Raw macadamia nuts are the rich, buttery seeds of the macadamia tree (Macadamia integrifolia), an evergreen tree in the Proteaceae family native to Australia. Their exceptionally high fat content gives them a creamy texture and delicate flavor, with most of that fat coming from monounsaturated fatty acids, particularly oleic acid and the less common omega-7 fat palmitoleic acid. Macadamias are also a low-oxalate nut and provide thiamin, manganese, fiber, and plant sterols. Raw macadamia nuts can be eaten by the handful or added to salads, granola, baked goods, nut milks, sauces, crusts, desserts, and both sweet and savory dishes.