Pacific Gold Australia, Macadamia, Bundaberg
Health & Nutrition

The Nut

Macadamias are considered the world’s finest nut and are the only native Australian plant to become an international food. Their delicate flavour, versatility and crunchy texture make them a delight to consume.

The nut trees are native to the east coast subtropical regions of Australia, and are locally called the ‘kindle kindle’, ‘moon-nut’ or ‘Bauple-nut’ in their original locations. Orchard plantings range in location from Mid-NSW to South Eastern Queensland, up to the northern regions of Queensland.

They have more natural monounsaturated oil content than most nuts, making them nutritious and have many other positive health attributes when consumed in moderation. Macadamias are versatile enough to be used combined with savoury and sweet flavours, and may be chopped, chipped, ground into a paste or meal, roasted, and baked for use as an additional ingredient in many types of foodstuffs limited only by your imagination!

Composition

NUTRIENT RAW MACADAMIA Average Quantity per 50g Serving Average quantity per 100g
Energy 1550kj (370Cal) (739Cal)
Protein 4.0g 7.9g
Fat, Total 37.9g 75.8g
- Saturated 6.0g 12.1g
Carbohydrate 2.6g 5.2g
- Sugars 2.3g 4.6g
Dietary Fibre 4.3g 8.6g
Sodium 3.0mg 5.0mg
Water 0.7g 1.4g
Ash 0.6g 1.1g
Q & A

Cracking macadamias

Macadamias in Salad