Macadamia is native to Queensland and New South Wales, Australia. Mainly produced in the United States, Australia, Kenya, South Africa, Costa Rica, Guatemala, Brazil and other countries. China was introduced in about 19 10, and now it is distributed in Guangdong, Guangxi, Hainan, Yunnan, Guizhou, Sichuan, Fujian and other provinces. ?

Nutritional value of extended data: macadamia nuts

Macadamia nuts are considered as one of the best table nuts in the world. They contain a high amount of oil, so they are very fattening.

Macadamia nuts are rich in nutrients, with an oil content of 70% -79%, especially characterized by rich in unsaturated fatty acids, mainly oleic acid and palmitic acid. The ratio of unsaturated fatty acids to saturated fatty acids in the kernel of light-shelled macadamia nuts is 6.2, and that of coarse-shelled macadamia nuts is 4.8. Protein accounts for 9%, and is also rich in calcium, phosphorus, iron, vitamin B 1, B2 and 8 kinds of amino acids necessary for human body.

Macadamia nuts are crispy, tender and delicious, and have a unique creamy flavor. They are edible nuts with better quality in the world, and are known as "the queen of dried fruits" and "the king of nuts in the world", with far better flavor and taste than cashews.