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Nuts & seeds

Pecans, dry roasted, unsalted

Dry-roasted unsalted pecan kernels are crisp, rich nuts with concentrated energy, predominantly unsaturated fat, fibre and a useful range of minerals without added salt.

Nutrition per100 g
710kcal
2,970 kJ

DETAILED OVERVIEW

Nutrition facts

Macros

Protein9.5 g
19% RI*
Carbohydrates13.6 g
5% RI*
Fat74.3 g
100% RI*
Saturated fat6.3 g
31% RI*
Fibre9.4 g
38% RI*
Sugars4.1 g
5% RI*

Vitamins

Vitamin C0.7 mg
1% RI*
Vitamin E1.3 mg
11% RI*
Vitamin K0.0 µg
0% RI*
Vitamin B60.2 mg
14% RI*
Folate16.0 µg
8% RI*

Minerals

Calcium72.0 mg
9% RI*
Iron2.8 mg
20% RI*
Magnesium132.0 mg
35% RI*
Phosphorus293.0 mg
42% RI*
Potassium424.0 mg
21% RI*
Sodium1.0 mg
0% RI*

* Reference intake for an average adult. Values may vary by variety, producer and preparation.

GOOD TO KNOW

The whole story
behind pecans, dry roasted, unsalted

Nutrition is rarely simply “good” or “bad”. Here is the balanced picture to help you decide what fits your diet.

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THE UPSIDE

Why it can be a great choice

  • Provides 9.4 g fibre per 100 g, which can help increase dietary fibre when eaten as a measured portion.
  • Most of the 74.3 g total fat is unsaturated, including 44.0 g monounsaturated and 20.6 g polyunsaturated fat in the USDA profile.
  • Provides magnesium, phosphorus, potassium, iron, zinc, copper and manganese per 100 g.
  • The unsalted USDA profile contains only 1 mg sodium per 100 g, offering much tighter sodium control than salted pecan snacks.
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THE DOWNSIDE

What to keep in mind

  • Contains about 710 kcal per 100 g and is one of the most energy-dense common nuts, so portion size materially changes the meal total.
  • Pecan is a tree-nut allergen and can cause severe reactions; shared roasting and packing equipment can also create cross-contact.
  • Whole pecan halves and pieces are choking hazards for young children and require an age-appropriate form.
  • Dry-roasted, oil-roasted, salted, candied and raw pecans are distinct products; nutrition data from one must not be presented as another.
  • The large unsaturated-fat fraction oxidises over time; keep the nuts cool and airtight and discard kernels with bitter, stale or paint-like aromas.