Macadamia nuts, known as the "king of nuts", are loved for their crispy and delicious taste and rich nutritional value. And hazelnuts are known as the king of calcium supplementation. They are nuts from different regions, but they all have their own unique charm. Macadamia nuts and hazelnuts differ significantly in several ways.
1.Appearance: The hazelnut is similar in appearance to a small chestnut, the shell is hard and not easy to break, the fruit is round, the kernel inside is also round, and the hazelnut has a distinct knot.
Macadamia nuts do not have a distinct pedicle, their shells are hard, and the fruit is round.
2.Taste: Hazelnuts are rich in oil, up to 60% in oil, and high in protein. Its flavor has a faint fatty aroma and is known as the king of nuts. In contrast, macadamia nuts have a higher oil content, between 70-80%, and have a rich, creamy aroma when peeled, and are known as the queen of dried fruits.
3.Origin: Hazelnuts are mainly found in Asia, Europe and North America, while macadamia nuts are native to Australia.
4.Efficacy: Hazelnut has the effect of calcium supplementation, spleen and stomach, qi and brightening the eye, and is beneficial to thirst, night sweats, frequent urination and other diseases of lung and kidney insufficiency.
Macadamia nut has the effect of regulating blood lipids and nootropics, which is very suitable for the elderly or people with poor blood lipids, macadamia nut oil also has the function of reducing stomach acid, preventing gastritis and duodenal ulcer.
5.In terms of how they are eaten, macadamia nuts are usually eaten plain or in a simply processed way, such as roasting or adding to food. Hazelnuts can be eaten raw, roasted, sautéed, or added as an ingredient to a variety of dishes.
6.How to choose macadamia nuts, for macadamia nuts, first look at the size, large macadamia nuts have a longer growth cycle, more nutritious, the flesh is generally fuller, the taste is more delicate, and the fragrance is better. Secondly, taste the nuts, a good macadamia nut is crisp and delicate, and the aftertaste is fragrant after eating. You can also look at the flesh from the opening to identify the good and bad, generally speaking, the pulp is milky white is the best.