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Pecan kernels contain 65 to 70 percent oil. Approximately
73 percent of fresh pecan oil consists of monounsaturated
(oleic) and 17 percent polyunsaturated (linoleic) fatty acids.
Oleic is the same fatty acid found in olives. Olive oil has been
demonstrated to be effective in reducing the risk of coronary
heart disease.
Pecans are an excellent source of monounsaturated fatty
acid - similar to olive oil.
Dr. Scott Grundy at the Southwest Medical Center in
Dallas has shown that polyunsaturated fat diets lowered both
plasma LDL and HDL cholesterol. However, the monounsaturated
fat diet only lowered plasma "BAD" LDL and left
"GOOD" HDL intact resulting in a higher HDL/LDL ratio that
reduces the risk of coronary heart disease.
In 1997 researchers at New Mexico State University found
that pecan consumption significantly lowered total
cholesterol and LDL-cholesterol in both high and low
cholesterol subjects. Pecan consumption lowered "BAD" LDLcholesterol
by 10% in both high and low subjects at 4 weeks
into the study. Pecan consumption had no effect on the
"GOOD" HDL-cholesterol levels. The result was a higher
HDL/LDL ratio that reduces the risk of coronary heart
disease.
Pecans are a great source of antioxidants - similar to red wine.
Contact Information:
817-244-2237
fax: 817-560-0404
Donna Austin, Manager
Tom Paul and Julie
Grissom, Owners
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Serving size 1 ounce shelled (about 1/4 cup) per
serving.
Calories 167
Monounsaturated Fat 10.5 grams
Polyunsaturated Fat 4.2 grams
Saturated Fat 0.25 grams
Cholesterol 0.00 grams
Protein 2.0 grams
Potassium 98 mg
Phosphorus 73 mg
Calcium 9 mg
Iron 0.5 mg
Zinc 1.4 mg
Vitamin A 32 IU
Vitamin C 0.5 grams
Vitamin E 0.8 mg
Thiamin B1 0.2 mg
Riboflavin B2 0.03 mg
Niacin B3 0.23 mg
Vitamin B6 0.05 mg
Folate 10 mcg
Panotenic 0.43
Dietary fiber 2 grams
Carbohydrate 4.55 grams
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