Abstract: This study investigated four macadamia varieties ('Disi 1' 'Disi 2' 'H2' and 'OC') from Yunnan, China, by analyzing their nutritional components, mineral elements, amino acids, and fatty acids. A comprehensive evaluation of fatty acid and amino acid nutritional profiles was conducted. Results showed that 'Disi 1' contained the highest protein content (13.92%), whereas 'Disi 2' exhibited the highest crude fat content (76.56%). All samples contained unsaturated fatty acids accounting for over 82% of total fatty acids, with high potassium-to-sodium ratios and health promotion indexes exceeding those of corn and milk. Notably, 'Disi 1' demonstrated the most balanced fatty acid profile, including an ω-6:ω-3 ratio of 13.29 and the lowest peroxide index. Its essential-to-nonessential amino acid ratio (close to 0.4) and amino acid ratio coefficient scores (72.50~75.21) confirmed high-quality plant-protein characteristics. In conclusion, all four varieties possess substantial nutritional value and rational fatty acid compositions. 'Disi 1' is suitable for developing high-protein foods with low oxidation susceptibility, while 'Disi 2' is better suited for premium lipid-based products. 'H2' and 'OC' show promise in producing bioactive amino acids and antioxidant-enriched functional foods. This study provides scientific insights for macadamia breeding, functional food innovation, and optimization of dietary fatty acid intake patterns in the Chinese population.