Texas Pecan Oil has only 9.5% saturated fat compared to Olive Oil with 13.5%, Peanut Oil with 16.9%, Corn Oil with 12.7% & Butter with a whopping 66% saturated fat.
Texas Pecan Oil has over 90% unsaturated fatty acids with almost equal components of monounsaturated (52%) & polyunsaturated (38.5%) providing a great balance between the two.
All of these nutritional factors combine to make Texas Pecan Oil the most heart-healthy oil available, while maintaining great flavor, color, and quality.
Texas Pecan Oil has a neutral flavor that enhances the flavor of the food being prepared and picks up the taste of the seasonings for all types of foods. It can be used as a butter substitute for healthy cooking and with a small amount of butter added; the flavor of the original recipe will be preserved. A high smoke point of 470 degrees allows for great sautéing, brazing, and stir frying and the ability to brown meats without burning. And, Texas Pecan Oil is a great oil base for all of your favorite salad dressing recipes.
Texas Pecan Oil is expeller pressed; a completely mechanical process. Most oils, with the exception of olive oil, are extracted with the use of chemical solvents that are later evaporated from the oil in the refining process. For many health food advocates, there is always the question of possible chemical residue leftover from the extraction process. There are no additives, preservatives or stabilizers added at any point in the refining process. Texas Pecan Oil has been deodorized to provide for a neutral flavor and has been winterized so that it can be stored in the refrigerator without clouding or thickening.
All vegetable oils go rancid over time when exposed to heat, light, and oxygen. For a long shelf life and to maintain freshness, store Texas Pecan Oil in the refrigerator to avoid heat and light. Texas Pecan Oil will last 6 months when opened and left on your counter, but will last indefinitely when stored in the refrigerator.
According to New Mexico State University laboratory analysis, the pecan oil derived from the OSU/ATEP extraction process has 40% less saturated fat than olive oil and three times the amount of “good” polyunsaturated fats, including omega-3s and -6s (Silliker, 2010) (Table 1). Pecan oil also has three times as much Vitamin E as virgin olive oil.
Saturated fats are considered the “bad” fats that tend to raise levels of LDL (bad) cholesterol, while monounsaturated and polyunsaturated are “good” fats that help
reduce LDL cholesterol while raising HDL (good) cholesterol. All the fatty acids as well as omega-3s, -6s, and -9s are important in a healthful diet; however, omega-3s
and -6s are considered essential because our bodies cannot produce these and, therefore, they must be obtained from food or supplements. The body generally produces sufficient omega-9 (American Heart Association, 2011).
It is imperative that these three fatty acids be consumed in balance in order to be most beneficial. Even though grapeseed and walnut oil are good oils that are high in these essential fatty acids, pecan oil is the most balanced oil, with sufficient amounts of all fatty acids as well as a high amount of vitamin E. Vitamin E provides many health benefits, chief among which are anti-inflammatory properties that alleviate and prevent degenerative diseases. The pecan oil can be produced with a roasted or non-roasted flavor. The raw pecan nuts are roasted before extraction in order to obtain the roasted flavor. Both oil products have identical nutritional characteristics but provide different flavor and aroma profiles. Pecan oil is an ideal healthful choice that can be used in salad dressings and in cooking.