Macadamia Oil Nida F Japan is a versatile oil that is tasteless, odorless, and resistant to heat, making it suitable for cooking and baking!

Macadamia nuts, known for their health benefits, are rich in palmitoleic acid (Omega 7).

Among these, we carefully select and use raw materials that contain more than 20% palmitoleic acid.

The only edible plant oil that contains palmitoleic acid (POA) is macadamia oil (macadamia nut oil)!

Of course, it contains no additives or preservatives.

*Note:* POA is a monounsaturated fatty acid that is abundant in human skin, especially in infants and young people, and decreases with aging.

Due to its composition, it is heat-resistant and has excellent oxidative stability.

＜Recommended Ways to Consume＞

At room temperature:

- Add one small spoonful to vegetable juice or smoothies
- Mix with perilla oil or flaxseed oil to create a healthy oil
- Make your own dressing with lemon, basil, spices, or your preferred flavorings
- Use with Japanese ingredients such as miso or tofu to make dips or pastes

When heated:

- Use for steaming or tempura to bring out the ingredients' flavors
- Use in rice cooking or baking for a fluffy finish

◎ Macadamia nuts are an excellent comprehensive nutritional food

Macadamia nuts contain a well-balanced mix of the three major nutrients: fats, proteins, and carbohydrates, along with various minerals, vitamins, and dietary fiber. Nuts are packed with all the nutrients necessary for seed germination and growth—truly a "mass of life." Consuming them whole offers significant health benefits. As various studies and consumption tests reveal the health effects of nuts, many food scientists recommend nuts as a healthy food.

Additionally, although macadamia nuts contain about 75% oil, most of it is monounsaturated fat, which is considered "good fat."

Are you under the impression that "nuts are high in fat and might cause weight gain"? Actually, that's not the case. Nuts contain zero cholesterol, are rich in dietary fiber, and include an appropriate amount of fat, which helps maintain a feeling of fullness, making them effective for healthy dieting.

In Japan, the habit of eating nuts daily is not widespread, but in Western countries, "table nuts" are often placed on tables or in living rooms, and they are commonly eaten after meals or as snacks. The refined taste and non-fatiguing flavor of macadamia nuts make them a desirable addition to our daily diet.

◎ History of Macadamia Nuts

Famous for chocolates from Hawaii, many people associate macadamia nuts with Hawaii, but their original native land is Australia. Let’s trace the history of macadamia nuts, which originated in Australia and became a gourmet nut loved worldwide, including Hawaii.

Part 1: Nuts Loved by the Aboriginal People

Because the native habitat of macadamia nuts is Queensland, Australia, they are also called "Queensland nuts." Long before European explorers mapped Australia, the indigenous Aboriginal people had been eating these nuts. Rich in nutrients, macadamia nuts were a precious delicacy for them.

In the 1850s, British botanist Ferdinand von Mueller and others discovered the presence of macadamia trees growing in the tropical rainforests of Queensland. The name "macadamia" was given in honor of the famous scientist Dr. John Macadam.

However, the fact that the nuts of the macadamia tree are edible remained unknown to most people outside the Aboriginal community for a long time. The macadamia discovered in Australia was first transplanted to Hawaii Island by immigrants in 1883, initially as garden trees or hedges.

Part 2: Debut in the World with Chocolate

Hawaiians learned that the nuts from the macadamia tree were edible in the 1920s, when research began. As the commercial value of edible macadamia nuts became clear, planting areas gradually expanded.

After World War II, macadamia chocolate was commercialized in Hawaii and became a huge hit. The crunchy texture and refined, mellow flavor of macadamia nuts paired perfectly with sweet, creamy chocolate. Tourists brought back macadamia chocolates and roasted macadamia nuts as souvenirs, and they gained recognition as luxury nuts worldwide.

Subsequently, research on breeding and cultivation methods was advanced at the University of Hawaii. The development of varieties with thinner shells led to full-scale production of macadamia nuts in Australia and other countries. As of 2018, the global production volume is approximately 56,000 tons annually, with South Africa producing the most, followed by Australia in second place, and Kenya in third.

Part 3: Rising Popularity as a Healthy and Delicious Nut

Although the production volume of macadamia nuts is still about one twenty-fifth that of almonds, it has been increasing year by year. The reasons include expanding uses and the proven health and beauty benefits, which have increased their popularity. Macadamia nuts are used not only in chocolates but also in cookies, Western confections, bread, ice cream toppings, and even in cooking. Additionally, the oil extracted from macadamia nuts is used in cooking and is highly compatible with skin, making it suitable for cosmetics and massage oils.

■ Contents: 270g × 2

■ Ingredients: Edible macadamia nut oil

■ Best Before: 18 months from manufacturing date

■ Storage: Store at room temperature, avoiding direct sunlight and strong light

■ Category: Food

■ Made in Japan

【Disclaimer】

* The listed expiration date is based on the manufacturing date. Please contact us for actual expiration details.

* Since inventory is shared with our official website, there may be cases of out-of-stock, backorders, or cancellations depending on timing.

* Due to product renewal, packaging or product contents may differ slightly from the delivered product.

* Mail delivery is via postbox. Cash on delivery is not available. Due to thickness restrictions (under 3cm), the packaging is simplified.

* We are not responsible for damages to the outer packaging.

Product Number: nidaf-macaoil2