Delicious, buttery-flavored pecans are one of the popular edible tree-nuts known to American aborigines since antiquity. They are rich sources of many health-benefiting nutrients, minerals, vitamins that are essential for optimum health.
Pecan is a large-sized deciduous tree belonging to the member of the hickory family, Juglandaceae. The tree is native to the central and southern parts of the United States of America. Today, however, it is being cultivated in many regions of the world as an important commercial tree-nuts crop.
Scientific name: Carya illinoinensis.
|Pecans. Note for oblong, gray-brown thin-shelled nuts and kernels inside.|
Several cultivars of pecans exist; some of the highly recommended species include Cape fear, Elliott, and Moreland.
During each spring season, pecan tree bears catkins, consisting of clusters of monoecious flowers arranged closely along a central stem that ultimately develops into fruits by autumn.
|Pecan nut enveloped by involucres.
(Photo courtesy by cleopold).
|Pecan tree-Large sized deciduous tree, recognized as "Texas state tree."|
Pecan nuts, like other members of the hickory genus, are not really nuts but considered botanically as fruits (drupe.)
Pecans are generally harvested from October through December. Raw nuts then subjected to dehydration, the process which is essential to remove moisture and to improve their keeping quality.
Pecan nuts are a rich source of energy, carry 690 calories/100 g and contain health benefiting nutrients, minerals, antioxidants, and vitamins that are essential for wellness.
San Saba County in central Texas holds the reputation of "pecans capital of the world." Pecans can be available in the markets year around. In the store, however, you might come across shelled, unshelled, salted, sweetened, etc. Try to buy whole “un-shelled” or “with shell” nuts instead of processed ones. They are generally available in airtight packs as well as in bulk bins.
Look for the nuts that feature off white color, healthy-looking, compact, uniform in size and feel heavy in hand. They should be free from cracks (other than the natural split), molds, and spots and free from rancidity.
Raw whole pecan nuts are generally cut open at the processing units using a larger sheller machines. Smaller nut-sheller machine or hand held pliers usually are being used for domestic purposes.
Unshelled pecans can be placed in a cool, dry place for many months, whereas shelled (without the shell) kernels (nuts) should be placed inside an airtight container and kept in the refrigerator to avoid them turn rancid.
Raw pecans, like in walnuts, can be eaten either alone, salted or sweetened.
Pecan nuts are buttery in consistency yet pleasantly sweet in taste. High-fat content in them makes them wonderful additions in the preparations of delicious recipes like pecan caramel puddles, pie, fudge, baklava, and muffins.
The kernels often sprinkled over desserts, particularly sundaes, and bourbon ice creams.
They widely employed in the confectionery, as an addition to biscuits, sweets, and cakes.
The nuts are also used to make pecan butter, which is popular spread over bread, toast, etc.
Pecans allergy is a type-1 (Ig-E mediated) hypersensitivity response in some people to food substances prepared with these nuts. In general, the allergic reaction may be more common in individuals with a history of prior exposure to the tree pollen and, thereby, developed antibodies. (Medical disclaimer).
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USDA National Nutrient Database.(opens in new window)
Stanford School of Medicine Cancer information Page-Nutrition to Reduce Cancer Risk (Link opens in new window).