Macadamia Nuts
Macadamia Nuts are classified as Macadamia integrifolia/Macadamia tetraphylla.

Macadamia nuts are cholesterol-free and full of important nutrients, including protein and fiber. They are also a great source of vitamins such as folic acid, niacin, and vitamins E and B-6, and minerals like magnesium, copper, zinc, selenium, phosphorous and potassium. Per 100 g, the nut is reported to contain 691 calories, 3.0–3.1 g H2O, 7.8–8.7 g protein, 71.4–71.6 g fat, 15.1–15.9 g total carbohydrate, 2.5 g fiber, 1.7 g ash, 48 mg Ca, 161 mg P, 20 mg Fe, 264 mg K, 0 mg b-carotene equivalent, 0.34 mg thiamine, 0.11 mg riboflavin, 1.3 mg niacin, and 0 mg ascorbic acid. According to MacFarlane and Harris (1981), the oil is high in monounsaturates (79%) and palmitoleic acid (16–25%). The composition ranges from 0.1–1.4% lauric, 0.7–0.8 myristic, 8.0–9.2 palmitic, 15.6–24.6 palmitoleic, 3.3– 3.4 stearic, 54.8–64.2 oleic, 1.5–1.9 linoleic, 2.4–2.7 arachidic, 2.1–3.1 eicosenoic, and 0.3–0.7% behenic acids. The oilcake contains 8.1% moisture, 12.6% oil, 2.6% crude fiber, 33.4% crude protein, and 43.3% N-free extract.