Macadamia nut, alias: Queensland chestnut, macadamia nut, macadamia nut, Queensland nut, is a tree nut native to Australia. Macadamia nuts are evergreen trees and dicotyledonous plants. The crown is tall, the leaves are 3-4 whorls, lanceolate, leathery and smooth, with prickly and serrated edges. Racemes are axillary, with beige flowers, round fruits, leathery fruits, hard endocarps and beige to light brown seeds. Suitable for growing in mild, humid and windy areas.
Macadamia nuts were first introduced as specimens from Taipei Botanical Garden in China at 19 10. Later, during the period of 193 1~ 1958, Taiwan Province chiayi agricultural experimental station was introduced and popularized many times, but most of the introduced trees were seedlings, which made it difficult to commercialize. In the late 20th century, South Subtropical Crops Research Institute, Guangxi Subtropical Crops Research Institute, Yunnan Subtropical Crops Research Institute, Liangshan Subtropical Crops Research Institute and Horticulture Institute of Sichuan Academy of Agricultural Sciences also introduced trial planting, which was quite effective.
Introduction to macadamia nuts
Macadamia nuts are rich in nutrients, with an oil content of 70%~79%, especially characterized by being rich in unsaturated fatty acids, mainly oleic acid and palmitic acid. The ratio of unsaturated fatty acids to saturated fatty acids in light shell macadamia nuts is 6.2, and the ratio of unsaturated fatty acids to saturated fatty acids in coarse shell macadamia nuts is 4.8. Protein is 9%, and it is also rich in calcium, phosphorus, iron, vitamin B 1, B2 and eight essential amino acids. Macadamia nuts are crisp and delicious, with a unique creamy flavor. They are better quality edible nuts in the world, and their flavor and taste are far better than cashews.
When buying macadamia nuts, choose ones that are big and fleshy. Smell the incense first, whether it is fragrant or not, the more fragrant the better. Now macadamia nuts sold in the market are all processed and have cracks. You can see the pulp through the cracks. If it's white, it should be good. If it is brown or other colors, it is bad or not fresh enough. The taste of macadamia nuts is slightly different, and there are roughly three kinds: original flavor, creamy flavor and salt baked flavor.