'Cooking with Bunya Nuts'

Abstract

The large edible seeds or nuts found in the cone of the bunya pine were an important food for Aboriginal people in Northern New South Wales and South-East Queensland and held a special place during ceremonies and festivities. In terms of nutritional value they have the lowest fat content compared to other nuts such as macadamias, pecans, pine nuts, cashews, and almonds, and are thus very much lower in energy. However, they contain the highest level of protein of any nuts, as well as being rich in iron and ' complex carbohydrates, which makes them a valuable part of a balanced and nutritious diet.