Pistachios

Pistachios

The plant looks like a decorative bush, adapted to warmer climatological conditions. The fruit of pistachio is wrapped in a beige shell that lightly shoots and opens at maturation. Green seeds are placed in a shell. Usually it is consumed in a fresh state, unprocessed but also fried with salt addition and often in the ice cream, butter, confectionery and meat product manufacturing industry as a supplement. It is considered that pistachios originating in the United States are healthier than Turkish, which are strictly controled to the content of aflatoxins.

Variety: 
Pistachios in shell: Extra No.1, 21/23 pcs/ounce, NO (naturally opened), SAD. Pistachios in shell: 80% whole, USA.
Harvest: 
Oct. (USA)
Nutritional Value in 100 g Fatt Proteins Fibers
608 kcal 48 g (6 g saturated) 24 g 10 g

Nutritional source of: phosphorus, magnesium, copper, vitamin E and B complex.

Pistachio abounds with vitamin E that is antioxidant and protects against cancer, and also acts against aging, so pistachios are used in cosmetic preparations and called natural botox. High levels of potassium reduce the level of cortisol, stress hormones, and reduce the occurrence of some stress-related illnesses. In folk medicine, it is used for stomach and kidney pain.