Pistachio Nut

Introduction

The pistachio nut is a dry fruit of small size, lengthy, with a hard, thin and clear brown shell. The edible part is yellowish green and tender. They are used in foodstuff products and also in cosmetics, for which there is a great demand. 
The pistachio nut is a fruit of great category and is as much appreciated for its consumption in fresh as for the industry.

 Composition and benefits
Pistachio nuts contain more than 50% fats, mostly unsaturated, 20% proteins and 20% complex carbohydrates and pro-vitamin A. Among dry fruits, pistachios are the richest in potassium. 

They are also excellent sources of iron, phosphorus, magnesium and energy. This fruit has beneficial effects in the heart’s functions. It also takes part in the metabolism of the cells and its potassium content helps to regulate their water levels. Iron is essential for the synthesis of hemoglobin and myoglobin. It plays a role in the cellular respiration, the intellectual development and intensifies the immunological system. Phosphorus is an important component of bones and teeth. Magnesium has also a function in the development of bones and the synthesis of proteins.

 
COMPONENT    QUANTITY (100g)    COMPONENT    QUANTITY(100g)
Calories    579 kcal    Vitamin B3    1,1 mg
Carbohydrates    25 g    Iron    6,7 mg
Fiber    6,1 g    Manganese    158 mg
Fats    48,5 g    Zinc    1,3 mg
Potassium    1,090 mg    Coppper    0,81 mg
Phosphorus    500 mg    Vitamin A    23 mcg
Vitamin C    5,0 mg    Vitamin B6    1,70 mg
Magnesium    158 mg    Vitamin B1    0,82 mg
Calcium    135 mg    Vitamin B2    0,17 mg
Sodium    6,0 mg    Vitamin B5    0,52 mg