Saturday, 12 June 2010


  • "Pecan" is a Native American word from the Algonquin language, which was used to describe "all nuts requiring a stone to crack."It is from the Hickory family.
  • Pecans are available in a variety of sizes: mammoth, extra large, large, medium, small and midget. They are available in several forms including whole pecans, pecan halves, pieces, granules and meal.
  • The buttery-rich kernel is golden-brown on the outside and beige inside.
  • Pecans have a fat content of over 70 percent, which is more than any other nut.
  • Pecans are a good source of protein and unsaturated fats. Pecans are rich in omega-6 fatty acids, although pecans contain about half as much omega-6 as walnuts.
  • The antioxidants and plant sterols found in pecans reduce high cholesterol by reducing the "bad" LDL cholesterol levels.
  • They’re a good source of potassium, thiamine, zinc, copper, magnesium, phosphorous, niacin, folic acid, iron, and vitamin B6, and also a good source of fiber.

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