Oleic acid, linoleic acid, palmitic acid, stearic acid, linolenic acid and eicosapentaenoic acid account for 67.29%, 23.05%, 5.57%, 2.43%, 65,438+0.65%, 438+00% and 0.36% respectively. The amino acid composition in protein of Carya cathayensis fruit is: proline 0.67g, arginine 0.62g, aspartic acid 0.62g, serine 0.39g, glutamic acid 0.3g, threonine 0.24g, lysine 0.24g, histidine 0.17g.

The American Dietetic Association advises people to eat pecans two or three times a week, especially middle-aged and elderly menopausal women, because the arginine, oleic acid and antioxidants contained in pecans are beneficial to protect the cardiovascular system and prevent coronary heart disease, stroke and Alzheimer's disease.

Trace elements zinc and manganese contained in Carya cathayensis fruit are important components of pituitary gland. Eating pecans regularly is beneficial to the nutritional supplement of the brain and has the function of strengthening the brain and improving intelligence. The shape of betel nut is similar to that of human brain, and it has the function of "supplementing shape with shape".