macadamias grow in their native environment which enjoy unpolluted rainfalls of 80 inches per year.
A superior tasting nut, very sweet and crisp - they go wonderfully with chocolate!
See Kate's macblog here...!
As they are a natural product, their composition will vary. Typically, they contain:
* Natural oils: 74%
* Moisture: 1.2%
* Protein: 9.2%
* Dietary fibre: 6.4%
* Carbohydrates: 7.9%
* Mineral matter: 1.3% including Potassium, Phosphorus, Magnesium, Calcium, Selenium, Zinc, Copper and Iron
* Vitamins: Vit. B1, B2, B5, B6, Vit. E, plus niacin and folate
* Phytochemicals: Antioxidants including polyphenols, amino acids, selenium and flavanols plus plant sterols
* Energy value: 3080 kilojoules per 100g [747 calories]
Macadamias contain no cholesterol as they are a natural plant food. They are not genetically modified and only contain natural genes.
Macadamias do not contain any trans fatty acids.
A typical composition is:
* Saturated fatty acids: 12.5%
* Monounsaturated fatty acids: 83.5%
* Polyunsaturated fatty acids 4.0%
The oil in macadamias is largely monounsaturated which is often described as the "good oil". Macadamias contain a higher percentage of monounsaturated oils than any other natural product. Macadamia oil is similar to olive oil in its composition and use. Macadamias are low in damaging saturated fats, low in polyunsaturated fats which oxidize readily and are high in monounsaturated fats.
Consuming less fat has been a health message but the type of fat is much more important than total fats. Diets containing moderate fat levels promote satiety and have been shown to be sustainable and enjoyable in the long term. Low fat diets have often been shown to be unsatisfying and difficult to maintain.
The desirable Mediterranean Health Pyramid diet has 40% of the food energy coming from fat.
Macadamias contain significant levels of protein which are an essential component of our diet and in our bodies form muscle and connective tissues, hair and nails, are part of our blood and act positively on many aspects of our health.
The protein in macadamias comprise essential and non essential amino acids. Macadamias contain all the essential amino acids, with most present at optimum levels.
Dietary fibre is becoming better understood and thus more important in human health. Dietary fibre was once called roughage and comprises complex carbohydrates including many types of both soluble and insoluble fibre. In macadamias the walls from millions of cells in each kernel essentially comprise the dietary fibre. Complex carbohydrates include hemicelluloses, lignans, cellulose and gums. Dietary fibre are those carbohydrates resistant to acid and enzymatic attack in the stomach and first intestine and thus pass through into the digestive tract where they promote desirable intestinal bacteria and beneficial physiological processes.
Dietary fibre promotes satiety, provides roughage, slows digestion and reduces hunger and may assist in reducing constipation and diverticular diseases, reduce hemorrhoids, bowel cancers and irritable bowel syndrome. It functions in conjunction with other constituents of macadamias and plays a role in reducing the risk of cardiovascular diseases, cancers and diabetes.
Macadamia contains approximately 7% dietary fibre and current research is attempting to better understand the components that comprise this.
Most of the simple carbohydrates are present as sucrose, fructose, glucose and maltose plus some starch based carbohydrates. Carbohydrate supplies energy to the body.
Macadamias contain a wide range of minerals which contribute to our bodies requirements.
Typical levels are:
* Potassium: 410mg per 100g
* Phosphorus: 200mg per 100g
* Magnesium: 120mg per 100g
* Calcium: 64mg per 100g
Smaller amounts of sodium, selenium, iron, manganese, copper and zinc are present.
Potassium is associated with fluid balance and volume. Other functions are in carbohydrate metabolism, protein synthesis, muscle contraction and nerve impulses.
Phosphorus plays a variety of roles including mineralisation of bones and teeth, energy metabolism, absorption and transport of nutrients and as a component of DNA and RNA.
Magnesium has many functions in the body. It interacts with other elements and plays a role in bone metabolism, glucose and fatty acid metabolism and in protein synthesis. Magnesium is important in nervous activity and muscle contraction.
Calcium is the major component in bone, bone formation and teeth. It plays an important part in many other body processes.
Selenium is becoming increasingly more relevant due to being part of a key enzyme in a major antioxidant and its joint functions with Vitamin E. It has been recognized as having an anti cancer effect and may behave as an anti-inflammatory agent and assist in the control of rheumatoid arthritis.
Macadamias contain small but significant amounts of a range of vitamins. Typical levels are:
* Vitamin Email:1.5 mg per 100g
* Vitamin B1 [thiamin]: 0.7 mg per100g
* Vitamin B5 [pantothenic acid]: 1 mg pr 100g
* Vitamin B6: 0.4 mg per 100g
* Vitamin B2 [riboflavin]: 0.1 mg per 100g
* Niacin: 2 mg per 100g
* Folate [folic acid]: 10 mcg [microgram] per 100g
Vitamin E content varies largely due to the freshness of the kernel and is present as derivatives of Vitamin E. It acts as an important antioxidant, protects cell walls and red blood cells.
Vitamin B1 is a co enzyme important in releasing energy from carbohydrates.
Vitamin B5 promotes a healthy nervous system and releases energy.
Vitamin B6 is involved with protein metabolism and is more important in pregnancy, the elderly and with heavy drinkers.
Vitamin B2 is important in growth of new tissues, healthy skin and eyes.
Niacin converts food into energy and promotes healthy skin.
Folate assists in forming red blood cells and in utilization of protein. It is regarded as essential in pregnancy in minimizing birth defects.
Phytochemicals are an important group of natural chemicals of plant origin that are becoming increasingly important in our health. They are trace constituents that are not nutrients as such but play an important role in maintaining health. Their chemistry is complex and interrelated. There are many thousands of phytochemicals which is a new form of science where our knowledge will rapidly increase. They can be compared with the discovery of vitamins nearly 100 years ago.
Research is currently being undertaken to identify and better understand their role in macadamias and a number of different types have been found. A wide range has been found in other tree nuts and it is reasonable to expect that at least some of these will be present in macadamias.
Phytochemicals exhibit physiological effects and may modify risk factors with a number of diseases.
The main class present in macadamias are antioxidants. Antioxidants are scavengers of free radicals and play a significant role in protecting living systems from oxidation and damage. They may minimize degenerative diseases such as cancer, cardiovascular disease and others.
Macadamias contain a range of antioxidants including Vitamin E as tocopherols and tocotrienol, epicatechin [which is the principle antioxidant in tea], the amino acids methionine and cysteine and selenium. Other antioxidants have been detected in lesser amounts.
Macadamias also contain phytosterols [plant sterols] which are believed to lower total serum cholesterol and the undesirable low density cholesterol. Macadamias contain a range of sterols constituents of which sitosterol is the most significant.
Are macadamias fattening?
Some people fear that nuts may be fattening because of their oil content. They make our food tasty and promote satiety. It has been demonstrated that low fat diets are unsatisfying and difficult to maintain. The substitution of nuts for other foods in dietary trials did not result in any weight gain.
A dietary trial at Harvard University compared a low fat, low calorie diet with a low calorie diet containing ample fat from nuts and olive oil. Over 12 months both groups lost an average of 4.5 kgs with the diet containing nuts more successful in keeping weight off after a further 6 months and the participants showed no change in blood pressure. The summary concluded that healthy fats can be part of a weight loss program as long as total calories are controlled. When adding fat calories to a reducing diet it is essential to choose foods such as nuts that are rich in monounsaturated fats, vitamins, minerals, dietary fibre and phytochemicals as well as flavour.
Disclaimer: This report is prepared in good faith from a range of sound independent sources. No person should act on any aspect without first obtaining specific, independent professional advice.
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