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Pecans are indigenous to the United States and are grown mainly in Texas, Louisiana, Mississippi, and Georgia. They are especially popular in the South. Pecans’ flavor improves within the first three weeks of harvesting, but after that, they can go rancid quickly because of their high oil content.
There are over 300 varieties of pecans. Most varieties are a little over one inch in length and consist of two lobes, similar to the walnut but more delicate in flavor.
Shelled pecans can be used straight out of the package. Chopped pecans are used in baking and are especially popular in the American South where they are used to make a traditional pecan pie, a popular dessert. They are also used in savory dishes, such as stuffing, and are added to a number of other foods, such as ice cream and cookies. Pecans are often spiced and served whole as a snack.
Pecans, 20 halves (1 oz.)
Calories: 196
Protein: 2.6g
Carbohydrate: 3.9g
Total Fat: 20.4g
Fiber: 2.7g
Acrodermatitis enteropathica is a rare inherited disorder that results in the inability to absorb adequate amounts of zinc from the diet. Anyone who is severely zinc deficient can develop the symptoms of the inherited form of this disorder. Pumpkin seeds, pecans, and Brazil nuts are all high in zinc. However, people with acrodermatitis enteropathica also need to take zinc supplements.
Alpha-linolenic acid is a fatty acid found in many foods. Most, but not all, studies have found that high dietary or blood levels of alpha-linolenic acid correlate with an increased risk of prostate cancer. Concentrations of alpha-linolenic acid are high in almonds, Brazil nuts, cashews, flaxseed, hazelnuts, macadamia nuts, peanuts, pecans, pine nuts, pistachios, and walnuts.
Health benefits and
concerns for nuts and seeds
Many health benefits and concerns associated with this food are applicable to other nuts and
seeds. Read about health benefits and concerns
for nuts and seeds for a full description.
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The information presented in Foodnotes is for informational purposes only and was created by a team of U.S. registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires March 2005.