The macadamia tree is native to the coastal rainforests of northeastern Australia, but cultivated in Hawaii. The macadamia nut, also known as the Queensland nut, is produced from this tree and is usually eaten raw or roasted.
Nutritional values are based on a 1 oz. serving of raw macadamia nuts.
Basic Nutrition
One ounce of macadamia nuts contains 204 calories, 3.9 g of total carbohydrates and 2.4 g of dietary fiber. Based on a 2,000 calorie-a-day diet, these measurements represent 1 percent of the recommended daily value, or DV, for carbohydrates and 10 percent for dietary fiber. One serving also contains 2.2 g of protein.
Fats
The total fat content is 21.5 g, which represents a large 33 percent of the recommended daily value. The majority of the fat comes from healthy unsaturated fats with 16.5 g of monounsaturated fats and 0.4 g of polyunsaturated fats. One serving contains only 3.4 g of saturated fat. Macadamia nuts also contain heart-healthy fatty acids in 57 mg of omega-3 and 363 mg of omega-6.
Vitamins
Macadamia nuts are a good source of thiamin, with 0.3 mg per serving, or 22 percent of the daily recommended value. They also provide between 2 to 4 percent DV of riboflavin, niacin, vitamin B6 and pantothenic acid.
Minerals
These nuts are a rich source of manganese with 1.2 mg, or 58 percent DV, and contain 24.1 mg of calcium and 104.3 mg of potassium. Other minerals contained in one serving of macadamia nuts include copper with 0.2 mg, magnesium with 36.4 mg, phosphorus with 52.6 mg and iron with 1.0 mg. Other minerals found in small amounts include zinc and selenium.
Sodium
If the macadamia nuts do not have added salt, they only contain 1.4 mg of sodium. Dry roasted macadamia nuts, with salt added, will increase the sodium to 75 mg, or 3 percent of the recommended daily value.
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