utilization of the Pecan 199 



FOOD VALUE OF PECANS 



All edible nnts are high in nutritive food value, and far 

 exceed, in this respect, most other food substances. As com- 

 pared with other nuts, the pecan is outstanding in its content 

 of fat and has more calories to a pound of kernels. The 

 pecan, like several other nuts, contains about 50 per cent of 

 shell, which of course reduces the food value for dessert pur- 

 poses of the gross product as found on the market. 



TABLE X 



Composition of Xuts ^ 

 (Edible portions) 



Per Cent Per Cent Per Cent Per Cent Calories to 



Kind of Nut Protein Fats Carbohydrates Ash a Pound 



Pecan nuts 11.0 71.2 13.3 1.5 3633 



Almonds 21.0 54.9 17.3 2.0 3030 



Brazil nuts 17.0 66.8 7.0 3.9 3329 



Filberts 15.6 65.3 13.0 2.4 3432 



Hickory nuts 15.4 67.4 11.4 2.1 3495 



Persian walnuts 16.7 64.4 14.8 1.3 3305 



Chestnuts 6.2 5.4 42.1 1.3 1125 



Butternuts 27.9 61.2 3.4 3.0 3371 



Walnuts 27.6 56.3 11.7 1.9 3105 



Coconuts 5.7 50.6 27.9 1.7 2986 



Peanuts 32.0 47.0 24.4 2.0 2560 



The food value of pecan meats in calories to a pound is 

 3633, whereas the average value of cereals is 1654 and that 

 of meat 810 calories to a pound, which is less than one-fourth 

 that of pecans. This high caloric value of pecans is, of 

 course, due to the high fat — or oil — content of the meats. 



The food value of fresh fruits and vegetables in calories 

 to a pound, as compared with pecans, runs very low, aver- 

 aging not over 300, or less than one-twelfth that of pecans. 

 In other words, one pound of pecan meats has the same 



* From Kellog, 15th Ann. Report. Xat. Xut Growers' Assoc. 



