Pecan nut

Pecan nut is notable for salicylate, oxalates, histamine and nickel. Clear on tyramine, sucrose, FODMAPs, lactose, oligosaccharides, sorbitol, fructose and gluten.

Yes — pecan nut is high in salicylate. Pecans are high in salicylates, and they mostly arrive inside sweet baking — pies and cookies — where the nut portion is larger than it looks.

Yes — pecan nut is high in oxalates. Pecans are high in oxalate and arrive almost entirely inside sweet baking - pie, praline, candied halves - where the portion is decided by the slice rather than by the nut. The sugar around them changes nothing about the oxalate.

Pecan nut contains moderate levels of histamine. Pecans reach most people inside sweet baking, after months in a warehouse and then a week in something left on a counter. Their fat profile is close to the walnut's, so they go rancid quickly - which is oxidation, a question of whether the nut is still good, and not the question this axis asks. What places them here is the nut group in the elimination lists. The pie is worth a thought for its own reasons: cream, eggs and a long warm bake. And the baking is not neutral in the one measurement there is: Yilmaz found roasted pecans highest of the roasted nuts for serotonin, 15.3 µg/g, where roasting takes every other nut down. That is one amine and not histamine, so the level stands where the group put it.

Pecan nut contains moderate levels of nickel. Pecans carry less nickel than the walnuts they resemble, but they are eaten in pies and pralines where the portion is decided by the recipe rather than by the handful. Amounts vary by brand and recipe, so always check the label of the exact product.