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Nuts & seeds

Macadamia nuts, dry roasted, unsalted

Dry-roasted unsalted macadamia kernels are crisp, buttery nuts with very high energy density, predominantly monounsaturated fat, fibre and selected minerals without added salt.

Nutrition per100 g
718kcal
3,000 kJ

DETAILED OVERVIEW

Nutrition facts

Macros

Protein7.8 g
16% RI*
Carbohydrates13.4 g
5% RI*
Fat76.1 g
100% RI*
Saturated fat11.9 g
60% RI*
Fibre8.0 g
32% RI*
Sugars4.1 g
5% RI*

Vitamins

Vitamin C0.7 mg
1% RI*
Vitamin E0.6 mg
5% RI*
Vitamin K0.0 µg
0% RI*
Vitamin B60.4 mg
26% RI*
Folate10.0 µg
5% RI*

Minerals

Calcium70.0 mg
9% RI*
Iron2.7 mg
19% RI*
Magnesium118.0 mg
31% RI*
Phosphorus198.0 mg
28% RI*
Potassium363.0 mg
18% RI*
Sodium4.0 mg
0% RI*

* Reference intake for an average adult. Values may vary by variety, producer and preparation.

GOOD TO KNOW

The whole story
behind macadamia nuts, dry roasted, unsalted

Nutrition is rarely simply “good” or “bad”. Here is the balanced picture to help you decide what fits your diet.

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THE UPSIDE

Why it can be a great choice

  • Provides 8.0 g fibre per 100 g, allowing a measured portion to contribute dietary fibre.
  • Most of the 76.1 g total fat is unsaturated, led by 59.3 g monounsaturated fat in the USDA profile.
  • Provides magnesium, phosphorus, potassium, iron, copper, manganese and selenium per 100 g.
  • The unsalted USDA profile contains only 4 mg sodium per 100 g, making sodium intake easier to control than with salted varieties.
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THE DOWNSIDE

What to keep in mind

  • Contains about 718 kcal per 100 g and 76.1 g fat, so even a visually small portion can contribute substantial energy.
  • Macadamia is a tree-nut allergen and can cause serious reactions; shared processing equipment may introduce other nut allergens.
  • Whole kernels are round, hard choking hazards for young children and must be served in an age-appropriate form.
  • Dry-roasted, oil-roasted, salted, flavoured and chocolate-coated macadamias are nutritionally different products and need separate entries.
  • The high unsaturated-fat content is prone to oxidation; store cool and airtight and discard nuts with bitter, stale or paint-like odours.