Analysis and Evaluation of the Nutritional Composition of Four Macadamia Nut Varieties in Yunnan Province

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.