Macadamia Nutrition facts

Macadamia

Sweet, delicious and flavorful macadamia nut is one of the lovely edible nuts packed with important health-benefiting nutrients. Botanically, macadamia belongs to the family of Proteaceae , in the genus: Macadamia. Some of the common names include Australia nut, Queensland nut, bush nut, etc.
Scientific name: Macadamia integrifolia.
Macadamia is native to the East Coast rainforests of the North-Eastern parts of Australia. Several regions of mineral-rich, tropical, and subtropical areas of Australia, Hawaiian Islands, Middle Americas, Brazil, and South African grow these sweet and crunchy nuts in abundance.
Macadamia tree reaches about 15 meters in height. In general, it achieves maturity and begins to produce fruit at around the seventh year of plantation.
There are at least about seven species of macadamia grown in their wild natural habitat. However, only two of them are edible and cultivated in horticulture farms around the world. Macadamia integrifolia produces smooth-shelled nuts, whereas Macadamia tetraphylla has nuts with a rough shell.