Pecan nut

Pecan Nut

The Pecan Nut (Carya illinoinensis) is a species of hickory native to the southern United States and northern Mexico. The tree, which is a member of the Juglandaceae family, produces a fruit that is not a true nut, but a drupe - a fruit with a single stone or pit surrounded by a husk.

Description

The Pecan Nut is oval to oblong in shape, measuring 1.0 to 2.5 cm in length and 0.8 to 3 cm in width. Its shell is smooth, thin, and brown in color, and it encases a rich, buttery-flavored kernel that is golden brown on the outside and beige on the inside.

Cultivation

Pecan cultivation is a significant agricultural industry in the United States, particularly in the states of Georgia, New Mexico, and Texas, which is the largest producer of pecans in the world. The trees are also grown commercially for their nuts in Australia, Brazil, China, Israel, Mexico, Peru, and South Africa.

Uses

Pecan Nuts are used in a variety of culinary applications. They can be eaten fresh or used in cooking, particularly in sweet desserts like pecan pie. They are also used in praline candy, and can be ground into pecan butter. In addition to their culinary uses, pecan nuts are also used in the production of pecan oil, which is used for its flavor in food and its moisturizing properties in cosmetics.

Health Benefits

Pecan Nuts are rich in monounsaturated fatty acids like oleic acid and an excellent source of phenolic antioxidants. Regular consumption of pecans in the diet helps to decrease total as well as LDL or "bad cholesterol" and increases HDL or "good cholesterol" levels in the blood. Research studies suggest that the Mediterranean diet, which is rich in dietary-fiber, monounsaturated fatty acids, and antioxidants can help prevent coronary artery disease and strokes by favoring a healthy blood lipid profile.

See Also

• Pecan Pie
• Pecan Oil
• Pecan Cultivation