Macadamia is an exotic nut, the beneficial properties of which mean a lot to therapeutic diets and just a healthy diet. And it is scientifically confirmed that one part of macadamia nuts is no less useful than cedar or forest nuts, taken in a volume of three to four times more.
How are the composition and benefits of macadamia
Macadamia was discovered in Australia late - only in the middle of the XIX century, and today it is cultivated in many countries with a tropical and subtropical climate, including New Zealand, Hawaii and Brazil.
But the specifics of growing nut plantations and the difficulties of harvesting and processing crops have made macadamia the most expensive nut in the world.
True, high taste (macadamia resembles hazelnuts, but with a more pronounced oily sweetness) and extremely useful properties are well worth it.
The recommended norm for macadamia is 9-12 nuts per day.
Large round kernels of macadamia are used in the usual ways for nuts.
They eat fresh, add to desserts and pastries, second and first courses, crush and sprinkle salads and pastas with them. Leading chefs in the world insist that heat treatment (usually quick roasting) more fully reveal the richness of nutty taste and aroma.
The gourmet delicacy is fried macadamia, in chocolate glaze or caramel. Valuable edible oil is also made from nuts.
Macadamia is not in vain called the king of nuts - among them this species has the highest calorie content - about 723 kcal per 100 g, as well as a unique set of fats.
Assessment of other important elements translates into a percentage:
70% fat;
· 14% carbohydrates;
· 8% protein.
Most fats are represented in macadamia by monounsaturated fatty acids, which are not only harmful, but even useful - their presence in the diet increases the strength and elasticity of the walls of blood vessels and capillaries, which is an important part of the prevention of atherosclerosis.
Also, only macadamia, unlike most other nuts, provides saturation of the body with omega-3 and omega-6 fatty acids in an optimal, mutually balancing balance.
But the cholesterol in macadamia is not a drop.
Due to its high fat content, macadamia should be stored in the refrigerator so that the nutty taste does not deteriorate from rancid oils.
Macadamia nuts are rich in vitamins:
· E - as a powerful antioxidant, it fights premature aging of the body, and also protects and strengthens muscles, provides tissues with quick regeneration, promotes the synthesis of hormones and proteins, and also normalizes blood coagulation (which, among other things, is important for the prevention of thrombosis);
· In (most of this group) - are necessary for the health of the nervous system, which is expressed, in particular, in improving the state of chronic fatigue and depressive states, improving memory and increasing concentration. Also, these vitamins are required for the body to produce the most vital energy and normalize blood sugar levels.
Mineral substances in macadamia are represented, for the most part, by calcium, zinc, iron, manganese and magnesium.
And due to the high copper content, these nuts, provided that foods rich in iron are included in the diet, actively contribute to the normal course of enzymatic reactions in the body.
Still nuts contain starch, sugar, flavonoids.
Nut food insoluble and soluble dietary fiber "capture" and transport from the body toxins, toxic substances and radionuclides, moreover, with such activity that macadamia is recommended for people living and working in adverse, polluted environmental conditions.
It is also worth noting that macadamia nut proteins for a vegetarian menu are able to replace meat almost flawlessly and in no less poor quality are suitable for the synthesis of protein "building" material in the body.
The whole complex of biologically active substances gives Macadamia exceptional benefits for the menu shown after serious illnesses, a diet for strengthening immunity and restoring metabolic disorders.
How else is the benefits of macadamia
With moderate use, macadamia nuts are useful for weight loss, because:
· Due to fats and fiber, they satisfy hunger well and for a long time;
· Accelerate the metabolism, including lipid (fat).
Plus, with these nuts after fitness training muscles are less sore.
Macadamia increases the absorption of nutrients from other products, as well as improves their transportation throughout the body.
In addition, regular use of macadamia contributes to:
· Improve liver function;
· Normal functioning of the pancreas;
· Correct transmission of nerve impulses between cells;
· Health (more precisely, collagen saturation) of connective tissue;
· Prevention of eye diseases (and improved twilight vision);
· Getting rid of headaches (including those caused by nerve stress).
What is useful to know about the benefits of macadamia converted to oil
Cold-pressed butter from macadamia nuts is a pure squeeze of their benefits, and you can start describing this product with an energy value of 844 kcal per 100 g, which, in terms of one tablespoon, will be 145 kcal, for one teaspoon - 40 kcal.
The velvety, slightly astringent taste of this golden oil is excellent in dressings of green salads and sauces, but its property to maintain flavor and healthy qualities after exposure to high temperatures is no less valuable, so macadamia nut oil can be safely used for dishes of vegetables, meat and seafood - fried, stewed and baked, as well as for sweet pastries.
The pearl of macadamia oil is palmitic acid, and although an excess of this complex substance in the body is harmful, its amount from macadamia is only beneficial, which is reflected in the renewal of brain cells and the prevention of heart disease.
Also, thanks to macadamia oil:
· Heart rate normalizes;
· Increased bone strength;
· Inflammatory processes are localized and nullified;
· The painful manifestations of arthritis are reduced, and mobility returns to the joints.
What is the harm of macadamia
In addition to the theoretical probability of causing allergies (however, this applies to all nuts), the main harm of macadamia is its high calorie content.
If you get carried away by the king of nuts - you can’t do without gaining excess weight.
For this reason, macadamia is contraindicated (or rather, allowed in scanty amounts) with diets low in fat.
The high content of phosphorus in these nuts is not always beneficial - it can aggravate the condition with kidney diseases.
It harms macadamia for people prone to low blood pressure.
Also, in order to avoid harm from macadamia, it is recommended to completely abandon the nut with inflammation of the gallbladder (cholecystitis) and with exacerbation of gastrointestinal diseases (especially with gastritis and ulcers).
