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Pistachio Nuts

Share   ID: 131612:545169
Code: 75885

  • BrandSK International
  • Country of manufactureChina
  • Weight100 g
  • ColorBrown

Pistachio  are one of popular ingredients in the Middle - Eastern cuisine. Its kernels are incredible sources of vitmin E, medium chain unsaturated fatty acids besides being rich in protein, minearals and anti - oxidants.

The pistachio (/pɪˈstɑːʃiˌoʊ, - ˈstæ - /, Pistacia vera), a member of the cashew family, is a small tree originating from Central Asia and the Middle East. The tree produces seeds that are widely consumed as food.

Pistacia vera is often confused with other species in the genus Pistacia that are also known as pistachio. These other species can be distinguished by their geographic distributions (in the wild) and their seeds which are much smaller and have a soft shell.


In 2020, Turkey and the United States combined produced 68% of the world's pistachios.

Raw pistachios are 4% water, 45% fat, 28% carbohydrates, and 20% protein (table). In a 100 - gram reference amount, pistachios provide 2,351 kilojoules (562 kcal) of food energy and are a rich source (20% or more of the Daily Value or DV) of protein, dietary fiber, several dietary minerals, and the B vitamins, thiamin (76% DV) and vitamin B6 (131% DV) (table). Pistachios are a moderate source (10–19% DV) of calcium, riboflavin, vitamin B5, folate, vitamin E, and vitamin K (table).

The fat profile of raw pistachios consists of saturated fats, monounsaturated fats and polyunsaturated fats. Saturated fatty acids include palmitic acid (10% of total) and stearic acid (2% ). Oleic acid is the most common monounsaturated fatty acid (51% of total fat)and linoleic acid, a polyunsaturated fatty acid, is 31% of total fat. Relative to other tree nuts, pistachios have a lower amount of fat and food energy but higher amounts of potassium, vitamin K, γ - tocopherol, and certain phytochemicals such as carotenoids, and phytosterols.


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