A tough nut to crack!
Indigenous to the South Central U.S. and Northern Mexico, pecans have been enjoyed for centuries by Native Americans for their delicious taste and nutrition. In fact, the name pecan comes from the Native American word “paccan,” meaning a nut with a shell so hard it must be cracked with a stone.
Pecans are one of the newest domesticated major crops, with commercial production beginning in the 1880s. Today, consumers enjoy more than 500 varieties of this delicious, flavorful nut, both as a snack and an ingredient in cooking and baking recipes.
- Pecans are high in fiber – just one ounce provides three grams (11% DRV). Pecans also contain 20 grams of fat per one ounce serving.
- 21 vitamins and minerals can be found in the pecan, including a good source of thiamin (vitamin B1), and copper and an excellent source of manganese.
See nutrition information for fat content.
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- USDA National Nutrient Database for Standard Reference, Release 23 (2010), www.ars.usda.gov.
- USFDA/CFSAN/Docket 02P-0505 July 14, 2003.
- Nutrition labeling of Food, Code of Federal Regulations, 21 CFR 101.9, Release date April 1, 2010.