Nuts are an excellent source of fuel, providing fat, oil, and carbohydrates. Pecans and walnuts are particularly popular due to their similar shapes, appearances, and tastes, as well as the numerous health benefits they offer. However, there are some differences between these two types of nuts that are worth noting.
Key Takeaways
- Pecans have more vitamin E and antioxidants than walnuts, while walnuts have more omega-3 fatty acids.
- Walnuts are believed to have anti-carcinogenic properties and are heart-friendly, like pecans.
- Pecans have a sweeter taste than walnuts, which are often roasted before use in recipes.
Pecans come from Pecan trees native to Mexico and south-central US. They are easy to store and crack, providing a high yield of nut meat. Pecans are known for their high vitamin E content (0.45%) and 67 grams of oil per 100g. However, they have a low protein content (7g per 100g) and very little omega-3 fatty acid. Shelled pecans can hold their freshness for about three months, after which they need to be stored in vacuum packs with nitrogen or refrigerated to stay fresh.
Walnuts, on the other hand, are native to southeast Europe, China, Iraq, India, and Pakistan. They are an excellent source of energy and make a wholesome food. Walnuts contain 15% protein, 65% fats, and 16% carbohydrates, as well as high amounts of calcium, some iron, and sufficient quantities of vitamin E. The proportion of omega-3 fatty acid to omega-6 fatty acid in walnuts is considered to be optimal for human consumption.
The most notable difference in appearance between pecans and walnuts lies in their shapes. Walnuts resemble the human brain, while pecans have deep, long ridges that retain an elliptical shape. Pecans are dark brown, whereas walnuts are light brown in color. There are also differences in taste, with distinct flavors for both pecans and walnuts. Pecans tend to be sweeter, while walnuts are often roasted before use in certain recipes.
