Macadamia Nuts Delicious Health on the Nut Shelf

A few years ago, macadamia nuts were still largely unknown in Germany. Today they are even available at the discount store, all year round. The small, almost spherical kernels of macadamia fruits come raw or roasted and salted, but almost exclusively in the can, in bags or vacuum-packed in the trade. Their thick, dark brown skin is so hard that it has to be removed with special machines.
The soft, cream-colored nut kernels have a fine, slightly sweet and buttery aroma. In their mate choice they are not too picky. Sweet, fruity or savory - what is tasty is allowed. The degree of comminution determines the use in the kitchen. With its soft texture, macadamia fruits can be ground well and processed in dough for baked goods, in sweet creams or in sauces and pesto. They are a chewy ingredient in muesli, in fruit salad or in brownie, in poultry stuffing, in carrot curry or in the crust of lamb chops.

Macadamia are very healthy. Picture: suksao - fotolia

With more than 700 kilocalories per 100 grams, macadamia nuts are among the heavyweights even under their same energy level. This is due to the high fat content of a whopping 73 percent. "The composition of the fat is cheap. Less than a quarter of this fat consists of saturated fatty acids, "explains Harald Seitz, nutritionist at aid infodienst. "When you nibble, you should still not overdo it."

Macadamia trees are cultivated in Australia, Hawaii and some African countries. The cultivation of nuts is very expensive. This is reflected in their high price.

When and after the purchase, it is important to have the durability in view. Because of their high fat content, the delicate nut kernels quickly become rancid. They must be kept dark, cool and airy and, once opened, eaten quickly. (Eva Neumann)