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Description
Raw macadamias are considered a delicacy because of their naturally flavored, crunchy texture. With a nutty aroma and excellent mouthfeel, these nuts satisfy your urge to snack while adding a unique taste to every dish they’re part of—even baked goods or savory recipes. Macadamias are highly valued for their unsaturated fatty acids, which support heart health and overall well-being. These nuts are also an excellent source of B vitamins and calcium, contributing to various body functions and making them even more nutritious. Whether eaten alone or used in recipes, their creamy texture and mild flavor make them an excellent ingredient in both sweet and savory dishes across the culinary spectrum.
MACADAMIA NUTS
Benefits
Rich in Healthy Fats: High in monounsaturated fats, macadamia nuts support heart health and help regulate cholesterol levels, making them a heart-friendly snack.
Nutrient-Dense: Provides essential nutrients such as B vitamins, magnesium, and calcium, supporting overall health and energy metabolism, vital for an active lifestyle.
Supports Bone Health: Contains calcium and phosphorus, key minerals for maintaining strong bones and teeth, promoting skeletal health.
High in Antioxidants: Rich in tocopherols and flavonoids, macadamia nuts help combat free radicals and reduce oxidative stress, supporting overall well-being.
Promotes Satiety: The combination of healthy fats and fiber in macadamia nuts helps promote a feeling of fullness, aiding in weight management when enjoyed in moderation.
Versatile Culinary Use: Their creamy texture and mild flavor make macadamia nuts perfect for enhancing both sweet and savory dishes, including salads, baked goods, and desserts.
Glycemic Load [GL]
A food's glycemic load indicates how much it will increase a person's blood sugar after being eaten. The impact of ingesting one gram of glucose is roughly equivalent to one glycemic load unit. The glycemic load is calculated by multiplying the total carbohydrate content of a food by its glycemic index and then dividing by 100. The range of low GL values is 0–10. A GL between 11 and 19 is considered medium, while a GL over 20 is considered high.
0.1 | Low
Glycemic Index [GI]
The glycemic index measures the increase in blood sugar levels brought on by consuming a particular carbohydrate within two hours of ingestion. It is displayed on a scale from 0 to 100, with 100 denoting the effect of pure glucose. High-glycemic-index foods [70+] quickly release glucose into the bloodstream, which raises blood sugar levels. Foods with a medium [56–69] and low GI [0-55] release glucose into the blood gradually.
10 | Low