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What Are the Benefits of Macadamia Oil?

Macadamia oil, derived from macadamia nuts, has several benefits for both the body and cooking. This slightly nutty-tasting oil is a light amber color and is liquid at room temperature. It is composed of 60% oleic acid, 9% palmitoleic acid, 1-3% Linoleic acid and 1-2% Linolenic acid. Some varieties contain roughly equal amounts of omega-6 and omega-3 fatty acids. Not only is the oil very stable due to its low polyunsaturated fat content, but its benefits range from acting as an ideal cooking oil to lowering cholesterol.

  1. High Content of Good Fats

    • Macadamia oil has a high content of monounsaturated fatty acids, which are the "good" fats. This oil contains the highest percentage of these fats compared to any other oil, at 78%. This is the same fatty acid that is present in beneficial fish oils, which has a lot of nutritional value.

    No Cholesterol

    • This oil has no cholesterol and no trans fatty acids. Studies have shown that consuming macadamia oil regularly will lower the risk of heart disease and high cholesterol. When digested, the oil helps maintain the balance between omega 6 and omega 3 fatty acids already in the body.

    Used As Cooking Oil

    • Macadamia nut oil is ideal for cooking because of its high smoke point (425 degrees Fahrenheit) and its versatility. It can replace olive oil when necessary, especially for tasks such as frying. Macadamia nut oil also has a long shelf life and can be stored for one to two years.

    Antioxidants

    • Antioxidants are well-known elements that protect the body from the damaging effects of free radicals. Macadamia oil carries tocopherols and tocotrienols, which are derivatives of Vitamin E, selenium, and phytosterols such as sitosterol. The oil also contains phytonutrients such as flavonoids, phytic acids, saponins and phtoestrogens.

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