Now Foods Dry Roasted Salted Macadamia Nuts 9oz | Tasty & Nutritious Snack
Macadamia Nuts are known to have a host of benefits from being packed full of antioxidants, as well as being a rich source of fats, vitamins and minerals. Besides that they're an incredibly tasty and nutritious snack. Now Foods Dry Roasted and Sea Salted Macadamia Nuts are Paleo Friendly, Soy Free, Vegan and Vegetarian Friendly and are made in a peanut free facility so even those with peanut allergies can enjoy them!
Now Foods Dry Roasted Macadamia Nuts Highlights
- Macadamia Nuts are Rich in Nutrients Like Fats, Vitamins and Minerals
- Packed With Antioxidants
- May Boost Heart Health
- May Promote Gut Health
- Tasty & Nutritious Snack
- Vegan & Vegetarian Friendly
- Gluten Free
- Made in a Peanut Free Facility
Why Are Macadamia Nuts More Expensive Than Other Nuts?
Macadamia Nuts are more expensive than peanuts, almonds and other nuts as the trees they are grown on take longer to bear fruit. It takes approximately 7-10 years for a tree to begin producing nuts and those nuts have to be harvested by hand making the process slower, more work intensive, and more costly.
What Do Macadamia Nuts Taste Like?
Macadamia nuts are one of the fattiest types of nuts. They have a sweet buttery flavor and a crisp crunchy exterior with a creamy buttery center. When they are roasted the flavor deepens.
Just open and enjoy, a serving size is 1/4 cup or 35 grams of Macadamia Nuts
Now Foods Dry Roasted Macadamia Nuts 9oz Supplement Facts
Serving Size: 1/4 Cup (35g)
Servings Per Container: About 7
Calories from Fat 240
Total Fat 27g
Saturated Fat 4g
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 23g
Total Carbohydrate 5g
Dietary Fiber 3g
Vitamin A 0%
Vitamin C 0%
*Percent Daily Values are based on a 2,000 calorie diet.
Ingredients: Dry Roasted Macadamia Nuts and Sea Salt
It's recommended to refrigerate after opening.
Garg ML, Blake RJ, Wills RB, Clayton EH. Macadamia nut consumption modulates favourably risk factors for coronary artery disease in hypercholesterolemic subjects. Lipids. 2007;42(6):583-587. doi:10.1007/s11745-007-3042-8