The Macadamia Nut has high nutritional and medical values. The edible essence of the Macadamia Nut is its smooth, crisp, creamy white kernel. Compared with other common edible seed nuts, such as almonds, cashews, and melon seeds, the Macadamia Nut has a much higher fat content, and is mostly unsaturated fatty acids. It is a very healthy snack with the effects of supplementing brain nutrition, reducing blood pressure, and relieving constipation.
1. Lowering blood pressure: Macadamia nuts can effectively lower blood pressure, regulate blood lipid concentration, lower cholesterol, and effectively protect cardiovascular health.
2. Relieve constipation: Macadamia nut can increase intestinal peristalsis, keep the intestines unobstructed, and has a mild laxative effect, which can improve chronic constipation. Macadamia nut oil also has good effects on relieving chronic constipation.
3. Supplementing brain nutrition: Eating macadamia nuts is very beneficial for improving brain nutrition, especially suitable for pregnant women and children.
4. Prevention of thrombosis: The fruit of Amomum villosum has a biphasic regulating effect on blood lipids, can effectively reduce blood viscosity, thus preventing atherosclerosis, and can effectively protect the cardiovascular and cerebrovascular systems.
5. Improving skin condition: Macadamia nuts can prevent skin diseases and effectively improve skin condition.
6. Radiation protection: Macadamia nuts contain polyphenols and lipopolysaccharides, so they also have radiation protection functions. Therefore, macadamia nuts are often used to make food for astronauts, and computer users consider them as excellent health products.
7. Disease prevention and improvement of bone density: Macadamia nuts have a very positive effect in preventing bone diseases. The rich oleic acid contained in macadamia nuts can promote the absorption of calcium, phosphorus, zinc, and other minerals in the body, and improve bone density.
8. Regulating blood lipids: Macadamia nuts also have a good effect on regulating blood lipids, making them very suitable for consumption by the elderly or people with poor blood lipids.