Chemical composition of bunya nuts (Araucaria bidwillii) compared to Araucaria angustifolia and Araucaria araucana species

Three of nineteen Araucaria tree species from around the world produce large edible seeds. While composition is established for edible pinhao and pinones nuts from Brazil and Chile, respectively, the first detailed characterisation for the composition of edible Araucaria bidwillii (bunya nut) from Australia is provided. Almost half of the kernel weight is moisture and the main component in the dried kernel is starch. Whilst low in protein and fat, it contains all essential amino acids and half the fatty acids are polyunsaturated (Omega-3 and 6). Bunya nuts are a source of dietary fibre, folate and minerals (Cu, Mn, Fe, Mg), while the nut husks and inner coating are high in phenolics, mainly catechin. The composition supports the Traditional Knowledge of Aboriginal Australians that the bunya nut is an energy dense and nutrient rich food. Similarities in the composition among the three different edible varieties were found, which should assist in developing sustainable value chain propositions via shared knowledge on processing and utilisation.

Automated summary

This study provides the first detailed composition characterization of edible Araucaria bidwillii (bunya nut) from Australia, while the composition of edible pinhao and pinones nuts from Brazil and Chile has been previously established. The bunya nut is shown to contain high moisture content and starch as the main component in the dried kernel. Although low in protein and fat, it contains all essential amino acids and has a good amount of polyunsaturated fatty acids. The nut is also a source of dietary fiber, folate, and minerals, while the husks and inner coating are rich in phenolics. The similarities in composition among the three different edible varieties can assist in developing sustainable value chain propositions through shared processing and utilization knowledge.