The Pecan (Carya illinoinensis) is a hickory tree species native to the US and Mexico that grows to a maximum of about 130 feet tall. It is most well-known for the production of its nut, popular for uses in foods, confectionary, or just enjoyed raw as a snack.
Pecans are particularly famous for their use in pecan pie, highlighting their natural buttery flavor. The nuts can also be used to make a milk, and also to thicken soups and other foods.
Not a true nut (technically a drupe), the Pecan has a buttery flavor because they contain over 70% fat, but they are also nutritionally a rich source of dietary fiber, manganese, magnesium, phosphorus, zinc and thiamin.
Pecans were consumed and traded by Native Americans, and then later by the colonists who spread their use elsewhere.
Pecan wood is also used for making furniture and flooring, and like other Hickory woods also as a flavoring when smoking or grilling meats.
A tea can be made from the leaves and the bark and leaves have been used in herbal medicine as astringents, for treating TB and also topically for ringworm.
One study found Pecan flower extract to be high in ellagic acid and to exhibit high antioxidant, antimicrobial, antifungal, and antibiofilm activities.
Despite their fat content and buttery flavor, Pecans have shown benefits to cholesterol profiles in clinical studies—one study showing an improvement in the ratio of total cholesterol to HDL after consumption of 1 ounce daily, and another finding lower levels of LDL after consumption of 2.5 ounces for 8 weeks.
Other studies have indicated benefits for brain function and blood sugar balance.
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*This content is for informational and educational purposes only. It is not intended to provide medical advice or to take the place of such advice or treatment from a personal physician.