Varieties
A member of the cashew family, the pistachio nut comes from the pistacia plant, one of among nine species of aromatic shrubs and trees. The variety that produces edible pistachio nuts is the Pistacia vera. Pistachios are cultivated in central Asia, the Mediterranean countries, the Middle East, and the United States, especially in California.
Preparation, uses, and tips
Pistachios are a popular snack food and are used to make a variety of sweet and savory foods, from ice cream to pâtés. Pistachio nuts are especially popular in Indian and Mediterranean cuisines. To remove the brownish skin, blanch pistachios in boiling water for about two minutes. Drain and cool slightly, then rub off the skins while still warm.
Nutritional Highlights
Pistachios (raw), 30 nuts (18g)
Calories: 99
Protein: 3.68g
Carbohydrate: 5.25g
Total Fat: 7.7g
Fiber: 1.8g
*Good source of: Vitamin B6 (0.31mg ), and Thiamine (0.157mg)
*Foods that are a “good source” of a particular nutrient provide between 10 and 20% of the Recommended Daily Value.
Copyright 2007, Healthnotes, Inc., 1505 S.E. Gideon St., Suite 200, Portland, Oregon 97202, www.Healthnotes.com.
2006-09-07
