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Pecan Nut

In season all year

Food Description:

The pecan nut dates back to the 16th century. The pecan nut originated in North America, the name "pecan" is a Native American word used to describe "all nuts requiring a stone to crack." The pecan is a relatively soft nut with a delicate flavour, favoured for desserts. Its shell is easy to crack releasing two separate pecan lobes that are brown in colour with ridges running the length of the nut.

General Information:

Category: Nut
To Buy: If buying shelled pecans make sure you go to a shop with a high turnover of product. Pecans can go rancid if not stored properly. Look for uniformity in colour and size.
To Store: Shelled pecans can be kept in the refrigerator for about nine months and for up to two years in the freezer. Store in airtight containers in the fridge and sealed plastic bags for the freezer. In-shell, pecans can be stored in a cool, dry place for six to 12 months.
Tips and Tricks: Pecans can be thawed and refrozen repeatedly during the two-year freezing period without loss of flavour or texture. One serve of pecans is equal to about 8 nuts.

Nutrition (Per serve):

Weight (grams): 15
Carbohydrates, g: 0.7
Protein (g): 1.5
Saturated Fat, g : 0.7
Amines: Amines come the breakdown or fermentation of proteins. High amounts are found in cheese, chocolate, wine, beer and yeast extracts. Smaller amounts are present in some fruits and vegetables such as tomatoes, avocados, bananas. For those with sensitivities, low foods are almost never a problem, moderate and high foods may cause reactions, depending on how sensitive you are and how much is eaten. Very high foods will most often cause unwanted symptoms in sensitive individuals. High
Glutamates: Glutamate is found naturally in many foods, as part of protein. It enhances the flavour of food, which is why foods rich in natural glutamates such as tomatoes, mushrooms and cheeses are commonly used in meals. Pure monosodium glutamate (MSG) is used as an additive to artificially flavour many processed foods, and should be avoided, especially in sensitive individuals as it can cause serious adverse reactions. n/a
Energy (kJ): 447
Low GI < 55: Glycaemic Index refers to the rate at which carbohydrate rich foods are converted to glucose for energy by the body; Low GI carbohydrtes release glucose is released slowly into the bloodstream and help to regulate energy levels and insulin production.
Fat (g): 10.8
Monosaturated Fat , g: 5.9
Salicylates: Naturally occurring plant chemicals found in several fruits, vegetables, nuts, herbs and spices, jams, honey, yeast extracts, tea and coffee, juices, beer and wines. Also present in flavourings, perfumes, scented toiletries and some medications. For those with sensitivities, low foods are almost never a problem, moderate and high foods may cause reactions, depending on how sensitive you are and how much is eaten. Very high foods will most often cause unwanted symptoms in sensitive individuals. Low

Cooking:

Cooking Tips: Dry roast pecans with mixed spices and serve as a snack.

Benefits the Following Health Conditions:*

* This information is sourced by a qualified naturopath. It is non prescriptive and not intended as a cure for the condition. Recommended intake is not provided. It is no substitute for the advice and treatment of a professional practitioner.



Disclaimer:
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