MacNut Oil Attributes
MacNut Oil is low in saturated fat (approximately
14%, of which roughly 26% is benign Stearic acid).
Although the amounts of essential fatty acids are
low (as expected in a stable cooking oil) the ratio
of Omega 3 to Omega 6 is in the ideal range of
MacNut Oil is very high in natural anti-oxidants.
The natural alpha tocopherol (vitamin E) level is
approx. 450 ppm (olive oil is approx. 100 ppm).
Because of its high smoke point and monounsaturated
level, Macadamia oil is least likely to develop the
unhealthful trans fatty acids and lipid peroxides
Can be used for stir-fry because of its very high
smoke point 410º F. (Depending on quality and age,
olive oil breaks down at less than 325°).
Has a very long shelf life due to the high natural
levels of mono-unsaturates (that limit the points
where oxygen can attack) and antioxidants (that restrict
Suitable for a raw foods diet.
Has the same caloric value as any other oil
Contains no cholesterol (nor does other oil derived
from plant matter).