The macadamia nut’s moment of fame: a popular nut for novel, healthful dishes
Why this abrupt discussion on macadamias? It is explained by colleagues at the World Macadamia Organization (WMO) why now is the ideal moment to eat more of these highly valued fruits.
This is the magical time of macadamia. A nut that was once considered upscale and boutique is now marketed as a “foundational food for everyday enjoyment.” Recent research has shown the nuts’ numerous health advantages, which has deepened corporate and consumer acceptance of the nuts. In addition to their practical qualities, their enhanced accessibility renders them an evident option for creators of healthy products and snackers alike.
Is there science underneath the magic?
As macadamia nuts are a particularly good supply of vital good fats that are useful for general health, they stand out among other known healthy nuts.
Of all the tree nuts, macadamia nuts have the highest concentrations of monounsaturated fats. Omega-7 and Omega-9 monounsaturated fats (MUFA) have been linked to improved heart health, decreased inflammation, and general well-being. Moreover, foods including avocados, sunflower seeds, and olive oil contain MUFAs. They play a significant role in our diets because oleic acid, the most prevalent fatty acid in blood, has been shown to help lower levels of low-density lipoprotein (LDL), also known as “bad cholesterol,” and total cholesterol without affecting levels of high-density lipoprotein (HDL), also known as “good cholesterol.”
In the form of Omega-3 and 6, polyunsaturated fats (PUFAs) are also essential healthy fats for our diet. Nonetheless, the typical American diet’s ratio of Omega-6 to Omega-3 fat is roughly 20:1, with an over preference for Omega-6. The optimal ratio of omega-6 to omega-3 is approximately 5:1. Thankfully, macadamia nuts have the ideal balance with a ratio of 6:1.
MUFA and PUFA fats, such as those found in macadamia nuts, have also been linked to protective effects on the brain and cognitive performance. 60% of the brain is made up of fat, and the kind of fat the brain can use depends on what it consumes. Healthy brains may result from these beneficial lipids.
There is more good news to come from this tale. Numerous elements, including important vitamins and minerals including dietary fiber, protein, manganese, thiamin, copper, magnesium, and selenium, are included in macadamia nuts. Thiamin (B1) maintains the health of nerve cells, aids in energy production, and improves mood. Magnesium is required for the correct operation of over 300 enzymes as well as the development of strong bones and teeth. Copper and iron are required for the health of red blood cells. Strong antioxidant selenium is essential for normal thyroid function.
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Time to reconsider the packaging?
Given the amount of research supporting their nutritional worth, macadamia nuts should only be referred to as “heart-healthy” on packaging and in other contexts. The heart disease and stroke risk is decreased by the cholesterol-lowering properties of nuts. Moreover, scientific research and approved regulatory claims have long backed the nutritional advantages of macadamias, enabling the development of products that promote consumer wellness in their whole.
The main obstacles that have kept formulators from including macadamia into goods in the past have been the effect on end product costs and supply security. But in the past year, the market has evolved and the supply has grown dramatically.
The macadamia crop will climb tenfold this decade. Production of macadamia nuts in their shells at 3.5 percent moisture was 298,914 tonnes in 2022; by 2030, production is expected to surpass 660,000 tonnes. The planting of macadamia trees in place of crops like tobacco, sugarcane, and coffee is a major factor in this development.
The good news for formulators is that macadamia nuts come in a variety of forms. They are categorized into eight various styles, ranging from whole nuts to fine meal, which helps to provide a variety of production possibilities. For instance, macadamia oil is increasingly well-liked among cosmeticians and chefs.
Given the data supporting the nut’s significance, it makes sense that interest in macadamias is starting to coincide with consumer trends and a notable increase in availability, giving formulators more freedom to incorporate the nut into new food products.