How much fiber do pecans have in them?
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15 Citations | This rupture is due to the lower level of calcium in the cell membranes of opalescent pecans, as shown by energy dispersive X-ray spectrometry, making them more susceptible to damage. |
19 Citations | Salmonella prevalence and level on in-shell pecans is comparable to that on other nuts. |
8 Citations | This should be taken into account when manufacturing products with pecans as the nutritional content of the product may change as the result. |
| The stable antigenic polypeptides may serve as useful markers in developing assays suitable for the detection of trace amounts of pecans in foods. | |
13 Citations | These results may help pecan growers and pecan product manufacturers understand flavor differences between different varieties of pecans, both in raw and roasted states, and the changes that occur during this process. |
211 Citations | The Page equation was found to be most suitable in describing the drying characteristics of a single layer of in-shell pecans. |
38 Citations | Our results indicate that in pecans such relationship is a function of pecan tree age. |
| However, more educational programs are necessary to inform them about the health properties and proper storage methods of pecans. | |
36 Citations | The purpose of this study was to estimate the impact of the major factors affecting the export demand for U. S. pecans in Asia and the E. U. |
Related Questions
Increased value/quantity of pectin fiber after fermentation for gut health?6 answersThe fermentation of pectin fiber in the gut plays a significant role in promoting gut health through various mechanisms, as evidenced by the data from multiple studies. Pectin, a complex dietary fiber, undergoes fermentation by gut microbiota, leading to the production of short-chain fatty acids (SCFAs) such as acetate and butyrate, which are beneficial for colonic health. These SCFAs have been linked to a range of health benefits, including anti-inflammatory effects and the provision of energy to colonocytes.
The fermentation process also results in the modulation of gut microbiota composition. Specific bacteria such as Lachnospira, Dorea, Clostridium, and Sutterella see an increase in abundance following pectin fermentation, contributing to a healthier gut environment. Moreover, sugar beet-derived pectin substrates have been shown to selectively increase the relative abundance of beneficial bacterial groups like Bacteroidetes, including Prevotella copri and Bacteroides species, highlighting the prebiotic potential of pectin.
Structural properties of pectin, such as the degree of esterification and molecular weight, significantly influence its fermentability and the subsequent effects on the gut microbiota. For instance, high methoxyl pectins have been associated with increased production of total SCFAs and propionate, indicating that the structural features of pectin can be tailored to target specific beneficial outcomes in the gut.
Furthermore, the fermentation of pectin not only supports the growth of beneficial bacteria but also contributes to the overall health of the host by reducing the risk of chronic diseases, moderating the glycemic index, and controlling energy intake through slowed gastric transit. Additionally, pectin's interaction with polyphenolic compounds during fermentation contributes to systemic anti-inflammation, further underscoring its health benefits.
In summary, the increased value or quantity of pectin fiber after fermentation significantly enhances gut health by producing beneficial SCFAs, modulating gut microbiota composition, and contributing to the prevention of chronic diseases.
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