The pecan, is a species of hickory. “Pecan” is from an Algonquian word, meaning a nut requiring a stone to crack. In Mexico, pecans and walnuts share the same Spanish name, nuez, which is a cognate of the English word nut.

Pecans are a good source of protein and unsaturated fats. Pecans resemble walnuts and are rich in omega 6 fatty acids, although pecans contain about half as much omega-6 as walnuts.

A diet rich in nuts can lower the risk of gallstones in women. The antioxidants found in pecans reduce high cholesterol by reducing the “bad” cholesterol levels.

Clinical research published in the September 2001edition of Journal of nutrition states that eating about a handful of pecans each day may help lower cholesterol levels similar to what is often seen with cholesterol-lowering medications.

Research conducted at the University of Georgia has also confirmed that pecans contain plant sterols, which are known for their cholesterol-lowering ability.

Pecans may also play a role in neurological health. Eating pecans daily may delay age-related muscle nerve degeneration, according to a study conducted at the University of Massachusetts and published in Current Topics in Nutraceutical Research.