Macadamia is a type of what?
Macadamia oil Macadamia oil Macadamia oil (or macadamia nut oil) is the non-volatile oil expressed from the nut meat of the macadamia ("Macadamia integrifolia") tree, a native Australian nut. Macadamia oil is sometimes used in food as a frying or salad oil, and in cosmetic formulations as an emollient or fragrance fixative. Macadamia nuts contain over 75% of their weight as oil, the remainder is: 9.0% proteins, 9.3% carbohydrates, 1.5% moisture, 1.6% mineral matters and 2.0% fiber. The kernels of macadamia contain vitamin A1, B1, B2, niacin and essential elements such as calcium, iron, phosphorus, magnesium and potassium. The oil is a
Macadamia from toxic amounts of cyanogenic glycosides. The macadamia tree is usually propagated by grafting, and does not begin to produce commercial quantities of seeds until it is 7–10 years old, but once established, may continue bearing for over 100 years. Macadamias prefer fertile, well-drained soils, a rainfall of , and temperatures not falling below (although once established, they can withstand light frosts), with an optimum temperature of . The roots are shallow and trees can be blown down in storms; they are also susceptible to "Phytophthora" root disease. A "Macadamia integrifolia" / "M. tetraphylla" hybrid commercial variety is widely planted