Hickory is a natural, pollution-free wild nut that grows in specific natural environments. It is highly favored by consumers for its uniquely crisp and fluffy texture, rich nutritional value, and multiple health benefits. This article provides a comprehensive analysis of the main nutritional and bioactive components of hickory, including proteins and amino acids, fats and fatty acids, vitamins, minerals, dietary fiber, polyphenols, squalene, and phytosterols. These components are compared with those of commonly consumed nut products to clarify the content levels of the primary bioactive nutrients in hickory. It also focuses on the bioactivities and recent research progress related to hickory in areas such as nervous system regulation, cardiovascular regulation, antioxidant activity, as well as liver and intestinal modulation. Finally, it reviews the current trends in the utilization of hickory's nutritional and bioactive components.