Pistachio - Useful And Harmful Properties

Since ancient times, pistachios have been revered as a symbol of health and beauty. It is extremely rich in nutrients that are essential for optimal health.

Pistachios are actually nuts of fruits belonging to the family Anacardiaceae, genus Pistacia. They grow on medium-sized deciduous trees, which are believed to originate from the mountain ranges of West Asia and the region of Turkey. There are several varieties, but the most popular, grown commercially, is Kerman.

The most favorable climate for pistachios is hot and dry summers and cool winters. They are currently grown in the United States, Iran, Syria, Turkey and China. Once the plantation is done, it takes 8-10 years to get the first harvest. After that, however, the trees bear fruit for a number of years. The fruit has a stone, which is actually edible. Each season, the trees produce heavy clusters of fruit that resemble grapes.

Useful properties of pistachios

Pistachios are delicious tree nuts whose healthy nutritional properties are widely recognized. Along with walnuts, almonds and cashews, they are a good source of protein, fat and minerals.

Pistachio is a rich source of energy. There are 557 calories in 100 grams of nuts. It also provides the body with monounsaturated fatty acids (such as oleic acid) and antioxidants. Regular consumption can lower the content of bad cholesterol in the blood and increase the levels of good cholesterol. Research shows that a diet rich in dietary fiber, monounsaturated fatty acids and antioxidants significantly reduces the risk of coronary heart disease and stroke, as it promotes the health of blood lipids.

Pistachios are a rich source of many antioxidant phytochemicals such as carotene, vitamin E and polyphenolic antioxidant compounds. Studies show that these compounds help flush out toxic free radicals from the body and thus protect it from various diseases, cancers and infections.

Nuts are an excellent source of vitamin E and are especially rich in gamma-tocopherol - a fat-soluble antioxidant that is essential for maintaining the integrity of the cell membranes of the mucous membranes and skin. In addition, vitamin E has the property of accepting harmful free radicals.

Pistachios contain important B vitamins, such as riboflavin, niacin, thiamine, pantothenic acid, vitamin B6 and folate.

These nuts are a kind of storehouse of minerals such as copper, manganese, potassium, calcium, iron, magnesium, zinc and selenium. Only 100 grams of the product provide 144% of the recommended daily intake of honey - an essential mineral that plays an important role in neurotransmission, metabolism and blood cell production.

Nut oil is one of the healthiest cooking oils. It has a pleasant taste and aroma and has excellent soothing properties. In addition to cooking oil, pistachio oil is used as a carrier or base oil in therapeutic massage, aromatherapy, pharmaceutical and cosmetic industries.

Just a handful of pistachios a day provides the necessary amounts of antioxidants, vitamins, minerals and proteins.

Selection and storage

Supermarkets offer a huge variety of pistachios - with shells, without shells, roasted, salty, sweet, etc. Choose whole nuts that have not been processed. You will find them both in bulk and in airtight containers.

When choosing pistachios, you should keep in mind a few things: there should be no cracks on the shell (except the main one), also dark spots and you should not feel an unusual smell. Nuts can usually be stored in a cool place for months, but peeled pistachios must be in an airtight container in the refrigerator to prevent rancidity.

Culinary use of pistachios

Pistachios can be eaten as nuts without processing. Due to their pleasant sweet taste and specific aroma, they are widely used in the culinary world. You will find them in many recipes for baklava, different types of cakes, salads, ice cream, cakes, etc.

Risks and contraindications for the consumption of pistachios

Often the allergy to nuts is caused by the chemical anacardic acid. People who have allergic reactions to cashews should be especially careful when eating pistachios and vice versa. Symptoms of an allergic reaction can range from itchy skin (hives) to severe anaphylactic symptoms, including difficulty breathing, abdominal pain, vomiting, and diarrhea.