Showing Food Macadamia nut (M. tetraphylla)
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| Name | Macadamia nut (M. tetraphylla) | ||||||||||
| Scientific Name | Macadamia tetraphylla | ||||||||||
| Description | Macadamia nut (Macadamia tetraphylla) is a food native to Australia, specifically the subtropical regions of Queensland. It is widely cultivated and consumed in countries such as South Africa, Hawaii, and Australia. The nut is rich in monounsaturated fatty acids, containing approximately 86%, and has a buttery, sweet flavor and aroma. The color of the nut is a pale brown to dark brown shell with a creamy white interior. Macadamia nuts are a good source of healthy fats, protein, and fiber, providing several health benefits, including lowering cholesterol levels and improving heart health (PMID: 26783954, PMID: 26666454). The most notable chemical in macadamia nuts is oleic acid, a monounsaturated fatty acid. The nut has medicinal uses, including reducing inflammation and improving cognitive function. Industrially, macadamia nut oil is used in cosmetics and pharmaceuticals. Peculiarly, macadamia nuts are notoriously difficult to crack open due to their hard shell, requiring specialized equipment or techniques for preparation. | ||||||||||
| Primary ID | FOOD00225 | ||||||||||
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| Classification | |||||||||||
| Group | Nuts | ||||||||||
| Sub-Group | Nuts | ||||||||||
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| Superkingdom | Eukaryota | ||||||||||
| Kingdom | Viridiplantae | ||||||||||
| Phylum | Streptophyta | ||||||||||
| Class | Magnoliopsida | ||||||||||
| Order | Proteales | ||||||||||
| Family | Proteaceae | ||||||||||
| Genus | Macadamia | ||||||||||
| Species | tetraphylla | ||||||||||
| Variety | Not Available | ||||||||||
| External Links | |||||||||||
| ITIS ID | 506560 | ||||||||||
| Wikipedia ID | Macadamia tetraphylla | ||||||||||
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| Content Reference | — Rothwell JA, Pérez-Jiménez J, Neveu V, Medina-Ramon A, M'Hiri N, Garcia Lobato P, Manach C, Knox K, Eisner R, Wishart D, Scalbert A. (2013) Phenol-Explorer 3.0: a major update of the Phenol-Explorer database to incorporate data on the effects of food processing on polyphenol content. Database, 10.1093/database/bat070. — U.S. Department of Agriculture, Agricultural Research Service. 2008. USDA National Nutrient Database for Standard Reference, Release 21. Nutrient Data Laboratory Home Page. | ||||||||||