202 Pecan-Growing 



one acre of pecan trees in full bearing will equal about nine 

 acres of grazing land for beef production, so far as food 

 nutrients are concerned. After a pecan orchard of suitable 

 varieties reaches the bearing age, few crops will yield an 

 equal amount of food nutrients with so little expense of 

 production. 



The fats and carbohydrates of the pecan are the elements 

 of food that produce heat and energy. On the other hand, 

 the protein, containing nitrogen, is the essential element in 

 tissue-building and is necessary for the promotion of health 

 and strength in any balanced ration. In studying the nutri- 

 tive elements composing foods, dietitians have found that if 

 10 per cent of the total ration consumed is protein, the body 

 will receive an abundant supply of this material for repairing 

 its nitrogenous tissues, the only function for which protein 

 is essential. By referring to the table, it will be observed 

 that a little more than 10 per cent of the food nutrients of 

 the pecan is protein, although it contains very little carbo- 

 hydrates. Thus, if the pecan is combined with bread, fresh 

 fruits, and vegetables to supply the carbohydrates, the ele- 

 ments will be almost in a correct ratio for a balanced ration. 



Beyond the purely chemical food value of the pecan, its 

 similarity in composition to certain nuts known to contain 

 an abundance of the vitamine B makes it fairly certain that 

 the pecan also contains this element so essential in certain 

 body processes. Coward and Drummond^ report that the 

 walnut, almond, peanut, Brazil nut, and Barcelona nut are 

 relatively low in food value as sources of vitamine A; how- 

 ever, the pecan nut seems not to have been examined for this 

 accessory food factor. 



^ Biochem. Journ. Vol. XIV, No. 5, Oct. 1920. 



