Organic Macadamia Nuts

Organic Products

Buy online organic natural macadamia nuts with no added salt and no preservatives.

Every raw material respects our entire supply chain guaranteeing a natural product at an affordable price. By purchasing our organic macadamia nuts you are supporting quality agriculture and people who work on the fields with love, effort and respect.

You can buy organic macadamia nuts in packs that are ideal for true nuts lovers.

Discover the benefits of organic macadamia nuts! Our nutritional analyses have shown that 100 g of organic macadamia nuts contain:

  • 19 mg of Manganese, 950% of NRV (Nutrient Reference Value)
  • 35 µg of Selenium, 64% of NRV
  • 0.49 mg of Copper, 49% of NRV

Ingredients: organic MACADAMIA NUTS. May contain traces of PEANUTS and other NUTS.

Formats: 500 g

Origin: Kenya

Reference: ECOB2206
18.77 €
( / Kg)
Lowest price in the last 30 days 18.77 €

Free shipping costs for orders above 59 €

Ethical quality

Affordable price

Esclusively on Nuturally

organic macadamia nuts

Organic macadamia nuts

  1. Organic
  2. Non-roasted
  3. Unsalted, with no preservatives

Nutritional values

Ingredients Organic MACADAMIA NUTS. May contain traces of PEANUTS and other NUTS.
Weight 500g
Storage requirements Store in a cool, dry place
Organic IT-BIO-009; Non-EU Agriculture;
Nutrition declaration average nutritional values per 100 g:
Energy 3077 kJ / 747 kcal
Fats 74 g
of which saturates 13 g
Carbohydrate 8.6 g
of which sugars 4.6 g
Fibre 7.9 g
Protein 7.6 g
Salt 0 g
Copper 0.49 mg (49% NRV*)
Manganese 19 mg (950% NRV*)
Selenium 35 µg (64% NRV*)
Source Euro Company analysis
Recommendations The advice provided SHOULD IN NO WAY BE CONSIDERED AS MEDICAL ADVICE OR PRESCRIPTION. The information provided shall be considered for informative and educational purposes only, it is not intended to replace medical advice. In case of a medical condition, always consult your doctor.
Origin Kenya
Nutrients Copper, Manganese, Selenium
*NRV: Nutrient Reference Value *Nutrient Reference Value
Label and packaging The images are for illustrative purposes only, the product may be subject to changes depending on stock availability and selected weight.
Product Macadamia


The shelled macadamia nut is divided into different classes according to the size of the fruit (diameter) or fragments and the percentage of whole fruit. These classes are called 'Style'.

Macadamia nuts classified as Super Premium Wholes are often called Super Macs because of their size and those classified as Premium Wholes are particularly appreciated by the finer palates as snacks both raw and toasted or fried and salted. Their large size and excellent quality make them particularly suitable for homemade pastry preparations, in particular they lend themselves very well to be covered with chocolate and also as a delicious filling in chocolate bars. The macadamia nuts classified as Premium Wholes & Halves roasted, fried and salted are the most used to be marketed packaged or loose in the retail sector, while raw macadamia nuts are widely used among the ingredients of pastry preparations and bakery products. The macadamia classified as Premium Cocktail Mix are used in particular in blends, marketed in the retail sector or in food service. They give a touch of class to the aperitif snacks offered in catering establishments and give a tasty flavour when added to summer salads. The macadamia nuts classified as Premium Halves are widely used in bakery products and also as snacks, especially packaged. The remaining classes of macadamia nuts are made up of smaller and smaller hazelnut fragments which are mainly used as ingredients in the preparation of ice cream, biscuits, pastries, cakes, bread or in salads or in addition to muesli for breakfast.


Nutspaper "La macadamia" 2/2008


The macadamia nut tree is a perennial plant belonging to the Proteaceae family. It is native to the south-east Pacific and includes more than 10 species, although classification has not been completed yet. All species classified until now are native to eastern Australia except for Macadamia hildebrandii, which is native to Indonesia (Sulawesi). It is said that, long before European explorers discovered Australia, the indigenous peoples of the eastern coasts ate the delicious seed of an evergreen plant called "Kindal Kindal" during their banquets. During the mid-nineteenth century the majestic beauty of this plant, native to the tropical forest of Queensland, also attracted the attention of European botanists. Until then unknown to Europeans, the macadamia nut was discovered and classified between 1828 and 1860, although uncertainty about the correct taxonomy continued until 1956. The current theory is that the first European to have come into contact with the macadamia nut was Allan Cunningham in 1828. The name of the genus Macadamia is a tribute to the famous Australian scientist John McAdam, a colleague of the British botanist Ferdinand von Mueller who was the first, along with Walter Hill (director of the Brisbane Botanical Garden), to describe this plant. It is to them that we owe the classification of the two most widespread species of macadamia: Macadamia integrifolia, with its smooth shell, and macadamia tetraphilla with a rough shell. Although the first attempts at growing macadamia nuts in Australia go back to 1880, its shell's exceptional toughness created many problems and significantly delayed the introduction of automation into the processing of this fruit. It took until the middle of the twentieth-century before commercial cultivation became widespread in Australia in the territories of New South Wales and Queensland. The macadamia nut is the only grown food crop native to Australia to be successfully exported to other parts of the world, although the credit for selecting the varieties most suitable for cultivation goes to the Americans. Indeed, in the early twentieth century it was a group of American growers who introduced this plant to Hawaii, where existing varieties were isolated, and successfully developed this business. Outside Australia, commercial production takes place in Hawaii (which is the largest producer after Australia), Brazil, California, Israel, Kenya, Bolivia, New Zealand, South Africa, and Malawi.


Nutspaper "La macadamia" 2/2008


According to our analyses, 100 g of organic macadamia nuts contain:

  • Copper (0.49 mg – 49% NRV)
  • Selenium (35 µg - 64% NRV)
  • Manganese (19 mg – 950% NRV)

Affordable price

Affordable price means to us offering our clients natural organic macadamia nuts with no added salt that everybody can enjoy. We want, on the one hand, to place the proper value on raw materials in order to obtain a quality product by paying our farmers a fair price; on the other hand, we want to fulfil your needs when it comes to pricing.

We establish fair long-term relationships with our producers to avoid race-to-the-bottom pricing and that are based on trust as part of our efforts to offer you the finest and most natural product.

Not only that: by choosing large packs of organic macadamia nuts you are also contributing to the reduction in the use of plastic.

How much does 1 kg of organic macadamia nuts cost?

The price per kg for organic macadamia nuts depends on the macadamia nuts' quality, variety and origin. On Nuturally, we have selected the best organic macadamia nuts with respect for our supply chain, farmers, and raw materials.


You can store organic macadamia nuts in cool, dry places away from heat and moisture. Here are 4 useful tips:

  • The best way to store organic macadamia nuts is in a refrigerated environment. Nuturally organic macadamia nuts can also be stored at room temperature during the winter season due to low temperatures. During summer, however, it is advisable to store the product in the refrigerator or in the coolest possible environment as increased temperatures could encourage decay.
  • The ideal container for the storage of organic macadamia nuts is glass. Indeed, because of its composition it is impervious to chemical agents and gases, and, as it has excellent insulation properties, it holds the initial temperature for longer than other materials. It is even better if the glass is coloured: using coloured glass blocks the entry of certain wavelengths of light (including ultraviolet), and thus certain nutritional and organoleptic characteristics remain unaltered.
  • The type of closure of the container is also important as an airtight cap ensures that the food is protected from excessive contact with oxygen that can lead to lipid oxidation and encourage the growth of aerobic bacteria.
  • The best kind of storage environment is one which is well ventilated because ventilating the premises keeps internal humidity under control, which otherwise could escape from windows, thereby guaranteeing the right balance to lessen the onset of mould.

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