Macadamia nuts are rich, flavorful nuts native to the continent of Australia, although they are also cultivated in Hawaii. These nuts made an important traditional food source for native Australians, who called them Jindilli or Kindal Kindal nuts.


  • Can help lower a raised cholesterol level
  • May reduce the incidence of coronary heart disease
  • Contain an exceptionally high proportion of monounsaturated fats and an unusually low percentage of saturated and polyunsaturated fats
  • Contain significant levels of protein, comprising essential and non-essential amino acids. Macadamias contain all of the essential amino acids, with most present at optimum levels
  • Have a high dietary fibre content of approximately 7%
  • Contain no cholesterol
  • Are a good source of vitamins and minerals essential in a healthy diet. These include potassium (410mg per 100g), phosphorus (200mg per 100g), magnesium (120mg per 100g) and calcium (64mg per 100g). Smaller amounts of selenium, iron, manganese, copper and zinc are present. Macadamias contain small but significant amounts of a range of vitamins including Vitamins E, B1 (thiamine), B5 (pantothenic acid), B6, B2 (riboflavin), niacin and folate (folic acid.)
  • Contain antioxidant phytochemicals known as polyphenols
  • Contains phytosterols (plant sterols)