Macambo Nutrition
Macambo is a nutritionally distinctive seed — high in both plant protein and healthy fats.
Key Nutritional Data — Composition per 100g
| Protein | Total Fat | Total Carbohydrates | Dietary Fiber | Moisture |
| 20g (20%) | 57 g | 16 g | 6 g | ~3% |
With 20% protein by weight, macambo compares favorably to many dedicated protein bars — and delivers it in a whole, minimally processed seed.
Macambo nutrition starts with protein: nearly 20g per 100g, more than double that of macadamia nuts and favorable next to almonds and cashews.
Macambo’s fat content — around 57g per 100g — is high, and its composition is what makes macambo nutrition really interesting. The dominant fat is oleic acid (Omega-9, around 40% of total fatty acids), the same monounsaturated fat that characterizes olive oil and is a defining feature of the Mediterranean diet. Saturated fat is primarily stearic acid, which decades of peer-reviewed research consistently show to be cholesterol-neutral — uniquely among saturated fats, it does not raise LDL levels. The small palmitic acid fraction (6.5%) is the one conventional saturated fat in the mix.
Zero cholesterol, zero trans fats, and with only around 16g net carbohydrates per 100g, macambo fits naturally within ketogenic and low-carb eating frameworks.
Macambo is a notable source of magnesium — a 30g serving delivers around 18% of the recommended daily intake — alongside potassium, iron, and folic acid.
Like its cousin cacao, macambo contains theobromine, the mild stimulant that gives chocolate its characteristic gentle lift.
For Product Development
Macambo’s fat composition is technically interesting: its melting point is slightly higher than cocoa butter, giving macambo-based preparations a firmer structure and distinctive mouthfeel. This makes it particularly valuable in namelaka, ganaches, and frozen applications where structural stability matters.
Non-defatted macambo flour retains the full fat content of the seed, making it functionally different from most commercial nut flours (which are typically partially defatted). This fat-protein-fiber combination supports emulsification and gives baked goods and confections a characteristic richness.
Full laboratory analysis and technical data sheets are available to professional buyers on request.
