Pecans

Nutrition per ~28 g · a small handful

1.2 g net carbs after fiber.

Vitamins

Minerals & other

Bioactives estimated

Representative amounts for this food, not measured for this item. Real content varies widely by variety, ripeness and storage.

What drives the score weighted inputs

These are the scored components, not a sum: the published score also reflects normalisation across the catalog, so the parts above will not add to 85.

What it feeds primary sources only

Systems

Pathways

Overview

Pecans are the fruit of Carya illinoinensis, native to North America and traditionally cultivated in the Southern United States. Their nutritional profile is dominated by heart-healthy monounsaturated and polyunsaturated fats, which comprise approximately 88% of total fat content. Notably, pecans contain ellagic acid and other polyphenolic compounds that concentrate in the skin, making them valuable sources of plant-based antioxidants. The combination of high fiber (9.6g per 100g), mineral density, and bioactive phytochemicals positions pecans as a longevity-supporting food. Their manganese content supports bone health and metabolic enzyme function, while copper facilitates collagen synthesis and immune function. Research indicates that regular pecan consumption correlates with improved lipid profiles, reduced inflammation markers, and better glycemic control. The whole-food matrix of pecans—fats, fiber, and polyphenols working synergistically—makes them more cardioprotective than isolated fat supplements. For aging populations, pecans offer caloric efficiency and satiety value, supporting healthy weight maintenance while delivering concentrated micronutrition with minimal processing.

Health benefits 5

Pairs with

• Pair with blueberries because both are rich in polyphenols and together amplify antioxidant bioavailability and neuroprotective effects
• Combine with olive oil in salad dressings because the fat-soluble polyphenols in pecans enhance absorption of olive oil's hydroxytyrosol compounds
• Pair with apple slices because apple fiber (pectin) synergizes with pecan polyphenols to strengthen gut microbiota diversity and SCFA production
• Combine with dark chocolate (70%+ cacao) because both contain flavonoids that work synergistically to improve endothelial function and blood flow

In the kitchen

• Store pecans in an airtight container in the refrigerator or freezer to prevent rancidity of their polyunsaturated fats; they maintain quality for 3-6 months when refrigerated
• Choose raw or dry-roasted pecans over oil-roasted or salted varieties to avoid added sodium and oxidized oils; raw pecans retain maximum polyphenol content
• Consume pecans with the skin intact—the papery brown skin contains concentrated ellagic acid; blanched or skinless pecans lose significant antioxidant potency
• Portion control: aim for 1 ounce (approximately 23 pecans) daily as part of a balanced diet; this provides ~160 kcal while avoiding caloric excess

When to eat it anytime

Pecans provide sustained satiety and stable energy through their fat and fiber content, making them suitable for any meal period. Morning consumption supports breakfast satiety; midday snacking prevents energy crashes; evening consumption (2-3 hours before bed) provides minerals supporting sleep quality.

Breaks a fast

While pecans are technically compatible with early-stage intermittent fasting due to minimal insulin response, their caloric density (691 kcal/100g) may break some strict fasting protocols. Consider timing based on individual fasting window parameters.