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Macadamia nuts

Nuts native to Queensland, Australia, and a member of the proteaceae family. They are named after Dr John Macadam, a Scottish philosopher/scientist who promoted their cultivation in the 1850"s. Australia is still the world"s biggest producer, although Hawaii is now the main producer.

They are used as a snack to rival peanuts and cashews, and also used to produce oil, which is very low in saturated fat. Indeed it has a larger proportion of monounsaturated fat than olive oil (80% as against 74%), also being low in omega-6 fatty acids at 3% (olive oil 8%). For the cook, it has a pleasant flavour, and a very high flash point (389 degrees farenheit, as against olive oil at 200 degrees) making it ideal for frying.
However, the nuts themselves aren't one of those particularly recommended by The United States FDA to help prevent heart disease.

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